H‑E‑B Wild Caught Frozen Shell-On Tail-On Medium Texas Gulf Raw Shrimp, 40 - 60 ct/lb

1 lb

$6.21 each($0.39 / oz)

Victoria H‑E‑B plus!

6106 N. NAVARRO

Description

Medium-sized with their shells and tails still intact, these H-E-B Wild Caught Texas Gulf shrimp are a delicious dinner idea. Locally sourced from the Gulf of Mexico, they're raw and ready to thaw before using in your shrimpy favorites. To gauge how many shrimp you'll need, 1 pound equals about 40 - 60.

• 1 lb bag of frozen medium Texas Gulf shrimp
• About 40 - 60 shrimp/lb
• Wild caught and locally sourced from the Gulf of Mexico
• Raw (not cooked)
• Shell-on and tail-on
• Easy to thaw
• Great for shrimp dishes

Highlights

Nutrition Facts
13 shrimp (113g)
about 4 servings per container
Serving Size
13 shrimp (113g)
- Amount Per Serving
  Calories
  80
- % Daily Value^*
- Total Fat
  1g
  1%
- Saturated Fat
  0g
  0%
- Trans Fat
  0g
- Cholesterol
  140mg
  47%
- Sodium
  640mg
  28%
- Total Carbohydrate
  1g
  0%
- Dietary Fiber
  0g
  0%
- Total Sugars
  0g
- Includes Added Sugars
  0g
  0%
- Protein
  15g
- Vitamin D
  0.1mcg
  0%
- Calcium
  60mg
  4%
- Iron
  0.2mg
  2%
- Potassium
  130mg
  2%
^* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Shrimp, Sodium Bisulfite.
Allergens and safety warnings
Contains: SHRIMP.

Safe Handling: Keep frozen. Store at or below 0°F (-18°C). Do not refreeze. thaw before serving. If thawed, store in the refrigerator and eat within 24 hours. Shrimp should be cooked to an internal temperature of 145°F. Consumer Advisory: Consuming raw or undercooked shellfish may increase the risk of foodborne illness.
Refrigerated Thaw: (preferred method): Place shrimp in the refrigerator overnight.
Quick Thaw: Place shrimp in a colander or strainer under cold running water for 1-3 minutes. Cook immediately.

Cooking Instructions:
Saute:
1. Peel the shells and tails of shrimp.
2. Heat a skillet over high heat for 2 minutes.
3. Add 1 tablespoon of vegetable or olive oil and the peeled shrimp and saute for 2 minutes or until fully cooked.*
4. Season to taste with salt and pepper.

Boil:
1. Bring water to a boil over high heat.
2. Add 1 teaspoon salt and the shrimp.
3. Allow water to return to a boil and cook for 2 minutes or until fully cooked.*

*Shrimp are cooked when they curl and form a "C" shape. Shrimp are overcooked when they form an "O" shape. Shrimp will be firm and turn pink and slightly opaque when cooked.
Do not overcook: Due to variations in equipment, heating time and/or temperature may require adjustment.