Shrimp Raw Ez Peel 26 To 30 Count - 32 Oz
Serving Size: 3oz
Servings Per Container: about 11
|Calories||Amount Per Serving
|% Daily Value|
|Calories From Fat||Amount Per serving (-)|
|Total Fat||Amount Per serving 1.5g||2%|
|Saturated Fat||Amount Per serving 0g||0%|
|Trans Fat||Amount Per serving 0g|
|Polyunsaturated Fat||Amount Per serving (-)|
|Monounsaturated Fat||Amount Per serving (-)|
|Cholesterol||Amount Per serving 170mg||57%|
|Sodium||Amount Per serving 240mg||10%|
|Potassium||Amount Per serving 220mg||6%|
|Total Carbohydrate||Amount Per serving 0g||0%|
|Dietary Fiber||Amount Per serving 0g||0%|
|Sugars||Amount Per serving (-)|
|Protein||Amount Per serving 21g|
Farm Raised Shrimp, Salt, Sodium Tripolyphosphate (to Retain Moisture).
Shrimp, Premium, Raw, Ez-Peel
26/30 count per lb. Shell split. Deveined. 21 grams protein per serving. Individually quick frozen. At Chef's Net we asked the question, who should only the top Chefs in the world be able to buy the finest shrimp? So we have created the Chef's Net brand. Now you too, can enjoy these high quality, succulent shrimp. Great for parties, holidays, or making your favorite homemade dish. With Chef's Net you can be assured that your family and friends will have an eating experience to remember with all the comforts of home! Best Aquaculture Practices. Certified. The responsible seafood choice. Product of Indonesia.
Warning Contains: Allergens: Shrimp.
Directions To Thaw Shrimp: Place in colander under running cold water for 5 to 10 minutes or until thawed. Drain well. Do not refreeze thawed product. Cooking Directions: Fill cooking pot with enough water to cover shrimp and bring to a boil. Once water is boiling add thawed shrimp and cook for 5 to 6 minutes stirring several times while cooking. Shrimp are fully cooked when flesh is opaque color throughout. Drain waiter and plunge shrimp into cold water to stop cooking. Serve chilled or store in refrigerator and consume within 3 days. Frozen product. Store in freezer.
About the Producer Direct Source Seafood
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