Shrimp

Related Topics:
Shrimp

True shrimp are small, swimming, decapod crustaceans classified in the infraorder Caridea, found widely around the world in both fresh and salt water.

Taxonomy

A number of more or less unrelated crustaceans also have the word "shrimp" in their common name. Examples are the mantis shrimp and the opposum or mysid shrimp, both of which belong to the same class (Malacostraca) as the true shrimp, but constitute two different orders within it, the Stomatopoda and the Mysidacea. Triops longicaudatus or Triops cancriformis are also popular animals in freshwater aquaria, and are often called shrimp, although they belong instead to the Notostraca, a quite unrelated group.

Shrimp are distinguished from the superficially similar prawns by the structure of the gills, and by the fact that female shrimp (as in all other pleocyemates) brood the eggs on their pleopods. There is, however, much confusion between the two, especially among non-specialists, and many shrimp are called "prawns" and many prawns are called "shrimp". This is particularly widespread in culinary contexts, including the following sections.

Shrimp as food

A number of the larger species, including the shrimp Penaeus setiferus, are caught commercially and used for food. Recipes utilizing shrimp form part of the cuisine of many cultures: examples include jambalaya, okonomiyaki, poon choi, bagoong, Cookbook:Prawns and scampi.

Preparing shrimp for consumption usually involves removing the shell, tail, and "sand vein" (a euphemism for digestive tract). Removing the "vein" can be referred to as "deveining," and it is interesting to note that shrimp do not have any veins; they have an open circulatory system. As with other seafood, shrimp is high in calcium, protein and low in food energy.

Dried shrimp is commonly used in Asian cuisines.

Shrimp preparation

To deshell the shrimp, first hold onto the tail while gently removing the shell around the body. The tail can be detached completely at this point, or left attached for presentation purposes. The "vein" is then removed; make a shallow cut lengthwise down the outer curve of the shrimp's body. Pick out the dark ribbon-like vein running lengthwise along the shrimp's back with a pointed utensil. Then rinse the shrimp under cold running water. If the tail has been detached, the vein can be pinched at the tail end and pulled out completely with the fingers. Shrimp is best if cooked very briefly, typically only enough time for the meat to lose its translucency. It quickly becomes rubbery and unappetizing if overcooked, and the line between cooked and overcooked is very thin.

Shrimps in aquaria

Several types of shrimp are kept in home aquaria and are useful in controlling algae and removing debris. Freshwater shrimp available for aquaria include the Japanese marsh shrimp (Caridina japonica, also called "Amano shrimp," as their use in aquaria was pioneered by Takashi Amano) and ghost or glass shrimps (Palaeomonetes sp.). Popular saltwater shrimp include the cleaner shrimp Lysmata amboinensis, the fire shrimp (Lysmata debelius) and the Harlequin shrimp (Hymenocera picta).

Taxonomy note

The shrimp genus Physetocaris, previously given its own superfamily (Physetocaridoidea) and family (Physetocarididae), is now merged with family Pandalidae.

Gourt Home::Gourt :: Shrimp

Taxonomy

Shrimp as food

Shrimp preparation

Shrimps in aquaria

Taxonomy note

See also