Red Shrimp

Red Shrimp or "Carabinero". Discover the flavours of the Spanish Sea.

Today I bring you a recipe where the main ingredient is the true protagonist. I chose a variety of shrimp typical from the south of the Spanish Coast, and I accompanied it with Hake and mashed potato with a lime aroma. But before the preparation, I will tell you a little more about one of the kings of the fishmonger.

Red Shrimp

This wonderful crustacean is highly appreciated for its flavour and texture, its shape is very similar to that of prawns, but these can reach up to 30 centimetres, and it has a beautiful dark red colour. This jewel of Spanish gastronomy inhabits the sandy bottoms of temperate waters, supports cold ocean waters, and is found in the Mediterranean Sea and the Eastern Atlantic Ocean. This variety of prawn is very tasty, and Its head hides even more essence of its richness; it is usually used to enrich sauces, seafood stews, etc.

Carabinero or Red Shrimp

Pan-fried Red Shrimp ”Carabinero” Hake and lime aroma mashed potato Recipe

Carabinero Red Prawn recipe

Ingredients (Serves 2)

  1. 2 Red Prawn ”Carabinero”
  2. 300 g of Hake

For the sauce.

  1. Butter 1 tsp.
  2. The coral of the red prawn.
  3. White wine 25 ml

For the mashed potatoes

  1. Potatoes 300g.
  2. Lime zest.
  3. Butter 50 g.
  4. Cream 50 ml.
  5. Salt.
  6.  Pepper.



  1. Peel the carabinero and take the head off to be able to cook them at different times.
  2. Do a little cut in the top part of the body to remove the intestine and the coral.
  3. Keep the coral for the sauce and put it in the bin of the intestine; it can have some ground of sand.
  4. Preserve it to cook a la minute later on.


Click the photo and learn how to clean it

For the mashed potatoes

  1. Peel and boil the potatoes for 20 minutes approx.
  2. Drain, and mash the potato.
  3. Add butter, cream, olive oil, salt, pepper and the zest of lime.
  4. Mix it very well on the heat until it gets the texture needed.

Now it’s time to cook the seafood.

  1. Sear the hake on a pan over high heat only for the skin part for 2 minutes.
  2. Then five more minutes in the oven at 180 degrees, and it will be a perfect cook.


  1. Cook the carabinero in the same pan on each side on high heat for a minute.
  2. The head of it, you must cook longer to make it very Crispy.
  3. After the seafood is cooked, add a teaspoon of butter and white wine to deglaze the pan to obtain a red sauce with plenty of sea flavour.
  4. Add the preserved coral and emulsion it with the rest of the sauce.

Red Shrimp Carabinero

Plating time.

  1. Put a spoonful of mashed potato as a bed for the seafood.
  2. Place the fish and the red prawn on the top.
  3. Add some baby herbs and finish with the sauce.

Well, I guess you gonna enjoy cooking and eating this wonderful sea product. Get ready and surprise your family with this colourful Spanish recipe.

Have a Tasty Day!

4 Ratings | Rating: 3.8 out of 5
Chef H. Delgado Ebook

I’m Chef H. Delgado

It is a pleasure for me to invite you to discover the best dishes and ingredients of Spanish cuisine. Receive my best Spanish recipes via e-mail

Latest entries of my blog

Romesco sauce recipe

Authentic Romesco Sauce Recipe: A Taste of Catalonia

Today, I'm going to show you how to make a delicious and different sauce, a symbol of Catalan cuisine. This sauce made with tomatoes, garlic, and nuts, is so irresistible that you'll want to dip everything in it.

Read more
Peas and ham

Cooking Spring: Fresh Peas with Ibérico Ham and Fried Egg Recipe

I bring you a traditional dish in Spanish households that exquisitely combines flavours and nutrients. The smoky touch of Ibérico ham with the softness and sweetness of the fresh seasonal peas, creates an amazing combination of flavours.

Read more
Patatas a la Importancia

Spanish Potatoes Stew Recipe, Ingenuity in Times of Hunger

Never before have potatoes been given so much importance as in this recipe. I say this not only because these potatoes are incredibly delicious, but also because the Spanish name for this recipe is; "Patatas a la Importancia".

Read more
Glass of Asturian Cider

Cider Culture in Asturias: Tradition, Crafting, and Festive Customs

Asturias, one of Spain's lushest and most picturesque regions, is home to a delicious drink that is more than a mere drink. In Asturias, cider is interwoven with the fabric of its people, culture, and history.

Read more
Fava beans and octopus stewes

Stewed Broad Beans with Octopus and an Oriental Twist

I present a traditional recipe from northern Spain. A delectable stew renowned in the Asturias region called “ Fabes con Pulpo”. But this time, I've given an umami essence by simmering the fava beans with Kombu seaweed, Nori, and an additional texture with the inclusion of wood ear mushrooms.

Read more
Fennel and sausages stew

Fennel and Chorizo Stew Recipe

I present to you a delightful and comforting soup, perfect for tackling chilly winter days. This fennel and chorizo stew is a culinary gem that has stood the test of time, passed down through generations in the Mediterranean region of Spain, particularly in the beautiful region of Andalusia.

Read more
Chef H. Delgado Ebook
Chef H. Delgado Ebook

Subscribe now and get a free copy of my first e-book

The selection of these 12 old recipes of humble origin tries to show the more representatives products of my country. Enjoy!