Introducing Large Wild Carabineros Prawns!
Our XXL wild carabineros prawns are quite special. The bright red colour remains even when cooked and thei...
Our XXL wild carabineros prawns are quite special. The bright red colour remains even when cooked and their name translates to police in Spanish, as they match the uniform. The meat of these shellfish is firm and robust in flavour, offering a richness that is incomparable to more common prawn varieties. Their large size and distinctive colour make them a coveted product in the culinary world. They are excellent grilled and served with a wedge of lemon.
Large Wild Carabineros Prawns Cooking Suggestions
Grilling: Grill over medium-high heat, with a drizzle of olive oil and sea salt.
Sauteing: Sautee in garlic butter for a rich, aromatic flavour.
Pan-searing: With a squeeze of lemon to enhance the natural sweetness.
Roasting: In the oven with herbs and chilli flakes for added spice.
Poaching: Gently in seasoned broth to maintain tenderness and moisture.
Large Wild Carabineros Prawns Serving Suggestions
Sides: Saffron risotto or lemon-infused couscous.
Salad: A fresh, citrusy salad with arugula and fennel.
Sauces: Garlic aioli or a zesty chimichurri sauce.
Grilled vegetables: like courgettes or bell peppers.
Wine: A crisp white wine, such as AlbariƱo or Sauvignon Blanc.
Shelf life: 2 days from thawing if kept refrigerated.
Cooking suggestions: Grill over medium heat with a drizzle of olive oil and sea salt. Alternatively, sautee them in garlic butter, pan-sear with a squeeze of lemon, roast in the oven with herbs or poach them in a seasoned broth.
Serving suggestions: Pair with saffron risotto or lemon couscous and fresh citrusy salad with arugula and fennel. Serve with garlic aioli, chimichurri sauce and grilled courgettes or bell peppers.]
Are you looking for seafood platter ideas for Sunday Roast? Look no further. Our food experts at Fine Food Specialists are giving you their best tips on how to build the perfect platter using all types of seafood.
At Fine Food Specialist, we have a lot of fun sourcing the best seafood from all over the world and passing it onto you. We make sure to select produce at its very peak, whether it be live langoustines from the UK or frozen sashimi grade scallops from Japan. We make sure we always have a large range of seasonal seafood in stock so you can experiment in the kitchen and impress your guests.
https://www.finefoodspecialist.co.uk/wild-carabineros-prawns?___store=default2304Wild Carabineros Prawns, Frozen, XXL, 500g (3-5pcs)https://www.finefoodspecialist.co.uk/media/catalog/product/w/i/wild-carabineros-prawns-frozen-xxl.jpg73.9573.95GBPInStock/Seafood/Seafood/Specialist Shellfish/Seafood/Frozen Fish & Seafood/Seafood/Specialist Shellfish/Specialist Prawns/Seafood/Sushi Food Ingredients/Sashimi/Seafood/Specialist Shellfish/Sashimi Grade Shellfish/Seafood/Frozen Fish & Seafood/Frozen Seafood/Seafood/Frozen Fish & Seafood/Frozen Shellfish/Seafood/Frozen Fish & Seafood/Frozen Prawns/Chinese New Year Ingredients & Food Gifts/BBQ Food & Grilling Essentials/BBQ Food & Grilling Essentials/Yakiniku ā Japanese BBQ Food Cuts/BBQ Food & Grilling Essentials/BBQ Seafood for Grilling601581902772804373403413424444524575401260158301190452<p><strong>Introducing Large Wild Carabineros Prawns!</strong></p>
<p>Our XXL wild carabineros <a title="prawns" href="https://www.finefoodspecialist.co.uk/seafood/specialist-shellfish-2/specialist-prawns">prawns</a> are quite special. The bright red colour remains even when cooked and their name translates to police in Spanish, as they match the uniform. The meat of these <a title="shellfish" href="https://www.finefoodspecialist.co.uk/seafood/specialist-shellfish">shellfish</a> is firm and robust in flavour, offering a richness that is incomparable to more common prawn varieties. Their large size and distinctive colour make them a coveted product in the culinary world. They are excellent grilled and served with a wedge of lemon.</p>
<p><strong>Large Wild Carabineros Prawns Cooking Suggestions</strong></p>
<ul>
<li><strong>Grilling: </strong>Grill over medium-high heat, with a drizzle of <a title="olive oil" href="https://www.finefoodspecialist.co.uk/groceries/specialist-oils/olive-oil">olive oil</a> and sea salt.</li>
<li><strong>Sauteing:</strong> Sautee in garlic <a title="butter" href="https://www.finefoodspecialist.co.uk/larder-greengrocer/specialist-butter">butter</a> for a rich, aromatic flavour.</li>
<li><strong>Pan-searing: </strong>With a squeeze of lemon to enhance the natural sweetness.</li>
<li><strong>Roasting:</strong> In the oven with <a title="herbs" href="https://www.finefoodspecialist.co.uk/groceries/micro-herbs-and-herbs">herbs</a> and chilli flakes for added spice.</li>
<li><strong>Poaching:</strong> Gently in seasoned broth to maintain tenderness and moisture.</li>
</ul>
<p><strong>Large Wild Carabineros Prawns Serving Suggestions</strong></p>
<ul>
<li><strong>Sides:</strong> Saffron risotto or lemon-infused couscous.</li>
<li><strong>Salad:</strong> A fresh, citrusy <a title="salad" href="https://www.finefoodspecialist.co.uk/groceries/fruit-vegetables/salad">salad</a> with arugula and fennel.</li>
<li><strong>Sauces:</strong> Garlic aioli or a zesty chimichurri sauce.</li>
<li><strong>Grilled vegetables:</strong> like courgettes or bell peppers.</li>
<li><strong>Wine: </strong>A crisp white wine, such as AlbariƱo or Sauvignon Blanc.</li>
</ul> <p><strong>Origin:</strong> Suriname, South America</p>
<p><strong>Weight:</strong> 500g</p>
<p><strong>Qty:</strong> 3-5</p>
<p><strong>Ingredients:</strong> Carabineros <strong>(crustacean)</strong></p>
<p><strong>Allergen: </strong>crustacean</p>
<p><strong>Storage:</strong> Keep frozen.</p>
<p><strong>Shelf life: </strong>2 days from thawing if kept refrigerated.</p>
<p><strong>Cooking suggestions:</strong> Grill over medium heat with a drizzle of olive oil and sea salt. Alternatively, sautee them in garlic butter, pan-sear with a squeeze of lemon, roast in the oven with herbs or poach them in a seasoned broth.</p>
<p><strong>Serving suggestions:</strong> Pair with saffron risotto or lemon couscous and fresh citrusy salad with arugula and fennel. Serve with garlic aioli, chimichurri sauce and grilled courgettes or bell peppers.]</p>
<p><strong>Drogo's Kitchen:</strong> <a title="Squid Ink Risotto with Carabineros Prawns" href="https://www.finefoodspecialist.co.uk/drogos-kitchen/squid-ink-risotto-carabineros-prawns">Squid Ink Risotto with Carabineros Prawns</a>, <a title="Lobster Tail and Carabineros Prawns on Yakiniku Grill" href="https://www.finefoodspecialist.co.uk/drogos-kitchen/lobster-tails-carabineros-prawns-yakiniku-grill">Lobster Tail and Carabineros Prawns on Yakiniku Grill</a>. </p>00add-to-cart<p><strong>Ingredients:</strong> Carabineros <strong>(crustacean)</strong></p>
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