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| − | [[Image:NCI_steamed_shrimp.jpg|thumb|steamed shrimp with shell mostly removed]] | + | #REDIRECT [[wikipedia:Shrimp|Shrimp]] |
| − | [[Image:Woda-6 ubt.jpeg|thumb|live shrimp]]
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| − | [[Image:Prawns.jpg|thumb|whole prawns]]
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| − | {{seafood}}
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| − | '''Shrimp''' and '''prawns''' are crustaceans, related to [[Cookbook:Lobster|lobster]], [[Cookbook:Crab|crab]], [[Cookbook:Crayfish|crayfish]], and [[Cookbook:Krill|krill]]. Prawns are not shrimp, but are generally indistinguishable in culinary usage; see the recipes listed below for details.
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| − | To remove the shells, start by pinching away the leg-like gill structure. Then split the shell from there, pulling it off the rest of the way. You may wish to remove the "vein" on the back, which is actually the digestive tract. If the shrimp are already deveined, they will be split along the back, and a good way to peel them is to simply squeeze forefinger and thumb against the tail. This will push the "meat" out and allow you to easily pluck off the remnants of the shell. Of course, this results in tail-less shrimp.
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| − | The easiest way to cook shrimp is by [[Cookbook:Boiling|boiling]]. Simply place them into a pot of boiling water and cook them until they change color, generally becoming pink. You can serve the shrimp with [[Cookbook:Lemon Juice|lemon juice]], [[Cookbook:Ketchup|ketchup]], a mixture of both, or a fancier [[Cookbook:Cocktail Sauce|cocktail sauce]].
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| − | Shrimp also go well in [[Cookbook:Stir-fry|stir-fry]], including [[Cookbook:Fried Rice|fried rice]].
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| − | A more difficult and dangerous [[Cookbook:Deep Fat Frying|deep fat frying]] procedure can be used to produce [[Cookbook:Fried Shrimp|fried shrimp]]. There are several types including [[Cookbook:Southern Fried Shrimp|Southern fried shrimp]] (non-puffy batter containing [[Cookbook:Cornmeal|cornmeal]]) or [[Cookbook:Chinese Fried Shrimp|Chinese fried shrimp]] (puffy cornmeal-free batter, as used in westernized [[Cookbook:Cuisine of China|Chinese]] cooking), and [[Cookbook:Tempura|tempura]] (thin and sometimes flakey [[Cookbook:Cuisine of Japan|Japanese]] style).
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| − | The shells and tails from peeled shrimp can be used to make a stock. Simply place the shells and tails in a pot with a small amount of water, bring to a boil, then cover and simmer while you prepare the rest of the dish. This stock can then be used to flavour the dish, and/or used as a component of the cooking liquid to make shrimp-flavoured rice.
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| − | ==Recipes Using Shrimp==
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| − | *[[Cookbook:Fried Shrimp|Fried Shrimp]]
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| − | *[[Cookbook:Keralan Prawns|Keralan Prawns]]
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| − | *[[Cookbook:Ceviche of Shrimp and Sea Bass|Ceviche of Shrimp and Sea Bass]]
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| − | *[[Cookbook:Low Country Shrimp and Grits|Low Country Shrimp and Grits]]
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| − | *[[Cookbook:Pad Thai|Pad Thai]]
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| − | *[[Cookbook:Fried Rice|Fried Rice]]
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| − | *[[Cookbook:Miso Soup|Miso Soup]]
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| − | {{Wikipedia|Prawn}}
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| − | {{Wikipedia|Shrimp}}
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| − | [[Category:Shellfish|Shrimp]]
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| − | [[Category:Recipes|Shrimp]]
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