These three forms of our most popular shellfish differ in texture, flavor and size depending on the water temperature, their diet and geographic location they come from.

The small cold water shrimp, most little more than an inch in length, are the most familiar worldwide. These shrimp are found in Scandinavian dishes, as well as in popular dishes from San Francisco Bay. The name Bay Shrimp is used in north America, but the tiny Gray Shrimp found in Great Britain is highly sought after for its pungent almost spicy taste. The effort involved in catching and properly cleaning these small tasty shrimp adds to their expense. These shrimp are very good Shrimp/Prawn/Scampifor salads, canapés, on buttered bread or in soups.

The medium-sized warm water shrimp are called prawns in some areas of the world, but in North America are known as shrimp. This size encompasses a variety of species and colors worldwide, but all have a distinctive firm flesh. Though less fragile than the tiny Bay Shrimp, they require careful handling and preparation so as not to be overwhelmed by seasonings or deterioration, as they spoil quickly. These shrimp are the most versatile as they may be used for frying, sautéing, pan smoked, in casseroles, on kebobs, or as a shrimp cocktail.

Jumbo shrimp or Prawns are of a size that often yield less than 10 per pound with their heads on. At this size the Prawn develops special characteristics in both taste and texture. The huge Tiger Shrimp and Spanish Gambas are found in this class.

The Scampi, which is often confused with the Prawn, is really a part of the lobster family, as it has long narrow claws. The Scampi is known in France as Langoustines, in Norway as the Norway Lobster, and is also called the Dublin Bay Prawn. Though similar in size to the Prawn, they are more fragile and have a more subtle taste.

Raw shrimp may be cooked in a simple salt water mixture or in a court bouillon or with lemon or with white wine. This is up to the individual chef's preference. At any rate, they should be boiled just long enough to turn pink.

The sand vein, the black steak down the back of the shrimp, must be removed from all shrimp before serving.