Ingredient: Prawns
Category: Seafood
Season: All
Prawns are crustaceans, belonging to the sub-order Dendrobranchiata.
They are similar in appearance to shrimp, but can be distinguished by the gill structure which is branching in prawns (hence the name, dendro=“tree”; branchia=“gill”), but is lamellar in shrimp.
The sister taxon to Dendrobranchiata is Pleocyemata, which contains all the true shrimp, crabs, lobsters, etc.
The largest prawn is commonly called the giant tiger prawn, which can weigh up to 650 g (23 ounces).
As used in commercial farming and fishery, the terms shrimp and prawn are generally used interchangeably.
In European countries, particularly the United Kingdom, the word “prawns” is more commonly on menus than the term “shrimp”, which is used more often in North America.
The term “prawn” is also loosely used to describe any large shrimp, especially those that come 15 (or fewer) to the pound (also called “jumbo shrimp”).
Australia and other Commonwealth countries follow this European/British use to an even greater extent, using the word “prawn” almost exclusively.
In Spain, gambas al ajillo (translated to garlic prawns) is a popular dish with both the locals and tourists. Traditionally, gambas al ajillo and other tapas are served in earthenware ramekins or cazuelas de barro in Spanish.
In South Asia and Southeast Asia, prawn curry is a very popular dish.
Tiny shrimps are almost a national English delicacy when potted in the traditional Lancashire way with melted butter and spices. One authority suggests that to appreciate the flavour of potted shrimps, they should be gently warmed until the butter just begins to flow. |