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Giant red shrimp

Giant red shrimp Giant red shrimp
The aristaeomorpha foliacea – the “gambero rosso” or giant red shrimp – a delicious crustacean that is appreciated by chefs all over the world, is strongly linked to the history of the town of Mazara del Vallo in the far west of Sicily, separated from Tunisia by just under two hundred kilometres. 

Here, fishing is more than just economic activity, but rather a culture, a set of knowledge and skills passed down from generation to generation.

The giant red shrimp is considered real “red gold” from the sea, owing to its very specific physical and organoleptic characteristics that render it unique.

This crustacean lives on the muddy seabeds of the Mediterranean, where it is buffeted by the strong sea currents, feeding on plant organisms. It is fished in the deep, unpolluted waters of the high seas, especially during late spring and summer, the period when the finest prawns are caught.

The meat of the giant red shrimp is white and compact, easy to cut and very juicy, and on the palate it offers a combination of strong and sweet notes with a singular and intense flavour.

Distinguishing features of the giant red shrimp are its deep red – almost coral purple – colour, the dark spots on its head, the black shading that reveals the presence of the eggs, the so-called “caviale di ambrosia” (ambrosial caviar).
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