Shrimps are eaten all over the world, demonstrating a versatility of flavour that is no mean feat for a shellfish so small. While in North America the word shrimp acts as something of an umbrella term, in the UK it primarily refers to brown shrimp, a staple of the Lancashire favourite potted shrimp. Low in fat but full in flavour, shrimps are shellfish that play well with others, and are commonly paired with other seafood.

Marcello Tully’s acarajé with vatapá demonstrates the global appeal of shrimp, incorporating the shellfish in a deliciously fragrant Brazilian street food recipe. From the other side of the globe, Galton Blackiston’s shrimp risotto cakes are a twist on Italian arancini, bringing together white wine, parmesan and garlic in a heavenly fishcake recipe. For a pescatarian Sunday lunch recipe, try Tom Aikens’ black bream which incorporates shrimp sauce and broccoli purée in a beautiful, earthy dish full of flavour and colour.