Garlic Shrimp

The terms "shrimp" and "prawns" can be confusing. Even scientists often use these words inconsistently. Larger shrimp often come from freshwater, are referred to as "prawns," while smaller shrimp often come from saltwater habitats, are called "shrimp." The size, "large" typically means that you get about 40 or less per cooked pound, in comparison to about 50 for "medium" and 60 for "small". But from a science perspective, both shrimp and prawns can come from saltwater or freshwater, and there is no absolute standard for measuring small, medium, or large. 

Often people are confuse about the way shrimp sizes,small, medium, large, jumbo are determined. There is no method. Count per pound is the most common method used. Count per pound refers to the number of shrimp that you get when you purchase or consume one pound. Small cooked shrimp, that number is usually around 60. With medium cooked shrimp, it falls to about 50. For large shrimp, the count per pound is about 40. For jumbo shrimp the count per pound is about 30. 

Warm water shrimp come from tropical waters in southern parts of the world, cold water shrimp come from northern climates. Many warm water shrimp belong to one specific family called Penaeidae. Tiger prawns, tiger shrimp, and Indian prawns are members of this family. Many cold water shrimp belong to a second family called Pandalidae. Spot shrimp, striped shrimp, dock shrimp, humpback shrimp, Northern shrimp, and Northern prawns are members of this second family. You'll find white shrimp, pink shrimp, and brown shrimp that come from both water warm and cold water regions.

Both warm water and cold water shrimp belonging to these two families are saltwater shrimp. They are found in many of the oceans and seas, where they are typically caught by trawling.

Freshwater shrimp, Just like the name implies, freshwater shrimp are not native to oceans and seas, they don't come from salt water, including lakes, rivers, and streams.

It's become common for shrimp to be removed from their native habitat and raised in farm settings that don't always resemble their native conditions. Today, the vast majority of shrimp available in America groceries are farmed shrimp, and the quick rise in shrimp farming has raised concerns among many consumers about the health safety and environmental safety of shrimp.
Research Source: WH Foods

If you love shrimp and garlic, give this fast and tasty recipe a try.

 

Garlic Shrimp

Recipe by Christine Lamb (Christine's Pantry), 2015

 

Ingredients:

I 1/2 tablespoons olive oil

1 pound shrimp, peeled and deveined

salt to taste

3 tablespoons minced garlic

1/4 teaspoon black pepper

3 tablespoons lemon juice

3 tablespoons butter

1/3 cup chopped parsley

 

Directions:

Heat oil over high heat. Place shrimp in skillet in a even layer. Cook 1 minute, no stirring.

Season shrimp with salt, stirring, and cook 1 minute.Stir in black pepper and garlic, stirring, and cook 1 minute.

Stir in half the butter, lemon juice and half the parsley. Reduce heat to low. Stir in remaining butter.

Stir and cook until shrimp is pink and opaque, about 2 to 3 minutes.

Remove shrimp to a bowl, and pour pan juice over shrimp. Garnish with remaining chopped parsley. Enjoy