Nutritional value per 100 g (3.5 oz) | |||||||||||||||||||||||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
Energy | 297 kJ (71 kcal) | ||||||||||||||||||||||||||||||
0.91 g | |||||||||||||||||||||||||||||||
1.01 g | |||||||||||||||||||||||||||||||
Saturated | 3.98 g | ||||||||||||||||||||||||||||||
Monounsaturated | 0.080 g | ||||||||||||||||||||||||||||||
13.61 g | |||||||||||||||||||||||||||||||
| |||||||||||||||||||||||||||||||
Other constituents | Quantity | ||||||||||||||||||||||||||||||
Water | 83.01 g | ||||||||||||||||||||||||||||||
Cholesterol | 0.0013 g | ||||||||||||||||||||||||||||||
†Percentages estimated using US recommendations for adults, [1] except for potassium, which is estimated based on expert recommendation from the National Academies. [2] |
Shrimp and prawn are types of sea animals that are consumed worldwide. Although shrimp and prawns belong to different suborders of Decapoda, they are very similar in appearance and the terms are often used interchangeably in commercial farming and wild fisheries. A distinction is drawn in recent aquaculture literature, which increasingly uses the term "prawn" only for the marine forms of palaemonids and "shrimp" for the marine penaeids. [3]
In the United Kingdom, the word "prawn" is more common on menus than "shrimp"; the opposite is the case in North America. The term "prawn" is also loosely used for any large shrimp, especially those that come 15 (or fewer) to the pound (such as "king prawns", yet sometimes known as "jumbo shrimp"). Australia and some other Commonwealth nations follow this British usage to an even greater extent, using the word "prawn" almost exclusively. When Australian comedian Paul Hogan used the phrase, "I'll slip an extra shrimp on the barbie for you" in an American television advertisement, [4] it was intended to make what he was saying easier for his American audience to understand, and was thus a deliberate distortion of what an Australian would typically say. In Britain very small crustaceans with a brownish shell are called shrimp, and are used to make potted shrimps. They are also used in dishes where they are not the primary ingredient. The French term crevette is often encountered in restaurants.
Shrimp and other shellfish are among the most common food allergens. [5] The Jewish dietary laws, kashrut forbid the eating of shellfish, including shrimp. [6] Meanwhile, in Islamic dietary law, the Shafi'i, Maliki, Hanbali and Ja'fari schools allow the eating of shrimp, while the Hanafi school does not.
As with other seafood, shrimp is high in protein but low in food energy. A shrimp-based meal is also a significant source of cholesterol, from 122 mg to 251 mg per 100 g of shrimp, depending on the method of preparation. [7] Shrimp consumption, however, is considered healthy for the circulatory system because the lack of significant levels of saturated fat in shrimp means that the high cholesterol content in shrimp actually improves the ratio of LDL to HDL cholesterol and lowers triglycerides. [8]
Shrimp are high in levels of omega-3s (generally beneficial) and low in levels of mercury (generally toxic), [9] with an FDA study in 2010 showing a level of 0.001 parts per million, analysing only methylmercury. [10]
Preparing shrimp for consumption usually involves removing the head, shell, tail, and "sand vein". A notable exception is drunken shrimp, a dish using freshwater shrimp that is often eaten alive, but immersed in ethanol to make consumption easier. [11]
To shell a shrimp, the tail is held while gently removing the shell around the body. The tail can be detached completely at this point, or left attached for presentation purposes.
Although the head and shell are generally removed before consumption, they are edible when cooked. [12]
There's a million ways to cook shrimp... shrimp is the fruit of the sea. You can barbecue it, boil it, broil it, bake it, saute it. Dey's uh, shrimp-kabobs, shrimp creole, shrimp gumbo. Pan fried, deep fried, stir-fried. There's pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich...
Removing the "sand vein" (a euphemism for the digestive tract) is referred to as "deveining". The sand vein can be removed by making a shallow cut lengthwise down the outer curve of the shrimp's body, allowing the dark ribbon-like digestive tract to be removed with a pointed utensil. Special deveining tools are sometimes used but knives, skewers, and even toothpicks can be used to devein. [13] [14] Alternatively, if the tail has been detached, the vein can be pinched at the tail end and pulled out completely with the fingers. On large shrimp, the "blood vein" (a euphemism for the ventral nerve cord) along the inner curve of the shrimp's body is typically removed as well. The shrimp is then rinsed under cold running water. Removing the vein is not essential, as it is not poisonous and is mostly tasteless. [15] Deveining does slightly change the flavor and makes it more consistent. [16] Shrimp also sometimes consume small amounts of sand and the vein might thus be gritty.
Shrimp and prawns are versatile ingredients. Common methods of preparation include baking, boiling, frying, grilling and barbequing. They are as delicate as eggs with regard to cooking time. When they are overcooked, they have a tough and rubbery texture.
Recipes using shrimp form part of the cuisine of many cultures. Strictly speaking, dishes containing scampi should be made from the Norway lobster, a shrimp-like crustacean more closely related to the lobster than shrimp. Scampi is often called the "Dublin Bay prawn", and in some places it is quite common for other prawns to be used instead.
Wet shrimp is commonly used as a flavoring and as a soup base in Asian cuisines while fried shrimp is popular in North America. In Europe, shrimp is very popular, forming a necessary ingredient in Spanish paella de marisco , Italian cacciucco , Portuguese caldeirada and many other seafood dishes. Shrimp curry is very popular in South Asia and Southeast Asia. Shrimp are also found in Latin and Caribbean dishes such as enchiladas and coconut shrimp. Other recipes include jambalaya, okonomiyaki, poon choi and bagoong. Shrimp are also consumed as salad, by frying, with rice, and as shrimp guvec (a dish baked in a clay pot) in the Western and Southern coasts of Turkey. In the subject of Japanese sushi, shrimp has long been valued as the "king of sushi-dane", as its composition can be either raw or cooked, and its latter preparation has often been considered a good introduction or choice for those unfamiliar to eating sushi, especially dishes involving raw fish.
Shrimp could also be fermented into shrimp paste in South East Asia and China. [17]
Shrimp are marketed and commercialized with several issues in mind. Most shrimp are sold frozen and marketed based on their categorization of presentation, grading, colour and uniformity. [18]
Many various dishes are prepared using shrimp as a primary ingredient. Ebiko, or shrimp roe, sometimes translated as "shrimp flakes", is used as an ingredient in the preparation of sushi. [19] There also exists popcorn shrimp, garlic butter shrimp, and breaded or battered deep-fried small shrimp.
There is a growing food fraud concern in Asia–Pacific where non-food grade gels are injected into shrimp and prawns to increase their weight and visual appeal. [20] [21]
In 2022, Cambodia seized 7 tons of shrimp that had been injected with carboxymethyl cellulose (CMC) gel. [22] Three grams of CMC can be used to make 50 kilos of gel, which can be used for one tonne of shrimp. [23]
To combat food fraud, NIST offers Standard Reference Materials: Wild-caught Shrimp (RM 8258) and Aquacultured Shrimp (RM 8259) for testing. [24]
External videos | |
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Peeling and Deveining Shrimp - YouTube |
Japanese cuisine encompasses the regional and traditional foods of Japan, which have developed through centuries of political, economic, and social changes. The traditional cuisine of Japan is based on rice with miso soup and other dishes with an emphasis on seasonal ingredients. Side dishes often consist of fish, pickled vegetables, and vegetables cooked in broth. Common seafood is often grilled, but it is also sometimes served raw as sashimi or as sushi. Seafood and vegetables are also deep-fried in a light batter, as tempura. Apart from rice, a staple includes noodles, such as soba and udon. Japan also has many simmered dishes, such as fish products in broth called oden, or beef in sukiyaki and nikujaga.
Shellfish, in colloquial and fisheries usage, are exoskeleton-bearing aquatic invertebrates used as food, including various species of molluscs, crustaceans, and echinoderms. Although most kinds of shellfish are harvested from saltwater environments, some are found in freshwater. In addition, a few species of land crabs are eaten, for example Cardisoma guanhumi in the Caribbean. Shellfish are among the most common food allergens.
Tempura is a typical Japanese dish that usually consists of seafood and vegetables that have been coated in a thin batter and deep fried. Tempura has its origins dating back to the 16th century, when Portuguese Jesuits brought the Western-style cooking method of coating foods with flour and frying, via Nanban trade.
Scampi is a crustacean-based seafood dish, especially featuring langoustine, as well as shrimp or prawns, varying regionally in preparation. The term "scampi" is also used as a style of preparation.
Hokkien mee, literally "Fujian noodles", is a group of related Southeast Asian dishes that have their origins in the cuisine of China's Fujian (Hokkien) province.
Fujian cuisine or Fujianese cuisine, also known as Min cuisine or Hokkien cuisine, is one of the native Chinese cuisines derived from the cooking style of China's Fujian Province, most notably from the provincial capital, Fuzhou. "Fujian cuisine" in this article refers to the cuisines of Min Chinese speaking people within Fujian. Other cuisines in Fujian include Hakka cuisine, and the ethnic minority cuisines of the She and Tanka people. Fujian cuisine is known to be light but flavourful, soft, and tender, with particular emphasis on umami taste, known in Chinese cooking as xianwei, as well as retaining the original flavour of the main ingredients instead of masking them.
Chinese Indonesian cuisine is characterized by the mixture of Chinese with local Indonesian style. Chinese Indonesians, mostly descendant of Han ethnic Hokkien and Hakka speakers, brought their legacy of Chinese cuisine, and modified some of the dishes with the addition of Indonesian ingredients, such as kecap manis, palm sugar, peanut sauce, chili, santan and local spices to form a hybrid Chinese-Indonesian cuisine. Some of the dishes and cakes share the same style as in Malaysia and Singapore, known as Nyonya cuisine by the Peranakan.
Rice vermicelli is a thin form of noodle. It is sometimes referred to as "rice noodles" or "rice sticks", but should not be confused with cellophane noodles, a different Asian type of vermicelli made from mung bean starch or rice starch rather than rice grains themselves.
A fishcake is a culinary dish consisting of filleted fish or other seafood minced or ground, mixed with a starchy ingredient, and fried until golden.
Dried shrimp are shrimp that have been sun-dried and shrunk to a thumbnail size. They are used in many African, East Asian, Southeast Asian and South Asian cuisines, imparting a unique umami taste. A handful of shrimp is generally used for dishes. The flavors of this ingredient are released when allowed to simmer.
The Shellfish Association of Great Britain (SAGB) is a historic association that was founded as the Oyster Merchants' and Planters' Association in 1903, it was renamed the SAGB in 1969. They cover a wide range of topics within the shellfish industry, from trading to advice on nutritional standards and also the sustainability of the industry.
Prawn soup, also referred to as shrimp soup, is a soup dish prepared using freshwater or saltwater prawns as a primary ingredient. Several varieties of the dish exist in various areas of the world, including Penang prawn mee in Malaysia, Peruvian chupe de camarones, Thai kaeng som kung and Mexican caldo de camarones. Prawn and shrimp soup can be prepared as a broth- or stock-based soup, as a cream-based soup, or as a chowder. In the United States, cream of shrimp soup is mass-produced and distributed canned or frozen.
Ngapi is a pungent paste made of either fish or shrimp used in Burmese cuisine. Ngapi is typically made by fermenting fish or shrimp that is salted and ground then sundried. Like cheese, it can be distinguished based on main ingredient and regional origin. Ngapi can be distinguished by the type of fish used to make it. Ngapi can come from whole fish, from small fish or from prawns. Ngapi is a main ingredient of Lower Burmese cooking and is used as a condiment or additive in most dishes. Raw ngapi, with some exceptions, is not intended for direct consumption.
A shrimp is a crustacean with an elongated body and a primarily swimming mode of locomotion – typically belonging to the Caridea or Dendrobranchiata of the order Decapoda, although some crustaceans outside of this order are also referred to as "shrimp".
This is a categorically organized list of foods. Food is any substance consumed to provide nutritional support for the body. It is produced either by plants, animals, or fungi, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, and minerals. The substance is ingested by an organism and assimilated by the organism's cells in an effort to produce energy, maintain life, or stimulate growth.
Tom yum or tom yam is a family of hot and sour Thai soups. The strong hot and sour flavors make it very popular in Thai cuisine. The name "tom yam" is composed of two words in the Thai language. "Tom" refers to the boiling process, while "Yam" means mixed. Historian Giles Milton contends that the origins of "Tom Yum" can be traced back to India, where there is a variation of hot and sour shrimp soup known as "sour prawn soup". In Thailand, Tom Yam is available in various types, with the most popular being "Tom Yam Nam Khon", or Creamy Tom Yam Soup, and "Tom Yam Nam Sai", or Clear Tom Yam Soup. This soup features a variety of main ingredients, including shrimp, pork, chicken, and seafood.
Indonesian noodles are a significant aspect of Indonesian cuisine which is itself very diverse. Indonesian cuisine recognizes many types of noodles, with each region of the country often developing its own distinct recipes.
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