Discovery

by Brad Martinson

Shrimps are available in a variety of forms. They are common, small invertebrates that can be encountered in nearly all marine ecosystems. Some species have adapted to living in freshwater. Shrimps are characterized by a semitransparent body flattened from side to side and a flexible abdomen that ends in a fanlike tail. Shrimps are among the most popular shellfishes in America. Shrimps are harvested when they weigh 40 grams or more. Tropical shrimps are usually much bigger than their Arctic counterparts and, in shops and on restaurant menus, are often called giant shrimps, king prawns or scampi. Shrimps and scampi can be pale pink, red, translucent with green or white tinge. The pink shrimp and the smooth pink shrimp are both similar in colouration, with both of them lacking bands or blotches on their legs. The smooth pink shrimp is very similar in size, colour, and body characteristics to the pink shrimp, but it lacks that particular spine or lobe on the curve of the abdomen. Crustaceans have a number of jointed legs, two pairs of antennae and may also have a pair of nippers. Shrimps mature initially as males in the first year, or in the second year.

Finding And Fishing Shrimps

Like fish, freshwater shrimps are found over a wide area. This is why their requirements differ depending on where they come from. Fishing is done by daylight down to a depth of around 20 metres, with drifts lasting from 15 minutes to two hours. They are located in the intertidal zone close to estuaries where they provide nurseries for fish, crabs and other creatures. The tropical shrimps that may end up on your plate are causing serious environmental problems in the tropics, in the form of devastated mangrove forests, ruined farmland, over-fishing, depleted ecosystems and heavy social and economic losses to the local population.

Nutritional Value Of Shrimps

Shrimps can be part of a healthy diet. They are low in fat and calories, can be boiled, fried or grilled.
Shrimps as well as prawns contain plenty omega-3 fatty acids. These fatty acids are known to be good for your heallth. They are believed to help prevent against heart disease, circulatory diseases and many other types of illnesses.

Preparing Shrimps

To prepare shrimps pull off their legs. Then the shell can be removed easily. Legs are used for swimming in some shrimps, prawns and in many crabs. The first and second pair of tadpole shrimp legs differs from other legs by the four inner lobes. The shrimps are dumped into the boiler which consists of a large iron tank which nests inside of another tank. When the shrimps are cooked the inside tank is raised and tipped over by a tackle.

Prawns and Shrimps

Prawns and shrimps will only get the pinky white colour when they are boiled for eating. Prawns and shrimps must be stored in seawater with an aerator and will give the best results when they are still alive. Prawns as well as shrimps are also available cooked and fresh or cooked and frozen.

There are thousands of delicious recipes for preparing shrimps. Get the best free shrimp recipes at http://www.weloveseafood.com/shrimprecipes.html

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by Abhishek Agarwal

Light cooking is fast becoming a popular way to prepare tasty dishes as people get more concerned about health and fitness issues. We cover some easy and varied meal options here :

1. A Tasty Recipe for Shrimp and Squash Penne
Ingredients: 2 tbs olive oil, 4 cups of julienne yellow squash, 3 cups julienne zucchini, 1 pound of medium shrimp, peeled and de-veined, a quarter cup fresh lemon juice, 1 tsp each of dried basil and dried oregano, half tsp salt and a quarter tsp black pepper; also essential are 3 cloves of garlic, minced, 4 cups hot cooked penne, half finely sliced fresh chives/green onions and a quarter cup of fresh Parmesan cheese

Method: in a large-sized non-stick pan, heat oil on medium heat; put in the squash and zucchini and stir fry for ten minutes before adding the shrimp and sauteing for another 3. Next, pour in the juice and remaining ingredients, stirring continuously for two minutes before mixing the shrimp mixture, pasta, chives and cheese in a bowl, tossing slowly to mix well.

2. An Easy Risotto Dish With Arugula and Toasted Garlic
Ingredients: 3 and a half cups of low-salt chicken broth, 1 tbsp olive oil, 3 cloves of garlic-finely sliced, 1 and a half cups of raw Arborio rice, half cup chopped onion and dry white wine each, a quarter tsp each of salt and pepper and 4 cups of trimmed arugula

Method: simmer the broth in a small pan taking care not to bring it to a boil while on low heat. In another pan, warm oil over medium heat then add the garlic, stir-frying it for 3 minutes till lightly browned. Take out the garlic using a slotted spoon and keep it aside. Put in the rice and chopped onions, sauteing for 5 minutes before pouring in the wine then adding the salt and pepper and cooking till the wine is almost soaked up (approx. 1 minute). Stir gently, add warm broth a little at a time till absorbed; add last 1/2 cup (may take about 20 minutes). Take off the heat, adding in the garlic and arugula trimmings.

3. A Tangy Ginger Lime Sweet Potatoes Recipe
Ingredients: a third cup all-purpose flour, 10 cups sweet potato, finely peeled and sliced, a quarter cup of butter, one third cup of light brown sugar, 1 tbsp lime rind, 2 tbsp fresh lime juice, 1 tbsp each of shredded orange rind and ginger; also called for are 1 tsp each of low-salt soy sauce and salt, a quarter tsp of black pepper and cooking spray.

Method: heat the oven to 425 degrees F while you prepare the rest of the ingredients: with a light hand, spoon in the flour into a measuring cup, level off excess with knife; mix this and the potato into a large bowl and toss gently. After this, melt the butter into a saucepan over a slow fire, adding in the sugar and remaining ingredients, stirring gently to cook for a few minutes till the sugar melts. Pour this over the pre-prepared potato mixture and mixed well before spooning it in to a low 2-quart baking dish, pre-coated with cooking spray. Proceed to cover and oven-bake this dish at 425 degrees F for close to an hour (or till done) and let it stand for 10 minutes before serving!

Abhishek is a cooking enthusiast! Visit his website http://www.Cooking-Guru.com and download his FREE Cooking Report “Master Chef Secrets” and learn some amazing Cooking tips and tricks for FREE! Learn how to create the perfect meal on a shoe-string budget. And yes, you get to keep all the accolades! But hurry, only limited Free copies available!
http://www.Cooking-Guru.com

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