Proteins

Red Prawn

Sweet, ruby-red Mediterranean prawn often eaten raw as crudo or lightly seared.

Red prawns, especially the famed gambero rosso from Mazara del Vallo in Sicily, are deep-sea crustaceans with intensely sweet, soft flesh and prized roe. They are best eaten raw as crudo, briefly seared, or laid over pasta and risotto to release their flavorful juices. Their bright red shell and delicate texture make them a luxury seafood.

Red Prawn is the commercial name for several deep-water Mediterranean prawns prized above all others in Italian and Spanish kitchens. The two principal species — Aristaeomorpha foliacea and Aristeus antennatus — are fished at depths of 200 to over 1,000 meters, primarily in the Strait of Sicily, Tyrrhenian Sea, and Sardinian waters. Their ruby-red shell and orange-pink meat are visible even raw, which distinguishes them from most prawns and serves as a key identifier at the fish counter. The flavor is intensely sweet and briny with pronounced umami — qualities that develop from the cold, deep, slow-moving waters they inhabit.

The flesh is firm yet delicate, holding its shape through cooking but becoming rubbery if overdone. Unlike common warm-water prawns, red prawn requires minimal heat: a 20–30 second sear per side is sufficient for scottato preparations, and the flesh should remain translucent at its core. This narrow optimal window is the most critical cooking consideration — a mistake that even professional kitchens commonly make.

The PGI designation for Gambero Rosso di Mazara del Vallo, awarded in 2001, protects a specific product: Aristaeomorpha fished in the Strait of Sicily and processed in designated Sicilian ports. This is the benchmark red prawn. Aristeus antennatus, often called violet red prawn, is more aromatic and more perishable; it is not covered by the PGI and should be used within 24 hours of purchase.

Measured in: g
Storage: Fridge

Allergens

Shellfish

Types & varieties

Gambero Rosso di Mazara del Vallo (PGI)

The benchmark red prawn; Aristaeomorpha from the Strait of Sicily; PGI protected since 2001, must be landed and processed in specific Sicilian ports

Gambero Rosso di Sardegna

Sardinian deep-water red prawn; similar profile to Mazara variety; fished in the Sardinian Sea and Gulf of Asinara

Aristaeomorpha foliacea

The primary commercial species; larger of the two main species, deeper red color, more robust and better suited to freezing at sea

Aristeus antennatus

The secondary species; often called violet red prawn; smaller, more aromatic, significantly more perishable — use within 24 hours

Mazzara red prawn (generic)

Common trade term for high-quality Sicilian red prawn regardless of exact species; indicates origin but not PGI certification

Deep-water rose prawn (Parapenaeus longirostris)

Distinct species often grouped with Mediterranean reds; smaller, pinker; sold as mazzancolla in some markets — not a true red prawn

Species and What the PGI Does and Does Not Cover

The EU Protected Geographical Indication for Mazara del Vallo covers only Aristaeomorpha foliacea from the Strait of Sicily, processed in designated ports. Atlantic carabinero prawn, Sardinian catch, and other Mediterranean deep-water prawns are genuine alternatives but cannot be labeled as Mazara del Vallo PGI. Aristeus antennatus (violet red prawn) is a separate species with different shelf life and flavor characteristics — it is not included in the PGI specification even when caught in Sicilian waters.

Aristaeomorpha is more robust, freezes better, and has a longer shelf life — the species most commonly blast-frozen at sea
Aristeus is more aromatic and more delicate; if purchasing whole unsorted, assume shorter shelf life and plan immediate use

Sourcing and Quality Indicators

The best red prawns are blast-frozen at sea at −30°C or below. This prevents large ice crystals from forming, which would rupture cell walls and degrade both texture and flavor. Frozen-at-sea product is genuinely superior to product frozen ashore, even if the latter is labeled "fresh frozen." When purchasing fresh, look for alert specimens with firmly attached shells, bright color, and no ammonia scent. The intestinal vein may contain grit from deep-water feeding — a shallow incision along the back to remove it improves presentation for whole-flesh preparations.

Ask your fishmonger or supplier about freezing method — "frozen at sea" is worth seeking out
Avoid any specimen with dull, loose shells or a noticeable ammonia smell, even before cooking

Common uses

Raw as crudo — thinly sliced or served whole, dressed with fine olive oil, lemon zest, and sea salt to showcase its natural sweetnessLightly seared (scottato) — a 20–30 second sear per side to warm the flesh without cooking through, preserving the raw interior's texture and translucent coreRisotto alla Siciliana — folded into a saffron or pistachio risotto in the last minutes of cooking; the traditional Sicilian preparationPasta — dressed with a minimal sauce of its own juices, garlic, chili, and raw olive oil; particularly with spaghetti or linguineBrodo and soups — shells and heads simmered for an intensely flavored bisque base; the depth rivals lobster stockGrilled or broiled — split and grilled over high heat for 60–90 seconds per side; served with herb oil or a green saucePizza topping — a recognized use in Naples and southern Italy; added raw or barely cooked after the pizza exits the oven

Tips & pitfalls

Never overcook — a brief sear or light cooking is sufficient; the flesh should remain opaque but retain a translucent, slightly raw-looking core at its thickest point
If buying frozen, ensure the product was blast-frozen at sea — frozen on board at −30°C or below prevents the formation of large ice crystals that damage cell walls and degrade texture and flavor
To devein or not: the intestinal vein contains grit from deep-water feeding; remove it with a shallow incision along the back for presentations where the flesh is whole and visible
For crudo, score or lightly scratch the shell before slicing — this allows the citrus and oil to penetrate the firm shell and season the flesh beneath
The head and shells are intensely flavorful — never discard them; steep in wine and aromatics for a superior court bouillon or freeze for later stock use
Thaw frozen prawns in a shock thaw: place the sealed bag in running cold water. This preserves texture better than slow refrigerator thawing, contrary to advice for many other fish
Live red prawns are alert and active; avoid any with dull, loose shells or an ammonia-like smell, which indicates degradation even before cooking
The violet red prawn (Aristeus) spoils faster than Aristaeomorpha — if purchasing whole unsorted, use within 24 hours and keep on ice

Nutrition

85kcal

Energy

356 kJ · per 100 g

Where the calories come from

Protein 95%Carbs 0%Fat 5%

Protein

20.1g

40% DV

Carbs

0% DV

Fat

0.5g

1% DV

Sodium

119mg

5% DV

Notable micronutrients

Phosphorus17% DV

Zinc12% DV

Magnesium8% DV

Potassium6% DV

Calcium5% DV

Iron3% DV

Source · USDA FoodData Central · approx. Crustaceans, shrimp, raw

View on FDC →

In the shops

Matched grocery products

No matched grocery products for Red Prawn yet.

Good to know

Scientific names: Aristaeomorpha foliacea and Aristeus antennatus (deep-water Mediterranean prawns)
Origin: Mediterranean Sea, especially the Strait of Sicily and Tyrrhenian Sea; fished at 200–1,000+ meter depths
Protected designation: Gambero Rosso di Mazara del Vallo holds PGI (Protected Geographical Indication) status; fished and processed in specific Sicilian ports since 2001
Color: Ruby-red shell, orange-pink meat visible even raw — a key identifier that distinguishes true red prawn from pink species
Flavor: Intensely sweet, briny, and clean with pronounced umami; oceanic depth from cold deep-water habitat
Texture: Firm yet delicate; flesh holds shape through cooking but turns rubbery if overcooked; translucent at core when properly done
Typical size: 10–20 cm in length; smaller than tiger or king prawns
How sold: Live (rare), raw frozen at sea (most common), occasionally cooked
Shelf life: Use within 24–48 hours if purchased live or fresh; frozen keeps 3–6 months at −18°C or below
Yield: Approximately 45–55% meat by weight after peeling

Substitutes

Scampi (Nephrops norvegicus) — Closest European substitute; sweeter, more delicate; cook with slightly more care — scampi benefits from brief poaching rather than searing
Carabinero prawn (Plesiopenaeus edwardsianus) — Deep-water prawn from the Atlantic; similar texture and intensity; can be used interchangeably in most preparations
Tiger prawn (Penaeus monodon) — Acceptable but larger and milder; requires 30–40% more cooking time; flavor profile is less oceanic — season more aggressively
Langoustine — Smaller and more delicate; substitute at 1:1 ratio but reduce cooking time by at least 50%; ideal for crudo and light searing

Pairs with

Sicilian lemonPistachio Saffron Garlic Chili (Calabrian or peperoncino)Extra-virgin olive oil (high-quality Sicilian or Apulian)Wild fennelPuntarelle or bitter greensZa'atar

Also called

Gambero Rosso · Mazara Red Prawn · Red Shrimp · Gamba Roja