Shrimp, Chinese White
Published on
January 23, 2014
A variety of shrimp similar to Pacific or Gulf whites, Chinese whites are harvested from farm ponds and wild-caught by trawlers, mainly in the Yellow Sea and East China Sea and along the Korean coast. Chinese whites can grow to more than 7 inches. The most commonly used name for these shrimp is Penaeus orientalis, but P. chinensis is its earliest description and the one considered scientifically correct. Though a tropical shrimp, Chinese whites are grown in cooler waters than most Penaeids and have a fragile meat more characteristic of coldwater shrimp. Like all shrimp, Chinese whites should be of uniform color, size and condition and should smell like seawater. Sulfur or ammonia odors indicate decomposition. Chlorine smells may indicate use of this chemical to mask off-odors. Grassy or corn-on-the-cob odor is often associated with pond-raised shrimp. These are “feed” odors caused by algal blooms in the ponds and run-off from adjacent agricultural lands.
Penaeus chinensis
Shrimp
Chinese white shrimp, China whites, fleshy prawn
Crevette du Maroc
Chinesische Gamele
Ebi
Camarón
A variety of shrimp similar to Pacific or Gulf whites, Chinese whites are harvested from farm ponds and wild-caught by trawlers, mainly in the Yellow Sea and East China Sea and along the Korean coast. Chinese whites can grow to more than 7 inches. The most commonly used name for these shrimp is Penaeus orientalis, but P. chinensis is its earliest description and the one considered scientifically correct. Though a tropical shrimp, Chinese whites are grown in cooler waters than most Penaeids and have a fragile meat more characteristic of coldwater shrimp. Like all shrimp, Chinese whites should be of uniform color, size and condition and should smell like seawater. Sulfur or ammonia odors indicate decomposition. Chlorine smells may indicate use of this chemical to mask off-odors. Grassy or corn-on-the-cob odor is often associated with pond-raised shrimp. These are “feed” odors caused by algal blooms in the ponds and run-off from adjacent agricultural lands.
Chinese whites have a mild flavor. The cooked meat is softer than Gulf or Pacific whites in texture (more like a coldwater shrimp) and sometimes a bit watery. Raw meat should be firm, slightly resilient and moist. Regardless of species, most raw shrimp meat is translucent white to gray. Cooked meat is white with pink streaks.The shells of white, brown and pink shrimp are generally colored as their names imply, though variations are such that brown and white shrimp can sometimes look alike. White shrimp have a translucent white shell with pink tinges on the rear segments and swimmer fins.
| Calories: | 106 |
| Fat Calories: | 15.3 |
| Total Fat: | 1.7 g |
| Saturated Fat: | 0.3 g |
| Cholesterol: | 152 mg |
| Sodium: | 148 mg |
| Protein: | 20.3 g |
| Omega 3: | 0.53 g |
Shrimp cook quickly; two minutes should be sufficient. They’re done when tails curl and meat is no longer translucent. Spice up Chinese whites with a garlic sauce. Lightly salt a pound of deveined white shrimp. Heat 1/4 cup of olive oil in a skillet. Add four sliced garlic cloves and one dried hot red chili, seeded and cut into four pieces. Sauté until garlic is light brown. Add shrimp and cook over high heat, stirring until done. Large tiger shrimp tails are excellent hors d’oeuvres in classic shrimp cocktails or grilled on skewers. They’re good with pasta or in casseroles, since they can withstand tossing with other ingredients. Their thick shells hold heat, so black tigers cook more quickly than the other Penaeids. Watch them closely; they toughen if overcooked. For maximum quality, eat tiger shrimp within two days of thawing, though they will last three to four days properly refrigerated.
Gulf white shrimp
- Bake
- Boil
- Broil
- Fry
- Grill
- Pate
- Poach
- Saute
- Smoke
- Steam
Frozen: Whole, Blocks, IQF, Cooked, Split, butterfly, fantail, Pieces
Value-added: Breaded, Canned (small shrimp), Frozen tins, Dried, Prepared entrées
China, Japan, Korea
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