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