Cook with shell on for best flavor when grilling or boiling, Peel and devein when sauteeing.

Boiling Preparation:

Leave the shell on, water should be rapidly boiling in the largest pot you own (at least 1 gallon of water per pound….more is better) and seasoned with McGowan & Sons Proprietary Boil Seasoning. Add shrimp to boiling water, turn off the heat and cover the pot. Check shrimp after 5-7 minutes. They should be pink, slightly curled, opaque and firm. Immediately drain the shrimp and cool them as quickly as possible…..using an ice baths work great.

Sauteeing Preparation:

Peel and devein shrimp. Sautee in a medium-hot pan 3-4 minutes with butter or canola/grapeseed oil until they are firm and opaque. Any number of seasonings can be added to shrimp. If blackening, use hot pan with butter

Grilling Preparation:

Can be grilled shell-on or off. McGowan recommends putting them on a skewer. It just makes it easier. They can be put in a marinade but for no more than half an hour otherwise they will start to break down and get mushy. Grill grate should be well-oiled. Cook for approximately 3-4 minutes on each side until they are opaque and firm.