One of the most coveted prawns in the world. Beautiful Carabineros are a large deep-sea prawn species that hail from the Eastern Atlantic into the Mediterranean Sea. They are renowned for their jumbo size and striking bright red color. Known by a plethora of names: In Spanish and Portuguese it is “Carabineros.” To the English as “Scarlet Shrimp or “Cardinal Prawns.” To the French as the “Crevette Imperiale.” Carabineros translates as “police” in Spanish. Apparently, because the color of their shells matched the uniforms of Spanish customs police.
Their distinct red color does not change when cooked. More distinct and robust in flavor than other shrimp or langoustine, 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 and creamed soups and sauces to which it adds flavor and red color. None of this prawn should go to waste, and some Europeans consider the flavor of their heads as a “delicacy”.
Traditionally prepared in Spain and Portugal as simply salted and grilled, some suggest that they should be treated as a delicate small lobster versus a simple shrimp.
When cooking they can be: -poached -sautéed -steamed They are also excellent in paellas and stews. Many chefs value the “plate appeal” of their color and size when served whole.
The Spanish Jumbo Prawn Our Carabineros are caught off the coasts of Morocco or Spain.
Whole and head-on, they are individually quick frozen and packaged in 2-3 pound boxes. They are “Jumbo” 5-7 per Pound.