Splurged - Carabinero Prawns

cmac610

If you’ve ever splurged on some A5 Wagyu, this is kinda the same. Been wanting to try these “Scarlet Shrimp” for a while and my fishmonger got some in. Thankfully he gave me a good deal as they usually are about $100/lb or more and tough to find. 

I cooked them on the MM. direct heat for about 90 seconds a side. Finished them on some charred garlic and tomato “rubbed” sourdough bread. 

Eat these guys kinda like big crawfish…and don’t forget to either suck the heads, or spread the “head juice” on the bread for an awesome flavor burst. Can’t do these often, but man they were good!

StillH2OEgger

Wow! Looks like you did them justice.

RRP

Look DELICIOUS and your cutting board picture is magazine perfect! Excuse my Illinois landlubber stupidity, but why are they so expensive? Hard to catch or what???

lousubcap

Dang-what a great photo spread and even better eats.  Nailed that cook.  As mentioned, that third shot is definitely magazine photo worthy. 

Got me a new topic to research. 

Edit to add the following article-

https://www.townandcountrymag.com/leisure/dining/a25860440/best-seafood-shrimp-scarlet-prawn/ 

MasterC

Those are beautiful.

Florida Grillin Girl

Hands down, you win!! Those look beyond fantastic!

Florida Grillin Girl

Please say that you saved the shells for stock.

lousubcap

I'm fighting this rabbit hole.  But given I have gone down the Florida Stone Crab one from flyover country, the challenge is strong. 

GrateEggspectations

Looks phenomenal. An abject lesson on the beauty of simple ingredients treated with reverence.  

Photo Egg

Wow…Amazing Cook.

caliking

great googly moogly...

lousubcap

So far so good but a question: I know how A5 gives a steak an extremely elevated and unique flavour (nod) profile.  Can the same be said for these regarding shrimp?

Elijah

You seem to be losing the fight to the rabbit hole @lousubcap

Langner91

I predict @lousubcap will own some of these by Monday...

lousubcap

Truth be told I am looking into this Wild Forks deal-

But await a response to the above-

Others feel free to jump in...Enjoy Friday night!

https://wildforkfoods.com/products/carabineros-bogo-bundle?utm_source=Klaviyo&utm_medium=flow&utm_campaign=Aband+chkout+2/2+Emails+(23+hrs)&_kx=3-FDJYSTnj4qA74wPCYyTR9Dp-2zksNvdf2jYi3xvTLHE0AuuG7KJeSOHdUQ7pUU.MDHB8a&variant=40330867474498

cmac610

RRP said:

Look DELICIOUS and your cutting board picture is magazine perfect! Excuse my Illinois landlubber stupidity, but why are they so expensive? Hard to catch or what???

Sorry for the late response! So besides only being caught in a few European countries, what I’ve read is that they also live about 1000 ft down, so I’d imagine that deep-sea catching these guys must by more pricey. But as a “treat” they were damn tasty!

cmac610

Florida Grillin Girl said:

Please say that you saved the shells for stock.

I did! Actually made some Carabinero bisque! 

cmac610

lousubcap said:

So far so good but a question: I know how A5 gives a steak an extremely elevated and unique flavour (nod) profile.  Can the same be said for these regarding shrimp?

So here’s my take on that great question. I would say that the flavor and texture difference is definitely greater comparing A5 to say a choice or prime steak. That being said, the flavor of these prawns are richer than any shrimp I’ve ever tasted before. Almost a combination of lobster, prawns and crawfish. 

lousubcap

@cmac610 - thanks for the response.  I comprehend your description.  It sounds like worth a shot.  Always up for something new so I will go down that rabbit hole, at least once. 

@Elijah and @Langner91 - the rabbit hole wins.  Well played!

Langner91

Egghead forum tote board of "rabbit hole money" spent: