Definition: prawn

History: A small decapod crustacean, the prawn has five pairs of legs, a large abdomen and a soft, plastic-like shell. The size and colour of prawns depend on where in the world they are caught. There are currently more than 160 species of shrimp, found in almost all waters around the world, on the coast or in the depths of the sea. Among these varieties are shrimp from warm waters (their eggs are located inside their bodies and their third pair of legs is more developed than the other four) and shrimp from cold waters (whose eggs are held on their abdomen between their legs). Large prawns such as gambas, or Senegalese pink prawns, most often live in the warm waters of the planet. Smaller ones, such as "bouquet" prawns, or even the smallest "boucaud" prawns, are mainly caught in the cool, temperate waters of the Mediterranean, the English Channel and the North Atlantic. Because they grow more slowly, the smaller the prawn, the tastier it is, at least in theory. Today, a large part of global production comes from industrial ponds and farms. This production guarantees a year-round supply of prawns for consumers, particularly in Asia, where demand is very high. When caught, it is preferable for prawns to be cooked on board the trawlers, due to their fragility and the extreme freshness required at the time of cooking. In the past, prawns were collected on foot or on horseback, dragging nets along the sandy coastline. Finally, what do prawns and goats have in common? Nothing, except for the etymology of the two words. The word "crevette" (prawn) comes from the Picard form of "chevrette" (kid). Prawns, which move through the water in small bursts, simply reminded some people of the leaps made by kids.

And here are a few tips: Prawns can be bought either raw or cooked. In either case, freshness is essential, which is why they must be presented on a bed of ice. There are some sure-fire signs of a fresh prawn, such as a shiny, supple shell that is not stained, firm flesh, and a head that is firmly attached and not half detached from the body. If alive, it should obviously be lively. Finally, prawns should not smell. In particular, avoid any hint of ammonia. If the prawns are alive, they will only take a few minutes to cook (3 on average), preferably in seawater, or at worst in salted water. This is equivalent to blanching vegetables. Whether alive, cooked, peeled, tinned or frozen, prawns have invaded almost every supermarket shelf. Shelled prawns are obviously a little more expensive, but don't forget that when you buy a kilo of prawns, half of it ends up in the bin as peelings. When frozen, the best prawns are still king prawns, whose thicker flesh withstands the cold better. Make sure there is no frost on the prawns, as this is a sign of poor freezing and defective packaging. Avoid small frozen peeled prawns as much as possible. Not only do they release a lot of water, but their flesh is often dry, rubbery and tasteless. To defrost properly, place your prawns on a plate in the refrigerator, never in the open air. Prawns can generally be kept for 2 days in the refrigerator and a month or more (read the instructions on the packaging) in the freezer. If you are serving prawns as a starter, consider providing finger bowls. Scented with lemon, these wipes will mask the strong, otherwise unpleasant smell of shellfish for the rest of the meal. Do not throw away the shells. Once removed, the shells, like the uneaten heads, can be used as a base for a shellfish juice, a stock for cooking prawns or for cooking rice, for example.