Argentine Red Shrimp! They are basically the same deep water shrimp, just wild caught in the Western South Atlantic area. These red shrimp are a jumbo size, deveined, and then split shell which make them and Ez Peel. They are size 16/20 (approximately 16-20 shrimp per pound). Order some now!
These shrimp cook very fast, usually half the cooking time of regular shrimp. Do not overcook. Many Chefs claim that this shrimp when available is sweeter than lobster. Wild caught from the deep waters of the south Atlantic.
Shrimp Sodium Metabisulfite.
TO THAW: For best results, thaw for 8-12 hours in the refrigerator. For quick thaw, removeshrimp from bag and place under cold running water for about 5 minutes.
TO BOIL: Bring water to a boil. Add thawed shrimp to boiling water. Bring back to a rolling boil, remove from heat. Strain, chill, peel and enjoy!
TO GRILL: Toss thawed shrimp in olive oil, garlic, seasoned salt. Let sit for 15 minutes. Preheat grill. Cook for 2 minutes over medium heat, turn, cook for additional 2 minutes.
TO SAUTE: Heat butter in a skillet over medium heat. Add thawed shrimp in a single layer and season to taste. Cook for 2 minutes, turn, and cook for additional 2 minutes.
- 1 bag Wholey Argentine Wild Red Shrimp, thawed, cooked, peeled
- Leaf Lettuce
- Lemon Slices
- Cocktail Sauce
To prepare cocktail sauce, blend together:
- 1 cup Ketchup
- 2 tbsp. Horseradish
- Dash Worcestershire Sauce
- Dash Tabasco to taste
Line a suitable bowl with leaf lettuce. Fill about half way with cocktail sauce. Arrange thawed and chilled Wholey Shrimp around the brim of the bowl. Serve immediately.
For a more tangy flavored cocktail sauce, add a few extra drops of tabasco sauce.