Alabama Farm Raised Shrimp

How big can they get?
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Call them Jumbo, Colossal, or Super Colossal, these tender, succulent shrimp are 16-20 per pound meaning that they are about one ounce each. This Seafood Product is a natural health food high in nutrition.  One should note that  a “fast food” quarter pounder is high in fat, is called a quarter pounder and does starts with four ounces of beef, when some of the fat is cooked out, about 3 ounces of beef remain!  What is even more important is that these shrimp/scampi are a natural product, low in fat and good for your diet.

 

These shrimp are All Natural and Farm Raised.  The water where they grow is from natural underground salt water           . . . as pure as it gets. 

 

We use No Additives other than Natural Food as we raise these Tender Succulent Shrimp.

 

Shrimp this large are also known as Prawns or Scampi although Scampi is the term for Tender Succulent Shrimp served with drawn butter seasoned with a hint of garlic.

 

 

See our recipes below, or ask Chef Dodd for cooking tips.  Just click the Ask Chef Dodd image . . . send us your question and Chef Dodd will get back to you as soon as possible.  Click on the Recipes image to look at a variety of suggested recipes.

 

 Each Tender Succulent Shrimp is Individually Quick Frozen (IQF) so you can thaw just the amount you need for each Gourmet Shrimp Feast.

 

 

 

 

These natural shrimp are great for SHRIMP SCAMPI.
Click on Chef Dodd for more excellent shrimp recipes.

A QUICK START GUIDE FOR PREPARING YOUR SHRIMP 

Most shrimp are consumed in a restaurant because people just aren't sure how to cook raw shrimp, i.e, overcook, with or without shell, how long, etc.  Follow these suggestions and you will have the most tender, succulent shrimp you have ever prepared!

1.  Thaw overnight in refrigerator.  IQF shrimp allows you to take out only as many as you want and leave the rest in the freezer.

2.  If you are in a rush to serve this delicious delicacy, place in microwave set at two minutes and 20% power only.

3.  Fill pot with water and add bouquet garni (furnished with each order), bring to a rolling boil.

4.  While waiting for the pot of water to boil, fill another pot with ice cubes and a little water, set aside.

5.  Now the water is boiling on the stove, drop shrimp in, use your watch or stove timer, DO NOT  leave more than 3 minutes, SHRIMP are READY when they turn pink.  Remove immediately from the hot pot and drain thoroughly.

6.  Quickly place pink shrimp in ice water to halt the cooking process.  Leave about two minutes.  Discard the bouquet garni from the hot water pot.

7.  Remove from the ice water and drain one more time.  Your shrimp are ready to serve!

8.  Remember to check out Chef Dodd's recipes and be daring...shrimp are a wonderful product for you and your family and can be served in many ways.


Live Shrimp at The Farm
Copyright © S3CP Russellville, Arkansas
rcpoulson@cox.net

Effective August 2008, please use the following e-mail address to contact us:

rcpoulson@suddenlink.net