Carabineros Shrimp, Spanish, XL 20-25 Pieces, 1.1kg

Carabineros Shrimp XL is 1.1kg of XL Spanish Carabineros shrimp at 20 to 25 pieces — the dramatic deep-red prawn from the Spanish Mediterranean, prized for its extraordinary flavour and striking appearance. This is one of the finest prawns in the world. As a result, it appears only on the menus of the most celebrated Spanish restaurants. Furthermore, the intense flavour of Carabineros comes from the head, which is packed with roe and juices that permeate the meat during cooking. In particular, sucking the head after cooking is an essential part of the Carabineros experience.

About Carabineros Shrimp XL

We source our prawns and langoustine from specialist suppliers across the Atlantic, Mediterranean and Pacific. In particular, we select every variety for its provenance, flavour profile and the quality standards of the fishery or farm. As a result, our prawn range spans everything from everyday wild Atlantic prawns to some of the rarest and most celebrated shellfish in the world. Furthermore, prawn and langoustine quality varies enormously by species, origin and handling. However, the difference between correctly handled premium shellfish and a poorly sourced alternative is immediately apparent in the eating. In particular, species like Carabineros, Gambero Rosso and Obsiblue are in a completely different class from commodity prawns. Additionally, we work with suppliers who share our insistence on correct cold chain from catch to delivery. That commitment to genuine quality drives every sourcing decision we make. That is why this product from The Artisan Food Company consistently impresses even the most discerning cooks.

Why Choose Carabineros Shrimp XL From Us

Cooking prawns and langoustine well requires very little technique but a clear understanding of heat and timing. In contrast to meat cookery, prawns need only seconds over high heat. As a result, the single most important rule is never to overcook. Furthermore, a premium prawn like Carabineros or Gambero Rosso needs nothing more than a hot pan, good olive oil and sea salt. However, flavour-forward varieties like Argentinian Red also suit raw preparations where their sweetness shines. In particular, langoustine deserve the gentlest possible treatment – a brief split and grill or a few minutes in a court bouillon. Moreover, defrosting correctly matters as much as cooking correctly. Additionally, always defrost premium shellfish overnight in the fridge rather than under running water, which leaches flavour. That patience in defrosting pays immediate dividends in the eating.

How to Cook Carabineros Shrimp XL

To get the very best from it:

• Defrost overnight in the fridge and cook from chilled rather than room temperature to control the brief cooking time.
• Cook in a very hot dry pan or griddle for 60 to 90 seconds per side with nothing but sea salt.
• Furthermore, carabineros shrimp XL suit a simple Spanish preparation with good olive oil and sea salt — nothing more.
• Additionally, split and grill for 2 minutes and serve with nothing but a squeeze of lemon to let the extraordinary flavour speak.

Perfect Pairings

This product pairs beautifully with:

• Sea salt and good Spanish olive oil — nothing more is needed
• A squeeze of lemon as the only additional flavour
• Good bread to absorb the cooking juices from the head
• A glass of the finest chilled Manzanilla or Albarino alongside

Storage: Keep frozen and defrost in the fridge overnight before use. Furthermore, once defrosted use within 24 hours and do not refreeze. However, for the finest result always defrost slowly in the fridge rather than under running water, which draws out flavour. Delivered frozen and ready to defrost and cook.

However you cook it, this product brings a flavour and quality that only carefully sourced shellfish can deliver. Moreover, the finest prawns and langoustine always reward the simplest preparations.