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Fresh Shrimp - Louisiana Gulf Shrimp
Buy Shrimp, On SALE! May we suggest our fresh Louisiana Gulf shrimp. We ship Head-On, Headless, Peeled (and Deveined) and IQF shrimp which are packaged in custom styrofoam coolers with dry ice to ensure your shrimp arrive in excellent condition. Our shrimp are caught daily giving you the freshest product on the market, straight from Louisiana gulf waters. Our shipping procedure guarantees a fresh product delivered via NEXT DAY (in a rush) or GROUND delivery (shipped with dry ice). Shrimp arrive frozen.
Freshest Product and Valued Price Online, Guaranteed! NOTE: Add shrimp to shopping cart, click VIEW CART, enter your ZIP CODE to view actual delivered price.
100 lbs. call 1-888-272-9347 for custom pricing. How we ship perishables
Gulf Caught Shrimp
The waters off the coast of Louisiana are home to one of the highest concentrations of white and brown shrimp. Brown and white shrimp are the most commonly caught species in the Gulf of Mexico. These two varieties account for roughly 90% of the total domestic caught shrimp. Brown(55%) White(35%). The remaining 10% are comprised mostly of pink shrimp.
White shrimp tend to be the most commonly sought variety due to their slightly milder flavor, which makes them very suitable for many different styles of cooking. Brown shrimp are known for having a stronger flavor and are suited better for battering and frying, but are also very versatile. Pink shrimp are less common in the Gulf of Mexico, but are mainly found off the coast of Florida. Pinks tend to grow considerably larger than the brown or white varieties, reaching up to 11 inches in length, and are known for being tender and sweet.
SHRIMP SALAD
1/4 cup fresh lemon juice
3 tablespoons drained capers
1 shallot, minced
1 tablespoon Creole mustard
1/2 tsp dried crushed red pepper
1/2 cup olive oil
1/2 cup chopped fresh basil
1 lbs. uncooked large shrimp, peeled, deveined
2 zucchini, cut into 1/2-inch cubes (about 2 cups)
8 cups mixed baby greens (about 5 ounces)
Freshly grated Parmesan cheese (optional)
Preparation:
Whisk lemon juice, capers, shallot, mustard, and dried red pepper in medium bowl. Whisk in oil, then basil. Season dressing to taste with salt and pepper. Bring large saucepan of salted water to boil. Add shrimp and cook 1 minute. Add zucchini; continue cooking until shrimp are opaque in center and zucchini is crisp-tender, about 1 minute longer. Drain. Rinse under cold water and cool. Drain well. Transfer to large bowl. Add 1/3 cup dressing and toss to coat. Season to taste with salt and pepper. Toss greens in large bowl with enough dressing to coat. Divide greens among 4 plates. Arrange shrimp and zucchini atop greens. Serve, passing Parmesan cheese separately, if desired.
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