One more year, the Municipal Market of Dénia will witness the new edition of the Red Shrimp Contest that will bring together the eight chefs from all over Spain to compete for the first three places. This Tuesday, the organization -by courtesy of the Dénia Fishermen's Guild- will provide the red prawn to each of the finalist contestants for the preparation of their selected recipe. For their part, each applicant will provide the necessary ingredients to prepare the eleven portions that must be presented to the jury and that will be valued for the presentation, flavor and prominence of the prawn in each dish. The contest establishes three prizes: a first endowed with 2.500 euros; a second prize of 1.500 euros and a third prize of 1.000 euros, as well as a sculpture by the artist Toni Marí for each of the winners.
The finalists of the X edition of the contest directed by chef Rafa Soler are: Aitor López, from the Citrus del Tancat restaurant (Alcanar, Tarragona); Alejandro Tur, from the Cavall i L`Androna restaurant (Dénia, Alicante); Alberto Montes, from the Atrio restaurant (Cáceres); José Francisco Espí, from the restaurant La Sucursal (Valencia); Ignacio Caro, from the Auroch restaurant (Villena, Alicante); Marina Marín, from the Magoga restaurant (Cartagena, Murcia); Kiko Lázaro from the Pinea restaurant (Ayora, Valencia) and David Moreno, from the Can Simoneta restaurant (Canyamel-Capdepera, Mallorca).
This event organized by the Association of Hospitality and Tourism of the Marina Alta (AEHTMA) in collaboration with the Dénia Town Hall, has an exceptional 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 and will be accompanied by the chefs, Quique Dacosta, by Quique Dacosta Restaurant (Dénia, Alicante); Susi Díaz, from the La Finca restaurant (Elche, Alicante); María José Martinez from the Lienzo restaurant (València); Nacho Solana from the Solana restaurant (Ampuero, Cantabria), Aurelio Morales from the Cebo restaurant (Madrid) and the journalists, consultants and gastronomic critics, José Carlos Capel, Igor Cubillo, Borja Beneyto, Carlo Passera and Daniel Arbós.
After nine editions, the Dénia red prawn contest has established itself among professionals in the gastronomic sector as an interesting springboard for established chefs and novice cooks to prove their worth as exponents of the most avant-garde cuisine.
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