The Galician shrimp from the estuary(Palaemon serratus) is one of the most appreciated crustaceans of our coast and one of the star products of Mariscos O Grove. Along with the Galician barnacle, the shrimp from the Ria is the seafood that reaches the highest price daily in the various Galician fish markets.
The Galician shrimp from the estuary is a very delicate product that lasts very little time out of the water. Therefore, in Mariscos O Grove we always serve it at home cooked since it is very important that this shrimp is alive at the time of cooking, as this way it keeps all its flavor and color. In any case, if you want us to send the live shrimp, it is enough to contact us by phone or e-mail.
It is calculated 1 kg of Galician shrimp from the estuary for every 5 people.
We calculate 1 kg of Galician shrimp from the estuary for every 5 people
Galician shrimp from the estuary: the real star of the estuary
The Galician shrimp is more appreciated and valuable than ever because of two circumstances unrelated to the gastronomic value: the overfishing of the past that causes its scarcity and the presence in its habitat of invasive species
There are shrimps for sale from other origins, such as those from the North Sea, which may have a cheaper price, but their quality is not comparable to the genuine Galician shrimp. Any imported seafood is also likely to need some chemical additive for preservation during the journey to Spain. The Galician shrimp from O Grove comes from the lonjas of the Rias Baixas, and arrives fresh to your table in a matter of hours
How can you tell the difference between Galician shrimp and shrimp?
A small shrimp and a shrimp may look the same in appearance, but they will never be the same in quality. The shrimp is delicious, but the shrimp is sublime. The price difference between the two seafoods reflects this.
To avoid confusion between the two crustaceans, as they are different species, you should look at the head shape. Shrimps have a triangular head, while the head of the shrimp is rectangular. Another feature is the colour after cooking: the shrimp is more reddish. Shrimps also have dark bands that delimit their body segments
