THAWING INSTRUCTIONS:

OVERNIGHT THAW: PLACE BAG ON A LEAK PROOF DISH AND THAW IN REFRIGERATOR OVERNIGHT. REMOVE SHRIMP FROM PACKAGING. DRAIN FOR 2-3 MINUTES.

QUICK THAW: REMOVE SHRIMP FROM PACKAGING AND PLACE IN COLANDER UNDER COLD RUNNING WATER FOR 5-8 MINUTES OR UNTIL THAWED. DRAIN FOR 2-3 MINUTES.

COOKING INSTRUCTIONS: SAUTE (PREFERRED METHOD): HEAT 1-2 TABLESPOONS OF OLIVE OIL OVER MEDIUM-HIGH HEAT. ADD SEA SALT AND SHRIMP AND SAUTE FOR 2-3 MINUTES PER SIDE, TURNING ONCE, UNTIL MEAT BECOMES BRIGHT RED. SEASON TO TASTE.

BOIL: FILL A LARGE POT WITH 3-4 QUARTS OF WATER, ADD SALT AND BRING TO A RAPID BOIL. ADD SHRIMP AND BOIL APPROXIMATELY 2-3 MINUTES UNTIL MEAT TURNS OPAQUE.

GRILL: BASTE SHRIMP WITH OLIVE OIL AND SEA SALT. GRILL APPROXIMATELY 2-3 MINUTES PER SIDE, TURNING ONCE. SINCE APPLIANCES VARY, THESE INSTRUCTIONS ARE GUIDELINES ONLY. WILD ARGENTINE RED SHRIMP HAVE A DELICATE TEXTURE; IT IS IMPORTANT NOT TO OVERCOOK. COOK THOROUGHLY TO AN INTERNAL TEMPERATURE OF 145°F AS MEASURED BY A FOOD THERMOMETER.

Raw Argentine Red Shrimp, Shell & Tail On

Certifications