noun a small shrimp or prawn, especially one used as food
Crevette is commonly used in French cuisine to refer to shrimp or prawns, often used in dishes like shrimp scampi or shrimp cocktail.
Crevette is frequently used in cooking recipes to indicate the use of shrimp as an ingredient.
In the field of marine biology, crevette is used as a general term to refer to various species of small shrimp-like crustaceans.
In the world of gastronomy, crevette is often used to describe different types of shrimp and prawns used in various dishes.
Crevette is a common word in the French language, used to refer to shrimp or prawns in everyday conversation.
In a culinary context, 'crevette' refers to a type of small shrimp commonly used in dishes like shrimp cocktail or shrimp scampi.
A fishmonger may sell fresh crevettes to customers looking to cook with or eat shrimp.
Individuals in the import/export business may deal with the trade of crevettes between different countries.
A restaurant manager may include crevettes on the menu and ensure they are sourced and prepared properly.
A food critic may review a dish containing crevettes and comment on the quality and flavor of the shrimp.
A marine biologist may study crevettes as part of their research on marine life and ecosystems.