Shrimp

The pink prawn (Parapenaeus longirostris) is usually caught by traditional means in the coasts of Huelva and Morocco and in some areas of the Mediterranean, with the Huelva pink prawn being the most highly prized for its gastronomic value.

A decapod crustacean that’s pale pink in colour with a convex, very thin and elongated face. It has a developed abdomen with two sets of webbed and forked feet. Its shell is flexible and weak. Its lower edge is inert and the upper edge has seven teeth on the convex part.

The prawn is rich in protein, vitamins (B and E) and minerals, particularly phosphorus, calcium and iron. Thanks to its low calorie content, it’s often recommended for those on weight loss diets.

Depending on the catch and time of year, it can be served fresh or frozen. As it’s a delicate shellfish that should be cooked for only a short time before being eaten, we never send prawns pre-cooked. It should be noted that the transport used is designed for fresh products, so we can’t guarantee the prawn will arrive frozen at its destination.

The prawn is an exquisite shellfish that’s usually cooked on the grill with coarse salt or boiled. Once cooked, they can also be peeled and used in a variety of dishes.

Ingredients: pink prawn, stabiliser (E-450iii) and antioxidants (E-223, E-331iii)

Allergens: contains crustaceans and sulphites, may contain traces of fish.