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Chefs Net Shrimp Raw 26-30 Count Frozen - 32 OZ
26/30 count per lb. Shell split. Deveined. 21 grams protein per serving. Individually quick frozen. At Chef's Net we asked the question, who should only the top Chefs in the world be able to buy the finest shrimp? So we have created the Chef's Net brand. Now you too, can enjoy these high quality, succulent shrimp. Great for parties, holidays, or making your favorite homemade dish. With Chef's Net you can be assured that your family and friends will have an eating experience to remember with all the comforts of home! Best Aquaculture Practices. Certified. The responsible seafood choice. Product of Indonesia.
| Nutrition Facts, heading | ||
| ||
| Amount per serving Calories100 | ||
| % Daily Value* | ||
| Total Fat of 1.5g daily value 2 percentincludes Saturated Fat of 0g daily value0percent, includes Trans Fat of 0g | ||
| Cholesterol 170mg daily value57percent, | ||
| Sodium 240mg daily value10percent, | ||
| Total Carbohydrate of 0g daily value 0 percentincludes Dietary Fiber of 0g daily value0percent, includes Total Sugars of 0g | ||
| Protein 21g | ||
| Vitamin D 0mcg Daily Value 0% | ||
| Calcium 60mg Daily Value 6% | ||
| Iron 2mg Daily Value 10% | ||
| Potassium 220mg Daily Value 6% | ||
| * The %Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
Allergens: Shrimp.
To Thaw Shrimp: Place in colander under running cold water for 5 to 10 minutes or until thawed. Drain well. Do not refreeze thawed product. Cooking Directions: Fill cooking pot with enough water to cover shrimp and bring to a boil. Once water is boiling add thawed shrimp and cook for 5 to 6 minutes stirring several times while cooking. Shrimp are fully cooked when flesh is opaque color throughout. Drain waiter and plunge shrimp into cold water to stop cooking. Serve chilled or store in refrigerator and consume within 3 days. Frozen product. Store in freezer.
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Allergen Notice: Products in our stores may contain, or may have been exposed to, one or more of the following allergens: peanuts, tree nuts, sesame, milk, eggs, wheat, soy, fish and crustacean shellfish.