Argentine Red Shrimp, Extra Large 16/20, Tail-On, Peeled, and Deveined (2 lbs)

Description

Argentine Red Shrimp, Extra Large 16/20, Tail-on, Peeled, and Deveined (2 pounds)

Argentine Red Shrimp, Extra Large 16/20, refers to a specific type and size of shrimp. These shrimp are also known as Patagonian red shrimp, and they are typically harvested from the cold waters of the South Atlantic, off the coast of Argentina.

The “Extra Large 16/20” size classification means that there are between 16 to 20 shrimp per pound, which makes them a relatively large size compared to other shrimp varieties. Argentine Red Shrimp are prized for their sweet, delicate flavor and firm, meaty texture. They can be prepared in a variety of ways, such as grilling, sautéing, or baking, and are a great addition to pasta dishes, stir-fries, or seafood stews.

In terms of nutrition, Argentine Red Shrimp are a good source of protein, vitamin B12, and minerals such as zinc, selenium, and phosphorus. They are also low in fat and calories, making them a healthy choice for seafood lovers.

• The scientific name for Argentine Red Shrimp is Pleoticus muelleri
• These shrimp are known for their distinctive bright red color, which is due to the presence of astaxanthin, a natural pigment that is also found in salmon and other seafood
• Argentine Red Shrimp are a significant part of Argentina’s fishing industry, and the country is one of the largest producers and exporters of this species in the world
• Because of their sweet flavor and meaty texture, Argentine Red Shrimp are often considered a premium seafood product and can be more expensive than other shrimp varieties
• When cooked, Argentine Red Shrimp can turn a bright white color and have a slightly sweet, nutty flavor. They are often served with lemon, garlic, or other simple seasonings to enhance their natural flavor
• Argentine Red Shrimp are generally considered a sustainable seafood choice, but it is important to look for shrimp that are certified by third-party organizations like the Marine Stewardship Council (MSC) or the Aquaculture Stewardship Council (ASC) to ensure responsible and sustainable fishing practices

 

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Recipes

 

Grilled Argentine Red Shrimp with Chimichurri Sauce

Ingredients:

• 1 lb Argentine Red Shrimp, Extra Large 16/20, Tail-on, peeled and deveined
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Chimichurri Sauce (see below)

Instructions:

1. Preheat a grill or grill pan to medium-high heat.
2. In a large bowl, combine the garlic, olive oil, smoked paprika, cumin, salt, and black pepper. Add the shrimp and toss to coat.
3. Thread the shrimp onto skewers, leaving a little space between each one.
4. Grill the shrimp skewers for 2-3 minutes on each side, or until cooked through and lightly charred.
5. Serve the shrimp skewers with Chimichurri Sauce on the side.

Chimichurri Sauce:

• 1/2 cup fresh parsley leaves, chopped
• 1/4 cup fresh cilantro leaves, chopped
• 2 cloves garlic, minced
• 1/4 cup red wine vinegar
• 1/4 cup olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

1. In a small bowl, whisk together the parsley, cilantro, garlic, red wine vinegar, olive oil, salt, and black pepper.
2. Taste and adjust the seasoning as needed.
3. Cover and refrigerate until ready to use.

This recipe is simple and flavorful, allowing the sweet flavor of the Argentine Red Shrimp to shine through. The Chimichurri Sauce adds a tangy and herbaceous note that complements the shrimp nicely. Enjoy!

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