10 LB. MIN. PURCHASE
Our white, brown and red shrimp are quick frozen to seal in the flavor and guarantee you the freshest product. Our jumbo shrimp are great for steaming, boiling and grilling.
Louisiana Shrimp and Seafood Supply Company.
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.
504-305-6099
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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
Count
$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 504-305-6099 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) 305-6099 for Account Setup.
  
Retail Customers call Toll Free (504) 305-6099 to purchase shrimp at Value Pricing.
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Last modified:01/02/2011
Our Price List
Gulf Of Mexico Shrimp
Head On Shrimp
Head Off Shrimp
Peeled Shrimp
Our large white shrimp are what other companies call jumbo. We prefer cooking with the heads on to seal in the flavor on the shrimp. The are also good in gumbo's and platters.
Our jumbo white shrimp has a great flavor and is also IQF on the boat. Great for all seafood dishes and gumbo's.
Royal Reds are a seasonable shrimp caught in 300 fathoms of water or more. It is a dangerous operation due to the weight of the nets in deep water getting hung up and capsizing the boat. The texture and flavor of the meat is similar to lobster.
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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Count
10 LB. MIN. PURCHASE
10 LB. MIN. PURCHASE
We accept all major credit cards with address verification for your protection.
Louisiana and Cajun Website Directory
CALL (504) 305-6099
CALL (504) 305-6099
CALL (504) 305-6099
We accept all Major Credit Cards
We accept all Major Credit Cards
Better Business Bureauฎ Assurance on the Internet
Royal Reds
Runs Nov.-Jan.
Gulf White Shrimp
Currently Running
When November Northeasters start to blow, White Shrimp leave the bays and sounds of South Carolina, Georgia and North Florida, heading for the open waters of the Atlantic Ocean. Unlike Brown Shrimp, White Shrimp do not move into deep water far from the coast after migrating from inshore to offshore waters. Instead they move parallel to the shoreline ‚ southward in fall and early winter and northward in late winter and early spring. They move down the coast of Florida seeking warmer water, ending their journey on vast shoals just offshore of Cape Canaveral. When you observe shrimp boats fishing in the daytime right off of our beaches, they are dragging for white shrimp. Due to their preference for more brackish, low salinity waters, White Shrimp are sweet and tender -- the preferred choice of shrimp boat captains and local coastal residents. Many consider White Shrimp to be Florida's finest-tasting shrimp.
Our Price List
Gulf Of Mexico Shrimp
$10.00 Charge for packaging and handling in addition to shipping cost. Shipping is by
DHL NEXT DAY DELIVERY
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
Count
Count
Head On Shrimp
Head Off Shrimp
Peeled Shrimp
Shrimp Express - Wholesale Prices
Crawfish Company Of Central Florida, Inc. Established June 27, 2002
Lisa Boyd - President - Crawfish Co. Of Central Florida, Inc. and Rick Boyd - Vice President
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.
We will provide you with quality Cajun and Creole Products at affordable pricing.
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) 305-6099 for availability.
Better Business Bureauฎ Assurance on the Internet
$  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.
Count
Count
CALL (504) 305-6099
CALL (504) 305-6099
CALL (504) 305-6099
Premium Louisiana Shrimp shipped nationally to the lower 48 states to restaurants, seafood shops and retail customers at favorable prices.
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.
504-305-6099
Shrimp Express - Wholesale Prices
$10.00 Charge for packaging and handling in addition to shipping cost. Shipping is by
DHL NEXT DAY DELIVERY