32 oz pkg
about 8 servings per container
Shrimp, Water, Sodium Tripolyphosphate (to Retain Moisture), Sodium Bisulfite.
Contains: Shellfish (Shrimp).
GIANT is committed to providing accurate nutritional information to its customers. As an important part of that effort we voluntarily provide such material on our website. We rely upon our suppliers to provide us with this information on an ongoing basis and to advise us immediately whenever any new claims or adjustments to declared values are made, so that we can properly maintain the accuracy of this online resource. We have, however, experienced occasional situations in the past where, due to the lack of such notice or for some other reason, minor discrepancies in this area have occurred. We therefore strongly encourage our customers to read the labels of any of the products that they purchase in order to make certain that they are compatible with their own nutritional preferences and expectations. If you receive a product from GIANT, and the nutritional information on the product label does not match the information on our site, please contact GIANT customer service and we will arrange for a credit to issue for the product at issue.
2 lb 16-20 shrimp per pound Per About 4 Shrimp: 120 calories; 0 g sat fat (0% DV); 170 mg sodium (7% DV); 0 g total sugars. Guiding Stars: This easy navigation system helps you find foods throughout the store that give you the most nutrition for the calories. If you see guiding stars, this item has: More: Vitamins, minerals, fiber, whole grains. Less: Saturated fat, trans fat, cholesterol, added sodium, added sugars. One star, good nutrition value. Two stars, better nutrition value. Three stars, best nutrition value. guidingstars.com. Wild caught.
Thaw: Thawing Instructions: Place bag in a bowl and thaw in refrigerator overnight. Rinse prior to use. To quick thaw. Place shrimp in a colander under cold running water for 5 minutes, stirring carefully to ensure even thawing. Let drain in colander for about 2 minutes. Do not refreeze. Grill: Grilling Shrimp: Peel shrimp. Skewer each shrimp, first through the tail, then the head. Thread the shrimp through two. Sewers to keep them from rotating. Marinate approximately one hour with your favorite sauce or salad dressing, if desired, while shrimp are skewered. Grill on medium heat. Baste each side with the marinade and grill until just cooked, 3-5 minutes on each side. Saute: Sautéing Shrimp: Peel shrimp. Heat 2 tablespoons butter and 2 tablespoons olive oil in a heavy bottomed pan over medium heat until butter stops foaming and just starts to turn a light brown. Add the shrimp, saute for 3-5 minutes until the shrimp are pink and firm. For added flavor, sauté garlic in butter mixture before adding shrimp, or add lemon juice after shrimp are done. Add to your favorite pasta or rice. Shrimp should be cooked to an internal temperature of 145 degrees F. Keep frozen. Do not refreeze.
Product Of USA.
Foodhold U.S.A., LLC