Seafood has traditionally been considered very beneficial to the human body. Argentinean shrimp is one of these delicacies bestowed by nature itself. They are quite large in comparison with ordinary ones. And Argentine shrimp from king and tiger, for example, differ in that they are not artificially grown, but live in the natural environment of the Atlantic. By the way, today they are even cheaper on the seafood market than divorced by humans, therefore, probably, they began to appear in large supermarkets more often. The price, of course, is not quite affordable, but to try as a delicacy is quite affordable!
The nutritional value
Argentinean shrimp is just the perfect protein product! For 100 grams, they contain 19 g of protein and 1.5 g of fat. Calorie content, however, is quite high - 375 units. But on the other hand, the content of all sorts of “utilities” - amino acids, trace elements and vitamins - is high. In addition, seafood protein is easily digested.
Argentinean shrimp: recipe
First of all, we look in what form seafood was bought. If they are already cooked (pink), then simply douse them with cool boiling water, throwing them in a colander. You can also defrost the product in the microwave, setting the optimal temperature for several minutes. And after that, use it as a raw material for delicious and delicate dishes. If Argentine shrimps are bought raw, then they must be properly boiled. And here the main thing is to do without culinary extremism, since digested, they become tough. Raw shrimp (gray-green) must be cooked in a large container, stirring gently. Boiling water should cover the product with the top. You can add lemon juice, a little ginger, garlic, pepper to the water. Cook for no more than 5 minutes. Determining readiness is simple: they begin to float to the surface and acquire a pink hue. Catch carefully with a slotted spoon. We spread it on a dish and pour a drop of lemon juice and a small amount of olive oil. Decorate with herbs and serve.
Note
Some cooks prefer to separate the shrimp heads and remove the spinal vessel. To do this, cut the shells of marine inhabitants with scissors along the back, and then rinse with running water. The shell itself can not be separated. This cooking method is suitable for professionals. But even in cool restaurants, chefs still cook and serve whole shrimp, in their natural form.
Fried
How to cook fried Argentinean shrimp? The recipe is also not very difficult, but there are nuances. In this form, this seafood is used both as an ingredient and as an independent treat.
- Defrost shrimp in a natural way. You can, for example, leave a bag or a bowl with them on a table in the kitchen in a warm place, and they will reach their condition within a few hours.
- Heat a large amount of oil in a good non-stick pan almost to a boil. Put some spices and garlic in the oil.
- Fry the shrimp quickly (in Chinese) in boiling oil and spread it on a plate with a slotted spoon. Decorate with sprigs of greenery.
Sauce
When serving shrimp on the table, special attention is paid to the preparation of the sauce. In principle, it has many variations, so we bring to your attention one common version.
- Ingredients: a pair of cloves of garlic, half a glass of soy sauce, half a lemon, fresh or pickled ginger, olive oil - 3 large spoons.
- We mix in a suitable dish grated ginger root, chopped finely garlic, olive oil, soy sauce. Mix well.
- Boil or boil the sauce is not required. As already mentioned, you can vary the components.
- During the meal, it is supposed to dunk the peeled shrimp in the sauce and put it in your mouth!