Wild Shrimp from Mazatlan, Mexico; these shrimp are sweet, tender, and do not have the “iodine” flavor reminiscent of the Gulf Shrimp. The shrimp are a large grade 21/25. Prawns and shrimp are interchangeable words depending on geographic region and the chefs’ preference for the menu. Prawns often indicate larger shrimp.

Shell on shrimp is the best quality as the shell protects the meat of the shrimp from drying out. The shrimp are easily peeled and deveined prior to cooking.

The Mexican White Shrimp season runs from September through March.

The most important tip is not to overcook. If poached in salted water, shrimp will be cooked within 2-3 minutes and should be removed from the water immediately. Then, rinse the shrimp under cool water or put them in an ice bath to stop the cooking process. Shrimp can also be fried, broiled, grilled, or baked. Approximately one pound.