Shrimp are similar to crabs and lobsters in composition and in the methods of preparation. They differ considerably in appearance, however, and are smaller in size. When alive, shrimp are
a mottled greenish color, but upon being dropped into boiling-hot water they turn red. When they have cooked sufficiently, the meat, which is very delicious, may be easily removed from the shells. After the meat of shrimp is thus prepared, it may be used cold in a salad or a cocktail or it may be utilized in a number of ways for hot dishes. Very often a chafing dish is used in the preparation of such dishes, but this utensil is not necessary, as they may be cooked in an ordinary utensil on a stove of any kind.
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