Products ›› Fish Information ›› Shrimp
 Shrimp ranks second in consumption among seafoods in the U.S. (No. 1 is canned tuna). Shrimp range in size from those that weigh several lbs to those that are barely visible. Seventy-five percent of the U.S. shrimp supply is imported. More than 40 countries are in the shrimp growing business led by China, Taiwan, and Ecuador. Shrimp are usually categorized by color and country of origin rather than by species.
Cooking Method
| Thaw all product under refrigeration for 10–12 hours. |
| How to boil shrimp |
1½ lbs raw headless shrimp, 1 qt water, 1/4 cup salt. In a 4 qt sauce pan bring water to boil, add shrimp. Reduce heat and simmer for 3–4 minutes or until shrimp is opaque in center when cut in half. Do not overcook. Drain immediately and rinse under cold running water. Remove shell and vein from shrimp. Rinse and chill. Yields 3/4 lb cooked shrimp. If serving as cocktail shrimp. Add shrimp boil to water before boiling. |
| Shrimp & Apple Salad |
3/4 lb cooked, peeled, and deveined shrimp, 2 cups diced apples, 1/2 cup chopped celery, 1/3 cup Mayo or salad dressing, 1 tbs lemon juice, 1 tsp salt – salad greens. Cut large shrimp in half - combine all ingredients except salad greens. Chill. Serve on salad greens. Makes 6 servings. |
| Curry Shrimp Sauté |
3/4 lb cooked, peeled and deveined shrimp, 2 tbs each butter and oil, 1/2 onion thinly sliced, 1 tbs lemon juice, 1 green apple sliced, 1/4 cup white wine, 2 tsp curry powder cooked rice. In hot butter and oil, saute apple,onion, and shrimp. Stirring constantly. Stir in curry. Add remaining ingredients and serve over cooked rice. Serves 4.
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