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A very popular, small crustacean type shellfish from which includes hundreds of species worldwide. Sold in a variety of sizes, Shrimp are available from miniature to small sizes, as well as medium, large, extra large, jumbo, and colossal sizes.

Somewhat similar to a light seafood bisque, this type of soup is creamy and shrimp flavored. Made with cream or milk, water, cooked shrimp, sauterne wine, spices, and flavoring, Cream of Shrimp Soup provides a food item that can be served for lunch as a side dish to accompany sandwiches.

An Asian paste made from grinding fermented shrimp and salt together, which may be dried to be shaped into cakes or kept in a soft, paste form.

A kitchen utensil that serves as a tool to remove the intestinal black vein when preparing either cooked or raw shrimp.

A finely ground and puréed mixture of shellfish and butter that is served as an appetizer or as a spread for toast or bread.

An egg omelet or a lightly scrambled egg dish prepared with stir-fried meats and vegetables that may be baked, prepared on a stovetop, or fried.

A seasoning originating near the city of Baltimore during the early 1900's that is named for the Chesapeake Bay area of Maryland.

Typically, it is a any unsalted butter that has been heated to remove the milk solids. Butter is clarified by placing it in a bowl and melting it over low heat or in a microwave.

A traditional Spanish one-pan meal made with rice and numerous ingredients including various types of fish, seafood, poultry, sausage, and vegetables.