Cooked
and peeled, ready to eat |
Cooked with shell
on |
|
photo;
Ian Britton, Freefoto.com |
|
|
photo;
Newfoundland Seafood Market Council |
|
ideal
for salads and appetizers |
marinate and braise |
Most coldwater shrimp sold at the
grocery store are cooked and peeled. This accounts for
their circular shape. Coldwater shrimp are usually no
larger than a 2-dollar coin. They are distinguishable
by their pink and white colouring.
What are the shrimp species and products I should avoid?
(1)(2)
| The
main species of warmwater shrimp imported into Canada
are the Black Tiger shrimp and the White shrimp. |
|
Black
Tiger shrimp
- tail size; very big (3 to 5 inches)
- other names; tiger shrimp, jumbo
shrimp, cocktail shrimp
- used for; kebabs, tempura, butterfly
shrimp, shrimp cocktails
|
|
|
|
uncooked |
cooked and peeled
(notice the orange colour) |
tempura |
|
White
shrimp
- tail size; medium (2 to 4 inches)
- other names; crevette jumbo
- used for; kebab, sushi, pasta and
rice dishes, shrimp rings
|
|
|
|
uncooked |
cooked,
as sushi |
all
shrimp rings are made with tropical shrimp |
|
Do not
buy shrimp products which are not clearly identified
as Product of Canada. |
 |
Do not
order shrimp at the restaurant, as almost all shrimp
dishes are made with warmwater shrimp. Try cooking
your favorite shrimp dishes at home with Canadian
coldwater shrimp or try one of our recipes. |
