{"product_id":"peeled-white-shrimp-meat","title":"Peeled White Shrimp Meat","description":"\u003cp class=\"lead\"\u003eHead off, shell off, vein out; what is left is the part you actually cook with, frozen the hour it was peeled.\u003c\/p\u003e\n\u003ch3\u003eWhat It Is\u003c\/h3\u003e\n\u003cp\u003eThe peeled meat of white shrimp, deveined and with the tail removed, so each piece is a clean crescent of pale, firm flesh. Frozen individually rather than in a block, which means you can take out a handful and leave the rest in the freezer without thawing the lot.\u003c\/p\u003e\n\u003ch3\u003eWhere It Comes From\u003c\/h3\u003e\n\u003cp\u003eFarmed in brackish ponds along the Pacific coast of South America and peeled at a plant beside the water, so the gap between harvest and freezer is measured in hours rather than days. The ingredient list is short on purpose: shrimp, water, nothing else.\u003c\/p\u003e\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003ctable class=\"specs\"\u003e\n\u003ctbody\u003e\n  \u003ctr\u003e\n\u003ctd\u003eSpecies\u003c\/td\u003e\n\u003ctd\u003eWhite shrimp, \u003cem\u003ePenaeus vannamei\u003c\/em\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003eForm\u003c\/td\u003e\n\u003ctd\u003ePeeled, deveined, tail off\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003eNet weight\u003c\/td\u003e\n\u003ctd\u003e2 kg per box\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003eSize\u003c\/td\u003e\n\u003ctd\u003eAbout 100 to 120 pieces per kg\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003ePacking\u003c\/td\u003e\n\u003ctd\u003eIndividually frozen, bagged\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch3\u003eState on Arrival\u003c\/h3\u003e\n\u003cp\u003eFrozen loose, not a solid block. The pieces are separate in the bag, pale grey-white, evenly sized and intact; a bag full of broken fragments means the shrimp were handled badly before freezing.\u003c\/p\u003e\n\u003ch3\u003eStorage and Thawing\u003c\/h3\u003e\n\u003cp\u003eKeep at -18 C or colder. Thaw only what you need, in the refrigerator, for 3 to 4 hours, then pat dry. Never thaw shrimp in warm water: the outside goes soft while the centre is still ice, and the texture never recovers. Do not refreeze.\u003c\/p\u003e\n\u003ch3\u003eShelf Life and Delivery\u003c\/h3\u003e\n\u003cp\u003eBest within 12 months of the production date on the box. Ships in an insulated liner with dry ice and arrives hard frozen.\u003c\/p\u003e\n\u003ch3\u003eHow to Cook It\u003c\/h3\u003e\n\u003cp\u003eShrimp turn from grey to opaque white a good minute before they are actually done, so judge them by feel: firm and springy, not tight.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eStir-fry\u003c\/strong\u003e pat dry, toss in a hot wok for 90 seconds with garlic and spring onion, then take them out before you add anything wet.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSoup\u003c\/strong\u003e slide them into simmering broth off the heat and let the residual warmth cook them through in 2 minutes.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHot pot\u003c\/strong\u003e drop them in at the table and lift them out as soon as they curl and turn white.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003ePan-sear\u003c\/strong\u003e dry them well, sear in a single layer for 45 seconds a side, and finish with butter and lemon.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAllergen Information\u003c\/h3\u003e\n\u003cp\u003eContains crustaceans. Packed in a facility that also handles fish and molluscs.\u003c\/p\u003e","brand":"LEO JONES","offers":[{"title":"Default Title","offer_id":46463245844659,"sku":"LJ-004","price":46.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0771\/8600\/7219\/files\/peeled-white-shrimp-meat-1.jpg?v=1794540210","url":"https:\/\/lejohub.shop\/products\/peeled-white-shrimp-meat","provider":"LEO JONES","version":"1.0","type":"link"}