Next February a new edition of the VIII Dénia Red Shrimp Creative Cooking Contest will take place. Specifically, the appointment will be held on February 26 at the Municipal Market of the town. With this event, homage is paid to one of the most representative products of the Marina Alta, Red shrimp Denia.
The call to this contest comes from the Association of Hotel and Tourism Businessmen of the Marina Alta (AEHTMA) in collaboration with the City of Dénia. The registration period to participate in this contest is open until the 4 in February at the 14: 00h.
During this period, all those professional chefs linked to a hospitality company or a gastronomy training center can fill out a form on the official website of the contest, www.gambarojadedenia.com, where they must present their culinary proposals based on the Fetish product of the region of the Marina, the "red shrimp", which should be the main raw material of its elaborations.
Once the date of receipt of proposals is finished, a pre-jury will study the recipes and choose eight finalists that will be announced on the next 7 of February on the website of the contest. These eight preselected chefs will cook their dishes live and in front of the public during the celebration of the creative contest in the Municipal Market of Dénia. A jury made up of culinary experts, chefs and food critics will evaluate the creations according to the presentation, the taste and the importance of the "red shrimp" in each dish, proclaiming the winner of the contest. The eight chefs will compete for three cash prizes: the winner will receive a check of 2.500 €, while the second and third place will receive a prize of 1.500 € and 1.000 € respectively.
Since its first edition, the Dénia Red Shrimp International Creative Cuisine Contest has been a unique opportunity for the promotion of young chefs who seek to develop their gastronomic creativity with one of the star products of the Marina. Last year, the young chef Bruno Ruiz, from the restaurant Aticcook (Dénia), won the highest award thanks to its Gamba bajo cero recipe, a risky dish that it conquered thanks to its particular tribute to the product of the region.
