Prawn vs Shrimps. You say tomatoe and I say tomato. You come to San Francisco for a visit from your hometown of Syracuse, New York or Tampa, Florida. You sit down for a seafood meal at Fisherman’s Wharf and see the word – Prawns on the menu. You see Shrimp Meat but you don’t see the word Shrimps and that’s what you were dead set on ordering. Daily tourists from across the world stop in to ask us what in the world are Prawns? I only know Shrimps, they say!
Simply put – Prawns vs Shrimps is East Coast vs West Coast terminology. Out here on the West Coast, the fishing industry, had to differentiate between the small salad size Shrimp Meat and the Prawns. We chose to refer to any larger size Shrimps as Prawns. Are you confused yet? Don’t be. On the East Coast everything is called Shrimps since the salad size is not produced out there. Our grandfather, Tom Lazio, was the one of the first in the fishing industry on the West Coast to introduce single drag nets to harvest bay Shrimp Meat from the cold waters of the Pacific Northwest.
Shrimp Meat sizes are 350/500, 250/350, 150/250. Prawns sizes ranges from 41/50 to 6/8 pieces to the pound. We tend to use the Shrimp Meat for cocktails, salads, and sauces. The prawns are used in main entrees.
Technically, another way to understand prawns vs shrimps is to find out where they were harvested. Do they come from the deep ocean or off the coast of Oregon and Washington? Often the Shrimp Meat is described as sweet tasting, delicate, and firm texture. Bay Shrimp come fully cleaned and cooked. Although, some Prawns are cooked most need to be cooked. We carry headless frozen Prawns in different sizes harvested in the USA and out of the country. The Shrimp Meat is solely harvested in the USA. When you come in or call us we will ask if you are looking for the Bay Shrimp, the pink Shrimp Meat from the Pacific Northwest Coast or the larger size Prawns.
I love to add a Shrimp Meat salad to our Sunday family dinners. There will always be leftovers of the salad for a week day lunch. The Prawns I usually marinate in our Uncle Sal’s Marinade of Apple Cider Vinegar, Olive Oil, chopped Red Onion, Italian Herbs, chopped Garlic, Salt and Pepper. Or one of my sons love Prawns in a Marinara Sauce, Lately, since being on Pinterest I’m trying different recipes for the Prawns vs Shrimps. I pin the ones I like to make for my family and friends. Now that I’ve just finished thinking about Prawns vs Shrimps it’s time for me to get to the kitchen and whip up some . . .Prawns vs Shrimps!
Shrimp Cream Sauce over fish sounds decadent. It just might be but it is so yummy. Choose a white fish like Halibut or Petrale Sole to pour the Shrimp Cream Sauce over the fish. We always think that the small size Shrimp Meat is just for Shrimp Cocktails or Shrimp Louie’s or Caesar Salads with Shrimp. The clean, sweet flavor, and firm texture works in casseroles, omelettes, pizza, and quiches as well. Once the Shrimp Cream Sauce was made I began envisioning the sauce not just over fish but on top of pasta or risotto. The Shrimp Cream Sauce are no shrimps! The little shrimp meat in the recipe pack a big punch. You will start thinking about the little size Shrimp Meat in a bigger way once you make the Shrimp Cream Sauce over fish.
The Coldwater Shrimp season is April through October. Usually the small shrimp meat is sold in the frozen state already cooked and peeled. Least amount of work for the cook! Most stores will thaw the shrimp out but we prefer to sell in the frozen state. The 1 pound bag is individually quick frozen so you can use the whole bag or half the bag or any amount you decide.
The use of 2 cheeses enhances the flavor of the Shrimp Cream Sauce to make it incredibly decadent. What are you waiting for? Your family and friends will thank you for pouring this delicious Shrimp Cream Sauce over the fish.
Melt the butter until frothy.
Sprinkle with flour then stir while cooking for 3 minutes.
Gradually add the cream, stock, and vermouth.
Stir and cook until well blended and thickened.
Stir in Gruyere Cheese and 1/4 cup Romano Cheese.
Cook until cheeses are melted.
Add Salt and Pepper to taste.
Add Shrimp Meat and keep warm.
After cooking fish - sautéing or baking pour sauce over fish.
Top with remaining Romano cheese.
Broil until bubbly - a couple of minutes.
This Shrimp Meat Salad recipe is a favorite of our family. Ideal for family night dinner or potluck for a crowd. Coldwater Shrimp from Oregon or Washington. The shrimp are already cooked and peeled. I like that since that just cut down my work load. Sometimes people refer to these Shrimp as Bay Shrimp. I think this might be because a bay is smaller than the ocean? This explanation sounds good to me. They come frozen and you just need to thaw them out for your recipe. Use 1 pound or 5 pounds of Shrimp Meat depending on how many you are serving. Most of the time I just eyeball the ingredients that I add to the Shrimp Meat Salad. Its so good left over!
Sunday nights I’ll add it to the menu for our 3 generation family dinner. I send my Mom home with the left overs Shrimp Meat Salad for her lunch. She grins from ear to ear! The Shrimp Meat Salad turns out to be the best present I can give my Mom when her birthday comes round. It’s great when the summertime heat reaches into the 90 degrees and no one feels like eating. Sweet tasting meat that’s firm and lends well to the Apple Cider Vinegar dressing I whip up. Who can resist the little shrimps? Enjoy!
Mix all the ingredients together. Add more or leave out ingredients according to your taste. Then add the Shrimp Meat and mix thoroughly.
I make early in the morning and let the Shrimp Meat sit in the marinade for a few hours. Serve in a bowl or add lettuce leaves around it.
Some people do not like Mustard so I won't include it. If I want more kick I will add more Apple Cider Vinegar. I love Celery Seed so I tend to add more.