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So tonight I was about to have shrimp with homemade pesto and zoodles. Upon opening the shrimp package (from Publix seafood market) I noticed on the label it said, "Shrimp contains sodium tripolyphosphate and may contain sulfites and phosphates".  After further research I found that sulfites are often added to shrimp to help maintain its color. Does this mean these particular shrimp fall under the "added sulfites" category? Or is this just something that is typical of all shrimp and not to worry about it? I erred on the side of caution and ended up cooking up scallops instead, but I haven't been able to find a clear answer regarding shrimp in particular.

 

Thanks.

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