The prawn, protagonist of rapitenca cuisine at the XX Gastronomic Conference
The shrimp is the most emblematic product of the renowned seafood cuisine of La Ràpita and the municipality celebrates this 2022 the twentieth edition of the Gastronomic Days in which it is the absolute protagonist. From today, November 11, and until December 11, a total of nine establishments in the town of Montsià offer menus with dishes designed to further highlight the culinary potential of this excellent product of the sea.
"It is about a conference with a very identity product of our territory that allows you to enjoy the rapitenca gastronomy kilometer zero". This is explained by the mayor of La Rápita, Josep Caparrós, who points out that "we are launching the twentieth edition of a gastronomic event that offers citizens a quality product from our Ebro sea, such as shrimp, based on culinary proposals innovative and traditional seafood cuisine from the restaurants of La Ràpita».
This is a good time to carry out the conference, since shrimp is caught in abundance and is cheaper than at other times of the year, as it is the low season for tourism.
According to data from the Virgen del Carmen de la Rápita Fishermen's Association, this year shrimp catches continue to be good. Until this month of November, the boats have captured and taken to the port to market just over 34 tons of this crustacean. As explained by the secretary of the Brotherhood, Joan Balagué, "the situation is good because the normal average number of prawns caught is between 30 and 40 tonnes and, this year, the values are very similar to those of last year, which will be an exceptional year.
The nine establishments in Rapite that will offer gastronomic menus are Albert Guzmán, Cal Manú, Can Vicent, Casa Ramon Marinés, Freddy Caliu Familiar, L'Alberg, Llansola 1921, Maria 1941 and Miami Can Pons. The menus, which range between 37 and 49 euros, can be consulted on the website of the Department of Tourism. Among the dishes that can be tasted there is a bun with shrimp butter and hollandaise sauce; a croquette of chanterelles and shrimp with primentó alioli; a prawn tartar with fumete from their heads and yuzu air, a prawn nigiri or a gyoza of prawn, pork and vegetables. The menus culminate mostly with various rice proposals.