It seems that Argentine red shrimp are the new “it” in the seafood world. Some have compared their taste and texture to lobster. So I bought a pound, frozen, shell-on.
Now, I’ll never regret buying shrimp, and this frozen stuff was a pretty good price, although a bit more expensive than shrimp from, say, Ecuador or Peru. And ultimately, I’ll just have to try it to find out if that’s true. Maybe I’ll use a half dozen and make a shrimp cocktail; that’s the true test of a shrimp’s flavor, right?
For the remaining shrimp, though, I’d like to have a really stellar dish (for one) that puts all the spotlights on the shrimp, if it really lives up to its rep. I was thinking that sometimes less is more, so a simple garlicky scampi might be good. I also once made camarones barrachos with tequila, lime, red pepper flakes, a bit of butter and not much else. Oh, cilantro for garnish. Stuffed shrimp might be an option, too, although a traditional crab stuffing seems to be, if all the hype about the shrimp is true, gilding the lilly. And then I think maybe Caribbean would be the way to go, with it’s fresh, citrus flavors, and maybe even a touch of coconut. Hmmm…
Have any of you tried Argentinian red shrimp? Is it indeed as buttery and tender as lobster? And what dish would you choose to put the spotlight on it?
Now, I’ll never regret buying shrimp, and this frozen stuff was a pretty good price, although a bit more expensive than shrimp from, say, Ecuador or Peru. And ultimately, I’ll just have to try it to find out if that’s true. Maybe I’ll use a half dozen and make a shrimp cocktail; that’s the true test of a shrimp’s flavor, right?
For the remaining shrimp, though, I’d like to have a really stellar dish (for one) that puts all the spotlights on the shrimp, if it really lives up to its rep. I was thinking that sometimes less is more, so a simple garlicky scampi might be good. I also once made camarones barrachos with tequila, lime, red pepper flakes, a bit of butter and not much else. Oh, cilantro for garnish. Stuffed shrimp might be an option, too, although a traditional crab stuffing seems to be, if all the hype about the shrimp is true, gilding the lilly. And then I think maybe Caribbean would be the way to go, with it’s fresh, citrus flavors, and maybe even a touch of coconut. Hmmm…
Have any of you tried Argentinian red shrimp? Is it indeed as buttery and tender as lobster? And what dish would you choose to put the spotlight on it?