Wholey Wild Gulf Shrimp are hands down most popular seafood in the United States. Boiled, fried, or stuffed, shrimp are delicious! They are high in protein and have many essential vitamins and minerals. Wholey Gulf Shrimp are preferred by many Chefs, they have a sweet flavor, with a firm, slightly “crunchy texture”. Although called White Gulf Shrimp their shells will be a greenish-gray or blue gray in the raw, but will turn pink when cooked. Perhaps the most readily available of all domestic shrimp, Gulf shrimp bring an earthier flavor than their Atlantic cousins. The taste of the shrimp can be attributed to the naturally warmer waters of the Gulf of Mexico and tides that only rise between two and three feet. All Wholey Gulf Shrimp are harvested from the wild with trawl nets.
TO THAW: Place shrimp in colander at room temperature for approximately 2 hours or in the refrigerator overnight. Rinse under cold water, drain, pat dry with paper towel and refrigerate.
Once thawed, use within 2 days for optimum quality.
TO SERVE WARM: Add to your favorite recipe after all other ingredients are cooked. For best results the shrimp should only be warmed up. Additional cooking will adversely affect the quality of the product.
- 1 bag Wholey Shrimp
- Leaf Lettuce
- Lemon Slices
- To prepare cocktail sauce, blend together:
- 1 cup Ketchup
- 2 tbsp. Horseradish
- Dash Worcestershire Sauce
- Dash Tabasco to taste
Line a suitable bowl with leaf lettuce. Fill about half way with cocktail sauce. Arrange thawed and chilled Wholey Shrimp around the brim of the bowl. Serve immediately.
For a more tangy flavored cocktail sauce, add a few extra drops of tabasco sauce.