Grilled shrimp with Lemon garlic sauce - Chef Jon Ashton with Little Mei

For recipes visit: www.jonashton.com Chef Jon Ashton with his daughter shows you how to make Grilled garlic shrimp with a Lemon Marie rose sauce. Chef's Note: You leave the shell on only during the cooking process. This keeps the shrimp tender and moist. Afterward, you peel and eat them Interesting shrimp facts! • The Latin word for shrimp is Squilla. Food historians tell us that both ancient Romans and Greeks had ready access to very large specimens and enjoyed shrimp prepared in many different ways. The ancient Roman author, Apicius, collected many shrimp recipes in his cookbook. • shrimp are divided into three basic categories: cold-water or northern; warm-water, tropical, or southern; and freshwater. • Cold-water shrimp inhabit the northern Atlantic (Pandalus borealis) • Cold-water shrimp inhabit the northern Atlantic (Pandalus borealis) and northern Pacific (Pandalus jordoni). • Cold-water shrimp are very small and do not have to be deveined before eating • brown shrimp (Penaeus aztecus) have reddish brown shells, and their meat has a strong flavor because of a higher iodine content. " Shrimp ... a term which always refers to certain crustceans ... in the order of Decapoda Crustacia ... but which, with the associated term 'prawn', is used in different ways on the two sides of the Atlantic--and in other parts of the world, depending on whether the use of the English language has been influenced by the British or by Americans. Since the FAO (Food and Agriculture Organization of the United Nations) has taken the trouble to produce a comprehensive Catalogue of Shrimps and Prawns of the World (Holthuis, 1980), they may be allowed to explain: 'we may say that in Great Britain the term 'shrimp' is the more general of the two, and is the only term used for Crangonidae and most smaller species. 'Prawn' is the more special of the two names, being used solely for Palaemonidae and larger forms, never for the very small ones. In North America the name 'prawn' is practically obsolete and is almost entirely replaced by the word 'shrimp' (used for even the largest species, which may be called 'jumbo shrimp'). If the word 'prawn' is used at all in America it is attached to small pieces." ---Oxford Companion to Food, Alan Davidson [Oxford University Press:Oxford] 2nd edition, 2006 (p. 720) • Although classified as white, the shells of (Penaeus setiferus) are actually greenish gray • Pink shrimp (Penaeus duorarum) come in a variety of colors, including brownish pink and lemon yellow. • "The terms shrimp and prawn are used almost interchangeably. Americans primarily use the word "shrimp" for large and small crustaceans in the Penaeidae and Pandalidae families. Elsewhere in the world "prawn" usually describes a smaller creature." ---Oxford Companion to American Food and Drink, Andrew F. Smith editor [Oxford University Press:New York] 2007 (p. 536) • The freshwater shrimp known as the Malaysian prawn (Macrobrachium rosenbergii) is farm raised in Hawaii, California, and other states. These shrimp are large and can reach a weight of 4-6 ounces • Shrimp are sold by count, which is expressed as a numerical range of shrimp per pound. • Shrimp can be served cold or hot. • About 2000 species of true shrimps are known • dishes containing scampi should be made from the Norway lobster, a shrimp-like crustacean more closely related to the lobster than shrimp • shrimp is high in calcium and protein but low in food energy • in biological terms prawns are of a distinct biological suborder of Decapoda, • Freshwater shrimp commonly available for aquaria include the Japanese marsh shrimp Caridina multidentata • Amano shrimp, has this name as their use in aquaria was pioneered by Takashi Amano, • The aquaculture business for the cultivation of marine shrimp or prawns for human consumption began in the 1970s. • About 75% of farmed shrimp is produced in Asia, in particular in China and Thailand. The other 25% is produced mainly in Latin America, where Brazil is the largest producer. • The largest shrimp-exporting nation is Thailand.