Juicy Ocean Bugs and How to Cook Them

… Or not!

Gamberi Rossi di Gallipoli, or ‘Red Prawns of Gallipoli’

These juicy ocean bugs are Gamberi Rossi di Gallipoli, Aristaemorpha foliacea, and they are a big big thing here. These incredibly fresh and vigorous (literally a little jump and wiggle once in a while) red shrimp were heaped up in the outstanding Faro fishmonger in Oria. Not for long, I suspect. Every wise provider in the neighbourhood will surely have been eating them that night.

No doubt they are delicious cooked, but I can’t actually confirm this. So far I’ve only eaten them raw, notably in a tartare, seasoned with orange juice and plumped into a neat circular patty on a bed of rocket. Heaven.

On my list of exploratory outings to come, is one to Gallipolli, to find more of these divine juicy ocean bugs, and their close cousin, the purple shrimp. Perhaps then I’ll know more about how to cook them, if it is worth it.

My local Pescheria - Il Faro Pescheria, Oria, Puglia, Italy.

A beautifully sharp photo of the Gamberi Rossi Tartare described above.

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