Shrimp Boats Are Coming

Europe

The UK

Potted shrimp is a traditional meal in Britain and is made with Morecambe bay shrimp but any kind of small shrimp can be used in preparing this dish. The shrimp are boiled in salted water and then cooked in clarified butter. They are seasoned with pepper, cloves, cayenne pepper, mace, and nutmeg. Once done the potted shrimp are served over thin slices of toast or greens like cress but they can also be added to various pasta dishes.

Ireland

Langoustine bisque is prepared with Dublin Bay prawns and is thick and creamy. The bisque includes onion, shallots, potatoes or tomatoes, milk or tomato puree, double cream and seasonings like parsley, thyme, fennel, paprika, and bay leaves. Some recipes add alcohol like wine, sherry, or cognac. The prawns are first cleaned and boiled then the bisque is cooked in butter and then pureed giving it a creamy and rich texture.

Croatia

Škampi na gradele is a traditional Croatian dish most popular in Dalmatia and the Kvarner area. The dish is prepared by grilling fresh Adriatic shrimp over an open flame on a metal grate known as gradele. The shrimp is seasoned with olive oil and salt and once the shrimp have been grilled on all sides they are dressed with a mix of olive oil, garlic, and parsley.

Greece

Simiako garidaki is a seafood delicacy of the Greek island of Symi. The dish is prepared with Symi shrimp a variety of tiny shrimp that inhabit the sea around the island, They are bright red and sweet and very flavorable. They are enjoyed crispy fried in olive oil and garlic and seasoned with salt and pepper. They are usually eaten whole including tails, shells, and heads.

Garide's saganaki is a classic Greek dish prepared with sauteed shrimp that are deglazed with anise-flavored ouzo, then doused in a rich tomato sauce and topped with crumbled feta cheese. The dish is named after sagani, a small two-handled pan used to prepare one-pot dishes. In restaurants, these shrimp are served as an appetizer or a mezze dish and accompanied by bread or warm pita triangles.

Italy

Polpette di gamberi are traditional Italian fritters that consist of shrimp, bread, garlic, parsley, salt and pepper. Once combined the mixture is put in the fridge to rest and then rolled in flour, dipped in beaten eggs and rolled in breadcrumbs to make small balls. The fritters are then fried in oil until golden brown on all sides. They are served as an appetizer with a lemon wedge on the side.

Spain

Gambas en gabardina is a classic Spanish tapa. The dish is prepared with battered and fried shrimp. The shrimp are coated in a batter made with flour, baking powder, beer, and salt. A pinch of saffron can be added for color. They are fried in hot oil and served hot as a tapa or starter with aioli sauce.

Portugal

Acorda de camarao is a flavorable soup prepared with shrimp. The broth is made with cooked shrimp, bread, sauteed onions, and olive oil turning it into a creamy mash thickened with eggs and seasoned with cilantro. The soup is typically garnished with shelled shrimp.

Asia

The Philippines

Halabos na hipon is a traditional dish that is prepared with fresh shrimp, water, and sea salt. The shrimp are gently tossed with salt in a big pan or wok. Then water is added and the shrimp are cooked and stirred until the liquid evaporates. While cooking garlic powder, butter, or red chilli flakes can be added. When done halabos nn hippon is served hot on a big plate.

Iran

Meygoo polo is a simple but delectable dish of shrimp and rice. The shrimp is sauteed or boiled with onions, garlic, and spices and the rice is cooked kateh-style or until the water is completely drained. Other ingredients added to this dish are raisins, walnuts, and sometimes boiled eggs. The dish is traditionally layered and steamed but the rice can be served topped with the sauteed shrimp.

China

Sichuan pepper prawns is a traditional dish originating from Sichuan. This dish is prepared with prawns in their shells, Sichuan pepper, ginger, garlic, sesame oil, peanut oil, salt, and sugar. Sichuan peppers are toasted in a dry pan and ground into powder. The prawns are fried in oil in a wok until pink and garlic, ginger, and Sichuan peppers are added. Once the prawns are coated with the ingredients and done salt, sesame oil, and sugar are added to the wok and everything is tossed together and served.

Butterfly prawns are a dish that originated in Guangzhou. The prawns are dipped in a batter made with flour, baking soda, sesame oil, vegetable oil, and cold water. The prawns are slit halfway through the back and spread flat to resemble butterflies. They are fried until golden brown and served hot with dipping sauce.

Macanese garlic prawns originated in Macau. The dish is prepared with prawns and a mix of garlic, red chilli peppers, coriander, ginger, oil, salt, black pepper is stuffed into the back of the prawns. They are then fried on both sides, sprinkled with rice wine, simmered some more and served with lemon wedges on the side.

Fried shrimp with Longjing tea is a specialty of Hangzhou City. Large live shrimp are soaked in a marinade made with egg whites, cornstarch, and rice wine and then cooked in steeped Longjing tea. The tea is fragrant and refreshing with green shoots that complement the flavor of the white shrimp. The stir-fried shrimp is served hot or cold, drizzled with cooking liquid and seasoned with salt and pepper.

Drunken prawn is a dish where the prawns are eaten while still alive. The prawns are submerged in strong Chinese rice wine and as soon as the prawns have relaxed in the alcohol they are eaten. Other versions boil the prawns before or after they have been marinated in alcohol.

Phoenix tail shrimp is a specialty of Anhui cuisine, This dish is prepared with large freshwater shrimp shelled and deveined but with tails intact. They are coated in a batter made with flour, water, and seasonings and fried until golden and crispy. The frying process makes the shrimp tails become tilted upward so they resemble a phoenix's tail which is why they have been given the name Phoenix tail shrimp. They're served with dipping sauces and lemon wedges.

Japan

Ebi nigiri is a traditional type of nigiri suchi. It is made with hand-pressed sushi rice topped with butterfly shrimp. The best shrimp for this is kuruma ebi. The shrimp is skewered, boiled, and chilled in ice so the exterior gets cold but the interior remains warm. At times the shrimp is marinated in ginger juice so it will have more flavor and be firmer. The tail is left intact and ebi nigiri is often served with wasabi or pickled ginger.

Thailand

Kung thot krathiam phrik is a stir-fry that is prepared with shrimp fried with garlic and pepper and mixed with minced garlic, fish sauce, soy sauce, oyster sauce, sugar, and ground white pepper before stir-frying with the marinade mixture. The shrimp is served on a bed of jasmine rice with slices of fresh tomatoes and cucumbers on top and served alongside is a mixture of bird's eye chilli, fish sauce, garlic, sugar, and lime juice.

India

Chingri malai curry is a traditional curry that originated in the Bengal region. The curry is made with coconut milk and prawns that have been seasoned with garam masala spices and fried in ghee or mustard oil with onion, hot chilli peppers, garlic ginger paste, and turmeric. Additional ingredients that can be added include red chilli powder, cinnamon, sugar, and cardamon. The dish is cooked until the gravy becomes thick and creamy and served with rice on the side.

South Korea

Saewoojeon a traditional dish is a type of jeon or pan-fried battered food, The dish is prepared with shrimp, flour, eggs, salt, white pepper, and oil. The shrimp are cleaned and sprinkled with salt and pepper, coated with flour, and dipped in beaten eggs. After pan-fried on both sides until golden brown. Saewoojeon is served hot as a snack or appetizer with dipping sauce.

Singapore

Sate udang is a traditional dish popular in Singapore. The dish is prepared with marinated prawns on bamboo skewers and grilled. The marinade paste consists of oil, lime juice, coriander, garlic, shallots, lemongrass, ginger, chilli peppers, turmeric, dark sugar, soy sauce, and kecap manis. Sate udang is usually served with scallions, cucumbers, and pineapple pieces.

Cereal Prawns is a dish that is made with crispy fried prawns doused in a rich combination of butter, crushed and toasted cereals, curry leaves, and chillies. The prawns are served topped with toasted, almost sand-like cereals and enjoyed hot.

Africa

Togo

Crevettes aux poivrons is a stir fry prepared with shrimp and diced or sliced peppers usually a mix of red, green, and yellow bell peppers. Added ingredients include ginger, garlic, and onion diced and fried or pureed in a paste called n'toutou. Everything is stir-fried along with the shrimp and enjoyed as an appetizer or light main course accompanies by cooked or fried sweet potatoes.

North America

The US

Illinois

Shrimp De Jonghe is a dish with garlic and sherry. It is a casserole dish prepared with whole peeled shrimp covered in herbed breadcrumbs which are broiled until golden brown. This is a specialty of Chicagoan cuisine created in the 1920s at De Jonghe's Hotel and Restaurant.

South Carolina

Frogmore stew is a classic dish with the main ingredients being fresh shrimp and freshly shucked yellow corn simply boiled and ingredients like potatoes, crabs, or sausage added.

Shrimp and grits started out as a fisherman's dish prepared with shrimp cooked in bacon grease and served over creamy grits. Then a chef created a version with mushrooms, bacon, and cheddar cheese, Today there are other variations as well like adding hot spices, barbecue sauce, tomatoes, and fried eggs.

Louisiana

Shrimp remoulade is a traditional American dish originating from Louisiana. The fresh shrimp are served with a creamy remoulade sauce over crisp Iceberg lettuce. The Creole remoulade ingredients include scallions, celery, mustard, Worcestershire sauce, horseradish, garlic, cayenne pepper, paprika, ketchup, and wine vinegar. The sauce is combined with the shrimp and served as a cold appetizer.

Shrimp bisque is a traditional Cajun dish. The soup is prepared with large shrimp, seafood broth, butter, bell peppers, shallots, garlic, flour, cream, brandy, hot sauce, and seasonings, The shrimp are simmered in the broth until liquid is reduced. The rest of the ingredients sauteed along with brandy and cream until thickened and the cooked shrimp are added, The soup is garnished with sliced green onions and parsley.

Shrimp Creole is a classic seafood dish from southern Louisiana. It is made with gulf shrimp simmered in tomato sauce and served over white rice. The tomato sauce is made with whole, diced or canned tomatoes, bell peppers, onions, celery and traditional spices like hot peppers.

BBQ shrimp is a traditional New Orleans dish. Large fresh shrimp with shells on are combined with butter, lemon juice, hot sauce, garlic, and Worchestershire sauce. Then baked or cooked on the stove and usually served as an appetizer with crusty French bread.

Mexico

Calabacitas con camarones is a traditional dish that is prepared with sliced zucchini, dried shrimp, lard, tomatoes, onions, serrano, peppers, salt, and pepper. The dried shrimp are soaked in warm water and processed until the liquid is smooth. The zucchini, shrimp puree, onions, tomatoes, and hot peppers are cooked in lard until the zucchini is tender. The dish is served hot.

Camarones a la diabla is a traditional dish originating from Mexico. This dish has many variations. Usually, it is made with shrimp, tomatoes, garlic, onions, arbol chilli peppers, olive oil, and salt, The shrimp are cooked in olive oil until light pink, The hot peppers are blended with tomatoes, garlic, onions, and salt and the sauce is poured over the shrimp, The dish is simmered until bubbly and served right away with crusty bread or warm corn tortillas.