Intense coral flavour, extremely sweet nuances. It is usually used in rice dishes or grilled, but it is also highly appreciated raw or in ceviches, tartares and raw dishes in general. It is the twin variety of the Mediterranean red shrimp (the seafood most appreciated by Spanish haute cuisine chefs), with an outstanding quality and good volumes, it has very stable prices throughout the year. Its coral has dark tones that turn red when cooked, and is highly appreciated for the preparation of sauces due to its extremely good quality-price balance.
