1.  The term can be applied broadly to cover a wide range of stalk-eyed swimming crustaceans with long bodies (mostly tail) and thin little old legs, or more narrowly to just the Caridea infraorder of Crustaceans.  (But that narrow definition leaves out prawns, so forget it!)  (Try a Chipotle lime shrimp recipe at http://cookingwithjeffandcristina.wordpress.com/2012/09/19/chipotle-lime-shrimp/.)

2.  They’re not well represented in fossil records, but the oldest identified members go back to the Lower Jurassic and Cretaceous periods (roughly as far back as 200,000,000 years.  Not bad for a little feller!)  (Feel like shrimp tortillas?  Try this: http://1019litefm.cbslocal.com/2012/09/13/the-nite-lite-kitchen-70/)

3.  Several U.S. cities lay or have laid claim (self-professed) to the title, “Shrimp Capital of the World,” including Brownsville, TX, Morgan City, LA and Saint Augustine, FL.  (Beer battered coconut shrimp?  Right here: http://huntingchef.com/2012/08/05/beer-battered-coconut-shrimp/)

4.  In 2006, a specimen of shrimp was caught near Australia which belonged to a species thought to have died out some 50,000,000 years ago.  (Shellfish show-off!)  (If you like shrimp gumbo, check this out: http://www.foodnetwork.com/recipes/alton-brown/shrimp-gumbo-recipe/index.html)

5.  Rochester, NY is home to JUMBOShrimp, a band that calls itself the “BIGGEST little band in Rochester.”  (It’s two guys, hence the little part.)  (Champagne, shrimp and pasta is a good combo – try it at http://www.shrimprecipes.org/champagne-shrimp-and-pasta.html)

6.  Shrimp are rich in astaxanthin, an antioxidant and anti-inflammatory nutrient.  (A recipe for low country shrimp pilaf is at http://www.myrecipes.com/recipe/lowcountry-shrimp-pilaf-10000001545703/)

7.  It’s also rich in the antioxidant selenium, which has a high absorption rate in the body.  (My body has a high absorption rate for all the WRONG things, unfortunately.)  (There’s a recipe for shrimp and asparagus quiche at http://allrecipes.com/recipe/easy-shrimp-and-asparagus-quiche/detail.aspx)

8.  A 4-ounce serving of shrimp contains only 112 calories; however, shrimp is also relatively high in cholesterol.  (Shrimp Dijon, anyone? http://www.shrimprecipes.org/shrimp-dijon.html)

9.  The Asian tiger shrimp, which can grow up to about 13 inches in length and which often eats its smaller brethren, was accidentally introduced into U.S. coastal waters in 1998 and is causing concern to some marine ecologists.  (It would cause ME some concern were I a swimmer in the region!)   (Japanese style fried shrimp your thing?  Try http://allrecipes.com/recipe/japanese-style-deep-fried-shrimp/detail.aspx)

10.  The Old Testament does not look favorably upon shrimp; as they do not have scales and fins (although one could argue the latter somewhat), they are forbidden by Leviticus and Deuteronomy (or, as a friend of mine refers to them, the “Bossy Pants Books of the Bible”).    (And the old favorite, shrimp scampi, is here: http://southernfood.about.com/od/shrimprecipes/r/bln81.htm)