(Fresh; 40/50 - count per pound)
(Un-cooked, Shell On)
Gulf shrimp are known worldwide for their sweet flavor and hearty texture. Shrimp can be used for a variety of dishes such as salads, scampi and ka-bobs. Serve them steamed with butter on the side or just lightly bread and drop them in the deep fryer.
Handling & Preparation
To thaw frozen shrimp, place shrimp in your refrigerator for 48 hours, or defrost under gently running, cold water for 20 to 30 minutes.
Thawed shrimp cook quickly. They are best prepared in sautes, casseroles, and other stove-top methods. Add raw shrimp about five minutes before the end of the cooking process, so that the shrimp can cook through, but not become tough.
Shrimp can also be steamed or boiled for about 6 minutes.
- 1/2 cup chopped onions
- 1/2 cup chopped celery
- 3 tablespoons shortening
- 1-16 ounce can tomatoes
- 1-8 ounce can tomato sauce
- 1 1/2 teaspoon salt
- 1 teaspoon sugar
- 1 tablespoon Worcestershire sauce
- 1/2 to 1 teaspoon chili powder
- dash Tabasco sauce
- 2 teaspoons cornstarch
- 1 tablespoon cold water
- 1 pound medium shrimp
- 1/2 cup chopped green pepper
Saute onions and celery in shortening until tender, but not brown. Add tomatoes, tomato sauce, salt, sugar, Worcestershire sauce, chili powder and Tabasco sauce. Simmer 45 minutes, uncovered. Mix cornstarch and water. Stir into sauce and cook until mixture thickens and bubbles. Add shrimp and green pepper. Cover and simmer 5 more minutes. Serve over rice.