Prawn (Mediterranean)
Penaeus vannamei · Crangon crangon · shrimp
Prawn (Mediterranean): what every chef needs to know
Prawn is one of the most consumed seafood products in the world and a cornerstone of Mediterranean cuisine. In commercial kitchens, two main categories are distinguished: farmed prawn, which accounts for the majority of the global market, and wild Mediterranean prawn, caught in the Mediterranean. The two products are fundamentally different in flavour and texture. Wild Mediterranean prawn has a more intense iodine aroma and firmer bite. In Spain, gambas al ajillo (in garlic olive oil) and gambas a la plancha (grilled in the shell) are the foundation of tapas culture. In Greece, garides saganaki is an iconic dish of prawns in tomato sauce with feta. Prawns contain crustacean allergens and fall under the EU-14 mandatory allergens. Cooking time is critical: overcooking gives a rubbery texture.
Prawn (Mediterranean): nutritional values per 100g
Based on unprocessed product. Source: USDA FDC (ID: 175177) — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: USDA FDC (ID: 175177).
Prawn (Mediterranean): classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
Spanish tapas of shrimp sauteed in olive oil with garlic, dried chilli pepper and parsley. served in a earthenware cazuela
Greek shrimp in spicy tomato sauce with feta and oregano, fried in the oven. Saganaki verwijst to the small frying pan in which the dish is served
Veneziaans dish of large shrimp in tomato sauce with garlic, white wine and breadcrumbs. served in the bowl at polenta of bread
Prawn (Mediterranean): preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
dry the shrimp af for the fry. Overkoken provides rubber texture. as soon as the prawn completely roze is and in a C-vorm krult: klaar. a O-vorm betekent overkookt
use court-broth with bay leaf, peperkorrels and lemon juice for aroma. never boil above 85°C, then is the texture tough
the bowl protects the meat and provides caramelisatiearoma. after the grillen the bowl opensnijden and besprenkelen with lemon and sea salt
Prawn (Mediterranean): HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Prawn (Mediterranean): global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Farmed prawn (Penaeus vannamei) is available year-round as fresh or frozen product. Wild Mediterranean prawn has a fishing season from May to October. Dutch North Sea grey shrimp (Crangon crangon) peaks from June to September.
Prawn (Mediterranean): EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Prawn (Mediterranean): wine pairings
Every wine recommendation is verified via at least 4 independent sources: wine specialists, sommeliers and culinary authorities. Serving temperatures conform to Wine Enthusiast and Vintec guidelines.
Galicische grape with zoute minerality and citrus acids That the jodiumaroma of Mediterranean prawn complimenteren
- Rias Baixas DO
Sardinische and Ligurian grape with bitter amandelfinish That the sweetness of shrimp in balance brings
- Vermentino di Sardegna DOC
- Patrimonio AOC
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Prawn (Mediterranean)
How do I recognise overcooked prawns?
A prawn in a C-shape is perfectly cooked: short, round, juicy. A prawn in an O-shape (fully closed circle) is overcooked: rubbery and tough. When sautéing in a hot pan: as soon as both sides are pink (approximately 1–1.5 minutes per side) remove from the pan immediately. Prawns continue to cook in the residual heat.
Do I need to defrost prawns before cooking?
Yes, always defrost fully in the refrigerator (minimum 8 hours at 0–4°C/32–39°F) and pat dry before use. Putting frozen prawns directly in a hot pan creates steam and a tough texture because the moisture cannot evaporate fast enough.
What is the difference between farmed and wild Mediterranean prawn?
Farmed prawn (Penaeus vannamei) is larger, cheaper, and consistent in quality. Flavour is milder with less iodine bitterness. Wild Mediterranean prawn is smaller, more expensive, has a more intense sea flavour, and a firmer bite. For gambas al ajillo and fine dining: wild Mediterranean. For volume cooking: farmed.
At what temperature should you store Prawn (Mediterranean)?
Store Prawn (Mediterranean) at 0°C to +2°C (fresh); -18°C or lower (diepvries), compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Prawn (Mediterranean) professionally?
The primary professional technique for Prawn (Mediterranean) is Sautéing at 200°C (hete pan) for 2-3 min totaal. Always verify core temperature with a calibrated probe thermometer.
Does Prawn (Mediterranean) contain allergens?
Prawn (Mediterranean) contains: Shellfish. Declaration required under EU Regulation 1169/2011 Annex II.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
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Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
