1. A method of producing a pasteurized, shrimp food product having an extended shelf life under refrigeration conditions, said method consisting essentially of the steps:pre-cooking uncooked shrimp to a first, selected, internal, pre-cooking temperature that is within the range of 185°-190° F. for a time sufficient to coagulate proteins in the shrimp to obtain pre-cooked shrimp;
immediately cooling the pre-cooked shrimp with a cold brine containing 1.25-2 wt % salt to a temperature that is about 40° F. or less and that is sufficiently low to stop the cooking process and produce cooled shrimp;
rinsing said cooled shrimp with a 1.25-2 wt % brine rinsing solution to remove any coagulated proteins released during the pre-cooking step;
packaging the cooled, rinsed shrimp in soft, semi-rigid, or rigid containers that are conducive to rapid heat penetration and suitable to withstand pasteurization temperatures;
filling the semi-rigid or rigid containers of cooled, rinsed, shrimp with a packing brine in an amount sufficient to submerge the cooled, rinsed, shrimp completely, or filling the soft containers with cooled, rinsed shrimp;
seaming or sealing the soft, semi-rigid or rigid containers of cooled, rinsed, shrimp;
pasteurizing the soft, semi-rigid or rigid containers of cooled, rinsed, shrimp by heating the packaged shrimp to a pasteurizing temperature that is within the range of 185°-190° F. and said pasteurizing temperature is not higher than said internal pre-cooking temperature to avoid the release of protein from the packaged shrimp, said pasteurizing step occurring for a time sufficient to achieve control of nonproteolytic C. botulinum type B for 9-18 months under refrigeration conditions; and
immediately cooling the pasteurized, packaged, shrimp by immersing the pasteurized, packaged, shrimp containers in a cold water bath to stop pasteurization and produce a packaged, pasteurized, fresh, shrimp product that is stable for about 9-18 months when stored at refrigeration conditions of 32°-40° F.