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Ingredientes
- The terms "shrimp" and "prawns" can be confusing. Even scientists often
- use these words inconsistently. Larger shrimp often come from freshwater, are referred
- to as "prawns," while smaller shrimp often come from saltwater habitats, are
- called "shrimp." The size, "large" typically means that you get
- about 40 or less per cooked pound, in comparison to about 50 for
- "medium" and 60 for "small". But from a science perspective, both
- shrimp">shrimp and prawns can come from saltwater or freshwater, and there is no
- absolute standard for measuring small, medium, or large.
- Often people are confuse about the way shrimp sizes,small, medium, large, jumbo
- are determined. There is no method. Count per pound is the most common method used. Count
- per pound refers to the number of shrimp that you get when you purchase
- or consume one pound. Small cooked shrimp, that number is usually
- around 60. With medium cooked shrimp, it falls to about 50. For large shrimp, the
- count per pound is about 40. For jumbo shrimp the count per pound is
- about 30.
- Warm water shrimp come from tropical waters in southern parts of the
- world, cold water shrimp come from northern climates. Many
- warm water shrimp belong to one specific family called Penaeidae.
- Tiger prawns, tiger shrimp, and Indian prawns are members of this
- family. Many cold water shrimp belong to a second family called Pandalidae.
- Spot shrimp, striped shrimp, dock shrimp, humpback shrimp, Northern
- shrimp, and Northern prawns are members of this second family. You'll
- find white shrimp, pink shrimp, and brown shrimp that come from both
- water warm and cold water regions.
- Both warm water and cold water shrimp belonging to these two families
- are saltwater shrimp. They are found in many of the oceans and
- seas, where they are typically caught by trawling.
- Freshwater
- shrimp, Just like the
- name implies, freshwater shrimp are not native to oceans and seas, they
- don't come from salt water, including lakes, rivers, and streams.
- It's become common for shrimp to be removed from their native habitat
- and raised in farm settings that don't always resemble their native
- conditions. Today, the vast majority of shrimp available in America
- groceries are farmed shrimp, and the quick rise in shrimp farming has
- raised concerns among many consumers about the health safety and
- environmental safety of shrimp.
- Research Source: WH Foods
- If you love shrimp and garlic, give this fast and tasty recipe a try.
- Garlic Shrimp
- Recipe by Christine Lamb (Christine's Pantry), 2015
- Ingredients:
- I 1/2 tablespoons olive oil
- 1 pound shrimp, peeled and deveined
- salt to taste
- 3 tablespoons minced garlic
- 1/4 teaspoon black pepper
- 3 tablespoons lemon juice
- 3 tablespoons butter
- 1/3 cup chopped parsley
View Full Recipe at Christine's Pantry
