|SHELF LIFE (FROZEN): |
8 - 20 ct. bags
|NET CASE WEIGHT:|
|GROSS CASE WEIGHT:
Store frozen. Refrigerate after opening.
Use within 3 days.
Frozen: 540 Days
Refrigerated: 3 Days
No shellfish allergens.
COMPLETE COOKING INSTRUCTIONS
New Wave Shrimp should be prepared using a medium heat source;
• Sauté, with a medium flame
• Simmer in liquids or sauces
• Grill on a medium setting
• Sear in a nonstick pan on a medium high flame
• Deep fry at 350° F
• Roast or bake at 275° F – 375° F
New Wave Shrimp performs well when under heat for 3-4 minutes. The product is pre-cooked and only needs to be heated through, however, maintaining the product at 245° F – 275° F for up to 8 minutes is acceptable.
New Wave Shrimp holds well at 165° F in liquids such as soup or sauce for extended times.
To sauté or pan fry the product, coat shrimp in seasonings and a “duster” such as rice or corn flour. Using a medium heat source, heat a non-stick pan on a medium flame to about 375° F, add a moderate amount of oil and cook New Wave Shrimp to a golden brown on each side.
To grill, marinate the shrimp in seasonings or a dressing, lightly oil and place on a clean, seasoned char broiler at a medium flame, about 450° F. Lightly grill to achieve charred grill marks on one side then repeat on the other, about 2 minutes each side. Char marks should be visible and impart some flavor, but not blacken the product.
To bake (lower heat and less caramelization) or roast (higher heat and more caramelization), marinate the shrimp in seasonings or a dressing, lay the shrimp on a baking screen and cook at a heat ranging from 275° F to 375° F, based on the desired result. The product should be cooked long enough to be very hot throughout and also may be allowed to caramelize to some extent.
To hold, New Wave Shrimp can be held either moist or dry for up to 30 minutes. The holding method should match the cooking method from a dry or moist standpoint. For example, if the shrimp is cooked in a moist method, it should be held in a moist environment, either directly in the sauce or soup at 165° F or in a holding cabinet with at least 50% moisture and at 165° F.
If the product is cooked in a dry method, such as grilled or fried it is best held at 165° F under infra-red or heat lamps, or in a dry holding cabinet.
Water, Mung Bean Protein, Potassium Alginate, Sunflower Oil, Modified Potato Starch, Calcium Lactate, Hydrogenated Vegetable Oil (Palm Oil), Natural & Artificial Flavor, Sea Salt, Sugar, Fructose, Konjac Powder, Potassium Citrate, Sunflower Lecithin.
DOES NOT CONTAIN CRUSTACEAN SHELLFISH.
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