Embarking on a culinary adventure in France? Or perhaps you’re simply trying to decipher a French recipe that calls for a certain type of seafood? One of the most common questions that arises is: what do French call shrimp? The answer, as you’ll soon discover, isn’t always straightforward. While there are general terms, nuances in size, species, and preparation methods lead to a variety of words used to describe these delectable crustaceans. This article dives deep into the world of French shrimp terminology, equipping you with the knowledge to navigate French menus and markets with confidence.
The General Terms: “Crevette” and “Gamberi”
The most common and widely understood term for shrimp in French is “crevette.” This is your go-to word when you’re unsure of the specific type of shrimp you’re dealing with. Think of it as the umbrella term covering most of your shrimp-related needs. You’ll find it on menus, in recipes, and in seafood markets throughout France.
However, the story doesn’t end there. In some regions, particularly in the south of France, especially closer to Italy, you might encounter the word “gamberi.” This term is borrowed from Italian and is also used to refer to shrimp, although less frequently than “crevette.” While it might not be as universally recognized as “crevette,” understanding its meaning can prevent confusion when dining or shopping in certain areas. It’s a regional variation that adds to the richness of the language.
Size Matters: Differentiating Shrimp by Size in French
In French, the size of the shrimp often dictates the term used. This is important because different sizes are often used in different dishes. For example, tiny shrimp might be perfect for salads, while larger ones are better suited for grilling.
Small Shrimp: “Crevettes grises” and “Bouquets”
For very small, often gray-colored shrimp, you’ll likely hear the term “crevettes grises.” These are typically used in salads, sauces, or as a garnish. The “grise” refers to their grayish hue, especially before cooking. They are usually found in the northern parts of France and are quite popular in Belgium as well.
Another term for small shrimp, though less specific to color, is “bouquets.” “Bouquet” translates to “bouquet” in English, likely because these small shrimp are often sold in small bunches. While “bouquets” can refer to various small shrimp, it often implies a certain level of freshness and quality. They are a favorite for appetizers and light meals.
Medium to Large Shrimp: “Gambas”
When you start getting into medium to large-sized shrimp, the term “gambas” comes into play. “Gambas” generally refers to larger shrimp, often prawns or jumbo shrimp. They are often grilled, pan-fried, or used in more substantial dishes like paella or seafood stews. The term “gambas” itself is borrowed from Spanish, reflecting the culinary influences between the two countries. Expect to see “gambas” prominently featured on menus, often prepared simply to highlight their natural flavor.
Giant Shrimp: “Crevettes géantes”
For the truly massive shrimp, you might encounter the term “crevettes géantes.” This literally translates to “giant shrimp.” While “gambas” can often imply a significant size, “crevettes géantes” leaves no room for ambiguity. These colossal crustaceans are usually reserved for special occasions or as a centerpiece in a luxurious seafood platter.
Species Specificity: Identifying Different Types of Shrimp
Beyond size, the French also differentiate shrimp based on species. This can be crucial for discerning flavor profiles and cooking suitability.
“Crevette rose”: The Pink Shrimp
“Crevette rose” refers to pink shrimp, a common and versatile type. These shrimp are known for their delicate flavor and attractive pink color when cooked. They are a popular choice for various dishes, from salads to stir-fries. The “rose” simply denotes their color, making them easy to identify.
“Crevette grise”: The Grey Shrimp
As mentioned earlier, “crevette grise” are small, grey shrimp. Their distinct flavor is enjoyed in different ways, often cooked in butter and served as a spread. The taste has a very marine-like, intense shrimp flavor.
“Crevette tigrée”: The Tiger Shrimp
“Crevette tigrée” designates tiger shrimp, easily recognized by their distinctive stripes. These shrimp are known for their firm texture and slightly sweet flavor. They are excellent grilled, pan-fried, or used in Asian-inspired dishes. The “tigrée” refers to their tiger-like stripes.
Preparation Methods: Describing How Shrimp are Cooked
The way shrimp are prepared can also be reflected in the French terminology used. This helps to further clarify what you’re ordering or what a recipe requires.
“Crevettes décortiquées”: Peeled Shrimp
“Crevettes décortiquées” refers to peeled shrimp. This is a crucial term to know if you prefer to avoid the hassle of peeling your own shrimp. They are a time-saver and readily available in most supermarkets and fishmongers.
“Crevettes non décortiquées”: Unpeeled Shrimp
Conversely, “crevettes non décortiquées” means unpeeled shrimp. Some chefs and home cooks prefer to cook shrimp with their shells on, as it’s believed to enhance the flavor and keep the shrimp moist. It’s also a matter of presentation in some dishes.
“Crevettes sautées”: Sautéed Shrimp
“Crevettes sautées” signifies sautéed shrimp. This cooking method involves quickly cooking the shrimp in a pan with butter, oil, or other ingredients. It’s a simple and delicious way to prepare shrimp, often seasoned with garlic, herbs, and spices.
“Crevettes grillées”: Grilled Shrimp
“Crevettes grillées” indicates grilled shrimp. Grilling imparts a smoky flavor to the shrimp, making it a popular choice for barbecues and summer meals. They are often marinated before grilling to add extra flavor.
Regional Variations and Nuances
As with any language, French has regional variations that can influence the terms used for shrimp. While “crevette” remains the most universal term, certain regions might favor specific terms or have local slang for particular types of shrimp or preparations.
For example, in coastal regions, you might encounter more specialized terms for locally caught shrimp. Local fishmongers might use different vocabulary to describe the freshness or origin of their shrimp. It’s always a good idea to ask questions and engage with locals to learn about these regional nuances.
Traveling through different regions of France exposes you to the diverse culinary traditions and linguistic variations that make the language so rich. Pay attention to the specific terms used in menus and markets in each area you visit.
Understanding the Context: Menus, Markets, and Recipes
The context in which you encounter the word “shrimp” in French is crucial for understanding its meaning. A menu in a fine-dining restaurant might use more precise terminology than a casual bistro. A fish market will likely have labels specifying the species, size, and origin of the shrimp. A recipe might call for a specific type of shrimp based on its flavor profile and cooking requirements.
When reading a menu, pay attention to the descriptions of the dishes. Look for adjectives that describe the size, color, or preparation method of the shrimp. This will help you to choose the right dish for your preferences.
At a fish market, don’t hesitate to ask the fishmonger for clarification. They can provide valuable information about the different types of shrimp available and their recommended uses.
When following a recipe, be sure to use the specific type of shrimp called for. If you’re unsure, you can always substitute with a similar type, but be aware that it might affect the flavor and texture of the dish.
Beyond the Basics: Expanding Your Seafood Vocabulary
While understanding the terms for shrimp is a good starting point, expanding your overall seafood vocabulary can further enhance your culinary experiences in France. Learning the French names for other common seafood items, such as mussels (“moules”), oysters (“huîtres”), and scallops (“coquilles Saint-Jacques”), will allow you to navigate menus and markets with even greater confidence. Consider carrying a small French-English seafood dictionary or using a translation app on your phone to help you decipher unfamiliar terms. The more you immerse yourself in the language and culture of French cuisine, the more rewarding your culinary adventures will be.
Ordering Shrimp in a Restaurant
Ordering shrimp at a French restaurant doesn’t have to be daunting. Be polite, use your newly acquired vocabulary, and don’t be afraid to ask questions. A simple “Bonjour, monsieur/madame” goes a long way.
Here’s a sample interaction:
You: “Bonjour, monsieur. Quelles crevettes me conseillez-vous?” (Hello, sir. Which shrimp do you recommend?)
Waiter: “Aujourd’hui, nous avons de très bonnes gambas grillées.” (Today, we have very good grilled gambas.)
You: “Excellent! Sont-elles décortiquées?” (Excellent! Are they peeled?)
Waiter: “Non, monsieur, elles sont non décortiquées pour plus de saveur.” (No, sir, they are unpeeled for more flavor.)
You: “Parfait, je vais prendre ça.” (Perfect, I’ll take that.)
This brief exchange demonstrates how using specific vocabulary can help you get exactly what you want. Remember, French waiters are generally patient and happy to help, so don’t hesitate to clarify any doubts.
Conclusion: Mastering French Shrimp Terminology
Understanding what the French call shrimp can significantly enrich your culinary experiences in France. From the general term “crevette” to the more specific terms for different sizes, species, and preparations, a basic knowledge of French shrimp terminology will empower you to navigate menus, markets, and recipes with confidence. Embrace the regional variations, engage with locals, and continue to expand your seafood vocabulary to unlock the full potential of French cuisine. Bon appétit!
What is the most common French word for shrimp?
The most common and widely understood French word for shrimp is “crevette.” This term generally encompasses most small to medium-sized shrimp that you would find in a seafood market or restaurant. You can use “crevette” confidently in most situations when referring to shrimp, whether cooked or raw.
While “crevette” is the general term, it’s important to note that there are variations and more specific terms depending on the size, species, and origin of the shrimp. However, starting with “crevette” will ensure you’re understood in most conversational contexts. Don’t hesitate to ask for clarification if you need a more precise identification.
Are there different French words for different types of shrimp?
Yes, the French language offers more specific terms to differentiate between various types of shrimp. The size, origin, and specific species can all influence the vocabulary used. While “crevette” is the umbrella term, knowing these nuances can be helpful when ordering or buying seafood.
For example, “gambas” often refers to larger prawns or shrimp, often grilled or prepared in a more elaborate dish. Another term you might encounter is “bouquet,” generally used for small, cooked shrimp, often pink in color and served whole. Knowing these distinctions can enhance your understanding of French seafood menus.
What is the difference between “crevette” and “gambas”?
“Crevette” is the general term for shrimp in French, encompassing a wide range of sizes and species. Think of it as the equivalent of simply saying “shrimp” in English. It’s the default word to use unless you need to be more specific.
In contrast, “gambas” typically refers to larger prawns or shrimp. They are often distinguished by their size and are frequently prepared grilled or as part of a more substantial dish. While both are types of shrimp, “gambas” implies a larger, often more premium, offering.
How would I order shrimp scampi in French?
Ordering shrimp scampi in French requires understanding that “scampi” itself isn’t a direct translation. The dish involves shrimp prepared in a garlic and butter sauce. Therefore, you would describe the dish by its components.
A suitable way to order it would be to ask for “Crevettes à l’ail et au beurre,” which translates to “Shrimp with garlic and butter.” You could also inquire if they have “Crevettes sautées à l’ail,” meaning “Shrimp sautéed with garlic.” Be sure to clarify how it’s prepared to ensure it meets your expectations.
What does “bouquet de crevettes” mean?
“Bouquet de crevettes” literally translates to “bouquet of shrimp” in English. This term usually refers to small, cooked shrimp, often pink in color and served whole, typically as an appetizer or part of a seafood platter.
The term “bouquet” refers to the way the shrimp are presented, often arranged in a visually appealing manner, resembling a small bouquet of flowers. It’s a common offering in seafood restaurants and a pleasant way to start a meal.
If I am allergic to shellfish, how do I say that in French when ordering shrimp?
If you are allergic to shellfish, including shrimp, it is crucial to communicate this clearly in French. The most direct way to state your allergy is “Je suis allergique aux fruits de mer,” which translates to “I am allergic to seafood.”
To be even more specific, you can say “Je suis allergique aux crustacés,” meaning “I am allergic to crustaceans.” It’s also wise to add “Y a-t-il des crevettes dans ce plat?” (“Are there shrimp in this dish?”) when inquiring about a specific menu item. This ensures that the staff is aware of your allergy and can advise you accordingly.
Are there regional differences in the French words used for shrimp?
While “crevette” is widely understood across France, regional variations can exist, particularly in coastal areas. Certain regions might have local terms for specific types of shrimp found in their waters. These variations, however, are generally less common in standard restaurant menus.
For example, you might encounter more specific terms in local markets or smaller coastal towns, where the local catch is prominently featured. However, sticking to “crevette,” “gambas,” and “bouquet” will generally suffice in most dining situations throughout France. Don’t hesitate to ask for clarification if you encounter an unfamiliar term.