How to Cook Delicious Argentine Red Shrimp with the Shell On

Argentine red shrimp are a delicious delicacy harvested from the cold, pristine waters off the coast of Argentina. Their naturally bright red shells and sweet, succulent meat make them a prize catch for seafood lovers. Many people find cooking shrimp with the shells on infuses them with even more flavor. Follow this simple guide to learn how to cook incredible Argentine red shrimp while leaving the shells on.

Overview of Argentine Red Shrimp

Argentine red shrimp (Pleoticus muelleri), also called Austral shrimp or Patagonian shrimp, are a cold water species found in the Southwestern Atlantic Ocean. Here are some key facts about these colorful crustaceans:

• They live in deep ocean waters off the coast of Argentina at depths up to 700 feet The cold currents here give them their reddish-pink hue

• Wild caught and sustainably harvested, they are more expensive than regular farmed shrimp but prized for their sweet, lobster-like taste.

• Raw, they have a darker red shell and whitish flesh. When cooked, the shells turn vivid pinkish-orange and the meat opaque white.

• Much larger than regular shrimp, they average 4-8 ounces each. The meat is thick and plump with a firm texture.

• Nutritionally, they are low in fat and calories but high in protein, omega-3s, selenium, and vitamin B12.

Benefits of Leaving Shells On

While you can peel them first, many chefs recommend cooking shrimp with the shell on for these benefits:

• The shells protect the delicate meat from overcooking and add lots of flavor.

• Natural juices stay locked in, keeping the shrimp plump and moist.

• You get an extra crispy, crunchy texture from the cooked shells.

• Clean up is easier since the shells contain the mess.

• The presentation looks impressive with the vibrant shells still attached.

Just be sure to source high-quality, fresh shrimp properly cleaned so shells are edible.

Prepping Raw Argentine Red Shrimp

Proper prep ensures tender, flavorful results. Follow these steps:

• Rinse shrimp under cold water to remove any ice glaze from freezing.

• Check for and remove any broken shells or debris.

• Using kitchen shears, carefully cut through shell along back of shrimp.

• Devein by removing digestive tract if desired.

• Pat dry thoroughly with paper towels.

• Season or marinate as desired. Good options are olive oil, garlic, lemon juice, herbs, and spices.

Allow shrimp to sit 15-30 minutes at room temperature after thawing for even cooking.

Top Cooking Methods

Argentine red shrimp cook very quickly, usually 2-4 minutes total. Monitor closely to avoid overcooking. Here are some excellent cooking techniques:

Pan Searing

• Heat oil in a large skillet over high heat until shimmering.

• Add shrimp in a single layer without crowding.

• Cook 1-2 minutes per side until shells turn pink and meat is opaque.

• Toss with garlic, lemon, herbs, and butter at the end.

Grilling

• Toss shrimp with olive oil, salt, and pepper.

• Grill over high heat 2-3 minutes per side.

• Baste with sauce mixtures like teriyaki, bbq, or garlic butter.

Broiling

• Place shrimp on oiled baking sheet and broil 3-4 inches from heat.

• Cook 2-3 minutes per side until shells are pink.

• Finish with a squeeze of lemon and fresh parsley.

Sautéing

• Heat butter or oil in a pan over high heat.

• Cook shrimp 1-2 minutes per side.

• Deglaze pan with white wine or broth to make a sauce.

Baking

• Toss shrimp with olive oil, garlic, and seasoning.

• Bake at 425°F for 4-6 minutes until opaque.

• Switch to high broil to finish.

Serving Suggestions

Argentine red shrimp truly shine when simply prepared to highlight their natural sweetness:

• Chilled shrimp cocktail with lemon and spicy cocktail sauce.

• Garlic, herbs, and lemon – toss with pasta or serve over grits.

• Quick saute with olive oil, chili flakes, parsley, and a squeeze of citrus.

• Skewer for shrimp kebabs with peppers and pineapple.

• Layer in fresh corn tortillas with avocado and cotija cheese.

• Cold shrimp salad with greens, tomato, avocado, and tangy vinaigrette.

• Garnish seafood stew, paella, gumbo, or risotto.

Helpful Tips and Tricks

• Use shell color to gauge doneness – shells will change from dark red to bright pinkish-orange when fully cooked.

• Be careful not to overcook. Remove immediately once opaque and shells begin curling.

• Buy sustainably caught wild shrimp when possible for optimal flavor and texture.

• Chill leftovers in the shells, then peel and use within 2 days for shrimp salad or pasta.

• Save shells to make shrimp stock. Boil in water with vegetables and seasoning to use in soups, stews or risottos.

Frequently Asked Questions

Are the shells edible?

Yes, the shells become crispy and edible after cooking. Feel free to eat them for added flavor and texture.

Do I need to remove the vein?

You can devein raw shrimp if desired, but it’s not essential. The vein is naturally soft and blends into the texture when cooked.

Can I use frozen shrimp?

Absolutely. Thaw overnight in the fridge or in cold water right before cooking. Pat dry well before seasoning.

How do I prevent overcooking?

Watch closely and test doneness early – opaque meat and curled pink shells mean they are ready. Immediately remove from heat.

What if some shells fall off?

That’s ok! The exposed meat may cook slightly faster so watch closely. You’ll still get lots of flavor from any remaining shells.

Satisfy Your Cravings with Succulent Argentine Red Shrimp

With their signature rosy hues and sweet taste of the sea, Argentine red shrimp are a culinary treat when prepared simply and deliciously. Follow this guide to savor their full flavors by cooking with the shells on. Take your time prepping, choose a quick cooking method, watch closely, and serve them up hot alongside fresh greens, grains, or in a cocktail. The vibrant shells provide a feast for both the eyes and the palate when you master cooking Argentine red shrimp.