My F&W
quick save (...)

Ingredient | Red Shrimp

"You get red all over your hands just from handling these," says chef Cornelius Gallagher of Manhattan's Oceana, showing off a plate of crimson-shelled carabineros. Gallagher is one of a growing number of American chefs now coveting this jumbo shrimp from Spain, named after the red uniforms that the country's customs police once wore. He roasts them in butter with shallots and thyme to bring out their sweetness. Nearby, at his eponymous restaurant, chef Alain Ducasse serves them pan-seared, perhaps with preserved lemon. Carabineros are also on the menus at San Francisco's Campton Place and at the Renoir in Las Vegas. Quite arresting.

—Salma Abdelnour

Published May 2003
You Might Also Like


Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.