Argentinian Red Shrimp
10-15 shrimp per lb., approximately 1.8 lbs. per pack (about 21 lbs.)
Exceptionally sweet, Argentinian Red Shrimp (pleoticus muelleri) are a deep-water shrimp, wild caught in the Western South Atlantic. Sometimes called Patagonian Red Shrimp, they are naturally pink when raw, unlike other species. In flavor and texture, they are often compared to lobster. A short reproduction cycle--about 12 to 16 months—means that with proper management, these shrimp can be sustainably harvested.
Store frozen shrimp in your until you're ready to use it, then thaw only as much as you plan on cooking.
RECIPES & TIPS
Argentinian Red Shrimp cook very quickly. They can be boiled, sautéed, or grilled as you would any other shrimp, just cook them for about half the time, until just opaque. To boil them, place frozen shrimp in a pot of boiling water, seasoned with bay leaf, salt, peppercorns, celery, or onion if you like. Simmer for approximately 2-4 minutes. If serving cold, ice them immediately after boiling to stop the cooking. Thaw, peel and devein the shrimp before sautéing or grilling, leaving the heads intact for a more dramatic presentation.