Category - Wild Seafood
Colossal Shrimp
SKU: 510
2 Bags (Approximately 40 Shrimp) 

Fresh, giant, raw black tiger shrimp. Some of the biggest shrimp on the planet, de-veined and cleaned with the tail left on to see the excellent quality. These Black Tigers are unmatched.


 8 Personal Gourmet Colossal Shrimp
 2 chopped garlic clove
 1/8 cup olive oil
 1/4 cup chopped tomato
 1 teaspoon of capers with juice (do not strain)
 2 slices of red onion cut in half
 Splash of white wine
 1 tablespoon of butter


Heat oil in saute' pan till hot, put in onion for one minute - then add garlic and brown both (about 4 minutes).  Add shrimp, capers with juice and splash of white wine. Finish with butter.

Cook until sauce thickens (about 3 minutes) and serve with pasta or rice.

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3 pounds Personal Gourmet Colossal Shrimp
8 tablespoons butter
3 tablespoons chopped garlic
4 tablespoons freshly ground pepper


Preheat oven to 450°.

Wash and drain shrimp, and place in a shallow baking pan. In a saucepan, melt the butter, add the garlic, and saute for 3 to 4 minutes. Pour the butter mixture over the shrimp and toss to coat. Pepper shrimp until shrimp are well covered. Bake until pink, approximately 5 minutes, turn, bake a few minutes longer, and pepper again. You must use a heavy hand with the pepper.

Serve shrimp with warm bread and salad

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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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1 pound prawns, shelled and cleaned
Olive oil
¾ cup white wine
3 tablespoons diced shallots
2 tablespoons chopped chives
6 tablespoons unsalted butter
1 teaspoon lemon juice
1 teaspoon chopped fresh ginger
Creole seasoning
Salt and pepper
Rinse the prawns well and season them with Creole seasoning, salt and pepper. In a large skillet heat a tab of olive oil. Sauté the prawns for a couple of minutes to slightly pink, 2 to 3 minutes.
Remove the prawns from the heat and place them in a bowl, cover tight with aluminum foil and set aside.
Return the skillet to the heat and add the wine, shallots and chives.
Cook stirring until the wine is almost evaporated.
Remove the skillet from the heat and add the butter. Swirl to melt and whisk to thoroughly incorporate and the sauce thickens and looks creamy.
Stir in the lemon juice, season with salt and pepper to taste. Serve immediately over prawns.

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