Red and White Shrimp on the Costa Blanca: Differences and Taste
Red and White Shrimp on the Costa Blanca: Differences and Taste
We often hear about the red shrimp from Denia or the white shrimp from Calpe, but we find these seafood delicacies in several coastal destinations on the Costa Blanca.
The Costa Blanca, located in the autonomous community of Valencia, is famous not only for its beaches and pleasant climate, but also for its rich seafood cuisine. Among the treasures of the sea that this region offers, two types of highly appreciated shrimp stand out: the red shrimp and the white shrimp. Although at first glance they may seem similar, there are significant differences between them that make them unique in their flavour and culinary use.
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Red Shrimp (Aristeus antennatus)
Colour and Appearance:
The red shrimp is easily recognizable by its intense red colour, which clearly distinguishes it from other varieties of shrimp. This vibrant colour is not only visually appealing, but also indicates its freshness and quality.
Habitat:
This species is found in deeper waters, inhabiting depths ranging from 400 to 600 meters. These deep, cold waters of the Mediterranean coast provide an ideal environment for its development, contributing to its distinctive flavour.
Flavour and Texture:
The red shrimp is highly valued for its pronounced, sweet flavour, considered by many to be one of the most exquisite among seafood. Its flesh is firm and juicy, making it ideal for culinary preparations where flavour and texture are the protagonists. Its flavour profile is so appreciated that it is often consumed simply grilled with a touch of salt, allowing its natural qualities to shine.
Price and Availability:
Due to the difficulty of fishing and its superior flavour, red shrimp tend to be more expensive. Fishing in deep waters requires specialized techniques and appropriate equipment, which increases costs. However, its high price is a reflection of its quality and the demand in haute cuisine.
HERE: Your Experiences on the Costa Blanca
HERE: Your Experiences on the Costa Blanca
White Shrimp (Parapenaeus longirostris)
Colour and Appearance:
The white shrimp is characterized by its light, almost translucent colour, which varies from white to pale pink. This softer colour clearly differentiates it from the red shrimp.
Habitat:
Unlike the red shrimp, the white shrimp lives in shallower waters, generally between 200 and 400 meters. These waters, although shallower, still provide a nutrient-rich environment that favours its growth.
Flavour and Texture:
The flavour of the white shrimp is milder compared to the red shrimp. Its flesh is more tender and less firm, making it perfect for a variety of dishes. Its delicate flavour allows it to be used in more complex preparations, such as rice and stews, where it can absorb the flavours of other ingredients without losing its identity.
Price and Availability:
In terms of price, the white shrimp is usually cheaper than the red shrimp. Fishing for it is less complicated and more accessible, which reduces costs. This accessibility makes it a popular choice for many restaurants and households looking to enjoy fresh seafood without incurring high expenses.
Culinary Uses on the Costa Blanca
On the Costa Blanca, both prawns are protagonists in local gastronomy. The red shrimp is frequently served on special occasions and in high-end restaurants. Grilled with salt, in carpaccio, or even raw in sushi, its unique flavour is always the centre of attention.
On the other hand, the white shrimp, more versatile and accessible, is used in a variety of dishes. From classic garlic shrimp to seafood rice dishes and stews, its softness and ability to integrate with other flavours make it indispensable in Mediterranean cuisine.
HERE: Your Experiences on the Costa Blanca
Both red and white shrimp have their special place in the rich culinary tradition of the Costa Blanca. While red prawns are a prized luxury for their intense flavour and firm texture, white prawns offer a milder, more versatile alternative that suits a wide range of preparations. Both represent the best of the Mediterranean Sea and continue to be a testimony to the region’s gastronomic heritage.
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