Putting flavour into practice.
A gastronomic wonder
Madagascar’s gastronomy and shrimp have a unique relationship. Together they showcase their respective features. UNIMA shrimp come from the nourishing lands of Madagascar, and from the expertise of the men and women who respect nature’s original harmony.
Internationally renowned by gourmets and amateurs, UNIMA shrimp are the pride of Madagascar. They are the most delicious shrimp in the world. Pink to perfection, with a firm yet melting texture, juicy, delicately flavoured and finely iodised, UNIMA shrimp are recognised by gourmets and connoisseurs around the world for their unique taste. Some recipes from around the world illustrate this lively and fresh combination.
Recipes
Crisp vegetable noodles with shrimp in Thai sauce
A recipe that will delight every taste bud, combining the crunchy texture of vegetables such as peppers and courgettes with the Thai uniqueness of ginger spices.
Crisp vegetable noodles with shrimp in Thai sauce
You either love coriander or you hate it… But for its aficionados, we guarantee a most flavoursome dish when combined with a low-fat coconut milk that will sublimate all our prawns.
Salade de crevette avocat, mangue et coriandre fraiche
A recipe we love to make in summer! With the high fat content of avocado and the sweetness of mango, your palate will be begging for more on those sunny days!
Salade de crevettes, kiwi et sauce curry
One of our most original finds: when you combine the acidity of kiwi fruit with the strength and robustness of a spice like curry, you get one of the most amazing combinations, and all in 10 minutes… Quick and easy!
Prawns, honey, mustard and roasted almond sauce
Here, you can enjoy the roasted flavour of almonds subtly blended with a white wine and mustard sauce… Our Madagascan prawns are also perfect for the gastronomic cuisine of the Gauls!
Grilled prawns with caramelised pineapple sauce
Who hasn’t enjoyed lightly caramelised pineapple slices as a dessert? Today, we’re revisiting this pleasure by adapting it into a savoury dish, with our prawns sharing the best flavours with you!
UNIMA SELECTION
UNIMA Sélection prawns offer the best guarantees and invite you to a rare escape to the pure, tropical waters of Mahajamba Bay, in the north-west of Madagascar. Carefully selected during their growth by our expert producers and reared in low densities according to a unique eco-model that ensures animal welfare, preservation of the environment and community development. Whole, already shelled and deveined, or just the shelled body, with its firm texture and complex, intense, delicately iodised flavour, UNIMA Sélection prawns will tantalise the taste buds of gourmets the world over. Translated with DeepL.com (free version)
A unique meat
The Madagascar shrimp is one of those rare products that can be adapted to a wide range of dishes and flavours. The shrimp can shine in cocktails, on its own, or centre plate in a sophisticated dish, playing with a range of spices, combinations and sensations. Different from lobster, jumbo shrimp or crab, its taste is unique. It has a rare concentration of iodine and an unequalled juicy crunch, thanks to the Madagascar shrimp’s unique natural environment. When eating it, you are already transported.
Instructions for use
How to defrost shrimp?
Then place in a dish and allow to defrost slowly in the refrigerator for three hours.
Do not microwave, the texture of the shrimp will be adversely affected.
Shrimp can also be cooked from frozen. Sautee for five minutes at high temperature and stir regularly.
How to cook shrimp properly ?
To keep the firm yet melting texture of raw shrimp, either shelled or whole, boil a large volume of salted water (40g of salt per litre of water). Plunge the shrimp in the water once it boils. When the water starts to boil again, the shrimp is done!
Some people prefer to pan-fry the shrimp directly in their shells to intensify the flavours and retain the health benefits; others prefer to cook them already peeled.
For the shrimp to release their juice, avoid overlapping and always allow them to breathe in the pan.
In terms of spices, follow your preferences; do not overpower the shrimp’s fine flavour with certain harsh spices. Err on the side of subtle. Experiment with a range of flavours: yuzu, turmeric, pepper, vanilla, avocado…
