Argentine red shrimp, also known as Argentine red prawns, are a type of cold-water shrimp found in the South Atlantic Ocean. They are prized for their sweet flavor, firm texture, and vibrant red color. Cooking Argentine red shrimp with the shell on can be a bit tricky, but with the right techniques and recipes, you can bring out the best flavor and texture of these delicious crustaceans. In this article, we will guide you through the process of cooking Argentine red shrimp with shell on, including preparation, cooking methods, and recipe ideas.
Preparation is Key
Before cooking Argentine red shrimp, it’s essential to prepare them properly. Here are a few steps to follow:
Rinsing and Cleaning
Rinse the shrimp under cold running water to remove any dirt or debris. Gently scrub the shells with a soft-bristled brush to remove any impurities. Pat the shrimp dry with paper towels to remove excess moisture.
Deveining (Optional)
Some people prefer to devein their shrimp before cooking, while others leave the veins intact. If you choose to devein, use a small knife or a deveining tool to carefully remove the dark vein that runs down the back of the shrimp.
Seasoning
Season the shrimp with salt, pepper, and any other desired herbs or spices. You can also marinate the shrimp in a mixture of olive oil, lemon juice, and herbs for added flavor.
Cooking Methods
There are several ways to cook Argentine red shrimp with shell on, including grilling, sautéing, boiling, and steaming. Here are a few methods to try:
Grilling
Grilling is a great way to add smoky flavor to your Argentine red shrimp. Preheat your grill to medium-high heat. Place the shrimp on the grill, shell side down, and cook for 2-3 minutes or until the shells start to turn pink. Flip the shrimp over and cook for an additional 1-2 minutes or until they are cooked through.
Sautéing
Sautéing is a quick and easy way to cook Argentine red shrimp. Heat a skillet or sauté pan over medium-high heat. Add a small amount of oil and cook the shrimp for 2-3 minutes or until they start to turn pink. Flip the shrimp over and cook for an additional 1-2 minutes or until they are cooked through.
Boiling
Boiling is a simple way to cook Argentine red shrimp. Fill a large pot with salted water and bring to a boil. Add the shrimp to the pot and cook for 2-3 minutes or until they are cooked through.
Steaming
Steaming is a great way to cook Argentine red shrimp without losing any of their delicate flavor. Fill a large pot with salted water and bring to a boil. Place a steamer basket over the pot and add the shrimp. Cover the pot with a lid and steam the shrimp for 2-3 minutes or until they are cooked through.
Recipe Ideas
Here are a few recipe ideas to get you started:
Garlic Butter Argentine Red Shrimp
| Ingredients: | Instructions: |
|---|---|
| 1 pound Argentine red shrimp, shell on 1/4 cup unsalted butter, softened 2 cloves garlic, minced 1 tablespoon freshly squeezed lemon juice Salt and pepper to taste | Preheat oven to 400°F (200°C). Rinse the shrimp under cold running water and pat dry with paper towels. In a small bowl, mix together the butter, garlic, and lemon juice. Place the shrimp on a baking sheet lined with parchment paper and brush with the garlic butter mixture. Season with salt and pepper to taste. Bake for 8-10 minutes or until the shrimp are cooked through. |
Argentine Red Shrimp with Chimichurri Sauce
| Ingredients: | Instructions: |
|---|---|
| 1 pound Argentine red shrimp, shell on 1/4 cup freshly chopped parsley 1/4 cup freshly chopped oregano 2 cloves garlic, minced 1/2 cup red wine vinegar 1/4 cup olive oil Salt and pepper to taste | Rinse the shrimp under cold running water and pat dry with paper towels. In a small bowl, mix together the parsley, oregano, garlic, red wine vinegar, and olive oil. Place the shrimp on a plate and spoon the chimichurri sauce over the top. Serve immediately. |
Tips and Variations
Here are a few tips and variations to keep in mind when cooking Argentine red shrimp with shell on:
Don’t Overcook
Argentine red shrimp can become tough and rubbery if overcooked. Cook the shrimp until they are pink and just cooked through.
Add Flavor with Aromatics
Add flavor to your Argentine red shrimp by cooking them with aromatics like onions, carrots, and celery.
Try Different Seasonings
Experiment with different seasonings like paprika, cumin, and coriander to add unique flavor to your Argentine red shrimp.
Use in Pasta Dishes
Argentine red shrimp are a great addition to pasta dishes like linguine with garlic butter or fettuccine with cream sauce.
Conclusion
Cooking Argentine red shrimp with shell on can be a bit tricky, but with the right techniques and recipes, you can bring out the best flavor and texture of these delicious crustaceans. Whether you grill, sauté, boil, or steam your Argentine red shrimp, be sure to cook them until they are just cooked through and serve with your favorite seasonings and sauces. With a little practice and experimentation, you’ll be cooking like a pro in no time.
What is the best way to store Argentine Red Shrimp before cooking?
Argentine Red Shrimp should be stored in the refrigerator at a temperature of 32°F (0°C) or below. It’s essential to keep them in a covered container, and you can place them on a bed of ice to maintain the low temperature. This will help prevent bacterial growth and keep the shrimp fresh.
When storing the shrimp, make sure they are not touching each other, as this can cause them to become soggy. You can also store them in a sealed bag or airtight container, but be sure to press out as much air as possible before sealing. This will help prevent the growth of bacteria and keep the shrimp fresh for a longer period.
How do I prepare Argentine Red Shrimp for cooking with the shell on?
To prepare Argentine Red Shrimp for cooking with the shell on, start by rinsing them under cold water to remove any impurities. Then, gently scrub the shells with a soft-bristled brush to remove any dirt or debris. This will help ensure that the shrimp cook evenly and prevent any grit or sand from getting into the cooking liquid.
Next, pat the shrimp dry with a paper towel to remove excess moisture. This will help the seasonings adhere to the shrimp and promote even cooking. You can also remove the vein that runs down the back of the shrimp, but this is optional. Simply make a small cut along the top of the shell and remove the vein with a small knife or your fingers.
What is the best cooking method for Argentine Red Shrimp with the shell on?
The best cooking method for Argentine Red Shrimp with the shell on is steaming or boiling. These methods allow the shrimp to cook evenly and help preserve their delicate flavor and texture. Steaming is a great option because it helps retain the moisture and flavor of the shrimp, while boiling is a more traditional method that works well for larger quantities.
When steaming or boiling the shrimp, make sure to use a flavorful liquid, such as white wine or fish stock, to add extra flavor to the dish. You can also add aromatics like garlic, lemon, and herbs to the cooking liquid for added flavor. Be sure to cook the shrimp until they are bright red and the flesh is opaque and firm to the touch.
How long does it take to cook Argentine Red Shrimp with the shell on?
The cooking time for Argentine Red Shrimp with the shell on will depend on the size of the shrimp and the cooking method. Generally, steaming or boiling the shrimp will take around 2-4 minutes per pound, or until they are bright red and the flesh is opaque and firm to the touch.
It’s essential to monitor the cooking time closely to avoid overcooking the shrimp. Overcooking can make the shrimp tough and rubbery, so it’s better to err on the side of undercooking. You can always cook the shrimp a bit longer if needed, but you can’t undo overcooking.
Can I cook Argentine Red Shrimp with the shell on in the oven?
Yes, you can cook Argentine Red Shrimp with the shell on in the oven. This method is a great alternative to steaming or boiling and can add a nice caramelized flavor to the shrimp. To cook the shrimp in the oven, preheat to 400°F (200°C) and place the shrimp on a baking sheet lined with parchment paper.
Drizzle the shrimp with olive oil and season with salt, pepper, and any other desired aromatics. Bake the shrimp for 8-12 minutes, or until they are bright red and the flesh is opaque and firm to the touch. You can also broil the shrimp for an additional 1-2 minutes to add a nice caramelized crust.
How do I peel and eat Argentine Red Shrimp with the shell on?
To peel and eat Argentine Red Shrimp with the shell on, start by holding the shrimp by the tail and twisting off the head. Then, peel off the shell, starting at the head end and working your way down to the tail. You can also use a shrimp peeler or your fingers to remove the shell.
Once the shell is removed, you can dip the shrimp in your favorite sauce or seasoning. Argentine Red Shrimp are often served with a squeeze of lemon and a sprinkle of parsley, but you can also try them with garlic butter, cocktail sauce, or other seasonings.
Are Argentine Red Shrimp with the shell on safe to eat?
Yes, Argentine Red Shrimp with the shell on are safe to eat as long as they are cooked properly. The shell helps protect the shrimp from contamination and can actually add flavor to the dish. However, it’s essential to handle the shrimp safely and cook them to an internal temperature of at least 145°F (63°C) to avoid foodborne illness.
When handling the shrimp, make sure to wash your hands thoroughly and keep the shrimp refrigerated at a temperature of 32°F (0°C) or below. Also, be sure to cook the shrimp until they are bright red and the flesh is opaque and firm to the touch. This will help ensure that the shrimp are safe to eat and enjoyable to consume.