SHRIMP (SHELL-ON GULF BROWN, 16-20 COUNT, WILD CAUGHT)

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.

$16.49 / per pound

All prices listed are subject to Market Price Change.
Please call the store at 219.299.2336 for the most up-to-date pricing.

Common Questions & Information

Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

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