Shrimp and prawn as food

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Drunkenshrimp

== Shrimp and prawn as food ==

Shrimp and prawn are popular types of seafood consumed worldwide. They are often used interchangeably in culinary contexts, although they belong to different suborders of Decapoda. Shrimp belong to the suborder Caridea, while prawns belong to the suborder Dendrobranchiata.

Description

Shrimp and prawns are small, aquatic crustaceans with elongated bodies and a primarily swimming mode of locomotion. They have a hard exoskeleton that must be removed before eating. Both shrimp and prawns are found in both saltwater and freshwater environments.

Culinary Uses

Shrimp and prawns are versatile ingredients in many cuisines. They can be prepared in various ways, including boiling, grilling, frying, and steaming. Common dishes featuring shrimp and prawns include shrimp cocktail, tempura, paella, and gumbo.

Nutritional Value

Shrimp and prawns are low in calories and high in protein. They are also a good source of essential nutrients such as vitamin B12, iodine, and omega-3 fatty acids. However, they can be high in cholesterol, so consumption should be moderated for individuals with cholesterol concerns.

Farming and Sustainability

Shrimp and prawn farming, also known as aquaculture, is a significant industry in many countries. However, it has raised environmental concerns, including habitat destruction and water pollution. Sustainable practices and certifications, such as those from the Aquaculture Stewardship Council, are important for minimizing the environmental impact.

Health Concerns

Consuming shrimp and prawns can pose health risks if they are not properly cooked or if they come from contaminated waters. They can also cause allergic reactions in some individuals. It is important to source shrimp and prawns from reputable suppliers to ensure safety.

Related Pages

• Seafood
• Crustacean
• Aquaculture
• Sustainable seafood
• Allergy

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