Shrimps have long been the favorite seafood dish for people all over the world and for the right reasons too. Not only can they be prepared in a wide variety of ways but they also taste beyond delicious given their soft and juicy meat.
Did you know that the Gulf States of Texas, Alabama, Mississippi, Louisiana and West Florida together produce over million tons of shrimp each year? An average American consumes about 4 pounds of shrimps annually, which is the highest amongst all other seafood options.
But while you eagerly order a shrimp salad or any other shrimp dish at your favorite seafood dinner or buy the raw varieties for preparing at home later, can you tell apart from one shrimp variety from another? You might be surprised to find out that there are over species of shrimps that have been discovered till date.
However, not all of them have been researched in depth nor is every variety available for culinary use. The following article highlights the most common types of shrimps you will come across at a regular seafood shop plus some more shrimp species for nurturing for decorative purposes. Primarily obtained from the west coast of Florida, these shrimps are really popular in seafood cuisine.
As the name suggests, these shrimps are generally pink when raw although some can be white and gray as well. They have a firm texture, brownish-red shell, and come in a variety of flavors that can range from mildly sweet to mildly salty or iodine-like. They turn pink upon being cooked and have a unique flavor compared to other edible shrimps.
Chefs prefer to simply steam or boil the brown shrimps in order to enjoy the natural taste that these shrimps have to offer. Growing to nearly eight inches long, the white shrimps have a firm texture and hence, offer a great variety of cooking options to the chefs. For instance, white shrimps can be consumed after boiling, steaming, stuffing, grilling, baking, or even frying.
They are a good preference for many chefs due to their classic flavor, firm texture, sweet taste, and ease of cleaning. They have a firm texture and sweet flavor similar to the spiny lobster. This flavor makes them an affordable protein as compared to buying expensive lobster varieties.
Native to the waters of Asian and African continents, Tiger shrimps are also available as farmed as well as wild varieties in Thailand, Vietnam, Philippines, and India. They are easy to identify by the tiger stripes on the body and are prized for their mild flavor profile coupled with a firm texture which makes them the go-to option for people who are cooking shrimps for the first time.
They can grow in jumbo sizes of 12 inches long and are ideal for steaming, grilling, or eating in various other ways. They are amongst the most tender shrimps available for cooking and therefore taste amazingly soft and juicy.
However, this also makes them difficult to clean and prepare because the shells are break into small pieces if you are not careful enough. These are the jumbo varieties that can grow up to 12 inches. Everyone loves eating shrimps, be it in seafood gumbo, salads, soups, shrimp cocktails or simply fried on their own. But not everyone knows that certain species of shrimps also make an exquisite addition to aquariums.
If you already have an aquarium and are looking for new varieties to keep, then look no further than the following types of freshwater shrimps. Originating from Southern China, this exclusive species got its name due to the yellow or white body with black stripes that somewhat make them look like a bumblebee. Bumblebee shrimps come from the Caridina breviate family, and although the name might suggest otherwise, this variety is not related to the popular Bee Shrimp which belongs to the Caridina cantonensis family.
This type of shrimps loves to be fed meaty varieties of shrimp food, such as small pieces of fish, regularly. To help them flourish, keep them in pairs with a strict check on the nitrites, iodine, and copper concentrations in the water. Before adding them to the aquarium, take care that there are no large aggressive fishes as Bumblebee shrimps can be easily eaten up by predators due to their tiny sizes.
This red variety of Neocaridina davidi species might not seem so different at first, but it is still a popular choice amongst many aquarists due to its bright and showy color.
These shrimps flourish in freshwater that is at room temperature or mildly cool 18 to 28 degrees Celsius. Higher temperatures promote breeding but can be dangerous at times because the oxygen concentration is reduced in warm water.
Shrimpers have a long and proud cultural tradition in the US — one that is now under threat from all sides. Captain Wynn Gale — a fifth-generation Georgia shrimper — is on the side of the road on an April morning, selling shrimp at the same street corner where his dad sold shrimp.
No out-of-towners coming through on the I No local traffic. Gale would rather be out on his boat, a trawler he had for nine years but recently sold to a man in North Carolina. In the past, shrimping was an admirable vocation. Gale first got out on a shrimp boat when he was A mericans eat more shrimp than ever — an average of 4. Off the coast of Georgia, fishermen harvested about 2. We have good years — but most of the time we have bad years now. Sustainable fishing practices are expensive to implement.
Plus, our guys are competing with foreign markets. Lost our big block ice plant that had given ice since the s. They are so resourceful.
These shrimp are on the smaller side, maxing out at 3 inches long. Use kitchen shears to remove the shells after cooking. Pink shrimp, also called Gulf Pink Shrimp, is a large, meaty shrimp species harvested year-round. The largest pink shrimp population is found off the coast of southern Florida, where they are harvested by trawling.
These large, plump shrimp can be boiled, grilled, pan-fried, or steamed to bring out their natural sweetness. This species of saltwater shrimp gets its name from the striped red and black color pattern that appears after cooking. Shrimp that are cooked in the shell take on a redder color, while peeled shrimp turn orange during cooking. These shrimp are primarily harvested by farming. Some are harvested in the wild trawling the ocean floor, which can damage the ecosystem and catch unintended other species in the process.
Always check where your fish came from and if they are Fair Trade Certified. These medium-sized shrimp from China are harvested from cold water.
As a result, their texture and flavor are delicate and even somewhat watery before cooking. A classic method of preparing Chinese White Shrimp is a quick stir-fry with Asian greens and plenty of spice. These tender shrimp cook in about two minutes in a hot wok.
These brown-shelled shrimp have a bolder flavor than most shrimp varieties. According to the National Oceanic and Atmospheric Administration NOAA , brown shrimp populations are at healthy levels and this species is responsibly harvested to maintain these numbers.
Translucent, medium-to-large white shrimp are an all-around great type of shrimp for cooking and eating. They easily absorb flavors from sauces and seasonings and hold up well on the grill, as well as indoors for stir-frying, poaching, and roasting.
Hailing from the chilly waters of the North Atlantic, this variety of saltwater shrimp are small, sweet, and light-colored. Their smaller size and mild taste make them perfect for steaming, poaching, or pan-frying. They cook quickly and make a great addition to salads. Also called spot prawns, this shrimp variety hails from the west coast of the States and carries a sunny California disposition and famously sweet flavor.
These easy-to-cook crowd-pleasing shrimp can be quickly sauteed, steamed, deep-fried grilled, or broiled in the oven. You can find them with their skin on or peeled and deveined for easy prep. This species is also known as the Coonstripe shrimp or Pink Striped Shrimp.
0コメント