Scarlet prawns

The scarlet prawn (penaeus edwardsiauns) inhabits sandy and muddy seabeds of the continental slope at depths of between 500 and 2,000 metres, and feeds on organic remains. It’s often confused with the giant red prawn, which is a very similar species but of inferior quality. The scarlet prawn is fished in different parts of the world, although most of the catches come from the south of the Iberian Peninsula, Morocco, Guinea Bissau and Angola (FAO 34 and FAO 47, Central-Eastern Atlantic and South Atlantic).

It is a decapod crustacean similar to langostinos and prawns, although generally much larger. It has a strong dark red colour, a tall and laterally flattened body, and an equally elongated head. Its shell has a smooth texture and its antennae are long. Its size can reach up to 30 cm.

The scarlet prawn is rich in vitamins (Vitamin A, Vitamin B6, Vitamin B12 and Vitamin E) and minerals (iron, phosphorus, magnesium and potassium) essential for our body’s development. It’s also a rich source of omega-3 acids.

It has a strong flavour compared to langostinos and prawns. Its head is also delicious and excellent for sauces, soups and creams. In addition to being grilled – the traditional way to cook it – it’s often used in rice dishes.

It should be noted that the transport used for everything in our store is designed for fresh products, so we can’t guarantee that the scarlet prawns will arrive frozen at the destination.

Ingredients: scarlet prawns, stabiliser (E-450i) and antioxidants (E-330, E-331iii)

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