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Triops longicaudatus (commonly called American tadpole shrimp or longtail tadpole shrimp) is a freshwater crustacean of the order Notostraca, resembling a miniature horseshoe crab. It is characterized by an elongated, segmented body, a flattened shield-like brownish carapace covering two thirds of the thorax, and two long filaments on the abdomen.
Clam shrimp are bivalved animals which have lived since at least the Devonian. The three groups are not believed to form a clade. They have 10–32 trunk segments, decreasing in size from front to back, and each bears a pair of legs which also carry gills. A strong muscle can close the two halves of the shell together.
Étouffée or etouffee (French:, English: / ˌ eɪ t uː ˈ f eɪ / AY-too-FAY) is a dish found in both Cajun and Creole cuisine typically served with shellfish over rice.The dish employs a technique known as smothering, a popular method of cooking in the Cajun and Creole areas of south Louisiana. Étouffée is most popular in New Orleans and in the Acadiana region as well as the coastal ...
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The shrimp Palaemon serratus of the infraorder Caridea. A shrimp (pl.: shrimp or shrimps ()) is a crustacean (a form of shellfish) with an elongated body and a primarily swimming mode of locomotion – typically belonging to the Caridea or Dendrobranchiata of the order Decapoda, although some crustaceans outside of this order are also referred to as "shrimp".
Many Cajun recipes are based on rice and the "holy trinity" of onions, celery, and green pepper, and use locally caught shell fish such as shrimp and crawfish. Much of Cajun cookery starts with a roux made of wheat flour cooked and slowly stirred with a fat such as oil, butter or lard, known especially as the base for étouffée, gumbo and ...
The head is the largest part of the body, and bears four pairs of appendages. Two pairs of well-developed antennae are used to swim through the water. In addition, there are a pair of mandibles and a pair of maxillae. The thorax has three primary pairs of appendages. The first of these has different functions in different groups.
Fill each shell with a heaping 1 to 2 tablespoons ricotta filling. Arrange shells on top of sauce, arranging them upright and side by side. Spoon remaining sauce over shells.