Want to add something hot and sultry to your menu? A fine choice for that would be our Argentine shrimp in a shell, which, like a passionate tango, will turn your taste buds on with its unique sweet taste and rich marine aroma. White dense flesh and tender texture are brilliant partners for a refined candlelit dinner.
The Argentine shrimp, being an ingenious invention of nature, led humanity to create countless admiring reviews and millions of unique dishes. This small creature belonging to the crustaceans and living in the southern part of the Atlantic Ocean, undoubtedly, has won its place among the variety of seafood. The Argentine shrimp grows and is caught exclusively in the natural environment and is considered wild. Due to this, the length of its body can reach 20-25 centimeters and weigh about 30-40 grams. Argentine shrimp meat contains many useful vitamins such as A, B12, E, D, as well as microelements: phosphorus, zinc, potassium, iodine, iron, selenium. Do not forget about the advantage of easily digestible proteins, which makes shrimp an excellent dietary product.
It’s tasty and surprisingly simple
The Argentine shrimp is characterized by its red color, which is not the result of heat treatment. That is why you have an excellent opportunity to cook your unique dish and at the same time not expose the exquisite meat to excessive temperature effects. Argentine shrimps in their shells are an excellent ingredient for salads, soups, sea sautés and appetizers. Lovers of fresh air and barbecue will love grilled shrimps. Moreover, these large representatives of crustaceans are magnificent in combination with various sauces.
Argentine shrimp in creamy garlic sauce
1. Heat 50 grams of butter in a skillet with a thick bottom and add 4 cloves of garlic cut into thin slices.
2. When the garlic becomes transparent, pour in 50 ml of white dry wine, let the alcohol evaporate a little and add 250 ml of heavy cream.
3. Then an important stage is the proper peeling of the Argentine shrimp. Since they live in a wild environment, it is necessary to remove the esophagus, a thin dark stripe on the back. It can be cut with a knife and the shrimps rinsed under running water.
4. Put the peeled shrimps in our sauce on the pan and simmer for 5-7 minutes over low heat, stirring occasionally.
5. It is recommended to sprinkle the finished dish with salt, pepper, favorite seasoning (it can be herbes de Provence) and finely chopped greens. Serve with a fresh baguette and dry white wine.