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United States · Texas · Williamson| Common Animals Fish Mushrooms Flora |
Penaeus setiferus |
June: Larvae. Larvae begin hatching, and shrimp feed actively for growth.
Popular in southeastern and southern USA Used in Creole and Cajun cuisine dishes
Inhabits coastal waters of the western Atlantic Found at depths from 10 to 60 meters Valuable commercial species in the USA and Mexico
Caught by seines, trawls, and shrimp traps Aquaculture practiced in some regions
Active at dusk and night Prefers water temperatures of 20–28°C
Average weight: 0.04 kg
Meat is firm with pronounced sweet flavor Suitable for boiling, frying, and grilling
Whole body: Boiling, frying, grilling
Tail: Sautéing, grilling
Tail: Sautéing, grilling
Boiled red shrimp with garlic and lemon (Boiling)
Simple and popular cooking method
Simple and popular cooking method
1. Boil water with salt, garlic, and lemon.
2. Cook shrimp 4–6 minutes until pink.
3. Serve hot with sauce.
2. Cook shrimp 4–6 minutes until pink.
3. Serve hot with sauce.
Fried red shrimp with spicy sauce (Frying)
Spicy and aromatic dish
Spicy and aromatic dish
1. Peel shrimp, season with salt and spices.
2. Fry on high heat for 5 minutes.
3. Serve with rice or vegetables.
2. Fry on high heat for 5 minutes.
3. Serve with rice or vegetables.
Red shrimp in creamy herb sauce (Stewing)
Tender and creamy dish
Tender and creamy dish
1. Sauté garlic and onion, add cream and herbs.
2. Stew shrimp in sauce for 7 minutes.
3. Serve with pasta or bread.
2. Stew shrimp in sauce for 7 minutes.
3. Serve with pasta or bread.
Baked red shrimp with parmesan and lemon (Baking)
Aromatic and elegant dish
Aromatic and elegant dish
1. Place shrimp in baking dish, sprinkle with cheese and lemon zest.
2. Bake for 10 minutes at 190°C (375°F).
3. Serve with herbs.
2. Bake for 10 minutes at 190°C (375°F).
3. Serve with herbs.