This is the thirteenth edition of the National Cooking Competition applied to Prawn from Vinarós, which held its first edition in 1964, and since last July, when the call and registration were opened, has not stopped having candidates who want to elaborate traditional and avant-garde culinary delights, with the elegant Mediterranean crustacean.
The final phase of the contest will be held on September 21, at the Municipal Market of Vinaròs, and the participants of the demonstration will be the ten candidates that the professional jury of the contest has determined from those presented in the previous appointment.
The presentation of the recipe with its snapshot will now be a plastic reality of live preparation, so the professionals and brave chefs graced with this possibility of winning the prize, will have to dress and prepare the Prawn of Vinarós with the same empathy and skill as in his written and immortalized recipe.
Since last August, date of celebration of the Tapas route through the bars and restaurants of the Levantine municipality, visitors to the city at the end of the summer, will be able to enjoy the excellence in the culinary preparation of its best ambassador, El King of Prawns.
They are already waiting for the outstanding awards that the event organizers have prepared for the winners of this call.
- A first prize of € 1.000, accompanied by the Golden Prawn and an accrediting diploma.
- A second prize of € 500, with its Silver Prawn and diploma.
- A third prize of € 300, together with Bronze Prawn and diploma.
In addition to these recognitions, the winner of the contest will be part of the Spanish Professional Kitchen Selection, to participate in the different competitions and gastronomic days in which our “red kitchen” participates.
The delicious uniqueness of the King of Levantine gastronomy.
It is not a simple shrimp that brings us along these lines, it is the one that has been sought for years to be introduced within the prestigious group of products of the Denominations of Origin of Spain, and hopefully shortly, the fishermen’s guilds and the Generalitat Valenciana, get that recognition.
It is a crustacean of a special quality and texture, mainly due to the low salinity of the waters where it lives and the excellent balanced climate of that Levantine latitude.
From the waters of the Delta of the Ebro, to the beaches of Peñíscola, They are the habitat of King of Vinarós gastronomy.
In its preparation, its meatiness and sumptuous texture that alternates pinks and browns along its rind with transverse stripes is highly prized, ending in an intense orange once it has been grilled or cooked.