The red shrimp (Aristeus antennatus) has become the new gastronomic icon of the Mediterranean. In recent decades it has attracted the attention of the most demanding diners and great chefs, such as Joan Roca and Quique Dacosta, whose creative and traditional recipes make up a large part of the corpus of this book. Antennatus is living days of culinary glory, but both its future and that of the fishermen who catch it in the deep sea are going through a complex situation that requires less and better fishing to ensure the future of the fishery and, therefore, of many Mediterranean ports. Throughout these pages we discover the secrets of the physiology and habitat of the red shrimp, but also the reality of the human beings who dedicate themselves to its capture and cooking. And we will enjoy about fifty traditional and creative recipes of these two geniuses of the kitchen, to enjoy the red shrimp in all its fullness and splendor.

Authors: Quique Dacosta + Joan Roca + Benjamin Lana 

Publisher: Planeta Gastro