Serve Up Tiger Shrimp This Weekend

February 24, 2006 | Posted by Allison as The Facts / History at 8:00 am | (1) Comment »

Tiger Shrimp.jpg

The tiger shrimp is my all-time favorite prawn. They are tender, succulent, easily cooked and available in most groceries. I prefer to buy my shrimp already de-veined, but I enjoy peeling them myself, it’s a Zen kind of thing I guess.

The tiger prawn is also known as the black tiger, leader, sugpo or grass prawn and is a marine crustacean widely reared for food. The natural distribution is Indo-West-Pacific, ranging from the eastern coast of Africa, the Arabian Peninsula, as far as Southeast Asia and the Sea of Japan. They can also be found in southeast Australia and a small number have packed their trunks and moved to the Mediterranean Sea via the Suez Canal.

The tiger shrimp is easily recognizable by the dark stripes on its shell. Box sexes reach about 36 cm long, and females can reach a whopping 650 g, making it the world’s largest species of prawn.

You can juggle tiger shrimp and it will be delicious, this is a very tasty little guy. I would suggest- broiling, grilling, sauteing or boiling tiger shrimp. They meld with any flavors and delight almost every palate.

Look out for the A Shrimp In Every Pot Pasta recipe.

Nutritional Information for Tiger Shrimp based on 100 g, raw: