Brown Shrimp

Adults are typically 30–50 mm (1.2–2.0 in) long, although individuals up to 90 mm (3.5 in) have been recorded. The animals have cryptic colouration, being a sandy brown colour, which can be changed to match the environment.

Crangon is classified in the family Crangonidae, and shares the family's characteristic subchelate first pereiopods (where the movable finger closes onto a short projection rather than a similarly sized, fixed "finger") and short rostrum.

They live in shallow water, which can also be slightly brackish, and feed nocturnally. During the day, they remain buried in the sand to escape predatory birds and fish, with only their antennae protruding.

C. crangon has a wide range, extending across the northeastern Atlantic Ocean from the White Sea in the north of Russia to the coast of Morocco, including the Baltic Sea, as well as occurring throughout the Mediterranean and Black Seas. Despite its wide range, however, little gene flow occurs across certain natural barriers, such as the Strait of Gibraltar or the Bosphorus. The populations in the western Mediterranean Sea are thought to be the oldest, with the species' spread across the north Atlantic thought to postdate the Pleistocene.

Adults live epibenthically (on or near the sea floor) especially in the shallow waters of estuaries or near the coast. It is generally highly abundant, and has a significant effect on the ecosystems where it lives.

The consumption of brown shrimp is popular in Belgium, the Netherlands, northern Germany, and Denmark.

Shrimp in general are known as garnalen in Dutch. It is the basis of the dish tomate-crevettes, where the shrimp are mixed with mayonnaise and fresh parsley, and served in a hollowed-out uncooked tomato. The shrimp croquette is another Belgian speciality; the shrimp are in the interior of the battered croquette along with béchamel sauce. Freshly cooked, unpeeled brown shrimp are often served as a snack accompanying beer, typically a sour ale or Flemish red such as Rodenbach.

In Lancashire, England, the peeled brown shrimps are mixed with butter and spices (including nutmeg or mace) to make potted shrimps, a dish traditionally eaten with bread.

Historically, the commercial fishery was accomplished by horse-drawn beam trawls on both sides of the Dover straits. In the sandy shallows of Morecambe Bay (Lancashire, UK) horses have been replaced by tractors. Some small fishing vessels also use beam trawls for brown shrimp. A few artisanal fishermen use hand-pushed nets. In all UK shrimp fisheries, the catch is first 'riddled' to release the young of shrimps and fish. The shrimps are then traditionally boiled on board before landing.

Over 37,000 t (82 million lb) of C. crangon were caught in 1999, with Germany and the Netherlands taking over 80% of this total.