What's this
What is the gray shrimp?
The gray shrimp, also known as "schia", "schila" or "granat" - shrimp - is a small marine crustacean (<10 cm) that abundantly populates the shallow waters (up to 20 m), especially sandy or mixed rock, of the Mediterranean Basin and the Atlantic Ocean.
Basically used for food for frying, this fishery product is listed in the first fundamental group of foods - nutritional sources of high biological value proteins, specific vitamins and minerals (especially the water-soluble B group, vitamin A, vitamin D, iron, phosphorus, iodine, etc.). The gray shrimp is also rich in semi-essential omega 3 fats - eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) and cholesterol.
From the biological point of view, the gray shrimp is classified in the Subphylum Crustacea, Order Decapoda, Family Crangonidae, Genus Crangon and specie crangon ( C. crangon ).
The gray shrimp feeds mainly on plankton and is a natural prey for many fish species such as: sea bass, sea bream, corvina, ombrina etc.
From the boats it is fished by trawl nets; alternatively, amateurs can undermine it with the balance technique (frying pan). Commercial vessels are often cut down in temperature, directly on board fishing vessels.
Nutritional Properties
Nutritional properties of the gray shrimp
The gray shrimp is a product that belongs to the first fundamental group of foods, as a nutritional source of high biological value proteins, specific vitamins and minerals.
The gray shrimp has a moderate caloric intake, supplied mainly by proteins, followed by fats and finally by very low concentrations of carbohydrates. Peptides have a high biological value, ie they contain all the essential amino acids according to the human protein model. The lipids are rather moderate but of excellent quality, with a high percentage of the polynature chains - semi-essential fatty acids omega 3 eicosapentaenoic acid and docosahexaenoic acid (EPA and DHA); the significant presence of cholesterol is to be reported. Carbohydrates are soluble (simple) types.
The gray shrimp has an excellent concentration of vitamins; the levels of many water-soluble B groups such as thiamine (vit B1), riboflavin (vit B2), niacin (vit PP) and pyridoxine (vit B6) stand out. The quantities of fat-soluble A and D are admirable. As far as minerals are concerned, the gray shrimp is distinguished by the significant presence of iron, phosphorus, iodine and selenium. The amount of sodium prevents the addition of salt to the seasoning.
The gray shrimp contains a high concentration of purines. Instead it is gluten and lactose free. If poorly preserved, it is enriched with histamine.
Diet
Gray shrimp in the diet
The gray shrimp is suitable for most diets.
Due to its low caloric concentration, it is suitable for the hypocaloric nutritional scheme against overweight. The abundance of essential amino acids in the right proportions makes the gray shrimp extremely advisable in all cases of protein malnutrition or where it is useful to increase this specific fraction - subjects in growth, pregnancy, debasement, other diseases and so on.
Although eicosapentaenoic and docosahexaenoic acid are considered semi-essential - the organism is capable of extracting them from alpha linolenic acid (ALA) - it is undeniable that they constitute the only form of biologically active omega 3. For this reason, gray shrimp can be considered pertinent in the diet of all those who need to increase the amount of EPA and DHA. These two fatty acids are essential for the formation of cell membranes, for nervous and ocular development, for the prevention or treatment of hypertriglyceridemia and hypertension, for the prevention of cognitive decline in the elderly, etc.
However, it should not be forgotten that the gray shrimp, like all crustaceans, contains a high amount of cholesterol. This feature is not relevant to nutritional therapy against hypercholesterolemia.
The water-soluble vitamin profile, which involves many nutritional elements of the B complex, is an excellent source of coenzymatic factors necessary for cellular metabolism. Vitamin A, on the other hand, is crucial for visual function. Vitamin D is not only necessary for bone metabolism, but also for the proper functioning of the immune system.
Iron, in its most available form - indispensable for the synthesis of hemoglobin - contributes to the attainment of the recommended ration necessary to prevent or treat iron deficient anemia. Phosphorus, which is hardly lacking in the western diet, is necessary for the formation of the hydroxyapatite of the skeleton and of the nervous tissue (phospholipids). Iodine, instead very rare in foods, constitutes a fundamental micro-element to the correct functioning of the thyroid gland - which regulates cellular metabolism through the production of hormones T3 and T4. Selenium is an excellent antioxidant and also supports the thyroid gland. Note : the sodium naturally contained in the gray shrimp is not excessive and, in itself, does not constitute a limitation to the use in the diet against sodium sensitive hypertension.
The purine richness of the gray shrimp is a totally inadequate food in case of hyperuricemia or predisposition to gouty attacks. On the contrary, it has no contraindication in case of celiac disease or lactose intolerance. If well preserved, it also lends itself to the histamine intolerance diet; on the contrary, if badly preserved it can be harmful.
Recall that shellfish is one of the most common allergic forms; it is therefore advisable to avoid the intake of gray shrimp in early childhood - absolutely weaning.
Kitchen
Purchase and conservation of the gray shrimp
Warning! The word "gray shrimp" should not be misleading. C. crangon is not the only type of shrimp or prawn characterized by this color tone. Many of those on the market are often called erroneously with the name of gray shrimp but it is evident that they are different creatures.
The gray shrimp is a food that can be purchased fresh or frozen. Not knowing the source of supply, not being able to count on a short supply chain or not being particularly expert in the purchase of fishery products, the frozen one is always preferable.
Buying the fresh gray shrimp, it is essential to check that: it is still well polished, has no dark or reddish spots, no unpleasant odors - especially ammonia.
Did you know that ...
Crustaceans that smell of ammonia are not always affected by the proliferation of unwanted bacteria. The meats of these creatures contain proteolytic enzymes in large quantities. That is why, leaving them at non-refrigerating temperature, or keeping them too long, they can develop a bad ammonia odor while taking advantage of a not too significant bacterial charge.
How to cook gray shrimp?
The gray shrimp, especially of small size, is cooked mostly fried. Schie are among the most important ingredients of "valley" frying, together with paganelli, go, zanchette, molecules, eels, lattarini, acquadelle and anchovies. Once cooked it turns pink.
Did you know that ...
In the valley fry, when the gray prawns are fished together with freshwater prawns, they can be recognized because the latter become dark gray.
If large, some prefer to cook the sauteed gray shrimp with a little extra virgin olive oil and garlic, perhaps with a splash of white wine or brandi. It is also excellent boiled.
Some recipes in which it is preferable to use the gray shrimp are: shrimp sauce, shrimp cocktail, prawn meatballs, prawn risotto.
