10 oz bag
about 13 servings per container
Enriched Corn Flour (Flour, Niacin, Iron, Thiamine, Mononitrate, Riboflavin, Folic Acid), Enriched Bleached Wheat Flour (Wheat & Malt Barley Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Salt, Spices (Including Red Pepper), Citric Acid, Garlic, Leavening Agents (Sodium Aluminum Phosphate, Sodium Acid Pyrophosphate, Sodium Bicarbonate, Monocalcium Phosphate),Onion Sodium Inosinate And Guanylate (Flavor Enhancers), Lemon Puree, Sugar, Lemon Juice, And Natural Flavor.
Giant Food is committed to providing accurate nutritional information to its customers. As an important part of that effort we voluntarily provide such material on our website. We rely upon our suppliers to provide us with this information on an ongoing basis and to advise us immediately whenever any new claims or adjustments to declared values are made, so that we can properly maintain the accuracy of this online resource. We have, however, experienced occasional situations in the past where, due to the lack of such notice or for some other reason, minor discrepancies in this area have occurred. We therefore strongly encourage our customers to read the labels of any of the products that they purchase in order to make certain that they are compatible with their own nutritional preferences and expectations. If you receive a product from Giant Food, and the nutritional information on the product label does not match the information on our site, please contact Giant Food customer service and we will arrange for a credit to issue for the product at issue.
A New Orleans tradition. Since 1889. Real lemon added. 2 easy ways to cook! Comments or questions? Call 1-877-837-3796 or visit us at www.zatarains.com for great recipe ideas and product information.
Fried Shrimp Directions: 1. Pour 1 inch of vegetable oil into large skillet. or fill deep fryer no more than 1/3 full with oil. Heat oil to 350 degrees F on medium heat. 2. For 1 lb. peeled shrimp, mix 1/2 cup shrimp-fri with 1/2 cup water in medium bowl. Pour additional 1/2 cup shrimp-fri onto plate or into plastic bag. 3. Dip shrimp in batter. Shake off excess. Roll or shake shrimp in remaining 1/2 cup shrimp-fri until evenly coated. 4. Fry shrimp until light golden brown. Drain on paper towels. Note: For thicker coating, dip shrimp in 1/2 cup milk mixed with 1 lightly eaten egg, before rolling in shrimp-fri. Refrigerate after opening.