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Here’s everything you need to know about Gulf Shrimp in a nut shell—make that a shrimp shell!
Right now is the peak of Gulf Shrimp season, so stop by Brookshire’s for a real taste treat and extraordinary value! Gulf shrimp are perfect for your favorite shrimp recipes. Shrimp are America's favorite seafood, and they’re good for you. They’re low in saturated fat and rich in vitamins A, B1, B2, B3 B6, B12 and D. Each 3-ounce serving contains 500 milligrams of Omega 3 fatty acids, proven to help reduce the risk of heart disease.
Shrimp are sized and sold, either whole or headless, by the number of shrimp per pound. For example, headless shrimp of 16-20 count means there are 16 to 20 headless shrimp per pound. Counts range from under 10 (the largest shrimp) to 300-500 (very small). Use the small shrimp in gumbos, soups and salad. The medium shrimp and large shrimp are perfect in your favorite steamed, broiled, sautéed and grilled shrimp recipes.
Shrimp are very easy to cook, but please take care not to overcook the delicate meat. As a rule, medium shrimp only take 2 minutes to cook; larger shrimp take 3 to 5 minutes. Once the shrimp is opaque throughout, or when the tails curl, the shrimp is done. If you are making a dish that has many other ingredients, take the shrimp out first and return to the pan right before serving to prevent overcooking. Remember, overcooked shrimp gets very tough and loses its flavor!
Have you ever had a shrimp boil? This is a quick and easy way to serve up a large quantity of shrimp for a crowd. Place a packet of shrimp/crab boil seasoning, a chunk of squeezed lemon and some salt in a big pot. Bring to a boil and then load in the shrimp. As soon as the water returns to a boil, pour the water and shrimp into a colander to stop the cooking. To be authentic, serve the shrimp on a picnic table covered with newspaper. When dinner’s done, just roll up the newspaper and throw away!
You’ll find Brookshire’s Gulf shrimp in our stores’ Fish Cove seafood market. Store fresh shrimp in the refrigerator and use within two days; store in freezer and use within six months. Thaw shrimp in the refrigerator or under cold running water.
Once you try Gulf Shrimp, you’ll know why they’re so popular. Enjoy a few of our favorite shrimp recipes below, or search our Brookshire’s website recipes for more!
Angel Hair with Shrimp and Garlic
Published 04/04/07
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