The culinary history of the shrimp

Although the shrimp boom in Central Europe only began in recent years, other regions have long been aware of their many merits. In this article, we take a closer look at the long history and widespread presence of these delicious crustaceans, which are popular all over the world.

 A long-standing tradition…

From Africa to Asia and from Australia to Central America – wherever the climate allowed, people have been eating shrimp for thousands of years.

The earliest European records regarding the preparation of shrimp date back to antiquity. As early as the third century AD, the Greek writer Athenaeus described them as the most delicious of all “fish.” Even then, it was clear just how much these crustaceans could enrich a culinary tradition, as evidenced by the vastly different ways they were prepared from one region to another.

While the ancient Greeks preferred to wrap shrimp in fig leaves before cooking them, in Roman cities they were roasted and served drizzled with honey.

East and West

In China, shrimp have long been considered a prized delicacy and, along with other types of seafood, are a staple of the local diet. One particular specialty is “drunken shrimp,” for which the crustaceans are either soaked in an alcoholic marinade or cooked directly in rice wine.

Archaeological findings confirm that shrimp were consumed on the North American continent as early as 600 AD, particularly along the southeastern Atlantic coast. A well-known specialty of the American South today is “shrimp and grits” – cooked shrimp served alongside corn grits. This dish originated in the Lowcountry of South Carolina and brings together various culinary traditions.

Shrimp for everyone

As the examples above illustrate, coastal regions have long shown a keen interest in these flavorful crustaceans. However, shrimp truly rose to widespread popularity only after the 19th century, when it became possible to freeze them immediately after being caught. This allowed frozen shrimp to reach areas far from the coast, enriching the local cuisines there as well.

Whether prepared in an Eastern or Western style – served as a salad, a cocktail or in a risotto – one thing is certain: shrimp have been a popular choice for millennia and they are becoming increasingly favored in Austria, too.