Tarvin Seafood | Wando Dock, 102 Haddrell St. Mt. Pleasant SC 29464 |  Phone 843-324-5281 | Email: Misspaulashrimp@yahoo.com

H A N D L I N G  
I N F O

Whenever you shop for fresh seafood, remember this key rule of thumb: the nose knows. For the best selection, seek out shrimp that have a clean and crisp scent with just a hint of the sea. Avoid choices that have a strong odor, especially of ammonia. The shrimp should also be firm without excessive black spots on the shell or meat. 
 

Several different kinds of local shrimp are available - from hearty brown shrimp to the more delicately flavored white shrimp. To ensure you are buying local shrimp, simply ask before you buy. Shrimp can be purchased raw and unshelled, with or without heads. It may also sometimes be purchased flash frozen. Cooked shrimp can also be purchased, shelled or unshelled. The size ranges for shrimp - such as 10/15, 16/20, 21/25, etc. - indicate how many shrimp will generally make up a pound. Allow about  pound of tails (headless shrimp in the shell) per person when calculating how much to use for a meal. 
 

 

 

- S A F T E Y   H A N D L I N G   T I P S - 

 

After purchasing our fresh shrimp, immediately place it on

ice, in the refrigerator or in the freezer to ensure a fresh shrimp taste. Uncooked shrimp may be kept refrigerated 2-3 days or frozen up to 6 months. 

Be sure to always wash your hands before preparing shrimp, and after handling any raw seafood. 
 

To thaw shrimp, defrost overnight in the refrigerator or place shrimp, still in a plastic bag, under cold running water until thawed. A microwave may also be used on the "defrost" setting, stopping when seafood is still icy but pliable. 
 

Marinate shrimp in the refrigerator, not on the counter. Discard the marinade after use as it can contain bacteria and raw fluids. If you need to use the marinade as a sauce, reserve a portion before adding the raw

shrimp, or make extra sauce. 

Serve cooked shrimp on clean plates with clean utensils. Don't put cooked shrimp in a container that contained raw shrimp unless the container has been cleaned with soap and hot water. 
 

 

- C O O K I N G  T I P S -


 

Versatile local shrimp make a great addition to almost any meal - whether grilled to perfection for a mouth-watering surf and turf or sauteed, boiled, deep fried, broiled, breaded or pan-seared. 
 

The key to cooking shrimp is to avoid overcooking. When cooked correctly, shrimp will retain a firm texture and turn pink and slightly opaque. Some cooks use the spring test to ensure proper cooking times. This involves holding the shrimp upside down by the head and pulling the tail down. If cooked, the tail will spring back. If not, it needs to cook a little longer. 
 

Approximate cooking times can also be determined

from reading the product size packaging. Obviously smaller shrimp will need less time to cook than larger choices. 



Shelling: Hold onto the tail while gently removing the shell around the body. At this point, you can detach the tail completely, or leave it on for presentation. To devein or not to devein? Whether or not to devein shrimp is a matter of personal preference. In general, small and medium shrimp do not need deveining except for cosmetic purposes. However, the vein of larger shrimp should generally be removed. 
 

When selecting wine for your shrimp dish, use the dominant flavors in your recipe to determine your wine. A Chardonnay brings out the subtle flavor of shrimp splashed with lemon, while a crisp Pinot Grigio is also a classic pairing. 
 

 

- N U T R I T I O N  T I P S -


 

Our local shrimp is high in protein, low in fat and packed with essential amino acids. A moderate portion (9 to 12 medium-sized shrimp) contains about 150 milligrams of cholesterol, still well under standard dietary recommendations of less than 300 milligrams of cholesterol per day.