Litopenaeus vannamei

In the mid-1990s, the Brazilian Northeast started to farm this shrimp variety in salt water ponds; today it is the top produced variety in the country. With about 6 centimeters, it is commonly found on the menu of beach kiosks and restaurants sautéed in
oil with garlic. It is also used to prepare risottos, stews, salads, fillings for pies or pastries, and the traditional shrimp and chayote stew, a classic of Rio de Janeiro that, as many believe, appeared on the menu of Colombo confectionery in the late nineteenth century.