Garlic Chili Argentine Red Shrimp

Argentine red shrimp are naturally sweet and tender, with a texture close to lobster. They cook in just a couple of minutes, so have everything ready before the pan goes on.

Serves: 2 to 3  |  Prep: 5 minutes  |  Cook: 5 minutes

Ingredients

• 1 lb Wild Argentine Red Shrimp, Peeled & Deveined, thawed
• 2 tbsp olive oil
• 2 tbsp butter
• 4 cloves garlic, thinly sliced
• 1/2 tsp red chili flakes (more if you like heat)
• 1/4 tsp smoked paprika
• Salt, to taste
• 1 tbsp lemon juice
• 1 tbsp fresh parsley, chopped
• Crusty bread, to serve

Method

1. Thaw the shrimp in the fridge overnight, or in a sealed bag in cold water for about 30 minutes. Pat them dry.
2. Warm the olive oil and butter in a large pan over medium heat. Add the garlic and chili flakes and cook for 1 minute, until fragrant but not browned.
3. Turn the heat up to medium-high, add the shrimp and paprika, and season with a pinch of salt.
4. Cook for 2 to 3 minutes, stirring once or twice, until the shrimp are opaque and curl into a loose C shape.
5. Take off the heat, stir in the lemon juice and parsley, and serve with bread for the garlic butter.

Tips

• Red shrimp are pink even when raw, so look for the flesh turning opaque rather than for a colour change.
• A tight O shape means they've gone too long.
• Toss with spaghetti and a splash of pasta water for an easy shrimp pasta.

Safe to eat: Health Canada recommends cooking shellfish to 74°C (165°F).

Shop: Wild Argentine Red Shrimp, Peeled & Deveined · Wild Argentine Red Shrimp, EZ Peel