Shrimp Basics

Small crustaceans that live in fresh, briny, and salt water of various temperatures, shrimp are found almost all over the world. Shrimp consist of nine different families, comprising almost 160 individual species. However, some species are less flavorful than others, and certain species are inedible. In addition to being caught wild from the sea, shrimp are bred on farms in several countries, including the United States, Japan, Thailand, and Taiwan. Americans eat more shrimp than do the people of any other country, consuming almost 5 million pounds per year.

Shrimp have two long antennae and five pairs of legs; in certain species, all 10 limbs are the same size and all but the middle pair are equipped with pincers, while in others the middle pair of limbs is relatively large. Usually ranging from 1–12" long, shrimp tend to be smaller and more flavorful if they are found in cold water, where they grow more slowly. Some species of shrimp are born male and subsequently become female, usually between the ages of 18 and 30 months—after 1–2 years of life as sexually active males. However, this transformation can take up to five years in the particularly cold waters of regions such as Greenland. The firm, translucent flesh of the shrimp can be pink, yellow, gray, brownish, reddish, or dark red, depending on the species. The flesh becomes opaque and pinkish when cooked.

Two of the most commonly available and eaten shrimp are the deepwater shrimp and the giant tiger prawn.

In 1983, a machine capable of producing “reassembled” shrimp was developed in the United States. The flesh of the shrimp is first crushed and ground, then injected by means of high pressure into a device that heats it for a few seconds, causing the proteins to expand and combine. This substance is then molded into the shape of large shrimp, which are breaded and frozen. The shrimp machine can produce tens of thousands of relatively cheap “shrimp” in a single hour of operation.