Flavorful and delicious. The shrimp cook in no time, while simple ingredients come together into an amazing pan sauce. Serve over grains or vegetables for a fast yet elegant dinner.
Red Argentine Shrimp with a Simple Pan Sauce
Red Argentinian shrimp are plump, meaty shrimp that have a naturally vibrant color. They stand out for their rich, sweet flavor in comparison to regular deep water shrimp. They have become extra popular in the last year or two because some people claim the flavor and texture more closely resembles lobster than other shrimp.
2 Tablespoons butter
4-5 cloves garlic minced
1 pound red Argentine shrimp peeled and deveined
3 Tablespoons dry white wine or chicken or shrimp broth
2 teaspoons lemon juice
1/2 teaspoon kosher salt
10-12 cranks fresh-ground black pepper
red pepper flakes fresh parsley, and lemon wedges, optional garnish
Melt butter in a large skillet set over medium-high heat. Add garlic and cook for 30-60 seconds, just until fragrant, then add shrimp to the pan in an even layer.
Cook shrimp for 1-2 minutes, just until they begin to curl and turn a more opaque white color on the bottom. Stir in the wine or broth, lemon juice, salt, and pepper, then flip shrimp so that the opposite sides are on the bottom. Saute 1-2 minutes more, just until shrimp are fully cooked. The liquid will be very slightly reduced.
Toss shrimp to coat in the sauce. Garnish with more lemon, red pepper flakes, or a sprinkling of parsley, as desired. Serve and enjoy.
When done, Argentine red shrimp will curl into a tight “C” shape and have a more opaque white color on both sides, with the red tint remaining along the edges. As do all shrimp, they cook very quickly, so pay attention and remove from heat as soon as they are finished cooking, otherwise you will end up with tough, rubbery shrimp–not very tasty!
For an extra dash of flavor and heat, add a dash of paprika — smoked or sweet — or a lemon pepper seasoning mix along with the garlic.