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  The description and the Italian recipes of the crustaceans

The shrimps (scampi): description and recipes

Shrimp range from a small fraction of an inch to 9 inches (a few mm to 23 cm) long. These crustaceans have a thin, smooth, hard, and almost transparent exoskeleton. Shrimp vary widely in color; tropical varieties are often brightly colored. Shrimp have 5 pairs of jointed walking legs on the thorax, and they have 5 pairs of swimming legs (swimmerets) and 3 pairs of maxillae (feeding appendages) on the abdomen. The body, legs, swimmerets, and other appendages are segmented. Shrimp have two pairs of segmented sensory antennae, a tail fan, and compound eyes. A distinctive characteristic are the claws, permitting also to the non experts to distinguish them from the prawns at a first sight. Due its delicate meats is cooked boiled or steamed, then added to the condiments. It is very appreciated also raw.

For opening and eating are useful the special pincers, but you can also use the nutcracker for the claws (they are very appreciated). For opening the tail cut the upper part of the carapace  with a knife, it will be easier and you will remove it entire. By cleansing remember to remove the intestines (the black rope called vein).  The "vein" can be removed by making a shallow cut lengthwise down the outer curve of the shrimp's body, allowing the dark ribbon-like digestive tract to be removed with a pointed utensil. Alternatively, if the tail has been detached, the vein can be pinched at the tail end and pulled out completely with the fingers. 


The shrimps recipes proposed by Italian Homemade Cooking


go to other fish recipes