NATIONAL SHRIMP DAY
Annually celebrated on May 10, it is National Shrimp Day. Americans eat more shrimp than any other seafood and this is the day to celebrate this delicious seafood.
The word “prawn” is used loosely to describe any large shrimp, sometimes known as “jumbo shrimp”. Some countries use the word “prawn” exclusively for all shrimp.
Preparing the shrimp for consumption usually involves the removal of the head, shell, tail and “sand vein”. There are many ways to cook shrimp. Common methods of preparation include baking, boiling, broiling, sauteing frying and grilling. Cooking time is delicate for shrimp and they are at their best when not over cooked.
A healthy food, shrimp is low in calories and high in levels of omega-3s, calcium, iodine, and protein. Shrimp is also known to be considered good for the circulatory system.
Popular North America Shrimp Dishes:
- Seafood Gumbo: A stew or soup that probably originated in southern Louisiana during the 18th century. Seafood gumbo typically consists of a strongly flavored stock, shrimp and crab meat (sometimes oysters), a thickener, and seasoning vegetables. Gumbo is often categorized by the type of thickener used: okra, the Choctaw spice, file powder (dried and ground sassafras leaves), or roux, the French base made of flour and fat.
- Shrimp Cocktail: The Golden Gate was the first to serve this .50 cent shrimp cocktail in 1959. It is now a Las Vegas cliché. Called the “Original Shrimp Cocktail” on the menu, it is a favorite among tourists as well as the locals. The original Shrimp Cocktail consists of a regular-sized sundae glass filled with small salad shrimp and topped with a dollop of cocktail sauce.
- Shrimp DeJonghe: A specialty of Chicago, it is a casserole of whole, peeled shrimp blanketed in soft, garlicky, sherry-laced bread crumbs. It is served as an appetizer or a main course. It originated in the late 19th or early 20th century at the DeJonghe’s Hotel and Restaurant.
*** Shrimp Scamp is often called the “Dublin Bay Prawn” ***
Shrimp and other shellfish are among the most common of food allergens.