Argentine red shrimp are a high-quality variety of shrimp known for their sweet and delicate flavor and bright red color. They are often considered to be a premium choice for use in shrimp cocktails and other seafood dishes. While they may be more expensive than other types of shrimp, they are highly prized by seafood lovers for their unique flavor and texture.
Argentine red shrimp are also larger in size, with a 13/15 pound/pound weight, also positives for people who like eating shrimp. The best thing about wild prawns is the good flavor that they possess — you get the ocean flavor, not farm-raised taste. They are essentially the same shrimp from the deep sea, only caught in wild conditions around the western southern Atlantic region. Most American shrimp, the brown, white, and pink ones, are shallow-water shrimp; think Forrest Gump, and you will understand.
The term white shrimp covers a number of different species of shrimp, all translucent, blueish-greenish in the raw state, but pink in the cooked state, and all of them generally sweet, delicate, and easily peeled. Most often, generic white shrimp are actually Pacific White Shrimp, or Whiteleg Shrimp, for those of you who are wondering what species exactly you are cooking. It is the shrimps red color at time of shrimp catch that differentiates them from other species of shrimp, which are usually blue or gray at initial capture, then reddish upon cooking.
The best method to cook shrimp for shrimp cocktail is to poke them with just a little bit of water. Once shrimp are done cooking, pull them out of the boiling water (leave aromatics in, discarding after).
Cover the pan and let the shrimp simmer for several minutes in the residual heat generated from the boiling water. If you would rather barbecue or fry the peeled, deveined shrimp, use a hot pan with high heat for 1 1/2 minutes on each side. Once your poaching liquid begins to simmer and all of the salt and sugar has dissolved, add your shrimp into the liquid and simmer for a maximum of 3-4 minutes. Strain immediately into cold water, only long enough to take all the initial heat out of the shrimps and to get rid of any pot water.
When you are ready to serve, spoon shrimp over the top of the chilled shrimp cocktail dish, with a bowl of your desired sauce. After doing so, you can either serve the shrimp right away, or strain and store in the refrigerator up to 12 hours before serving. Yes, that is just minutes, after that, frozen shrimp goes in the freezer until I am ready to cook. Depending on the size of your Argentine red shrimp, and how many you have in your skillet, cooking usually takes between 4 to 6 minutes.
Shrimps will typically cook in between 4 to 6 minutes, depending on the size of them and how many are in the pan at one time. With this, the exact amount of shrimp cocktail that you serve to each person will depend on shrimp sizes, how generous you want to be, and how many other entrees are being served. If you are going to serve the shrimp cocktail as the main course, you will want to go for cooked shrimp over the raw ones. This recipe delivers a base of poach-style shrimp, the type that you would serve chilled in shrimp cocktail.
Rock shrimp is an excellent substitution if you are looking for the lobster flavors of crawfish, but with the simplicity of cooking shrimp. Argentinian shrimp is best suited to this recipe as it accurately mimics the texture and sweetness of lobster meat. When comparing the cost and the amount of meat of the other shellfish, Argentinian Red Shrimp seems like an excellent choice, particularly for the preparation, and adding enough meat without having to go down the path of paying for an expensive shellfish like lobster. For anyone that loves seafood and usually cooks with king prawns or other seafood, making the switch to Argentinian red shrimp will definitely not disappoint.
Want is proof that just how popular and well-regarded the shrimp are, they do remind people of lobsters flavor, which is seen as a bonus, especially considering lobsters price. As mentioned, with increased demand for the Argentine Red Shrimp, one naturally has to worry about their sustainability, however, the shrimp is unique in how they breed, and this, together with good stock management, means they can be aggressively sought after without depleting the stocks substantially. Wild red shrimp tastes the best when consumed as soon as it is caught, and with crawfish, it is crucial to have them caught and delivered ASAP, making sure you benefit from the wonderful flavors that they are known for.
Cocktail shrimp needs to be delicate in texture: You want them plump and succulent, and not rubbery or hard. The beer is meant to complement and enhance the flavor of the shrimp, rather than taking away from it. Mixing the shrimp shells, some finely chopped veggies, and the beer will create a custom poaching liquid.
Use a few extra shrimps to make things like seafood enchiladas or shrimp mac & cheese, or to pickle the shrimp. Save the red royals for dishes like aguachile, shrimp risotto, or shrimp & grits, or just shrimp fried with garlic, parsley, lemon, and chili. If boiling, just bring the water to a simmer, dump the shrimp into it, and when it is back to a simmer, take it out.
Once the shrimp are cooked, immediately place them into an ice bath with a slotted spoon, so that they do not cook through. Just throw some baking soda in the shrimp (30 minutes or so before cooking sous vide) and they will be visibly plumper and more solid when cooked. These spices boost the flavours of a shrimp cocktail when used together with the dishes.
How is Argentinian shrimp different?
Compared to other shrimp varieties, these red shrimp from the wild are distinctive for their great flavor, generous size, and vivid color. Red Argentinian shrimp are, as their name suggests, bright, lovely red even when they are uncooked. Their nutrient-rich habitat is responsible for their stunning, deep color.
Are red Argentine shrimp any good?
Even when they are uncooked, red Argentinian shrimp have a vivid, stunning red hue. Their nutrient-rich habitat is responsible for their stunning, deep color. They also have a fresh, clean feel due to their natural habitat in cold water. They taste delicious, sweet, and buttery. They are also regarded as the world’s sweetest shrimp.
What is the difference between Argentinian shrimp and regular shrimp?
Argentine shrimp are a little bit sweeter than ordinary shrimp. They are reported to taste and feel better than the majority of other prawns. Argentina’s red shrimp industry has recently experienced tremendous growth, and they’re loved for their sweet and buttery taste.