| 10 LB. MIN. PURCHASE |
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| 9/12 ct. 10/15 ct. 16/20 ct. 21/25 ct. 26/30 ct. 31/35 ct. 36/40 ct. 40/50 ct. |
| WHOLESALE GULF SHRIMP SUPPLY COMPANY Wholesale and Retail GULF SHRIMP Jumbo Shrimp Large Shrimp Medium Shrimp Located at our Seafood Division in New Orelans, Louisiana. 504-838-4889 |
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| U12 10/15 ct. 16/20 ct. 21/25 ct. 26/30 ct. 31/35 ct. 36/40 ct. 40/50 ct. |
| $ 7.50 $ 7.25 $ 6.75 $ 6.00 $ 5.75 $ 5.25 $ 5.00 $ 4.75 |
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| $12.50 $ 10.50 $ 9.50 $ 8.75 $ 7.50 $ 6.85 $ 6.25 $ 6.00 |
| Our Gulf Shrimp are Shipped from New Orleans, La. Prices are subject to market availability and may change. Call 504-838-4889 for Current Weeks Prices. We will contact you about your prices via e-mail or phone in a timely manner. Once your order is paid for, the Customers price is guaranteed at the price agreed upon at final sale. *** 10 lbs. min. purchase *** All sales are final but Customer Satisfaction is our promise. Commercial Customers Call (504) 838-4889 for Account Setup. Retail Customers call Toll Free (504) 838 4889 to purchase shrimp at Value Pricing. |
| Send mail to webmaster with questions or comments about this web site. Copyright ฉ 2002 - 2008 Crawfish Company Of Central Florida, Inc. All Rights Reserved Last modified:04/06/2008 |
| Our Price List Gulf Of Mexico Shrimp |
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| Nutrition Facts SERVING SIZE: 100G/3.5 OZ. (raw) AMOUNT PER SERVING Calories 110 Fat Calories 13 Total Fat 1.3 g Saturated Fat 0.2 g Cholesterol 137 mg Sodium 159 mg Protein 19.4 g Omega-3 0.3 g |
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| 10 LB. MIN. PURCHASE |
| 10 LB. MIN. PURCHASE |
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| CALL (504) 838 4889 |
| CALL (504) 838 4889 |
| CALL (504) 838 4889 |
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| Royal Reds Runs Nov.-Jan. |
| Gulf White Shrimp Currently Running |
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| Our Price List Gulf Of Mexico Shrimp |
| $10.00 Charge for packaging and handling in addition to shipping cost. Shipping is by AIRBORNE EXPRESS NEXT DAY OR FEDERAL EXPRESS OVERNITE. |
| $10.00 Charge for packaging and handling in addition to shipping cost. Shipping is by AIRBORNE EXPRESS NEXT DAY OR FEDERAL EXPRESS OVERNITE. |
| Nutrition Facts SERVING SIZE: 100G/3.5 OZ. (raw) AMOUNT PER SERVING Calories 110 Fat Calories 13 Total Fat 1.3 g Saturated Fat 0.2 g Cholesterol 137 mg Sodium 159 mg Protein 19.4 g Omega-3 0.3 g |
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| SHRIMP RECIPES |
| Emeril's Spice Shrimp |
| 1 dozen large shrimp , peeled and deveined 3-4 tablespoons of Rustic Rub: 8 tablespoons paprika 3 tablespoons cayenne 5 tablespoons black pepper 6 tablespoons garlic powder 3 tablespoons onion powder 6 tablespoons salt 2-1/2 tablespoons dried oregano 2-1/2 tablespoons dried thyme Wash your shrimp, place them in the bowl with the Rustic Rub and toss until coated. Place on a grill and grill until cooked through. Serve immediately |
| 1 pound medium shrimp , shelled, reserving shells
1 bay leaf 8 cups water 1 1/2 tablespoons vegetable oil 3 tablespoons all-purpose flour 1 cup chopped onion 1/2 cup chopped green bell pepper 1/2 cup chopped celery 1 pound frozen Alaska king crab legs, rinsed 1/2 cup long-grain white rice 1/2 cup drained canned whole tomatoes, chopped 1/4 cup thinly sliced scallion greens cayenne to taste In a 4-quart saucepan simmer reserved shrimp shells, bay leaf, and water, partially covered, 15 minutes and strain through a sieve into a bowl. Return shrimp stock to pan and keep warm. In a heavy skillet (preferably cast-iron) cook oil and flour over moderately low heat, stirring constantly with a flat-edged metal or wood spatula, until roux is a couple of shades darker than peanut butter, about 30 minutes. Stir in onion, bell pepper, and celery and cook, stirring occasionally, until vegetables are softened. Stir roux into stock and bring to a boil, stirring. Add crab legs and simmer, partially covered, stirring occasionally, 15 minutes. Stir in rice and tomatoes and simmer, stirring occasionally, 12 minutes. Transfer crab legs to a work surface. Cut shells open with kitchen shears and remove crab meat, discarding shells and cartilage. Tear crab meat into bite-size pieces and stir into gumbo. Add shrimp and simmer until just cooked through, about 3 minutes. Stir in scallion greens, cayenne, and salt and pepper to taste. Gumbo may be made 1 day ahead, cooled, uncovered, and chilled, covered. Makes about 8 cups, serving 4 Place on a grill and grill until cooked through. Serve immediately. |
| Shrimp & Crab Gumbo |
| Saut้ed Shrimp |
| 2 tsp. olive oil
1 scallion, minced 1 clove garlic, minced 1/2 tsp. basil, or 1 Tbs. fresh, chopped 2 lbs. shrimp , trimmed and rinsed 1/4 tsp. salt, or to taste Heat oil in a heavy nonstick skillet over medium high heat. Add scallion, garlic and basil and saut้ 30 seconds. Add shrimp , salt and pepper to taste. Increase heat to high and saut้ 3 minutes or until shrimp are just cooked throughout |
| Cajun Bayou Shrimp |
| 1 lb. Large Shrimp
1/4 tsp. cayenne 1 tsp. black pepper 1/2 tsp. salt 1/2 tsp. red chile pepper flakes 1/2 tsp. thyme 1/2 tsp. rosemary 1/8 tsp. oregano 3 Tbsp. butter 1 1/2 tsp. garlic, minced 1 tsp. worcestershire sauce 1/2 cup beer(room temperature) Shell, de-vein, and rinse shrimp. Grind seasonings in mortar and pestle. In large skillet over high heat, melt butter, add garlic, seasonings, and worcestershire sauce. When bubbly, add shrimp. Cook 2 minutes, stirring and shaking the skillet. Add beer and cook 3 minutes. Remove shrimp and reduce sauce, adjusting seasoning. Serve shrimp over rice with sauce spooned over the top. |
| Southern Fried Shrimp |
| 3 cups large peeled and deveined shrimp
1 1/2 teaspoons salt 1/4 teaspoon pepper 1 egg, well beaten 1/2 cup half-and-half or milk 1/4 teaspoon salt 1/2 cup yellow cornmeal 1/2 cup flour 1/2 teaspoon baking powder Oil for deep frying Season shrimp with 1 1/2 teaspoons salt and the pepper; let stand at room temperature for 10 to 15 minutes. Combine egg, cream, cornmeal, flour, baking powder and remaining salt in small mixing bowl; mix until well blended and smooth. Heat oil in deep fryer to 350ฐ. Add batter mixture to shrimp; stir until shrimp are well coated. Drop shrimp in deep, hot fat in batches. Fry until light golden brown, about 2 to 4 minutes. |
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| We are stocked with premium quality shrimp. We ship from New Orleans Louis Armstrong Airport assuring you the freshest product available. We sell fresh Gulf shrimp to restaurants, seafood stores, country clubs, grocery stores and other related seafood industries nationally to the lower 48 states at wholesale pricing. We also sell gulf shrimp retail to the general public. We ship Gulf & Atlantic shrimp caught off the coasts of South Carolina, Florida, Alabama, Mississippi, Louisiana and Texas from our New Orleans Seafood Division. The Louisiana shrimp season is now open. Call (504) 838-4889 for availability. |
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| $ 8.00 $ 7.50 $ 7.00 $ 6.75 $ 6.55 $ 6.30 $ 5.70 $ 5.50 $ 5.30 $ 5.00 $ 4.80 $ 4.75 $ 4.50 |
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| 21/25 ct. 26/30 ct. 31/35 ct. 36/40 ct. 40/50 ct. 50/60 ct. 60/70 ct. 70/90 ct. 90/110 ct. 110/130 ct. 130/150 ct. 150/200 ct. 150/UP ct. |
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| CALL (504) 838 4889 |
| CALL (504) 838 4889 |
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| WHOLESALE GULF SHRIMP SUPPLY COMPANY Wholesale and Retail GULF SHRIMP Jumbo Shrimp Large Shrimp Medium Shrimp Located at our Seafood Division in New Orelans, Louisiana. 504-838-4889 |
| Shrimp Express - Wholesale Prices |