Certifications
Product Instructions
Cooking Instruction - Easy Thaw
THAW BAG IN REFRIGERATOR, OR REMOVE SHRIMP FROM BAG AND THAW IN COLANDER OR STRAINER UNDER COLD RUNNING WATER FOR ABOUT 3 MINUTES. USE IMMEDIATELY.
Preparation Instructions
DIRECTIONS THAW BEFORE COOKING. COOK THOROUGHLY TO AN INTERNAL TEMPERATURE OF 145ºF AS MEASURED BY A FOOD THERMOMETER. COOKED SHRIMP SHOULD BE OPAQUE. COOKING TIME MAY VARY DEPENDING UPON THE SIZE OF SHRIMP AND COOKING METHOD. FOR BEST RESULTS, CONSUME WITHIN 24 HOURS WHILE STORED UNDER REFRIGERATION.
Recipe - Shrimp Ceviche
1. BRING A LARGE POT OF SALTED WATER TO A BOIL. REMOVE SHRIMP SHELLS AND TAILS. ADD TO WATER AND COOK 4-5 MINUTES. 2. DRAIN AND REFRIGERATE TO COOL. 3. COMBINE LEMON JUICE, LIME JUICE, PICO DE GALLO, AVOCADOS AND SHRIMP. STIR, SEASON AND SERVE WITH TORTILLA CHIPS.
Storage Instructions
DO NOT REFREEZE
KEEP FROZEN
PERISHABLE