The small sea shrimp is generally eaten in the shell, the head and tail only removed, being more delicate flavor than the prawn but too small for most culinary purposes. The prawn is twice as large. It is the pink colored large shrimp of southern waters and is now readily obtainable put up in cans ready trimmed and shelled for use.

Shrimps of all kinds are first cooked by dropping them in boiling salt water. It is said to show that they were dead when put in the boiler if they come out ying straight at full length; and it is considered they ought to be dropped in alive and consequently quite fresh, when they come out in the doubled form as they are seen in the market. Ten minutes boiling is enough.