SHRIMP (Fresh and dried)

Shrimp and its varieties belong to the Penaeidae family; they are decapod freshwater or saltwater crustaceans found worldwide, and are an important fishery resource as well as food source.
Size varies according to species and some varieties reach 15 cm long; they have small legs, fibrous edges at the jaws, compressed bodies, and extended tails in relation to their bodies, soft shells (a shell or carapace) and come in a variety of colors.
A number of species are obtained from fisheries or aquaculture. Wild shrimp live in bays, estuaries and on the open seas.
Mexico’s Pacific deep-sea shrimp varieties are white shrimp (Farfantepenaeus occidentalis), brown shrimp (Farfantepenaeus californiensis), blue shrimp (Farfantepenaeus stylirostris), and crystal or red shrimp (Farfantepenaeus brevirostris). Gulf varieties include brown shrimp (Farfantepenaeus aztecus), white shrimp (Farfantepenaeus setiferus) and pink shrimp (Farfantepenaeus duorarum).
White shrimp is the most widely consumed. It can be wild or cultivated, and features a grayish-white shell that turns pink when cooked, firm flesh and a sweet flavor.
Blue shrimp are also available wild or cultivated, and have blue shells that change to pink when cooked, firm flesh and a sweet flavor.
The brown shrimp features a light brown shell, which turns a coral hue when cooked; and firm meat whose taste varies according to what the animal eats and where it is found.
Pink shrimp have a light pink shell that turns deep pink when cooked, feature firm flesh and a have sweet flavor.
Smaller shrimp varieties are known as pacotilla. Some such species are cooked and harvested for seafood cocktails, salads or canning. Other medium-sized species are sun-dried, in or out of the shell, to become a basic ingredient in soups and stews; they can also be milled and dried for shrimp powder, or for flour used as animal feed. Baja California and North Pacific shrimp fisheries are the most developed and thus the highest volume producers; production is carried out to a smaller degree in the Yucatán region (Campeche) and the Central Pacific (Colima).
Harvests take place from July to December, but the best specimens are gathered from September to November.
Shrimp are low in fat and calories in comparison to chicken, beef or pork and are rich in carotenoids, beta carotene, Omega - 3, pre-vitamin A and are also a good antioxidant.
Shrimp are available whole, fresh and frozen (with or without shells and/or heads), raw, cooked or precooked.
Whole, fresh, cooked or raw shrimp can go into seafood cocktails, cebiches (aguachiles) or be marinated, alone or with other seafood; are an ingredient in salads, rice-based preparations, pasta dishes and stews; can be seasoned or marinated and then cooked; serve as the foundation for broths and soups; can breaded and then fried; or just boiled and peeled, with a squirt of lime, some salt and a bit of hot sauce.

Recipes

FRESH
Green shrimp aguachile
Arroz a la tumbada

DRIED
Shrimp stew