Gambero Rosso di Mazara recipes: advice from the HQF Chefs

Calories and nutritional values ​​of Red Shrimp

The red shrimp is certainly a niche product, very delicious, characterized by the following average nutritional values ​​(per 100 gr of product):

  • Energy 88 kcal – 368 kj
  • Fats 0,6 g (of which saturated 0,1 g)
  • Carbohydrates 0,6 g (of which sugars 0 g)
  • Protein 20.1 g
  • Salt 0.9 g

How much does the Gambero Rosso di Mazara cost?

The price of the Gambero Rosso di Mazara fluctuates according to the size, on Buongusterai we have different sizes available:

  • M
  • L
  • XL
  • XXL

High Quality Food offers the only certified red shrimp in the world “Friend of the Sea” because for us, respect for the sea and marine species is a priority. We fish it with selective methods that do not damage the marine habitat and we are very careful in managing waste and scraps. Buying fish products with the “Friend of the Sea” logo means protecting the sea and ensuring greater availability of fish for future generations.

The HQF recipe with Gambero Rosso

High Quality Food offers an exquisite recipe with Gambero Rosso di Mazara del Vallo, made by the Chefs of Gourmade Catering d’Autore, on the occasion of the Food Confidential column by Nerina Di Nunzio on LA7 within the Gustibus program. A first course with red prawns from Mazara capable of enhancing its characteristic taste: much sweeter than the “usual” prawns, once a red prawn is placed in contact with the palate, one has the sensation of savoring the sea.

Sardinian fregola risotto with turnip tops, Mazara red prawns and bottarga.

Ingredients for four people:

  • 300 gr Sardinian Fregola
  • 50 gr Extra virgin olive oil
  • 300 gr blanched turnip greens
  • 50 gr Bottarga of mullet
  • 1 lemon
  • 12 red shrimps from Mazara
  • 50 gr Parmesan cheese
  • 50 gr Carrots
  • 50 gr Onion
  • 50 gr Celery
  • 1 tomato
  • salt and Pepper To Taste.


Shell the Mazara prawns, keeping the prawn pulp aside. Make a broth by combining the heads and shells of the prawns and carrots, onion, celery and tomato in a saucepan, cover with water, bring to a boil and cook over low heat for 20 minutes.

In a saucepan, put a little extra virgin olive oil, the fregola, add salt and pepper, toast over low heat, cover with the broth and cook, stirring occasionally.

In the meantime, chop the turnip greens leaving aside the flowers that we will use at the end for decoration.

Peel the bottarga, cut it into thin slices and marinate it with the lemon juice.

Add the chopped turnip greens to the fregola and continue to cook adding broth until cooked. Stir in the fregola with extra virgin olive oil and Parmesan cheese, season with salt and pepper and distribute on four plates. In a pan, cook the prawns and turnip greens flowers. Finally, decorate the fregola with the prawns, the sautéed turnip greens and finish the dish with strips of bottarga.


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