Argentine shrimp a la plancha
The Argentine shrimp is already red when raw. Doneness shows in the flesh turning opaque, not just in the color of the shell.
Instructions
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Thaw slowly
Place the shrimp covered in the fridge for 8-12 hours or overnight. Alternatively, for faster thawing, keep the sealed bag in cold water for 30-40 minutes or, quicker still, under running cold water for 15-20 minutes. Keep the head and shell intact: they concentrate the flavor and protect the meat over high heat.
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Dry and season
Pat the shrimp very dry. Toss them with two tbsp of oil and paprika. Keep the salt for the end.
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Sear the first side ⏱ 2 min
Heat the plancha or a heavy pan until very hot. Lay the shrimp in a single layer and don't move them.
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Flip and cook through ⏱ 2 min
Flip the shrimp and continue until the meat is opaque and the center reaches at least 63°C. Work in batches if the pan is small.
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Finish
Turn off the heat. Add the rest of the oil, the garlic, parsley, coarse salt and a squeeze of lemon. Toss briefly and serve immediately.
Good to know
Don't marinate in lemon before cooking, since the acid changes the texture. The heads have an intense flavor and can release juices onto the plate. The product contains crustaceans and sulphites.
Frequently asked questions
How do I know when Argentine shrimp are done if they are already red?
The Argentine shrimp is red even when raw, so you don't go by the shell. Doneness shows in the flesh turning opaque, at least 63°C in the centre.
Can I marinate the shrimp in lemon before cooking?
No, the acid in lemon changes the texture of the meat. Add the lemon juice only at the end, along with the garlic, parsley and coarse salt, with the heat already off.
Do you leave the head and shell on the Argentine Shrimp 10/20?
Yes, the intact head and shell concentrate the flavour and protect the meat over high heat. The heads taste intense and can release juices onto the plate.
How do I thaw Argentine shrimp?
Best covered in the fridge for 8 to 12 hours or overnight. Quickly, hold the sealed bag in cold water for 30 to 40 minutes or under running cold water for 15 to 20 minutes.
Ready to cook Seriosly?
Authentic taste isn't improvised, it's taken Seriosly.
Argentine shrimp a la plancha
Argentine shrimp a la plancha
The Argentine shrimp is already red when raw. Doneness shows in the flesh turning opaque, not just in the color of the shell.
Notes
Don't marinate in lemon before cooking, since the acid changes the texture. The heads have an intense flavor and can release juices onto the plate. The product contains crustaceans and sulphites.
