Known by a plethora of names:
Carabineros translates as “police” in Spanish. Apparently, because the color of their shells matched the uniforms of Spanish customs police.
Their distinct red color does not change when cooked. More distinct and robust in flavor than other shrimps or langoustine, they are also coveted for their large size.
While their meat resides in the tail, their cephalothoraxes (head and body) are not to be overlooked and are excellent for making clear and creamed soups and sauces to which it adds flavor and red color. None of this prawn should go to waste, and some Europeans consider the flavor of their heads as a “delicacy”.
Traditionally prepared in Spain and Portugal as simply salted and grilled, some suggest that they should be treated as a delicate small lobster versus a simple shrimp.
When cooking they can be:
They are also excellent in paellas and robust stews. Many chefs value the “plate appeal” of their color and size when served whole.