Family Pack, Raw Shrimp, Peeled & Deveined, Tail-On, Large

1. COMBINE 1 TSP. CORNSTARCH, GARLIC, GINGER, SESAME OIL, AND SOY SAUCE TO CREATE SAUCE. SET ASIDE. 2. TOSS THAWED SHRIMP, WITH TAILS REMOVED, WITH 1 TSP. OF CORNSTARCH. STIR FRY IN LARGE PAN FOR 4-5 MINUTES. SET ASIDE. 3. ADD BROCCOLI TO WOK. STIR FRY 3-5 MINUTES. RETURN SHRIMP TO PAN AND ADD SAUCE. STIR FRY FOR 1 MINUTE AND SERVE.

THAW BAG OVERNIGHT IN THE REFRIGERATOR, OR REMOVE SHRIMP FROM BAG AND THAW IN A COLANDER OR STRAINER UNDER COLD RUNNING WATER FOR ABOUT 3 MINUTES. USE IMMEDIATELY.

DIRECTIONS THAW BEFORE COOKING. COOK THOROUGHLY TO AN INTERNAL TEMPERATURE OF 145°F 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.

PERISHABLE

KEEP FROZEN

DO NOT REFREEZE