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PrintClassified in the Decapoda Macroura category, shrimp are major crustaceans with thin laterally-flattened bodies. Over 1500 species exist; they are found in every tropical and temperate sea.
Shrimp 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 (2 1/2”), and the northern or pink shrimp, which can reach 10 cm (4”). The Spanish term gambas refers to the pink “Algerian” shrimp fished in the deep waters of the Atlantic and Mediterranean. The latter reaches a length of 15-20 cm (6-8”). By extension, gambas or “prawns” are the names given to large shrimp, while the term “shrimp” refers to varieties under 10 cm (4”).
Don’t forget to devein the shrimp or prawns after peeling them.
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.
Jacques Chibois, La Bastide Saint-Antoine, FranceCarme Ruscalleda, Restaurant Sant Pau, Spain
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