Category - Wild Seafood
Tail Off Shrimp
SKU: 680
4 Pounds (Approximately 100) Raw Shrimp 

More than 100 of the finest Tiger Shrimp around! Completely cleaned, peeled and deveined with the tail off and flash-frozen for freshness. Makes for a delicious shrimp scampi or fresh seafood salad!


16 to 24 pieces Personal Gourmet Tail Off Shrimp
4 oz Angel hair pasta
2 garlic cloves coursley chopped
2 tablespoons butter
2 oz fresh Parsley chopped fine
1 cup white wine
2 tablespoon extra virgin olive oil
1/2 fresh lemon juice
salt and pepper to taste


Add oil to a medium hot saute pan. Add Shrimp and cook till done, about 3 minutes. Add butter, parsley , garlic and juice from 1/2 lemon, saute for 2 more minutes.

Remove Shrimp and set aside. Add wine to saute pan and reduce for 3 to 4 minutes.

Place shrimp on top of cooked Angel hair pasta and drizzle sauce on top.


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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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