From Wikipedia, the free
encyclopedia
"True shrimp are swimming, decapod
crustaceans
classified in the infraorder
Caridea, found widely around the world in both fresh
and salt
water. Together with prawns,
they are widely caught and farmed for human consumption."
"Recipes using shrimp form part of the cuisine
of many cultures: examples include jambalaya,
okonomiyaki,
poon
choi, bagoong.
Strictly speaking, dishes containing scampi
should be made from the Norway
lobster, a shrimp-like crustacean more closely related to the lobster
than shrimp, but in some places it is quite common for large shrimp
to be used instead.
As with other seafood, shrimp is high in calcium
and protein
but low in food
energy.
A shrimp-based meal is also a significant source of cholesterol,
from 7 mg
to 251 mg per 100 g
of shrimp, depending on the method of preparation.
Dried shrimp is commonly used as a flavoring and
as a soup base in Asian
cuisines while fried shrimp is popular in North America. In
Europe, shrimp is very popular, forming a necessary ingredient in
Spanish paella
de marisco, French bouillabaisse,
Italian cacciucco,
Portuguese caldeirada
and many other seafood dishes.
Shrimp and other shellfish
are among the most common
food
allergens."
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“Shrimp is
the fruit of the sea. You can barbecue it, boil it, broil it, bake
it, sautee it. There's, um, shrimp kebabs, shrimp creole, shrimp
gumbo, pan fried, deep fried, stir fried. There's pineapple shrimp
and lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp
stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp
sandwich... That's, that's about it.”
Mykelti Williamson quote
