When it comes to the list of the most popular seafood in the U.S., shrimp is far and away the most consumed. While we tend to think of seafood as coming from saltwater oceans, this list also includes freshwater fish, clams and shrimp. It's true that most of shrimp we eat comes from saltwater habitats, but freshwater shrimp has its place at the table. Setting aside the distinction between shrimp and prawns, there are some key differences between freshwater and saltwater shrimp that you should know.
How to make Shrimp and Corn Stir-Fry Ingredients: 2 tablespoons olive oil 2 small yellow summer squash, sliced 1 small onion, chopped 1 pound uncooked shrimp (26-30 per pound), peeled and deveined 1-1/2 cups fresh or frozen corn, thawed 1 cup chopped tomatoes 4 garlic cloves, minced 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon crushed red pepper flakes, optional 1/4 cup chopped fresh basil Hot cooked brown rice, optional
Lightning fast to cook and always satisfying to eat, shrimp is a hero in the kitchen and, if there's a stash in the freezer, it can be dinner any night of the week. Best of all, it has so much range, standing on its own in a delicious shrimp cocktail, pairing beautifully with a rich sauce or cozying up to vegetables, rice, grits or pasta.
