We’re diving deep into the culinary world with Carabineros, the crème de la crème of prawns, to bring you a red prawn carpaccio unlike any other. We’re using every part of these magnificent large deep-sea creatures, marinating the flesh in a garlic and soy brine to amp up the umami, extracting the creamy treasures from their heads, and gently frying the heads and shells at a low heat. This method not only infuses the oil with incredible flavour but also crisps up the heads and shells for a delightful textural contrast.
What exactly are Carabineros? These prawns are a big deal in kitchens all over the world. Coming from the Eastern Atlantic and into the Mediterranean, Carabineros are known for being impressively large and sporting a vivid red colour that catches everyone's eye. They've got a bunch of names depending on where you are - in Spain and Portugal, they're called Carabineros, which interestingly means 'police', a nod to the striking red similar to the Spanish customs police uniforms. In English, they're sometimes called Scarlet Shrimp or Cardinal Prawns, and the French refer to them as Crevette Imperiale.
What sets Carabineros apart isn't just their size or their standout red colour that, unlike lobster, doesn’t change when cooked. It’s their taste – richer and more intense than your average shrimp or langoustine.
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