Shrimp Stuffed Shrimp: Spilled Milk #282

A fun and crispy appetizer for your next gathering.

Happy Holidays! As a thank you for your support, I’m sharing great promotions and savings on my Badia Seasonings, Shun Cutlery, Substack subscriptions, my hand tools collab below and my grade-level reader book. Check out the gifts and deals here!

🥄 Upgrading your kitchen tools or searching for the perfect gift? I’m collaborating with Blanc Creatives to release Andrew Zimmern’s Ultimate Hand Tool Set. It’s a bundle of three handmade utensils that serve a multitude of purposes in the kitchen. Buy a set of spoons and enjoy three FREE months of Spilled Milk for new subscribers. Act fast: There’s only 500 sets in this limited edition launch!

Freezer, meet guests! I always keep a bag or two of frozen shrimp in my freezer for last minute dinner planning because they defrost so quickly—safely under running water—and cook up in seconds. I use them even more often when I have last minute guests, and I need a snack for everyone that punches above its weight. An easy cocktail hour hors d’oeuvre is something we all need to be able to pull together.

Cold poached shrimp can be ready in 20 minutes from freezer to table. These crispy fried shrimp take about 25-30 but require very little work.

They are America’s favorite seafood, but how much do you know about them?

Shrimp are among the most economically significant seafood species worldwide, with a vast array that vary in size, habitat and flavor. This marine crustacean belongs to the order Decapoda, which includes over 2,000 members. They inhabit a variety of environments, ranging from freshwater lakes and rivers to the deep ocean.

One of the most commercially important species is the Penaeus vannamei, commonly known as the Pacific white shrimp. Native to the eastern Pacific Ocean, it is favored for aquaculture due to its rapid growth and high tolerance for varying salinity. The Pacific white shrimp accounts for a significant portion of the total global shrimp production, particularly in countries like Ecuador and Thailand, where farming techniques have been optimized for efficient yield, sometimes doing great harm to our environment. So do your research or talk to your fishmonger whenever you buy them.

The Penaeus monodon or black tiger shrimp is another significant species in global markets. Known for its large size and distinctive striped shell, this species is cultivated extensively in Southeast Asia and India. Its meaty texture and sweet flavor have made it highly sought after, contributing to its commercial value. It’s often marketed as a black tiger prawn, but it’s a shrimp. I know, it’s confusing.

In colder waters, one can find Lysmata amboinensis, known as the peppermint shrimp. This colorful marine shrimp is popular in the aquarium trade and plays a crucial role in the reef ecosystem by cleaning parasites off fish. While not as commercially significant as other species, its ecological function is vital for marine health.

Another intriguing species is the Hymenocera picta, commonly called the mantis shrimp. Despite its name, it is not true shrimp but is famous for its remarkable vision and powerful claws, which can strike with incredible speed. The mantis shrimp is not commonly targeted for consumption outside of southeast Asia. It is delicious.

Beyond these species, the Caridean and Dendrobranchiata shrimp types encompass a wide variety of species that inhabit both saltwater and freshwater. They play essential roles in aquatic ecosystems, serving as prey for many fish, birds and other marine animals.

Global shrimp production faces several challenges, including environmental concerns related to overfishing, habitat destruction and the impacts of aquaculture practices. The industry has implemented measures to promote sustainable practices, such as pond-based farming and certified eco-friendly operations. We even grow shrimp in Minnesota!

Shrimp and prawns are often confused due to their similar appearance and culinary uses, but they are distinct species with notable differences. The primary distinction lies in their biological classification: Shrimp belong to the suborder Pleocyemata, while prawns fall under the suborder Dendrobranchiata.

One key difference is their gill structure. Shrimp have branching gills, whereas prawns possess lamellar gills. This anatomical variation affects their habitat preferences: Shrimp are typically found in saltwater, while prawns reside in both freshwater and saltwater environments.

Another difference is in their body structure. Shrimp usually have a more elongated body with a bend at the abdomen, giving them a typical “C” shape, while prawns have a straighter body and are generally larger, with longer legs.

OK, let’s get cooking!

Recipe: Shrimp Stuffed Shrimp