Swanson Natural offers you a variety of all natural products and our product list just wouldn't be complete without some delicious jumbo shrimp. Our jumbo shrimp are raised and caught naturally in the wild. Rest assured that you will not be receiving farm raised shrimp when ordering from Swanson Natural.
- 100% All Natural
- 8-12 Jumbo Shrimp
- Naturally Raised
- Caught in Wild
- Peeled & Deveined
The best way to grill shrimp is to place them on skewers, this makes them easier to control on the grill. Shrimp are best grilled quickly but not over too high of heat. Keep the heat at about medium, you should be able to hold your hand over the grill for about 4 seconds. Cook shrimp, flipping once, until the entire outside surface of the shrimp has changed color. Most shrimp will turn pink when fully cooked. Remove from heat and cool before serving. Be careful not to overcook.
Preheat broiler, place shrimp on a cookie sheet or broiler pan. Baste your shrimp with a liquid (butter, olive oil) and place in the broiler and cook for 4 to 5 minutes. Flip the shrimp halfway through the cooking time.
Preheat skillet with medium-high heat. Add oil, butter, and any other seasoning you are using into the skillet. Once oil or butter becomes hot, add your shrimp and cook about 2 to 3 minutes per side of shrimp. Be careful not to overload the pan, too many shrimp will cause the shrimp to release too much water, which will result in you steaming your shrimp instead of sauteing them.
You will need a steamer basket and a large pot. Season water with any seasoning you like, water should be near the bottom of the steamer basket. Bring the water to a full boil, place shrimp in basket and cover lightly. Cook until shrimp are pink and the meat is opaque. Cooking times will vary depending on the size and amount of shrimp you are using.
Preheat oven to 400 F. Place peeled and deveined shrimp in a single layer on a baking sheet, drizzle with olive oil and sprinkle some salt on the shrimp. Bake for 8-10 minutes until shrimp are pink and firm Remove from oven and allow to cool before serving.
Lemon-Garlic Shrimp and Grits Recipe
- 1 lbs. Jumbo Shrimp peeled and deveined, 3/4 cup instant grits, Kosher salt and freshly ground pepper, 1/4 cup grated parmesan cheese, 3 tablespoons unsalted butter, 2 large cloves garlic minced, pinch of cayenne pepper, juice from 1/2 lemon plus wedges for serving, 2 tablespoons roughly chopped fresh parsley
- Bring 3 cups of water to a boil in a medium saucepan over high heat, covered.
- Uncover and slowly whisk in the grits, 1 teaspoon salt and 1/2 teaspoon pepper.
- Reduce heat to medium low and cook, stirring occasionally, until thickened, about 5 minutes.
- Stir in the parmesan and 1 tablespoon butter.
- Remove from heat and season with salt and pepper. Cover to keep warm.
- Season shrimp with salt and pepper.
- Melt 2 tablespoons butter in a large skillet over medium-high heat.
- Add shrimp, garlic and cayenne and cook, tossing until the shrimp are pink, 3 to 4 minutes.
- Remove from heat, add 2 tablespoons water, lemon juice, and parsley. Stir to coat the shrimp with the sauce and season with salt and pepper.
- Divide grits and top with the shrimp and sauce. Serve with lemon wedges.
Serving Size: Serves 4.