Savage Meats
Shrimp HLSO 41-50 - 4 lbs
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The Cut
This is What is Supposed to Be
Four pounds of head-on, shell-on shrimp for guys who want maximum flavor and don't mind doing the work. The heads and shells add flavor that make your eyes pop.
41-50 count gives you plenty of shrimp for feeding a crowd or stocking the freezer. This is shrimp for serious cooking - boils, grilling, or making your own stock.
Why the tribe wants it:
- 4lbs — enough for serious cooking or entertaining
- Head-on, shell-on for maximum flavor potential
- 41-50 count — good size without being wasteful
- Perfect for shrimp boils, grilling, or stock making
- For guys who aren't afraid of a little prep work
Cook Guide
How to Not Screw It Up
Thaw Fast and Right
Cold water in the sealed bag, 20–30 minutes. Or overnight in the fridge. Pat bone dry before it touches the pan.
High Heat, Neutral Oil
Cast iron or stainless. Avocado or grapeseed oil at smoke point. Never olive oil — it burns before you get a crust.
Season at the Last Second
Salt draws moisture out immediately. Season right as it hits the pan, not before.
Don't Move It
Fish sticks when it's not ready. Leave it alone. When it releases cleanly on its own, it's time to flip. Flip once. Only once.
Know When It's Done
Fish turns opaque and flakes. Shrimp turns pink and curls into a C-shape. An O-shape means you've gone too far.
Finish With Butter and Acid
Brown butter and a squeeze of fresh lemon right off the heat. That's the whole finishing move.
Internal Temp Guide
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