The French consume 120,000 tonnes of crevettes per year, many of which are imported, pre-cooked, from Ecuador, although there is a movement to farm them the Atlantic coast. At Agiloops a new company is using saltwater aquaponics: a circular system in which prawns and vegetables grow together. Increasingly, you can choose between cru (raw) or cuite (cooked) at the fish stand.
As in Spain, large ones are gambas. Very small ones are called bichettes.
Crevettes grises (Crangon crangon) are brown shrimp (or common shrimp, bay shrimp or sand shrimp), which are common in the fish stands as well. The French like them sautéed with garlic and rosemary.
Image by Arnaud 25