Don’t Skimp on Your Shrimp!

lee french

Did you know that all shrimp is not created equal? Only Chopper Shoppers have access to the best shrimp available, exclusively in our Seafood Departments.  Price Chopper bagged shrimp is only available at our stores, and we pride ourselves on having the best quality seafood you can find.  This holiday season; treat your guests to the very best!

The shrimp that you buy in a Price Chopper labeled bag are raised 100% antibiotic free. Each bite of shrimp will give you a firm snap and create an explosion of flavor, no matter how you are preparing them!  You won’t find any broken pieces in our bags; our unique clear plastic bag allows you to see exactly what you are buying.  All our shrimp is fully traceable and processed in HACCP certified plants that are also ACC (Aquaculture Certification Council) certified as using the Best Aquaculture Practices.  This means the shrimp is the best you can buy! 

Take it from a Seafood Guy….This new shrimp, just in time for the holidays, is another way Price Chopper is your great BIG holiday Helper! 

We would love to hear your tips on using shrimp during the holidays! 

Here are some of our recommendations on how to impress your guests with Price Chopper shrimp:

Shrimp & Mushroom Alfredo

1 cup mushroom slices

1/2 cup onion, chopped

4 Tbs. butter

2 Tbs. flour

Pepper, to taste

1 1/2 cups milk

1 1/2 cups cooked, peeled, deveined (31-40 count) Price Chopper shrimp

2 Tbs. Parmesan cheese

1/2 lb. linguine, cooked according to package directions

Saute mushrooms and onions in butter.  Blend in flour and pepper and cook 1-2 minutes.  Gradually add milk.  Cook, stirring constantly until thickened.  Add shrimp and Parmesan cheese.  Toss with linguine.  Serves 4.

Broiled Stuffed Shrimp

1 lb. (13-15 count) Price Chopper shrimp, peeled and deveined

1 1/2 cups bread crumbs

6 cloves garlic, crushed

3 Tbs. dried parsley

Salt and pepper, to taste

3/4 tsp. oregano

1/2 cup butter, melted

1/4-1/2 cup white wine


Shell shrimp, leaving tail intact.  Slit the shrimp lengthwise from the underside, opening completely and exposing the vein which is then disposed of.  Rinse shrimp and pat dry.  In a bowl, mix the bread crumbs, garlic, parlsey, salt, pepper, oregano and melted butter.  Reserve some butter for basting.  Add enough wine to make the mixture pliable.  Divide the stuffing among the shrimp and fill the exposed cavity, pressing gently.  Place on a baking sheet and brush the tops with reserved butter.  Sprinkle with paprika.  Broil shrimp until nicely browned, 5-10 minutes.


Leave a Reply