Every step of production, from peeling to packing, is done in our state of the art, BAP-certified facility located just outside New Orleans.

Advanced automation (and a sense of pride in what we do) protects shrimp from abuse, adulteration and mishandling.

Most common mistakes when cooking with frozen start with improper thawing. Thawing under refrigeration can take up to 8 hours, so many people thaw in running or standing water. This technique, while faster than thawing under refrigeration, is messy and can negatively affect texture if the shrimp's natural moisture is washed away.

Some may even try thawing with hot water or in the microwave, which can lead to unsightly temperature damage or create an unsafe environment that encourages bacterial growth.

We had these common mistakes in mind when developing Prime Shrimp Stovetop Sous Vide. By eliminating the need to thaw and utilizing a more fault tolerant cooking method, we make it easy and clean to cook shrimp any day of the week.