Brought to you by Steelhead Food Co.By the Case - 10LB Case The size of Shrimp refers to the count per pound you would receive.&nbsp;For example: 13/15 Ct means in 1 pound of Shrimp, you would receive 13-15 Shrimp.&nbsp;The smaller the number, the larger the size of Shrimp. Black tiger shrimp have a mild flavour, but the cooked meat is also softer than that of other shrimp species. Large tiger shrimp tails are most commonly used for the classic shrimp cocktail appetizer or even grilled. Check out this delicious recipe from: <a href="http://Yummly.com" rel="noopener noreferrer" target="_blank">Yummly.com</a>You’re going to love these lemony buttermilk fried shrimp!&nbsp; LEMONY BUTTERMILK FRIED TIGER SHRIMP INGREDIENTS:<ul><li>1 1/2lb large wild tiger shrimp, peeled and de-veined (any wild shrimp will work)</li></ul> LEMON-BUTTERMILK BRINE<ul><li>1 tbsp Kosher Salt (if using table salt, use 1/2 tbsp)</li><li>1 tbsp Sugar</li><li>2 cloves Garlic, minced</li><li>1 tsp Cayenne pepper</li><li>1/2 tsp Black pepper, freshly ground</li><li>1 tsp Smoked Paprika</li><li>1–2 tbsp Olive oil</li><li>3/4 cup Buttermilk</li><li>Zest &amp; juice of 1 lemon</li></ul> Panko-Flour Mixture<ul><li>8oz. all-purpose flour</li><li>2oz. Panko breadcrumbs</li><li>2 tsp Cayenne pepper</li><li>1–2 tbsp seasoned salt</li><li>1 tsp white pepper</li><li>1 tsp Granulated Garlic</li><li>1 tsp Granulated Onion</li><li>2 tsp dried cilantro (parsley or basil will also work)</li><li>*1/4 cup buttermilk for dredging</li><li>oil for frying (I used peanut, but canola or vegetable will work fine)</li></ul> INSTRUCTIONS:<ol><li>Combine shrimp, all seasonings, zest, lemon juice, olive oil, and buttermilk in a bowl until combined. Cover with plastic wrap and chill for 30 minutes to 1 hour, NO LONGER!</li><li>Meanwhile, flour, panko, seasonings, lemon zest in a separate bowl. Pour 1/4 cup of buttermilk into a tiny bowl.</li><li>After at least 30 minutes, take your shrimp out of the refrigerator. Pour and drain off all of the marinade. Leftover bits of the zest will remain, and that’s fine. You just want to remove the brine liquid. Rinse if necessary. Dip each shrimp into the plain buttermilk, then into the flour/panko mixture, packing it on well. Place each shrimp on a baking sheet or plate, then place in the refrigerator or freezer for 20 minutes to allow the coating to set up so that it doesn’t fall apart in the fryer later.</li><li>Heat about 2 inches of oil in a pot to 375 degrees. Remove shrimp from fridge/freezer. Fry a few shrimp at a time for 2-3 minutes or until golden brown. Drain on a wired rack of paper towels.</li><li>Serve immediately.</li></ol>

Brought to you by Steelhead Food Co.By the Case - 10LB CaseThe size of Shrimp refers to the count per pound you would receive. For example: 13/15 Ct means in 1 pound of Shrimp, you would receive 13-15 Shrimp. The smaller the number, the larger the size of Shrimp.Black tiger shrimp have a mild flavour, but the cooked meat is also softer than that of other shrimp species. Large tiger shrimp tails are most commonly used for the classic shrimp cocktail appetizer or even grilled.Check out this delicious recipe from: Yummly.comYou’re going to love these lemony buttermilk fried shrimp! LEMONY BUTTERMILK FRIED TIGER SHRIMPINGREDIENTS:1 1/2lb large wild tiger shrimp, peeled and de-veined (any wild shrimp will work)LEMON-BUTTERMILK BRINE1 tbsp Kosher Salt (if using table salt, use 1/2 tbsp)1 tbsp Sugar2 cloves Garlic, minced1 tsp Cayenne pepper1/2 tsp Black pepper, freshly ground1 tsp Smoked Paprika1–2 tbsp Olive oil3/4 cup ButtermilkZest & juice of 1 lemonPanko-Flour Mixture8oz. all-purpose flour2oz. Panko breadcrumbs2 tsp Cayenne pepper1–2 tbsp seasoned salt1 tsp white pepper1 tsp Granulated Garlic1 tsp Granulated Onion2 tsp dried cilantro (parsley or basil will also work)*1/4 cup buttermilk for dredgingoil for frying (I used peanut, but canola or vegetable will work fine)INSTRUCTIONS:Combine shrimp, all seasonings, zest, lemon juice, olive oil, and buttermilk in a bowl until combined. Cover with plastic wrap and chill for 30 minutes to 1 hour, NO LONGER!Meanwhile, flour, panko, seasonings, lemon zest in a separate bowl. Pour 1/4 cup of buttermilk into a tiny bowl.After at least 30 minutes, take your shrimp out of the refrigerator. Pour and drain off all of the marinade. Leftover bits of the zest will remain, and that’s fine. You just want to remove the brine liquid. Rinse if necessary. Dip each shrimp into the plain buttermilk, then into the flour/panko mixture, packing it on well. Place each shrimp on a baking sheet or plate, then place in the refrigerator or freezer for 20 minutes to allow the coating to set up so that it doesn’t fall apart in the fryer later.Heat about 2 inches of oil in a pot to 375 degrees. Remove shrimp from fridge/freezer. Fry a few shrimp at a time for 2-3 minutes or until golden brown. Drain on a wired rack of paper towels.Serve immediately.

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