Seafood Boil in a Bag

Frozen Packaging Specifications

• IQF (Individually Quick Frozen): Product is frozen separately, enabling the customer to thaw and utilize only the desired quantity, while the remainder stays frozen.
• Blocks (Solid Frozen): Product forms a single frozen mass, requiring the entire package contents to be thawed before use.

White Gulf Shrimp is prized for its mild, naturally sweet flavor and tender texture. Unlike Brown Shrimp (which can have a more mineral or iodine flavor). White Shrimp has a cleaner, more delicate taste, making it highly versatile. It is also known for having a naturally easier-to-peel shell.

The black line is the shrimp’s digestive tract, commonly referred to as the “vein.” While it is safe to consume, it is typically removed (deveined) for aesthetic reasons and to prevent a gritty texture.

The safest and best method is the slow thaw (overnight in the refrigerator). The fast thaw method involves submerging them in a bowl of cold water for 30 minutes. Never use hot water or the microwave.

Shrimp cooks very quickly. Whether boiling, grilling, or sautéing, cook for only 2 to 3 minutes until the meat is opaque and the shell is a bright, uniform pink-orange. Overcooking will result in a tough, rubbery texture.

Shrimp are sized based on their “count per pound” (the number of shrimp it takes to make one pound). A size of 21/25 means there are 21 to 25 shrimp in one pound. The lower the number, the larger the individual shrimp.