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!