Any one of numerous species of macruran Crustacea belonging to Crangon and various allied genera, having a slender body and long legs. Many of them are used as food. The larger kinds are called also prawns. See Illust. of Decapoda.
In a more general sense, any species of the macruran tribe Caridea, or any species of the order Schizopoda, having a similar form.
In a loose sense, any small crustacean, including some amphipods and even certain entomostracans; as, the fairy shrimp, and brine shrimp. See under Fairy, and Brine.
Figuratively, a little wrinkled man; a dwarf; -- in contempt.
What I love about the term 'salad' is that it can appear in so many different forms and says a lot about the cook. It could be a simple as fresh green lettuces tossed with a basic vinaigrette, or it could be as hearty as a couscous salad with grilled shrimp. Marcus Samuelsson
I make some of my best recipes with a simple homemade stock. Keep shrimp shells stored in a plastic bag in the freezer. When you have almost a gallon-bag full, you can make a stock in 30 minutes that you can use in soups and sauces. You can then freeze the stock in ice-cube trays. Emeril Lagasse
If it's a cocktail party, I generally make five or six different things, and I try to choose recipes that feel like a meal: a chicken thing, a fish or shrimp thing, maybe two vegetable things, and I think it's fun to end the cocktail party with a sweet thing. Ina Garten
My favorite fall or winter lunch is big steaming bowls of soup. I usually invite people for around 12:30 and have two hearty soups like shrimp corn chowder and lentil sausage soup, which can be made a day or two ahead. Ina Garten