Thesis: This entry from C.W. Hart, Jr’s A Dictionary of Non-Scientific Names of Freshwater Crayfishes (Astacoidea and Parastacoidea), Including Other Words and Phrases Incorporating Crayfish Names contains all of the elements needed to inspire and create fiction. Therefore, story exists all around us, everywhere, and is inhibited only by the limitations of the imaginations that surround it.
Shrimp “(A) crevice, first a spron frey, then a shrimp, then a sprawn, and when it is large then called a crevice.” ASTACIDAE [U.K.] Randle Holme (ca. 1688), quoted by Phipson, 1883:435. [I was unable to find this quotation in Holme.]
“One of the courses was whole crevisses in a rich sauce….The guest of honor…muttered… ‘What do I do now?’ …[B]ecause I had struggled before with the same somewhat overrated delicacy…I winked at him and said, ‘Watch me.’ I picked up a shrimp between my left thumb and forefinger….” [France: Dijon] Fisher, 1943 (1954): 430 (Noble and Enough); and:
“The season for shrimps is short, and Madame Mossu paid well for all the boys and old men could find in their hundred icy streams.” [Switzerland: Chatel St Denis] Fisher, 1943 (1954):506 (I Remember Three Restaurants); and
“A light curry of shrimps or crayfish tails.” [Unspecified locality] Fisher, 1943 (1954):708 (W is for Wanton).
Fisher’s apparent lack of attention to her crayfish/shrimp food-stuffs is puzzling, considering she is (was) an important figure in gastronomy. In the first reference she speaks of ecrevisses and shrimps as if they are the same animal; in the second she is undoubtedly speaking of crayfishes that live in the streams of Switzerland; in the third she paradoxically distinguishes between shrimps and crayfishes. I suppose, like so many people, she just didn’t care. See also crawfish, crayfish and ecrevisse.