Vannamei Pacific Shrimp, also known as the Pacific White Shrimp and the Whiteleg Shrimp, is native to the tropical East Pacific from the Gulf of California, Mexico to northern Peru. It is the most widely cultured shrimp in the world and is raised in at least 27 countries, with major production operations occurring in the US, Mexico, Central America, tropical South America, China, India, and southeast Asia
Vannamei Shrimp is sweet tasting, has a firm structure, and is a rich source of protein. They are grayish-white and turn pink when cooked. These are already de-shelled for your convenience with a tail-on for better visual presentation.
Place the Shrimps in your freezer. Thaw frozen shrimp in the refrigerator 24 hours before you need to cook with them. Be sure to place the frozen shrimp in a bowl or a plastic bag to thaw. Only thaw the amount of shrimp that you plan to cook, as you shouldn’t re-freeze previously frozen seafood.
After months of trying differents cheeses, cold cuts, wines, sweets, you are officialy a Cheese Master!
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