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Northern Chef Wild Baja Shrimp Ring - 12 Oz
Shrimp Ring, Wild Baja
With cocktail sauce. Wild caught. All natural. Baja Mexico. Dine well. Feel well. Live well. Northern Chef Wild Baja Shrimp Ring with Cocktail Sauce: These Northern Chef shrimp have been wild caught by day-boat fishermen in Magdalena Bay located on the coast of the Pacific Ocean in Baja California, Mexico. These Pacific shrimp are firmer and sweeter than regular farm-raised shrimp and even other wild caught shrimp from the Gulf of Mexico. Northern Chef shrimp are always all natural with no preservatives, chemicals or other additives ever used so enjoy the sweet natural taste of wild Baja shrimp. By purchasing these shrimp, you will be supporting a community of small-scale fishermen committed to preserving the health of their home, Magdalena Bay and making their methods of catch more sustainable. Questions/Comments? 1-206-515-9688 Ext. 200 visit our website: www.northernchef.com. Product of Mexico. Processed in Thailand.
Serving Size: 3oz shrimp
Servings Per Container: 3
|Calories||Amount Per Serving
|% Daily Value|
|Calories From Fat||Amount Per serving 10|
|Total Fat||Amount Per serving 1g||2%|
|Saturated Fat||Amount Per serving 0g||0%|
|Trans Fat||Amount Per serving 0g|
|Polyunsaturated Fat||Amount Per serving (-)|
|Monounsaturated Fat||Amount Per serving (-)|
|Cholesterol||Amount Per serving 170mg||57%|
|Sodium||Amount Per serving 470mg||20%|
|Potassium||Amount Per serving 250mg||7%|
|Total Carbohydrate||Amount Per serving 5g||2%|
|Dietary Fiber||Amount Per serving 1g||4%|
|Sugars||Amount Per serving 4g|
|Protein||Amount Per serving 19g||0%|
Wild Caught Cooked Shrimp, Salt, Cocktail Sauce (Tomato Paste, White Vinegar, Horseradish, Sugar, Salt, Modified Tapioca, Starch, Citric Acid, Beet Powder, Spices).
Directions Thawing Instructions: Thaw in refrigerator 8-12 hours or overnight. Or, for a quick thaw, remove outer wrap and dome. With inner wrap still in place, put entire tray in warm water for about 15 minutes. Remove wrap and place sauce cup partially in hot water for an additional 20 minutes. Carefully drain the water out and return sauce to the center of the tray. Keep frozen or refrigerated until ready to serve. Do not refreeze.
About the Producer Tai Foong
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