I use plastic freeze containers filling them to about 1/4 inch from top with shrimp. I pour in cold water and fill to almost cover shrimp and then place uncovered in freezer overnight. When frozen through I finish filling with water to top and place on lid and put back in freezer. This method keeps the shrimp from floating to the top and puts an ice cap over them to seal. A little extra work but no freezer burn and have kept 2 years and still OK. I reuse the containers from year to year; they stack nicely and don’t puncture like baggies.
cosigned
Charleston City Papers Best Guide of 2014
Good Idea. I will try it this year.
I also like using Quart, Half gallon and gallon milk jugs after they have been cleaned. I fill up my reusable plastic containers first then the milk jugs. When want to defrost, I just cut the milk jugs open and throw the milk jug away.
Works great. I may check out berlin’s restaurant supply as I heard they have the plastic chinese soup type containers. I can only eat so much eggdrop soup in a year to get the containers.
Use a teaspoon of salt after the water!, I use Quart size styrofoam cups. Can buy 500 with lids at Sams for near nothing. Just cut off when you thaw!
What does the salt do?
quote:Not to take away from Berlins, but H&L Market has them too! [url]https://www.google.com/maps/@32.8914112,-80.0107768,130m/data=!3m1!1e3[/url]
Originally posted by DirtyOarsWorks great. I may check out berlin’s restaurant supply as I heard they have the plastic chinese soup type containers. I can only eat so much eggdrop soup in a year to get the containers.
Doncha know that it’s bad luck to start a new season when you still have last years shrimp in the freezer?
Horsefly
You can get a lifetime supply of quart sized plastic soup containers at Sams relatively cheap.