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The 8 finalists of the Red Shrimp Contest will compete today in Dénia for the precious award

February 28 from 2023 - 09: 54

Today the XI edition of the Dénia Red Shrimp International Creative Cooking Contest is held at the Municipal Market. The competition, which seeks to pay tribute to the red shrimp from Dénia, as its name suggests, has been a success with 76 chefs and novice cooks registered from all over Spain.

A previous panel of experts has selected the eight finalists who will compete today at the Dénia Municipal Market for the first three places in the contest, and they must present their selected recipe with Dénia's red shrimp as the protagonist before a jury made up of culinary experts, renowned chefs and food critics.

The first prize winner will receive a prize of 2.500 euros, as well as a sculpture by the artist Toni Marí. After eleven editions, this contest has established itself as a reference event in the national gastronomic calendar.

Participants

The finalists are Juan Manuel Salgado from the Dromo restaurant (Badajoz), José Blasco Colas from the Gente Rara Restaurant (Zaragoza), Carlos Miralles Vericat from the Mar Blava by Vericat Restaurant (Benicarló, Castellón), Cristina Gómez Manarel from the Fierro Restaurant (Valencia), Kevin Gutiérrez from Esterlicia Restaurant (La Matanza de Acentejo, Tenerife), Víctor Suárez González from Haydée Restaurant (La Orotava, Tenerife), Juan Francisco Pérez García from Espacio Montoro Restaurant (Alicante) and Nicolás Leblay Valdés from Atelier-RobuchOn Restaurant (Madrid).

Each of them will receive the red shrimp to prepare their dish, which will be evaluated by a jury of renowned culinary experts and food critics. The first three places in the contest will receive a cash prize and a sculpture by the artist Toni Marí.

The jury

Julia Pérez Lozano, a journalist specializing in gastronomy and a member of the Royal Academy of Gastronomy, will be in charge of chairing the jury that includes names of the stature of chefs Quique Dacosta, from Quique Dacosta Restaurant (Dénia, Alicante); Paco Roncero, from Paco Roncero Restaurant (Madrid); Álvaro Salazar, from the Voro Restaurant (Mallorca) and Cristina Figueira, from the El Xato restaurant (La Nucía, Alicante).

The panel of experts is completed by the journalists, consultants and gastronomic critics Jose Carlos Capel, Igor Cubillo, Fernando Huidobro, Santos Ruiz, Gokmen Sozen and the gastroinfluencer Pablo Cabezali.

1 Comment
  1. Ignacio says:

    76 chefs to finish boiling the prawns. All paid for with public money. How much does the event cost us?


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