Shrimp also known as crab, scampi or prawns. While prawns are especially large granules, the smallest shrimp are called. The scampi, however, actually belong to the lobster family and are often confused with the king prawn.
- 6 tablespoon oil
- 4 Garlic cloves, crushed
- 2 Chili peppers, dried red, gutted and crumbled
- 500 g Shrimp
Time: 15 min
- Heat the oil in a pan. Add garlic and chillies and cook for 1 to 2 minutes. Then add the shrimp and sea salt to taste. Fry the shrimp vigorously for 2 minutes, turning constantly.
- Serve the prawns on preheated Portionstellern, to good bread for picking up the sauce rich.
Shrimp of medium size are also called shrimps or prawns. Their meat should be firm and of a slightly sweetish taste. Giant shrimps (Gambas) usually develop a special aroma due to their size.
Shrimp delight with their special taste and also spice up simple dishes.
Due to the abundance of shrimp species, only a few similarities of the animals can be described here. The body of the shrimp is always relatively straight at first and bends towards the tail in a tight arc. Two long, very thin probes emerge from the head. The color of the body varies greatly depending on the type chosen.
For example, North Sea shrimp have a gray body that looks slightly transparent. But there are also many species that have a greenish, rosé-colored or brownish color. The size varies a lot. While giant shrimps can grow up to 30 cm long, the North Sea shrimp can reach a maximum of 7 cm.
Shrimp grow almost everywhere in the world. North Sea shrimps logically come from the North Sea and are caught mainly off the coasts of Denmark, Holland and Germany. King prawns are supplied to European countries from Southeast Asia.