USA Gulf Shrimp
American shrimp mild & sweet in flavor.
WILD PRODUCT OF USA
1 POUND PACKAGE
Mild and sweet in flavor, USA Gulf Shrimp are harvested from the Gulf of Mexico in Mississippi, Louisiana, and Alabama. Gulf shrimp are a species of white shrimp, which means they are moderate in texture.
The numbers attached to the shrimp description are called the “count,” which represents the number of individual shrimp that make up one pound. For instance, “16-20” means there are between 16 and 20 shrimp in one pound. Most of our shrimp comes in two pound bags, so there would be 36 to 40 shrimp in a two pound bag.
If a single number is accompanied by a U, there are “under” that many shrimp in one pound. I.e. U15 shrimp have under 15 shrimp per pound. They can also be listed as a 13-15 count.
Finally, as the numbers decrease, the size of the shrimp increase. Our 350-500 shrimp are tiny salad shrimp and the 2-4 shrimp are our jumbos. Large shrimp are often referred to as Prawns.
Forms of Shrimp
Shrimp processing affects how the consumer is best able to prepare, cook, and serve shrimp. See the terminology below to determine what best fits your needs.
P&D Peeled & deveined, shell and vein (digestive track)removed. Tail on or off.
TAIL ON Headless, peeled & deveined shrimp in which the tail has not been removed.
TAIL OFF Headless, peeled & deveined shrimp in which the tail has been removed.
EZ PEEL Deveined with the shell on. Maintains moisture and flavor when grilling shrimp.
HEADLESS, SHELL ON Only the head has been removed, leaving the shell and tail attached
HEAD ON Head, shell and tail on
BUTTERFLIED The shell and digestive track have been removed and a deep cut has been made that “butterflies” the shrimp without splitting it in two pieces. Typically breaded shrimp.
**Product brands may vary from those pictured. We work with many trusted vendors so you continue to receive quality products at the right price.
Cooking Tips & Recipes
For these shell on Wild Gulf Shrimp, take advantage of the flavorful and protective shell. We recommend thawing and deveining shrimp prior to cooking.
Boil, shell on, for a more flavorful broth. The shell also keeps shrimp moist while grilling.