Known by a plethora of names:
In Spanish and Portuguese it's "Carabineros".
In English as "Scarlet Shrimp or" Cardinal Prawns".
In French as the “Crevette Imperiale”.
Carabineros translates to “police” in Spanish. Apparently, because the color of their shells matched the uniforms of the Spanish customs police.
Their distinct red color does not change when cooked.More distinct and robust than other prawns or langoustines, they are also coveted for their large size.
While their meat resides in the tail , their cephalothoraxes (head and body) are not to be overlooked and are excellent for making clear, creamy soups and sauces to which it adds flavor and red color None of these prawns should be wasted, and some Europeans regard the flavor of their head as a “treat”.
Traditionally prepared and n Spain and Portugal as simply salted and grilled, some suggest they should be treated like a small, delicate lobster versus a simple prawn.
These are considered the crown jewel of the world shrimp. They are known for their flavorful juices contained in their heads which are released when cooked, adding a robust and unique seafood essence to your dishes, sauces and creams.
When cooking, they can be poached, sautéed, steamed
They are also excellent in paellas and hearty stews. Many chefs enjoy the “plate appeal” of their color and size when served whole.
Contents: 8-10 pcs/kg Carabinero Shrimp
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