Prawns/Langoustines

Nephrops Norvegicus

Prawns are also known as langoustines and similar to lobsters but much smaller. They have long claws and are orange-pink in colour. Prawns stay near the ocean floor, they emerge at night from their burrows to feed.

Prawn flesh is sweet, firm, and meaty. Coming straight from the ocean our prawns are wild and of the best quality, perfect for every dish, however you choose to cook them, whether it’s pan-fried or grilled with garlic oil or poached.

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Nutrition

How shellfish can fuel your body and brain.

Essential nutrients

Prawn/Langoustine has large values of Iodine, proven to help pregnant and breastfeeding women through the mother’s milk in child development. Lodine is also thought to reduce the risk of breast cancer.

Protein rich

Lobster contains as much protein as chicken. Easy to digest and premium quality.  Brown crab is also low in calories and provides high levels of protein. Langoustines contain 6 times

Antoxidants

Antioxidants such as selenium, zinc and vitamin E from langoustines can help ease symptoms associated with arthritis. This is 6 times more than contained in chicken.

Good for your heart

Crabs and lobsters are a rich source of Omega-3. 100g of crab meat provides 45% of your recommended weekly intake of Omega-3. Lobsters are a great source of Omega-3, 100g of Lobster provides you with 14% of your recommended weekly intake of Omega-3. (Source: Shellfish Association of Great Britain)

Omega-3 is the name for a type of fat found in oil-rich seafood. These fats cannot be made in the body so a dietary supply is essential – this can help protect the heart and are proven to reduce heart disease. They are also believed to reduce the risks of developing some forms of cancers.