How to Cook Frozen Argentine Red Shrimp to Perfection

Argentine red shrimp offer a sweet, tender alternative to regular shrimp. Their rosy hue and large size make them stand out. While fresh is best, frozen Argentine shrimp still have great flavor when cooked properly.

Follow this guide to thaw prep, and cook frozen Argentine red shrimp deliciously every time.

Overview of Argentine Red Shrimp

Before diving into cooking methods, let’s learn about what makes Argentine shrimp special:

• Native to the cold Atlantic waters off Argentina and Uruguay

• Prized for their reddish-pink shells and orangey flesh

• Larger than typical shrimp at 50-70 whole shrimp per pound

• Sweet, succulent taste with a tender, lobster-like texture

• Caught by bottom trawlers, then frozen onboard and shipped globally

• Considered a sustainable seafood choice

• Sold shell-on or peeled; tails only or whole

• Cost more than regular shrimp due to size, flavor, and limited supply

Knowing the qualities that set these shrimp apart helps ensure you cook them to maximize their full potential.

How to Thaw Frozen Argentine Red Shrimp

Thawing is an important first step to cooking frozen shrimp properly. Here are some thawing tips:

• In the refrigerator – Thaw overnight in the fridge for best flavor and texture.

• Cold water – Submerge bagged shrimp in cold water, changing water every 30 mins.

• Microwave – Defrost at 50% power in 1-minute bursts, flipping bag between rounds.

• Once thawed, pat shrimp dry thoroughly with paper towels. Discard any leftover marinade or moisture to prevent waterlogging.

• Don’t thaw shrimp at room temperature or re-freeze after thawing. This increases risk of bacteria growth.

• For quicker thawing, use fewer large shrimp rather than many smaller ones.

Patience prevents over-thawing and leads to juicier, plumper shrimp when cooking.

Tips for Cooking Frozen Argentine Red Shrimp

Frozen shrimp require some adapted techniques compared to fresh. Here are tips for success:

• Use a hot pan – Frozen shrimp release moisture as they cook. Start with a hot pan to help quickly brown and sear.

• Don’t crowd pan – Cook in a single layer with space between shrimp. Crowding causes boiling not searing.

• Cook at high heat – High heat helps drive off excess moisture for caramelized browning.

• Flip only once – Flipping too much causes moisture loss. Gently flip just once halfway through.

• Don’t overcook – Argentine shrimp have a short cook time. Check every 30 seconds after 2 minutes to avoid overcooking.

• Season after – Season with salt, pepper, herbs after cooking. Seasoning before draws out moisture.

Follow these guidelines to achieve plump, juicy, flavorful Argentine red shrimp straight from the freezer.

Quick Skillet Method for Frozen Shrimp

A hot skillet on the stove is a quick and easy way to cook frozen shrimp to perfection.

Ingredients:

• 1 lb frozen Argentine red shrimp, peeled
• 2 Tbsp olive oil or butter
• 2 cloves garlic, minced
• 1⁄4 tsp paprika
• 1⁄4 tsp cayenne or chili powder (optional)
• Juice of 1 lemon
• Salt and pepper to taste
• Chopped parsley for garnish

Directions:

1. Thaw shrimp if needed and pat very dry.
2. Heat oil or butter in a large skillet over high heat.
3. When oil shimmers, add shrimp in an even layer without crowding.
4. Cook for 2 minutes untouched so bottoms brown.
5. Flip shrimp and cook 2 minutes on the second side.
6. Add garlic and cook 1 minute, stirring constantly.
7. Remove pan from heat and stir in spices, lemon juice and parsley.
8. Season with salt and pepper to taste.
9. Serve shrimp warm over pasta, rice, or salad.

The hot pan and minimal flipping are keys to creating flavorful seared shrimp straight from the freezer. Adjust cook times slightly for smaller or larger shrimp.

Oven Baked Argentine Red Shrimp

For easy hands-off cooking in bulk, oven baking is ideal for frozen shrimp:

Ingredients:

• 2 lbs frozen Argentine red shrimp, peeled
• 3 Tbsp olive oil
• 3 cloves garlic, minced
• 2 tsp Cajun seasoning
• 1⁄4 tsp cayenne pepper
• 2 Tbsp butter, cut into pieces
• Juice of 1 lemon
• 2 Tbsp parsley, chopped

Directions:

1. Thaw shrimp if needed and pat very dry.
2. Toss shrimp with oil, garlic, and spices in a bowl.
3. Arrange in a single layer on a baking sheet.
4. Bake at 400°F for 5 minutes.
5. Remove sheet, flip shrimp, and dot with butter.
6. Bake 4-5 minutes more until opaque and lightly browned.
7. Toss with lemon juice and parsley before serving.

The high heat helps drive off excess moisture for lightly charred shrimp. For a heartier meal, serve over cheesy grits or rice.

Sautéed Argentine Red Shrimp Scampi

Scampi style brings out the best in sweeter shrimp varieties like Argentines:

Ingredients:

• 1 lb thawed Argentine red shrimp, peeled
• 1⁄4 cup butter
• 3 cloves garlic, minced
• 1⁄4 cup dry white wine or broth
• 2 Tbsp lemon juice
• 3 Tbsp parsley, chopped
• 1⁄4 tsp red pepper flakes
• Salt and pepper to taste
• Crusty bread for serving

Directions:

1. Pat shrimp dry thoroughly after thawing.
2. Melt butter in a large skillet over medium heat.
3. Add garlic and cook 1 minute until fragrant.
4. Add shrimp and cook undisturbed for 2 minutes per side.
5. Deglaze pan with wine, scraping any browned bits.
6. Stir in lemon juice and seasonings, tossing to coat.
7. Serve shrimp over crusty bread to soak up juices.

The garlic butter sauce soaks into the shrimp as they cook low and slow for tender, flavor-packed scampi straight from the freezer.

Tips for Cooking Shell-On or Whole Argentine Shrimp

Cooking shell-on or whole frozen shrimp requires a few adjustments:

• Thaw fully before cooking if shells are on to ensure shells separate from meat.

• Remove shells before eating if baked or sautéed with shells on to prevent overcooking meat.

• Increase oven bake or pan fry time by 1-2 minutes for whole shrimp to account for thicker size.

• Skewer or grill whole shrimp for fun presentation and fuller flavor from shells.

• Season more assertively to complement the natural seafood taste of shells.

With a few tweaks, you can experience incredible shell-on flavor at home from frozen Argentines.

Pairing Wines and Sides with Argentine Shrimp

Argentine shrimp offer versatility to complement many meals:

Recommended Wines:

• Sauvignon Blanc – citrus notes accentuate sweetness

• Chardonnay – buttery oak meshes well

• Albariño – Spanish white has bright acidity

• Rosé – refreshing for lighter shrimp dishes

• Sparkling wines – bubbles lift flavors nicely

Complementary Sides:

• Garlic bread or breadsticks

• Rice pilaf or risotto

• Orzo pasta or linguini

• Asparagus or broccolini

• Roasted fingerling potatoes

• Garden or Caesar salad

With a balanced wine and sides picked to match, you can build an incredible meal around Argentine red shrimp as the star.

Enjoy Tender Frozen Shrimp Any Night

Follow this guide to experience the full potential of frozen Argentine red shrimp through proper thawing, searing, seasoning, and serving. Their sweet taste, large size, and tender texture make them worth the effort. Just keep these tips in mind, and frozen shrimp will elevate meals any night of the week.