Prawns & Shrimp
shrimp · prawns · crevettes
Prawns & Shrimp: what every chef needs to know
Prawns and shrimp are crustaceans used in many varieties in commercial kitchens. The most commonly used species: White shrimp — 80% of global production, farmed, mild flavour; Tiger prawns — larger, more flavourful, more expensive; Brown shrimp / Crangon crangon — small, salty, the classic for prawn croquettes; Scampi/langoustine — lobster-like flavour, premium quality. Prawns overcook extremely quickly: two minutes too long and they turn rubbery. The ideal doneness is when the tail just begins to curl into a C-shape (not an O). Prawns must always smell fresh — never ammonia-like.
Prawns & Shrimp: nutritional values per 100g (rauw)
Based on unprocessed product. Source: NEVO 2021 (RIVM/WUR) — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: NEVO 2021 (RIVM/WUR).
Prawns & Shrimp: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
Spanish tapas-classic: fresh prawns quickly fried in hot olive oil with garlic (ajillo), chilli pepper and parsley. served in a earthenware dish (cazuela) with bread to the garlic oil on to dip. Iconic in the Spanish tapa culture, especially in Andalusia and Madrid.
Retro-classic from the jaren 60-70, tegenwoordig irónisch geliefd: roze shrimp served on ijsbergsla with a cocktailsaus of mayonnaise, ketchup, Worcestershire-sauce and tabasco (Marie Rose sauce). finished with bell pepper powder and lemon. a vaste waarde on menú dégustation of the nouvelle cuisine-generatie.
Belgian-Noord-French strandklassieker: small grijze shrimp (crevettes grises, handgepeld in Oostduinkerke, UNESCO immaterieel erfgoed) served on bread with butter, lemon and parsley. also basis for tomatoes stuffed with garnaaltjes, icoon of the Belgian brasserie.
Dalmatische-Venetiaanse classic: langoustines (scampi) stewed in a pikante tomato sauce with garlic, white wine, parsley and broodkruimels. Typisch for the Adriatische visserscuisine. Busara verwijst to the traditional "busara"-pan of the vissers.
Thai national soup: clear, spicy-sour broth with citroenblad, galanga, citroengras, chilli peppers and fresh shrimp (goong). Afgemaakt with fish sauce and lime juice. Behoort until the 50 best dishes ter wereld (CNN Travel). Technisch veeleisend: the balance between sour, spicy, salt and umami is cruciaal.
Dutch and Vlaamse bistro-classic: fresh Noordzeegarnalen (of diepzeegarnalen) served with a homemade dillemayonaise, lemon and roggebrood. in Nederland traditional as borrelhapje of starter. the fresh dillemayonaise is made of egg yolks, mustard, sunflower oil and fresh dill.
Prawns & Shrimp: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
C-vorm = perfect; O-vorm = to cooked
in court-broth for saladetoepassingen
in bowl store for more flavour
IJskoude thinly batter for light crust
Prawns & Shrimp: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Prawns & Shrimp: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
North Sea grey shrimp: season May–October. Farmed vannamei shrimp: year-round import available. Wild tiger prawns: seasonal depending on origin region.
Prawns & Shrimp: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Prawns & Shrimp: wine pairings
Every wine recommendation is verified via at least 4 independent sources: wine specialists, sommeliers and culinary authorities. Serving temperatures conform to Wine Enthusiast and Vintec guidelines.
Albariño is the reference wine for shrimp and shellfish in the general. the combination of high acidity, ocean salinity, citrus-fruity character and light bitter aftertaste sluit perfect to at the sweet, elastic prawn meat. Galicia borders to the Atlantic Ocean: the terroir connection with shellfish is literally geographical.
- Rías Baixas "Pazo de Señorans" (Albariño)
- Rías Baixas "Fillaboa" (Albariño)
- Rías Baixas "Martín Códax" (Albariño)
Txakoli is the Basque antwoord on Muscadet: light perlage, extreem high acidity, laag alcohol and a ziltig-mineral character That bijna identiek is to the zeebries of the Cantabrische kust. traditional served at pintxos with prawns in Bilbao and San Sebastián.
- Getariako Txakolina DO (Txomin Etxaniz)
- Bizkaiko Txakolina DO (Itsasmendi)
- Arabako Txakolina DO (Señorío de Astobiza)
the Mediterranean minerality, citrustonen and light bitter almond-aftertaste of Vermentino di Sardegna are excellent for shrimp prepared on the grill or in olive oil. the wind of the Sardinian kust weerspiegelt itself in the zoutig-mineral character of the wine.
- Vermentino di Gallura DOCG (Capichera)
- Vermentino di Sardegna "Cala Silente" (Sella & Mosca)
- Vermentino di Sardegna (Argiolas)
a fresh, slanke Pinot Grigio from Friuli or the Venezie has sufficient acidity and a neutral-fruity profile that the delicate gammalenkarakter not overwhelms. excellent for garnalencocktails and cold preparations. Vermijd the goedkope massamarkt Pinot Grigio without terroir.
- Collio Pinot Grigio DOC (Schiopetto)
- Friuli Isonzo Pinot Grigio (Lis Neris)
- Pinot Grigio delle Venezie (Santa Margherita)
Picpoul the Pinet is traditional served at the oysters and shellfish of the Étang the Thau (schelpdierenvijver to the Middellandse Zee). the extreem high acidity, citrusy freshness and Mediterranean minerality are a excellent combination at prawns already ajillo of garnalencocktail.
- Picpoul de Pinet (Domaine Félines Jourdan)
- Picpoul de Pinet (Les Costières de Pomérols)
- Picpoul de Pinet "Grande Réserve" (Domaine Morin-Langaran)
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Prawns & Shrimp
How do you recognise fresh prawns?
Fresh sea smell (never ammonia-like). Firm, glossy flesh. No black spots on the shell (melanosis = ageing, not harmful but a quality indicator). Clear eyes on whole prawns.
How do I defrost prawns quickly and safely?
Approved methods: (1) overnight in refrigeration; (2) in a colander under cold running water for 15–20 minutes (most professional approach). Never in warm water or left on the counter — bacterial growth. Defrosted prawns must be used immediately, never refrozen.
Can I cook prawns in the shell?
Yes, and this is recommended for maximum flavour. The shell protects the flesh during cooking and imparts flavour to the pan or grill. Easier to peel after cooking. Use shell-on prawns for grilled and gratin preparations.
At what temperature should you store Prawns & Shrimp?
Store Prawns & Shrimp at 0°C to +2°C (fresh); -18°C (frozen), compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Prawns & Shrimp professionally?
The primary professional technique for Prawns & Shrimp is Sautéing at hoog vuur for 1–2 min per kant. Always verify core temperature with a calibrated probe thermometer.
Does Prawns & Shrimp contain allergens?
Prawns & Shrimp contains: Shellfish. Declaration required under EU Regulation 1169/2011 Annex II.
Alternatives for Prawns & Shrimp
Professional substitutes for prawns & shrimp in hospitality: culinary alternatives, allergen-free options and seasonal replacements. Including HACCP storage conditions per alternative.
Premium schaaldier, sweet flavour. perfect upgrade for bisque of salad.
Rijker of flavour, grotere structure. Schittert in classic krabsalade of pasta.
less intensieve umami, goedkoper. suitable as budgetalternatief in Asian dishes.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
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Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
