Rock Shrimp, 1lb

Crawfish, Prawns, Shrimp, Lobster

Rock Shrimp are individually quick-frozen, head-on, approximately 32-40 shrimp per pound. Rock shrimp will keep for four months in the freezer.

Our Rock Shrimp are from the warm Atlantic waters and harvested according to availability. 

The most preferred method to thaw shrimp is to put them in a covered bowl and place in the bottom shelf of the refrigerator overnight. The next best way to thaw shrimp is to put them in a bowl of cold water until thawed. (Refreezing once thawed is not recommended.) Rinse thoroughly before cooking.

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When cooking, we cannot recommend enough to COOK WITH THE HEADS ON!  That's where most of the flavor is. 

 

Thaw overnight in the refrigerator. Rinse well. Fill a large saucepan with water and bring to a rolling boil; place shrimp in boiling water for 2-2.5 minutes, then transfer to a bowl of ice water. Alternately, pan fry for about 3-3.5 minutes. When cool enough to handle, remove heads and peel before serving. 

Immerse boiled shrimp (And don't overcook! About 2.5-3 minutes will do it for the rock shrimp.)  in a bowl of ice water immediately to stop the cooking process. Chill until warm to the touch then remove shrimp from the bowl.  The shell on the shrimp acts as an insulator keeping in the heat therefore the shrimp will continue to cook even when removed from the heat source. Over cooking makes shrimp chewy and rubbery.

 

When peeling/shelling shrimp, think of the porridge in the fairytale story of Goldilocks and the Three Bears and you'll never go wrong. When peeling/shelling hot shrimp, your hands burn - peeling is DIFFICULT. When peeling/shelling cold shrimp, the meat sticks to the shell - peeling is DIFFICULT. When shrimp are put in ice water long enough to stop the cooking and to be picked up by hand - peeling is JUST RIGHT!