Shrimp Facts!

Whether you’re a fan of shrimp or not, these shrimp facts will give you a new appreciation for these little crustaceans. Just to clear the air–because believe it or not, some people truly don’t realize this–but shrimps and “prawns” as they are referred to in some parts of the world, are essentially the same thing. The only true difference between shrimp and prawns is that a prawn’s second abdominal flap rests on top of the first and third flaps. Crayfish is another term you might have heard associated with shrimp, but again, it is simply another name for members of the shrimp family! Let’s move on to our collection of shrimp facts…

• Shrimp is high in calcium and protein but low in food energy

• Shrimp are sold by count, which is expressed as a numerical range of shrimp per pound.

• Shrimp can be served cold or hot.

• About 2000 species of true shrimps are known

• In the United States, according to the 1911 Encyclopedia Britannica, the word “prawn” usually indicates a freshwater shrimp or prawn

• The first mention of  shrimp scampi in the New York Times was a restaurant advertisement published May 9, 1956 for The Tenakill Restaurant in Englewood NJ

• To test a shrimp for freshness make sure they are dry and firm.

• 1 pound of shrimp in the shell is enough for 3 servings

• Uncooked shrimp in the shell is often called “green” shrimp

• To end up with 1 pound of cooked shrimp you need to buy between 2 and 2 1/2 pounds of raw, unpeeled, or “green”, shrimp.

• Shrimp can be cooked both in the shell or peeled. Cooking in the shell adds considerable flavor.

• To avoid tough curled shrimps, drain them immediately when finished cooking.

The fact is…shrimp are one of the most popular kind of seafood in the United States. So go out and try some locally harvested shrimp, either in an independent restaurant or grab some from your local fish market! 


Is your favorite seafood in season?

Quality counts…

especially when selecting which shellfish to eat. In the winter season we like to enjoy oyster roasts and steaming bowls of clam chowder, but there are a few things to remember and look for when selecting live oysters and clams.

Be sure the shells are tightly closed, if open, they should shut when tapped. The shells should be intact and moist, and there should be a mild scent.  Always avoid gaping shells that do not shut when tapped, shells that are cracked, chipped, or dry and there should not be a strong “fishy” odor.

Be safe and enjoy our local seafood!

For more information on when our local seafood is available, go to the Outer Banks Catch link below. See which fish and shellfish are in season so you know what’s the freshest fish for your plate!

Support the local commerical fisherman of North Carolina’s  
Outer Banks – stay local, eat local!


Spring is just around the corner!

Wright Brothers National Memorial

Site of the world’s first controlled powered flight on December 17, 1903. The Visitor Center features full-scale reproductions of the Wright 1903 Powered Flyer and interpretive presentations. A pavilion boasts an exhibit hall with special exhibits, including a replica of the 1902 Wright Glider and a multipurpose auditorium.

The grounds include historical markers of each attempted powered flight, replica camp buildings and a 60-foot granite monument on top of Big Kill Devil Hill (a 90-foot dune) honoring the Wright brothers.

Milepost 8, Kill Devil Hills

9 a.m. – 5 p.m. (hours are extended during summer months). Open year-round. Closed Christmas Day.

Entrance Fees
$4 per person – valid for 7 days
Free – 16 and under
$10 – Annual Park Pass
Free – Golden Age, Golden Access, or National Parks Pass

Commercial Vehicles
$40 – Vans / Small buses holding 7 – 25 people.
$100 – Commercial Tour Buses

National Park Service Passes
Golden Access – Free – Valid for a lifetime
Golden Age – $10 – Valid for a lifetime
National Parks Pass – $50 – Valid for one year
Golden Eagle holograms – $15 – valid for one year

School sponsored programs may be eligible for a waiver of fees.

Interpretive tours available.

Visitor Center facilities include a bookstore, rest rooms, and telephones.

Contact Information
(252) 441-7430