Shrimp are crustaceans from the order of decapods (Decapoda). Shrimp are widely distributed on many seas, some species also live in fresh waters. Dimensions of shrimps vary from 2 to 30 centimeters. In the world there are a huge number of shrimp species, only in our Far East there are more than 100 species, many of which are objects of industrial fishing.
Dishes from shrimps are very popular in the kitchens of many peoples. Although in Judaism shrimp are forbidden to eat, like all other crustaceans. Shrimp are rich in calcium and protein, although they contain quite a few calories. It should be remembered that shrimp dishes are a source of cholesterol, its content ranges from 7 to 251 milligrams per 100 grams, depending on the method of preparation. Correctly cooked shrimps have a delicate taste, inherent in all crustaceans. The boiled shrimps are rubbery to the taste. Shrimp are perfectly combined with vegetables. Shrimp is used in cooking as an independent main course or as an ingredient in salad, sauces, soups and snacks.