Greenland shrimps live in their natural habitat as opposed to many farmed warmwater species. Due to low water temperature, they grow very slowly – most of the catch is between 4-6 years old. During this period, cold-water shrimps get unique flavour and texture – differentiating them from tropical species.
Fresh, succulent shrimps are not only a feast for the palate, they also contain a wide range of nutrients. They are low in calories (80-100 kcal in 100g), high in protein, polyunsaturated fatty acids (omega-3 in particular), B and E vitamins, selenium, copper, and carotenoid. For this reason, their consumption has a beneficial impact on the cardiovascular and nervous systems, strengthens the immunity, and has anti-inflammatory, anti-cancer and anti-ageing effects.
Cold-water shrimps’ meat is a bit sweeter and more flavourful compared to tropical species; when cooked it becomes opaque white. Greenland shrimps suit well to a variety of cooking methods – one can grill them pre-marinated, broil with sauces, steam, add to seafood soups or stews, or use in salads. The only restriction is our invention.