Okay, so, I’ve been wanting to try out those Argentinian red shrimp for a while now. You know, the ones everyone says are super sweet? I finally got my hands on some from Trader Joe’s, and let me tell you, they looked beautiful. They’re like this vibrant red, even when raw. I did a little reading and found out that’s because of the environment they live in. Anyway, I was excited to cook them up.
Getting Started
First, I thawed the shrimp. They were frozen, so I just left the bag in a bowl of cold water for about 20 minutes. While they were thawing, I got everything else ready.
- I grabbed some olive oil, a couple of cloves of garlic (minced them up real good), and some salt and pepper. Pretty basic stuff.
- I also chopped up some fresh parsley because, why not? It always makes things look and taste fancier.
Pan-Frying
I decided to go with pan-frying for this first try. I heated up a big pan over medium-high heat and added a good glug of olive oil. Once the oil was hot, I tossed in the minced garlic and let it sizzle for just a minute until it smelled amazing, but not burned.

Then, I added the shrimp to the pan. I made sure not to overcrowd them because I wanted them to get a nice sear. I sprinkled them with salt and pepper and let them cook for about 3-4 minutes on each side. They turned this beautiful opaque pink color, and you could see them starting to curl up a bit.
Finishing Touches
Once the shrimp were cooked through, I took them off the heat and squeezed some fresh lemon juice over them. That little bit of acidity really brightens up the flavor. Then, I sprinkled the chopped parsley on top for that fresh, herby kick.
The Verdict
Guys, these shrimp were seriously good. They were so tender and had this amazing sweetness to them. It’s like the sweetness was natural, not like added sugar or anything. They definitely lived up to the hype. I ate them just like that, but they would be awesome in pasta, on a salad, or even in tacos.
I’m definitely going to be buying these Argentinian red shrimp again. Next time, I might try grilling them. I bet they’d be delicious with a little bit of char on them. Or maybe I’ll make a scampi. The possibilities are endless! This was a pretty easy and successful cooking experiment, if I do say so myself. And the shrimp were the stars of the show, for sure.
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