I’ve been telling anyone who will listen, whenever the categories of
fish
shellfish
oceans
dinner
or
simple tastiness
should ever arise in casual conversation…
Patagonian Argentine Red Shrimp
If you see these gems at the seafood counter or on the menu at a restaurant, you should get them. I don’t know if I wasn’t as aware when I lived on the east coast, or if we didn’t have them over there, but I recently discovered these babies here in Washington, and now I sing their praises any chance I get.
Since this pallet-expanding experience, I’ve prepared these shrimp multiple ways, and I’ve got enough shells in the freezer to make a hearty stock.
I’ve used them to recreate causa relleno, a dish I learned in a Peruvian cooking class while traveling (which I will definitely talk more about later), I’ve grilled them, I’ve incorporated them in an orange-garlic stir fry for a meal-prep session. They take no time to cook, and they taste so very much like lobster!
They’re the prettiest shade of peachy-pink when they are raw…
flamingo-colored.
Or is it the flamingos that are shrimp-colored?
Either way, here they are, all the way from Argentina, the Patagonian Red Shrimp themselves…
raw and shells on:
sitting pretty on a mix of stir-fried garlicy orangey veggies:
I’ll probably preach about these guys again soon. I can’t say enough good things about them!
Ciao!
Earthen Kitchen 