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  • 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">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
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