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Shrimp (Crangon crangon)

In Britain, very small crustaceans of the Cragnon family (growing up to about 6cm) and their relatives are called shrimps, rather than prawns.

If caught in the sea, they need cooking in boiling water for about a minute - or just long enough to turn then brown or pink, depending on type (the former have a more intense flavour)
Either way, they are a fiddle to shell, but the process is worthwhile.

Most shrimps caught in Britain come from the sands around Morecambe Bay; but because of labour intensity the industry has declined. See "Crustacean"; "Shrimpe"; and our Recipe Section

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.

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