Algerian prawns, especially those of Bona, are large and of a delicate flavour.
This estuary they called the Rio dos Camaroes (the river of Prawns), from the 2 abundance of the crustacea found therein.
The name of "pink shrimp" is given to Pandalus montagui or annulicornis, which turns red on boiling and which resembles in form the larger "prawns," having a long rostrum or beak, saw-edged above and below.
The larger shrimp-like crustacea are generally known as "prawns," the name being especially applied in Britain to the species Leander serratus, formerly called Palaemon serratus, which is highly esteemed for the table.
The large river-prawns of the genus Palaemon (closely allied to Leander) found in most tropical countries are also often used as food.
In warmer seas many other kinds of prawns are caught for food.
Willemoes Suhm, which makes up for its vanished eyes by its extraordinarily elongate and dentated claws; in Psalidopus huxleyi, Wood-Mason and Alcock (1892), bristling with spikes from head to tail; in the Nematocarcinidae, with their long thread-like limbs and longer antennae; in species of Aristaeopsis reported by Chun from deep water off the east coast of Africa, bright red prawns nearly a foot long, with antennae about five times the length of the body.
Prawns, crayfish and oysters are also obtainable, and turtle (Chelonia mydas) are frequently captured.
The Stenopidea, another primitive group, differing from the Penaeidea in the character of the gills,, appear in the Trias and Jurassic. The Caridea or true prawns and shrimps appear later, in the Upper Jurassic, some of them presenting primitive characteristics in the retention of swimming exopodites on the walking-legs.
CRUSTACEA, a very large division of the animal kingdom, comprising the familiar crabs, lobsters, crayfish, shrimps and prawns, the sandhoppers and woodlice, the strangely modified barnacles and the minute water-fleas.
They include a jelly-fish, molluscs, prawns, crabs, &c., and were at first considered to form an isolated group found in no other of the African lakes; but this supposition has been proved to be erroneous.
If you want to venture beyond pot stickers, try the restaurant's popular chicken dishes, seasoned with sesame seeds, or the glazed prawns topped with roasted nuts.
The menu, which changes seasonally, is inspired by Mediterranean fare and features appetizers such as oysters, soups, salads and entrees such as paella prawns, halibut, salmon and daily fresh fish specials.
Famous dishes include grilled Panamanian prawns, paella "A la Valencia" and Cuban-style rib eye stuffed with chorizo sausage.
The menu features strawberry chicken, princess duck, Mongolian beef, lemongrass rack of lamb, salt and pepper pork chop, honey walnut prawns, Alaskan king crab legs and braised tofu.
Grecian variations on conventional dishes are also available such as Yarithes Scorthates, a house innovation on a classic prawns entrée.
Choose from entrees such as mussels marinière with garlic, white wine, and parsley, or tiger prawns with garlic, white wine, and a bisque Marseillaise.
For dinner you might choose a decadent and authentic Foie Gras served with French bread, followed by Crevettes aux Lentilles, marinated black tiger prawns served on a bed of warm lentil salad.
Appetizers include seafood such as prawns, oysters and escargot.
Popular menu selections include creative dishes such as crab cake sliders, prosciutto wrapped prawns, lobster tail, kobe beef meatloaf, and a special Tom's Lighthouse seafood pot.
In addition to a four-page wine list, diners can opt for resh oysters, tuna shooters, mussels, prawns, Florida stone-crab claws or Alaskan king crabs from the raw bar, or choose from a selection of fresh pastas and savory flatbreads.
Award-winning favorites include the calamari and antipasto plate appetizers, filet meatballs with spaghetti, penne with jumbo prawns in vodka sauce, filet mignon, sea bass and sole.
If you are looking for some fresh seafood, there are several menu items, including pan-fried oysters, prawns, crab cakes, grilled swordfish and parmesan crusted halibut.
If you're an adventurous non-vegetarian, try the chef's special Bird's Nest Supreme: sliced white meat chicken, beef and prawns sautéed with pea pods, carrots and baby corn in spicy kung pao sauce, all served in a crunchy noodle bird's nest.
Served weekly from 9:30 a.m. to 2 p.m., the all-you-can-eat brunch buffet features dishes like roasted wild salmon, prawns, shellfish and Dungeness crab.
This buffet starts at 10:30 a.m. and features free hot tea, prawns and steamed noodles.