Shrimp with all the sauces
Pink or gray, mayoed or baked, they're almost as good as the big shellfish, yet much easier to prepare and much cheaper.
Why do we love them all year round?
No wonder shrimps have become the world's best-selling crustaceans. They are caught in large quantities in all oceans, as well as in tropical and subtropical waters, where they are intensively farmed.
However, modern freezing techniques mean that they can also be enjoyed in continental countries without losing too much of their quality. In this case, they are frozen raw or cooked as soon as they are caught, whole or headless, or even partially peeled.
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The supply is simply enormous. International trade rarely differentiates between shrimp species when frozen. And when there is a description on the packaging, it's usually confusing: prawns, for example, are called shrimps, or some other fanciful name such as "lobster crabs".
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Shrimp are usually graded according to size: 16/20, for example, indicates an average pack size of 16 to 20 shrimp, equivalent to one pound (545g).
The freshness of a shrimp can be detected by observing the shell, which should be supple and shiny, the head well set on the shoulders (!), and the flesh should be firm. Generally speaking, equipped with a supple shell and 5 pairs of clawless legs, they live naturally in shallow waters.
Chef's tip
The simplest way to cook shrimp is to immerse it in clean seawater. This can be imitated with a mixture of 2 tablespoons of sea salt per liter of water. Cook small florets for 4 minutes, larger ones a little longer.
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