Category - Variety Boxes and Smaller Boxes- * NEW*
8-12 Huge Cooked and Raw Shrimp Variety Box
SKU: 5000
Approximately 20 of Each Huge Shrimp- 40 Total

One bag of Cooked and ready for your best shrimp cocktail sauce. Cleaned, firm and sweet!

One Bag of Cleaned, peeled and deveined Raw ready to be grilled, kabobbed, sauteed for scampi,  or steamed !


1 pound Personal Gourmet large cooked shrimp
1 cup rice flour
1 quart soda water
1/2 cup fresh coconut flakes (unsweetened)


Make a batter out of the flour and soda water. Dip the shrimp into the batter, then coat in coconut flakes. Deep fry until golden brown in 350° oil.

Honey Mustard Horseradish Dip:
1 cup mayonnaise
1 1/2 cups honey
1/2 cup Dijon mustard
1/2 cup horseradish

Mix all ingredients well.

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½ cup chicken stock

2 tablespoons soy sauce

2 garlic cloves, smashed with salt

1 teaspoon cornstarch

2 tablespoon vegetable oil

¼ cup fresh ginger, cut into fine matchstick

½ pound sweet snow peas

1 pound medium shrimps, shelled, deveined and tail removed

2 small scallions, thinly sliced on the diagonal

Steamed rice on the side

In a small bowl, whisk the chicken stock with the soy sauce, smashed garlic and cornstarch.

In a large skillet heat the vegetable oil until hot. Add the ginger matchstick and stir fry over moderately until they are softened, about 1 minute.

Add the snow peas and stir fry until they are crisp-tender and the ginger is beginning to brown, about 2 minutes.

Add the shrimps and stir fry for 1 minute. Add the scallion and cook for 30 seconds.

Whisk in the soy –chicken stock sauce to the skillet and stir fry until the shrimps are opaque and the sauce is thickened, about 1 minute more.

Serve with steamed rice.

* Instead of the garlic you can use 1 teaspoon of Chinese chili-garlic sauce.


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3/4 pound Personal Gourmet Colossal Shrimp (about 10)
3/4 pound Personal Gourmet Sea Scallops (about 15)
2 bunches scallions, blanched (about 1/2 pound)
1/2 cup olive oil 
1/2 pound fingerling potatoes or other small boiling
3 tablespoons olive oil 
Salt and freshly ground black pepper


To make scallion oil: Chop enough scallions (including greens) to measure about 1 1/4 cups and in a blender, puree with oil and salt and pepper to taste until smooth. Pour puree through a fine sieve into a bowl, pressing hard on solids. Discard solids. Scallion oil may be made 1 day ahead and chilled, covered.

Bring oil to room temperature before using.

In a large saucepan cover potatoes with salted cold water by 1-inch and simmer until just tender, about 7 minutes. In a colander drain potatoes and rinse under cold water to stop cooking. Pat potatoes dry. Potatoes may be prepared up to this point 1 day ahead and chilled, covered. Halve potatoes lengthwise. In a bowl, toss potatoes with 1 tablespoon olive oil and season with salt and pepper. 

Pat shellfish dry and in a bowl toss with remaining 2 tablespoons olive oil and salt and pepper to taste.

Prepare grill.

Grill potatoes, cut sides down, on an oiled rack set 5 to 6 inches over glowing coals 1 to 2 minutes on each side, or until lightly charred. Grill shrimp and scallops 2 minutes on each side, or until just cooked through and golden brown. (Alternatively, saute potatoes and shellfish in a lightly oiled non-stick skillet in batches over moderately high heat.)

Spoon salsa onto centers of 6 plates and mound mesclun on top. Arrange shellfish and potatoes around salsa. Drizzle shellfish and potatoes with some scallion oil.

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