General Information
Classified scientifically in the “decapodes macroures” category, shrimps are major crustaceans with thin laterally-flattened bodies. Over 1500 species exist, found in every tropical and temperate sea.
Shrimps are found in abundance along the coasts, but some also live in deep waters. The most common varieties are the brown or common shrimp, which usually does not exceed 6 cm, and the northern or pink shrimp, which can reach 10 cm. Tropical species can grow up to 60 cm.
Cooking Tips
Shrimp are well-suited to many preparation methods. But as soon as they change color, stop the cooking: otherwise the shrimp will lose all their moistness and tenderness and begin to toughen.
Northern shrimp, the smallest, cannot tolerate high heat or long cooking times. It is enough just to place them into a hot sauce over low heat, or even off the heat, to bring out their best qualities.
Tiger shrimp, the largest, are hardier and can even withstand grilling.
Trassi, Blanchan
Shrimp paste. Extreme strong smell which disappears during cooking. Essential ingredient in most Indonesian dishes. Available in blocks, which need to be sliced thinly and then toasted after which they can be ground up and used as instructed. Also available ready ground.
Jacques Chibois, La Bastide Saint-Antoine, France