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HELMRICH'S SEAFOOD  ♦  137 5TH STREET  ♦  WILLIAMSPORT, PENNSYLVANIA  17701  ♦  570-322-2454  ♦ HELMRICHSSEAFOOD.COM  

COOKING QUESTIONS ???  CALL AND WE WILL HELP YOU

 

COOKING INSTRUCTIONS FOR SHRIMP COCKTAIL:  PLACE SHRIMP IN COVERED POT AND ADD JUST ENOUGH WATER TO COVER THE SHRIMP.  FOR EACH POUND OF SHRIMP BEING COOKED ADD 1 TABLESPOON OF SALT, 1 TABLESPOON OF MIXED PICKLING SPICES, & 1/4 CUP OF WHITE VINEGAR.  COOK UNTIL IT BOILS.  MEDIUM SHRIMP -  BRING TO SLIGHT BOIL, LARGE SHRIMP - BRING TO ROLLING BOIL, JUMBO SHRIMP - ROLLING BOIL FOR 2 MINUTES.  DO NOT OVERCOOK.  CHILL IMMEDIATELY AFTER COOKING.  SERVE COLD WITH COCKTAIL SAUCE FOR DIPPING.

 

COOKING INSTRUCTIONS LOBSTER TAILS:  PLACE FROZEN LOBSTER TAILS IN COVERED PAN ADDING JUST ENOUGH WATER TO COVER TAILS.  FOR EACH TAIL ADD A TABLESPOON OF VINEGAR AND A TABLESPOON OF SALT.  WHEN WATER COMES TO A ROLLING BOIL TIME AS FOLLOWS:  6 OZ TAIL - 10 MINUTES, 8 OZ TAIL - 12 MINUTES, 10 OZ TAIL - 14 MINUTES, 12OZ TAIL - 16 MINUTES.  COOK AN ADDITIONAL 1-2 MINUTES PER ADDITIONAL 2 OUNCES OF WEIGHT.  SERVE WITH MELTED BUTTER.

 

COOKING INSTRUCTIONS LIVE LOBSTER:  PLACE WATER IN POT AND BRING TO A ROLLING BOIL.  PLACE LOBSTER IN BOILING WATER.  WHEN WATER STARTS BOILING AGAIN, TIME LOBSTER AS FOLLOWS:  1 1/4 LB LOBSTER - 12 MINUTES, 1 1/2 LOBSTER - 15 MINUTES, AND 2 LB LOBSTER - 20 MINUTES.  YOU SHOULD ADD A TABLESPOON OF SALT TO THE WATER FOR EACH LOBSTER COOKED.  ALWAYS USE REAL BUTTER WITH LOBSTER.

 

COOKING INSTRUCTIONS FOR OYSTER STEW:  PLACE 1 PINT OF OYSTERS WITH JUICE IN A PAN AND BRING TO A SLOW BOIL.  AFTER BOILING SLOWLY FOR 5 MINUTES ADD 1 PINT OF MILK PER PINT OF OYSTERS.  REHEAT TO DESIRED TEMPERATURE BUT DO NOT BOIL.  SERVE WITH OYSTER CRACKERS.

 

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