Specie: Pleoticus muelleri
Habitat: Captură sălbatică
Pescuit: Atlantic SV (FAO 41)
Unealtă: traul
Procesat: Spania
shrimp, preservative: E 223 (contains SULPHITES)
Allergens: CRUSTACEANS, SULPHITES.
May contain traces of: FISH, MOLLUSCS.
Average nutritional values per 100g:
Energy: 405 kJ / 96 kcal
Fat: 1.70 g
of which saturates: 0.20 g
Carbohydrate: 0.00 g
of which sugars: 0.00 g
Protein: 20.10 g
Salt: 0.50 g
Store at -18°C before opening. See expiration date on packaging. Do not refreeze after thawing.
Thaw for 12 hours in the refrigerator.
The shell is easy to peel after cooking.
Can also be eaten fried until crispy, with salt.
Consume only after thermal preparation.
N° 009 · SHRIMP
Argentinian Easy Peel Shrimp 13/15
large · wild tomatoes · sweet and tender meat
Argentinian red shrimp (Pleoticus muelleri), size 13/15, headless, shell-on, wild-caught in the South Atlantic. Natural red color.
A sweet and delicate taste, unlike any other tropical shrimp. Perfect for grilling, plancha cooking, or sautéing in butter and garlic.
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Specie: Pleoticus muelleri
Habitat: Captură sălbatică
Pescuit: Atlantic SV (FAO 41)
Unealtă: traul
Procesat: Spania
shrimp, preservative: E 223 (contains SULPHITES)
Allergens: CRUSTACEANS, SULPHITES.
May contain traces of: FISH, MOLLUSCS.
Average nutritional values per 100g:
Energy: 405 kJ / 96 kcal
Fat: 1.70 g
of which saturates: 0.20 g
Carbohydrate: 0.00 g
of which sugars: 0.00 g
Protein: 20.10 g
Salt: 0.50 g
Store at -18°C before opening. See expiration date on packaging. Do not refreeze after thawing.
Thaw for 12 hours in the refrigerator.
The shell is easy to peel after cooking.
Can also be eaten fried until crispy, with salt.
Consume only after thermal preparation.
Shrimp a la plancha with chimichurri
Shrimp a la plancha with chimichurri
Chimichurri is Argentina's table sauce, as everyday there as mustard is here. It is made raw, with no cooking, and it belongs with shrimp from the same waters.
Notes
Do not put the chimichurri in the pan. The parsley turns black, the vinegar evaporates and you are left with just the oil. Add it at the end, over shrimp already off the heat. The product contains crustaceans and sulphites.
Easy to clean
Authenticity
Why it's worth it
Wild-caught Argentinian red shrimp from the Southwest Atlantic, Easy Peel: the shell is scored on the back, so it comes off in one go. Leave it on while cooking, as it locks in the juice and flavor, then peel it at the table, by hand. Naturally red and sweet like lobster, thanks to the cold, deep waters they grow in. The 13/15 caliber is a generous size for pasta, paella, or grilling.
Culinary inspiration
How to enjoy
Grill or griddle over high heat, without additional oil, one and a half minutes per side, until opaque. The shell holds all the flavor inside; do not remove it beforehand. Squeeze lime and serve with Maldon salt and olive oil. With their shells on, they are the heroes of any seafood platter.
Food pairings
Serve them like this
◆ Linguine alle vongole adapted with red shrimp
◆ Risotto al nero di seppia
◆ Classic Argentinian chimichurri sauce
◆ New potatoes with butter and parsley
◆ Dry white wine (Sauvignon Blanc Mendoza or Albariño)
