Domestic Encyclopædia (1802)/Shrimp

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SHRIMP, the Larger, or Cancer crangon, L. a diminutive shell-fish, provided with long slender feelers, and several claws, to which moveable fangs are attached: it has three pair of legs, and seven joints in its tail.

There is another kind of shrimp (squilla), which, in its external characters, nearly resembles that before described; though it is not above half the size of the former.—This species frequents the coast of Kent, and is sold in the metropolis, under the name of the White Shrimp.

As an article of food, shrimps are esteemed an agreeable repast, and are more easily digested than the larger kinds of shell-fish, such as crabs, lobsters, &c. Hence, the former are frequently used, as an ingredient in sauces; and also eaten by epicures, with a view to impart additional relish to wine and rich ale.