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Shrimp

Finfish and Shellfish Products

A shrimp is a common name typically used for crustaceans with an elongated body and a primarily swimming mode of locomotion, usually referring to decapods in one of two major groupings, though some crustaceans outside those groups are also called shrimp. Under a broader definition the term can be synonymous with prawn, covering stalk-eyed swimming crustaceans with long, narrow, muscular tails, long antennae and slender, branched legs, which swim forward by paddling the swimmerets on the underside of their abdomens, though their escape response is typically a rapid series of tail flicks that drive them backward.

Facts
Classification
Allergen
Crustaceans 1
Connections

Used By

Aguachile, Dishes
Source Aguachile (Wikipedia)
Goi Cuon, Dishes
Source Goi Cuon (Wikipedia)
Shrimp creole, Dishes
Source Shrimp creole (Wikipedia)
Wonton, Dishes
Source Wonton, Wikipedia
Sources
1. Shrimp (Wikipedia)
https://en.wikipedia.org/wiki/Shrimp
Quote, https://en.wikipedia.org/wiki/Shrimp
A shrimp is a common name typically used for crustaceans with an elongated body and a primarily swimming mode of locomotion
Goi Cuon (Wikipedia)
WikipediaUsed By: Goi Cuon, lead section
Quote, Used By: Goi Cuon, lead section
nem cuốn, salad roll, summer roll, fresh spring roll, or rice paper roll is a Vietnamese dish traditionally consisting of pork, prawn, vegetables, bún (rice vermicelli), and other ingredients wrapped in bánh tráng (commonly known as rice paper or cold roll).
View the Source
Wonton, Wikipedia
Used By: Wonton, Infobox main_ingredient field: [[Dough]], [[egg]], [[pork]], [[shrimp]], [[chicken]], [[Allium fistulosum|spring onion]]View the Source
Aguachile (Wikipedia)
Used By: Aguachile, Infobox main_ingredient field: [[Shrimp]], [[Fish as food|fish]], [[onion]], [[lime juice]] and [[chiltepin]] peppersView the Source
Shrimp creole (Wikipedia)
Used By: Shrimp creole, Infobox main_ingredient field: [[Shrimp (food)|Shrimp]], [[tomato]]es, [[rice]], [[onion]]s, [[celery]], [[bell pepper]], spicesView the Source
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