Shrimp ID

[zeppelin]

Larry

 

[goldrush]

Hate to disagree,but I know Jumbo and those are definately not Jumbo. I think they are of the genus headless cocktailus,but I'm checking all my books to be sure.

 

[buzz]

Tiger shrimp...of the 25-30 count variety I believe...but...I think you have a problem with your heater...seems like it may have gotten a slight bit too warm in that tank...

 

[treble]

Tasty specimens, make sure to saute' lightly, garlic is often used !!!

 

[bt_1999_66]

Lots of Garlic... You must dose with Garlic....!

 

[tahoe ocean]

In some regions those are known by the common name of
scampi!
Enjoy them!

 

[cmpowell]

Nice looking specimans zeppelin.Absolutely stunning. .Are they hard to care for lighting, current ect.Also i assume they are best kept in groups.

 

[timo]

ID would require knowledge of what's in the pan to the right.
I agree on 25-30's.

 

[zeppelin]

Originally posted by cmpowell
Nice looking specimans zeppelin.Absolutely stunning. .Are they hard to care for lighting, current ect.Also i assume they are best kept in groups.
As long as the current is bubbley, youre in business. Specific lighting is the under the water/under the pan variety. Kelvin rating does not seem to be important, just so it is strong wattage. Oh, they are a very warm water species also. And yes......garlic is a must!
Larry

 

[pmauro]

With out a Doubt SCAMPI!

 

[koiman6]

THe correct classification would be GetInMy Bellicous

 

[wrassecal]

It's hard to tell from the picture but I would say they are the peelneatus maximus but they could be of the family minimus or even mediumus. Around here they prefer extreme ranges of temperature going directly from boiling to icy water. I have found that instead of garlic they improve immensely with a liberal sprinkling of cajun seasoning. HTH

 

[mightyoxjuice]

I believe that they are best sauteed in butter with garlic and still in the shell. The flavor is much better then.

 

[mightyoxjuice]

and they should definitely be raw not precooked