Shrimp, Soups, and Stews As the most frequently eaten seafood in the U.S., shrimp needs no introduction but rather an expanded book of recipes to grow even more popular. In Mexico, where shrimp is served everywhere from rickety seaside stands to white tablecloth restaurants, inspiration abounds. We’ve taken two distinctly delicious paths to tap into shrimp’s big-time appeal with an authentic Hispanic touch.
CALDO DE CAMERON
HIDDEN BAY® Shrimp 5/2 LBS 10328 Uncooked, white, peeled and deveined, tail off 31/40 Premium quality
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Expertly quick frozen for best flavor and firm, fresh texture
Higher yields, less waste and reduced labor costs
Huitlacoche, a corn mushroom or Mexican truffle may be inelegantly known as a fungus that grows on corn ears as they ripen, but it has become a sought-after ingredient appearing on the menus of fine restaurants across the country. It can be used wherever a mushroom is called for – in soups, salads, tamales, stews, corn patties and quesadillas. An added bonus is its strong nutritional creds: abundant amounts of the beneficial amino acid lysine, more cholesterol reducing beta-glucens than oatmeal, and more protein than most of the mushroom family.
