Fresh Mantis Shrimp for Gourmet Dishes

Mantis shrimp, laid in rows on a tray: the body is built from overlapping plates that run the full length of the tail, with the spiny raptorial claws folded back under the head. Raw they are a grey, faintly translucent green; cooked they turn a deep orange, and one of the shots shows the dense yellow-orange roe packed along the back.

The shell is sharp along its edges, so hold them with a cloth. Steam or boil them briefly — a couple of minutes is enough — then peel from the belly side, where the plates lift away most easily. Eat them hot with a little salt, or chill them and serve with a sharp dipping sauce.

• Whole mantis shrimp, claws folded under the head
• Overlapping segmented carapace
• Grey-green raw, deep orange when cooked
• Steam or boil briefly; peel from the belly side

Keep refrigerated, or freeze for longer storage. Thaw in the refrigerator and cook thoroughly before eating.