Prawn and Shrimp

Cinzia Cuneo 28 gennaio, 2012 ricette, pesci/frutti di mare

Shrimp and prawns refer to about 2,000 different species of small aquatic animals with a flexible body and long antennae, 10 legs and a fan-shaped tail. While in biological terms, shrimp and prawns belong to different types of crustaceans, they are both very similar in appearance. In commercial farming, fisheries, and at fishmongers, these two terms are often used interchangeably, with regional preferences for one or the other term. So the word “prawn” is more commonly heard in the United Kingdom, while in North America, people mostly use the word ‘”shrimp.”

The different kinds of shrimp are usually identified by the appearance of their skin during fishing (the shell is translucent): gray, pink, brown, etc.

Long considered to be a delicacy, shrimp became popular and affordable ever since the time that enormous factory vessels were used for its fishing, and since it was grown on factory farms (about a quarter of the global market share comes from farming).

Shrimp has an excellent nutritional value: it is a very good source of protein, is low in saturated fat and contains omega-3 fatty acids, vitamins and minerals. However, there are huge differences in the nutritional content of shrimp depending on the species, the area of fishing or farming, and the environmental conditions.

Frozen shrimp may have been treated with sulphites and could contain high levels of sodium. So they should be consumed in moderation. Fresh shrimp don’t have this problem, but they are more expensive.

Try our recipes with shrimp:

Stir-Fry Shrimp with Vegetables

Sauté aux crevettes et aux légumes minute

See the recipe >>

Shrimp, Tomato, and Basil Pasta

Shrimp, Tomato, and Basil Pasta

See the recipe >>

Fried Rice with Shrimp

Fried Rice with Shrimp

See the recipe >>

Singapore Noodles

Singapore Noodles

See the recipe >>

“Quick Shrimp “Paella”

“Quick Shrimp “Paella”

Rice with smoked ham and shrimp.

See the recipe >>

Originally published in the Journal de Montréal on January 28, 2012.

Autori

Cinzia Cuneo

Italiana di nascita e canadese d'adozione, Cinzia ha deciso di coniugare le sue competenze professionali e la sua passione per la buona tavola sviluppando un servizio per aiutare i numerosi «aventi bisogno» a riprendere il controllo della loro alimentazione. Così è nata SOSCuisine. Ingegnere di formazione al Politecnico di Torino, Cinzia ha conseguito un Master's Degree in scienze applicate all'École Polytechnique de Montréal.