[ChefRay]

Originally Posted by French Fries

Green shrimp? Never seen those! Sounds like a good risotto though.

And "English peas"? Are those the same as green peas?

Green shrimp may be a local thing but I've had them my whole life. They're not so much green as sort of greenish blue when they are alive.

The English peas thing is another habit of my local fresh pantry. There are lots of things commonly called "green peas" by farmers and chefs alike in the South. Snap peas, field peas, sweet peas, English peas, and so forth. It's a habit from having to make the distinction my whole life.

[ChefRay]

Originally Posted by French Fries

Green shrimp? Never seen those! Sounds like a good risotto though.

Found a picture.


They get very mealy if they are overcooked so be careful with the heat if you find them.

[Bazza]

Hey, those guys are tiger prawns in England! Someone mentioned chorizo earlier, lovely with saffron, made with chicken stock and finished with fine herbs. How about roasted squash with thyme?

It's not that odd to make seafood risotto with chicken stock, it depends on what you are looking for.

[French Fries]

I was going to say, they look exactly like what we call here Tiger shrimps - except where I buy them the shrimps don't have their head on.

Hmmm saffron. Love saffron.

Squash I'm not really into for some reason.

Thanks!

[DC Sunshine]

Seafood risotto made with fish stock can end up tasting too fishy, that's prob why the chicken stock.

[French Fries]

Originally Posted by DC Sunshine

Seafood risotto made with fish stock can end up tasting too fishy, that's prob why the chicken stock.

Oh OK I didn't know that - never made a seafood risotto though. But I would have naturally used the heads of the shrimp (if any) to make stock for a shrimp risotto. But yeah I'm sure it tastes great with chicken stock.

[ChefRay]

Originally Posted by Bazza

Hey, those guys are tiger prawns in England! Someone mentioned chorizo earlier, lovely with saffron, made with chicken stock and finished with fine herbs. How about roasted squash with thyme?

It's not that odd to make seafood risotto with chicken stock, it depends on what you are looking for.

They look like tiger prawns, but they are very small. They're about the size of the pad of my little finger when they're headed.

Edit: It was bugging me so I called my fish guy and asked. What are called "Green Shrimp" locally are a sub-species of the Atlantic White Shrimp, more specifically of the 51/60 size. The banding is, apparently, only found in shrimp found near reefs. Their open water buddies don't develop the stripes.

[French Fries]

Wow cool - thanks so much ChefRay! So I guess we can't find those shrimp in the states.

[ChefRay]

Originally Posted by French Fries

Wow cool - thanks so much ChefRay! So I guess we can't find those shrimp in the states.

I used to buy them in Charleston all the time. They might be scarce beyond the Eastern seaboard but they can be found.

[French Fries]

Originally Posted by ChefRay

I used to buy them in Charleston all the time. They might be scarce beyond the Eastern seaboard but they can be found.

I'll make sure to keep an eye out. I'm pretty sure I've never seen them (yet) here on the west coast.