Shrimp and Shrimp Meat

Shrimp and Shrimp Meat  (Litopenaeus vannamei)

Mexican White Shrimp are described by number per pound and the larger the shrimp/fewer per pound, the higher price per pound. At Newman's, 26/30 per pound are medium, 21/25 are

large, 16/20 are jumbos. Prawns and shrimp are interchangeable words depending on geographic region and the chefs' preference for the menu. Prawns often indicate larger shrimp.

The Mexican White Shrimp season runs September through March and are shipped previously frozen.

The most important tip is not to overcook. If boiled, shrimp will be cooked within three minutes and should be removed immediately and rinsed under cool water to stop the cooking process. Shrimp are some of the most versatile seafood for boiling, frying, broiling, baking and enjoying in a cocktail with Newman' s Cocktail Sauce.

Oregon Shrimp meat, also known as Bay Shrimp or Pink Shrimp meat, comes directly from the Oregon Coast and is wild caught by trawlers from April through October. These come fresh, pre-cooked, and ready to eat.  They are great on top of a salad and are the crowing ingredient in our take-out Shrimp Louie. The shelf life is about 3 days after purchase from Newman's.

Shrimp Recipes

Kevin Beick

Revolution Design Group