We carry a wide range of premium prawns, each with its own character — from the deep-water scarlet Carabineros of the Iberian coast to the sweet, snap-textured Spencer Gulf prawns of South Australia. Different species, different waters, different applications in the kitchen. The collection above reflects what's available now.
The Range
Carabineros
The deep-water scarlet prawns prized across Spain and Portugal — intensely flavoured, with rich, almost briny meat and heads packed with flavour for sauces. Among the most striking-looking prawns in the world, vivid red even before cooking. Grill simply over high heat with olive oil and sea salt, or use the heads as the base for a serious bisque.
Gambero Rosso
The red prawns of Mazara del Vallo in Sicily — sweet, delicate, and outstanding served raw or barely cooked. The classic preparation is crudo: split, dressed with good olive oil and a few flakes of salt, eaten immediately. Cooking these any harder than a brief sear is a waste of what they are.
Obsiblue
Sustainably farmed in the pristine Pacific waters of New Caledonia. Firm, clean and versatile — a chef's prawn, well suited to refined preparations where consistency and presentation matter. Excellent pan-seared, grilled, or used raw in a tartare.
Wild Jumbo Tiger Prawns
The everyday workhorse at a high level. Large, meaty, with a clean flavour that takes well to bold seasoning. Excellent in pasta, stir-fries, curries and grilled dishes. Buy by size — the larger grades reward a simple grill with garlic butter.
Wild Argentinian Prawns
Wild-caught in the South Atlantic. Naturally sweeter and softer than tiger prawns, with a delicate flavour that suits lighter preparations — light pasta sauces, ceviche, grilled with citrus.
Spencer Gulf Prawns
Wild-caught from Western Australia. Sweet, clean flavour and a satisfying snap to the texture — one of the best all-rounders in the range. Hold up well to direct heat and need very little in the way of dressing.
Brown Shrimp
Tiny, sweet and intensely flavoured — a British classic. The traditional preparation is potted shrimp with mace and clarified butter on hot toast, but they're equally good as a finishing garnish for fish dishes, in salads with samphire and brown bread, or folded through scrambled eggs.
Cooking Premium Prawns
We strongly recommend peeling prawns before cooking in most cases — the pleasure of eating should never be hindered by the chore of peeling. The exception is shell-on cooking over open flame or charcoal, where the shell protects the flesh and adds flavour through char.
Don't discard the shells. They're the foundation of an excellent bisque, a prawn-shell butter, or a stock for risotto and pasta sauce. Roast the shells in a hot oven with a little oil until deep red and fragrant, then simmer with aromatics, tomato and a splash of brandy for the base of any classic prawn sauce.
For Carabineros and Gambero Rosso, the heads are where most of the flavour lives — squeeze the juices into the cooking pan, or save them entirely for the sauce.
Storage & Defrosting
All prawns arrive frozen. Defrost overnight in a colander in the fridge — never in warm water, which destroys the texture. Pat dry thoroughly before cooking; surface moisture is the enemy of a good sear. Use within 2 days of thawing and do not refreeze.
Delivery
UK next-working-day delivery on orders placed before 2pm. Complimentary weekday delivery on orders over £225.
