Wild Caught, Fresh Raw Gulf Shrimp
Jul 31st, 2014
Our Jet Fresh item this week is Wild Caught, Fresh Raw Gulf Shrimp flown in from the USA from the Gulf of Mexico and will be WHITE shrimp (see below for details). Gulf shrimp are tastier, more tender and, most importantly, fresher than those foreign imports. Being that gulf shrimp are what they call “free swimmers” the texture of them are usually firmer than pond raised shrimp. They are high in protein and have zero fat or carbs.
Three Main Species of Gulf Shrimp
Gulf Shrimp are classified by the color of their shell, you have brown, white and pink.
White shrimp: Preferred by many Chefs, they have a sweet flavor, with a firm, slightly “crunchy” texture. Although called white shrimp their shells will be a greenish-gray or blue gray in the raw, but will turn pink when cooked.
Brown Shrimp: Usually have a firmer texture and a fuller flavor, the cooked shrimp will have a slightly redder meat than the white shelled shrimp. Brown shrimp cooked in the shell will turn coral.
Pink Shrimp: The texture of the these shrimp is firm, with a mild flavor. When cooked, the shells will turn a deeper color of pink. The meat will be white with skin tones of pink. Most of the shrimp harvested in Florida are pink.
Try some of these great recipes below:
Grilled Shrimp Italiano
Ingredients: (Prep Time 10 Minutes, Cook Time 12 Minutes) – MAKES 4 SERVINGS
1/3 cup extra virgin olive oil
1/4 cup balsamic vinegar
1 envelope GOOD SEASONS Italian Salad Dressing Mix
1 lb large wild american shrimp, cleaned
2 red and/or green peppers, cut into 1-1/2-inch chunks
2 Tbs chopped fresh basil
1 Tbs flour
1 cup chopped tomato
1/2 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product , cut up
Mix olive oil, vinegar and salad dressing mix in cruet or small bowl as directed on envelope. Add shrimp; marinate in refrigerator several hours or overnight.
Thread shrimp and peppers on skewers.
Grill 5 to 6 minutes on each side on greased grill over hot coals. Sprinkle with basil.
Grilled Sesame Ginger Shrimp Kabobs with Snow Peas
Ingredients: (Prep Time 15 Minutes, Cook Time 5 Minutes) – MAKES 8 SERVINGS
1/2 cup McCormick® Sesame Ginger
20 snow peas
Reserve 2 tablespoons of the marinade for brushing. Pour remaining marinade over shrimp; toss to coat.
Remove shrimp from marinade. Thread a snow pea and a shrimp onto each skewer so that one end of the shrimp is in between the 2 ends of the snow pea. Discard any remaining marinade.
Grill kabobs over medium heat 2 minutes per side or until shrimp turn pink, brushing with reserved marinade.
Grilled Shrimp Tacos
Ingredients: (Prep Time 30 Minutes, Cook Time 5 Minutes) – MAKES 4 SERVINGS (2 tacos each)
PAM® Grilling Spray
1 large avocado, pitted, peeled, diced
1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
1/2 cup frozen whole kernel corn, thawed
1/4 cup chopped red onion
1/4 tsp salt
1 lb peeled and deveined large shrimp (31/40) with tail, thawed if frozen
1 Tbs Pure Wesson® Canola Oil
1/2 tsp chili powder
8 white corn tortillas (6 inch), warmed
Spray cold grate of gas grill with grilling spray. Preheat grill for medium heat. Meanwhile, toss together avocado, drained tomatoes, corn, onion and salt in medium bowl; set aside.
Remove tails from shrimp; toss with oil and chili powder in large bowl. Thread shrimp evenly onto metal skewers; grill 2 to 3 minutes on each side or just until shrimp turn pink.
Divide shrimp evenly between tortillas. Top each with about 1/4 cup avocado mixture. Serve immediately. Cook’s Tips Wooden skewers may be used in place of metal skewers. Soak wooden skewers in water at least 30 minutes before use. Brought To You By ConAgra Foods®