Types of Shrimp
Before you get too excited, as we mention on our
Shrimp Basics
page, by the time they get to your local market, they're pretty much narrowed down to cooked or uncooked, and small, medium or large. But you might find shrimp labeled a few other names. Are these species? More often they're marketing concepts. Words like "prawn" and "scampi" are synonyms, while "gulf shrimp" tells you where the shrimp came from. Here's a short primer: Synonyms Prawns: What’s the difference between a "prawn" and a "shrimp?" Nothing! A prawn IS a shrimp. A shrimp IS a prawn. Some regions and even some countries refer to them as prawns; some as shrimp. Some regions use the word "prawn" to describe an especially large shrimp. Other regions? They just call them large shrimp. Go figure. We use "shrimp" here.
Scampi:
Another tricky term. The waters off Italy are home to a crustacean called a "scampi," and in Italian the word is actually one word for shrimp. But the dish we call shrimp scampi, refers to any type of shrimp cooked with garlic and butter or olive oil. Enthusiastic fishing has made these crustaceans rare today and what are often caught as scampi are actually another type of shrimp called a Norwegian shrimp or even a Dublin Bay prawn. True scampi are actually not even technically shrimp, since they have large front pincers, making them lobsters. So what should you remember about names and types of shrimp? Two classifications: freshwater shrimp and saltwater shrimp. Freshwater types of shrimp grow comparatively large and are often treated like lobsters: shipped live, cooked like lobsters. These don't show up in markets often. The shrimp recipes on this site refer to saltwater shrimp, because that's what you'll find in your market. Saltwater shrimp sub-classify into cold water or warm water types of shrimp, depending on where they live. Beyond that, here's a breakdown of descriptions you'll see: Cold water shrimp: These small, sweet shrimp live in the North Atlantic and northern Pacific. They usually are pre-cooked and often come up to 100 per pound and make
great shrimp for cold salads, chopped salads
and dip. You might also see them labeled as bay shrimp, tiny shrimp, pink shrimp or baby shrimp. Warm water shrimp: The most common description you'll see in markets. They're also often labeled by the color of their shell when raw. White shrimp: The most common of warm water types of shrimp. They're often more gray than white and turn pink when cooked. A very sweet-tasting shrimp, most come from the Gulf of Mexico. They come either wild-caught or farm-raised. Farm-raised typically have thinner shells due to their food and captivity. Brown shrimp: Also from the Gulf of Mexico and the southeast U.S. Atlantic coast, these shrimp and are light brown uncooked and a strong pink when cooked. Those caught along the U.S. gulf coast feed on kelp, a food source rich in iodine, hence their iodine taste. Brown shrimp from Mexican waters don’t have kelp available, so they have a milder taste. Pink shrimp: This can refer to several types of shrimp. Caribbean pink shrimp are uncommon in U.S. markets, but are mild and turn a bright pink when cooked. Tiger shrimp: Any medium to large warm water shrimp with stripes. Most come from Asian waters and have black or blue-gray stripes due to iron in their native food sources. After cooking, the shells turn red and their meat turns white and red. Mild in taste, these shrimp tend to shrink when cooked, so don't let their size at the market lull you into buying less than you'll need for your recipe. Gulf shrimp: Usually identifies shrimp caught in the Gulf of Mexico. That's where most shrimp caught in U.S. waters once came from. Today, with shrimp farms in abundance, think of it more as a marketing term. Rock shrimp: These rock-hard shelled, deep-water shrimp come mostly from Florida's Atlantic coast although they're also caught in the Gulf of Mexico. Their hard shells are usually removed before they get to your market. Sweet-tasting and chewy, their meat turns red and white when cooked. To Cook or Buy Pre-Cooked? Cooking shrimp yourself, especially in its shell, adds flavor that's just not there in pre-cooked shrimp. Busy cooks (including us!) appreciate all the shortcuts we can get, and pre-cooked shrimp are especially handy for dips, quiches and
shrimp salads
especially salads calling for chopped shrimp, that will be served cold anyway. But why miss out on all the fun of cooking? Shrimp are easy and fast to cook, make great presentation for
grilling or barbecue shrimp recipes
and the flavor can't compare to pre-cooked shrimp. Don't miss these related pages... Return from the Types of Shrimp page to the Favorite-shrimp-recipes.com home page.
|
