TJ Wild Large Argentinian Red Shrimp


“Trader Joe’s Argentinian Red Shrimp are caught off the southern coast of Argentina. They have a sweet lobster like flavor and texture. Grill, barbecue or sauté. Serve with pasta, on salads or as an entrée…”

RAVE

Trader Joe’s frozen Wild Raw Red Argentinian Shrimp are tasty and practical.

I now buy these frozen shrimp at Trader Joe’s regularly as once I tried them I found them to be sweet, tasty and good value. They are big and meaty and have a sweet “lobster-y” flavor plus are wild caught, not farmed. Argentinian / Patagonian Red Shrimp are caught in the icy waters off Argentina’s coast. They are cleaned then flash frozen individually so easy to use. They are decently sized shrimp (20/25 count aka Large). Are Patagonian Red Shrimp “the sweetest shrimp in the world”? Even if some marketer came up with that line, they actually do taste kind of sweet and yes even “lobster-y”.

(If you are interested in learning more here’s detailed info about “Patagonian Red Shrimp”)

If I’m not using the whole bag I simply take out as many shrimp as I need and put the bag back closed with a twisty, then double bag that inside a Ziplock freezer bag. Use these Red Shrimp any way that you would normally use any shrimp. So first things first, best ways to defrost them. First I would suggest the traditional overnight thaw in the fridge in a covered bowl. Just plan ahead. If you have less time, some other options: Put them in a ziplock bag, submerge the bag in a bowl weighting it down under a plate, and run a light stream of cold water over it. They will be defrosted in about 15-20 minutes. I have also simply put some shrimp in a bowl and covered them with an inch of cold water, stirring them every 5 minutes or so, which also works and takes maybe 20-30 mins. I would not cook them right from frozen as they will surely shrink a lot and lose a lot of juice, nor would I nuke them to defrost them.

Cooking: Whatever cooking method you use, be sure not to overcook them. These shrimp do cook quickly. If you are say using a sauce, you can simmer the (defrosted) shrimp slowly in the sauce at the very end cooking them maybe 2-3 minutes (turning them over once). Patagonian Red Shrimp actually cook faster than other shrimp. They will be done quickly, in maybe 2 minutes. As soon as they are no longer translucent and look firmed up they are done, or at least should be removed at that point and then added back to your dish at the end. Not over cooking them will keep them tender, juicy and plump the way you want them. If you overcook shrimp they become tougher/chewier and shrink and curl up. TIP: Don’t throw out any liquid after defrosting, use it as stock.

They are of course terrific simply sauteed with olive oil and lots of garlic, scampi style. You can blot them with a paper towel, optionally sprinkle them with a little seasoned flour and sauté them in oil and butter. One trick I saw on MilkStreet recently was to grill shrimp on one side only, take them out of the pan then finish them in the dish for 30 seconds at the end. This is a Great idea! These shrimp are of course great grilled or sautéed and used in a pasta dish, or any recipe. Put them on a skewer and broil or grill them. They are equally great gently poached 3 minutes, which is a good way to make them for cold cooked shrimp or on top of salads. TIP: marinate 15 min in lots of TJ’s CUBAN SPICE BLEND, great with these. Or any spices of your choosing. Ajika also is terrific as is TJ’s Peri-Peri Sauce.

You’ll probably like these shrimp if you try them. I find them super convenient to have in the freezer. TJ’s sells Wild Red Shrimp (1 lb. bag) for $9.99 (UPDATE : TJ recently raised the price not long after I posted this; they are now $10.99 – Feb 2021).

More ideas for dishes below.

I made a nice Thai Shrimp Curry with veggies and TJ’s Thai Red Curry sauce and added the shrimp at the very last 2 minutes (a no-recipe recipe follows below).

THAI STYLE SHRIMP CURRYSauté some onions, garlic, and chopped ginger in oil for 5 minutes. Throw in chopped carrots, celery, potatoes (optional add ins: mushrooms, peas, sweet potatoes, scallions) …sauté everything for 5 more minutes, then add 1/4-1/2 cup liquid (water or broth*) simmer for 10 minutes, toss in a jar of TJ Thai Red Curry sauce, simmer about 10 more minutes till all veggies are tender. The last 2 minutes add shrimp and cook gently in the sauce, stirring occasionally. Serve the curry with jasmine rice on the side. Add chopped scallions on top.

Another dish: Ramen? Yes. I used these shrimp for (“Roy Choi style”) instant ramen with a slice of cheese and butter. Sounds crazy but it works, see video below). For this dish which was a dinner, I made a veggie stock instead of using the included packet of seasoning* and added some fresh mushrooms. I added the shrimp at the very end of cooking, and only cooked them about a minute or two. You can see they look juicy from not overcooking.

TIP: That little flavor packet included with instant ramen is loaded with Sodium (like 50% of daily recommended level)? Too much Sodium is bad for you, so better to use your own stock or low sodium stock and maybe just add a bit of the flavor packet. Worst case, use only half the packet and if it tastes too flat, add something to flavor it up without adding much sodium (a dash of low sodium soy sauce or a few drops of Nam Pla (fish sauce).

ROY CHOI’S INSTANT RAMEN WITH CHEESE

There are so many ways you might use shrimp, so here’s one more idea: How about Shrimp Rolls (like a lobster roll)? These shrimp are “lobster-y” so would be perfect in a a shrimp roll. Gently poach them then put some on some lightly toasted buttered Brioche bread or aloha buns, (cut up shrimp, a little mayo, some Old Bay seasoning or dried dill) You can pretend it’s a lobster roll; Well its the next best thing.

Another idea? Vietnamese style rice paper shrimp rolls (search Asian markets for the rice wrappers) https://justasdelish.com/vietnamese-shrimp-rolls-peanut-hoisin-sauce/

Want one more idea? Fried rice with shrimp is fantastic.

Vietnamese Shrimp Rolls with Peanut Hoisin Sauce (Gỏi Cuốn with Nước Lèo)

TJ Soy Ginger Marinated WILD COD FILLETS


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I picked up a package of Trader Joe’s “Wild Soy Ginger Marinated Cod Fillets” in the Frozen section at TJ’s to try. I was quite satisfied, this dish turned out to be really  good. This marinated cod costs about $7/lb. – very much on the lower price end for almost any fish these days, and this is wild caught cod from the Atlantic, so another good find at TJs.

This cod is  tasty, and easy-peasy to make. I followed instructions on the package about defrosting them overnight in the fridge. An overnight thaw in the fridge is always the best method for defrosting as thawing slowly is best to preserve the original quality. So just remember you need to think about this the day/night before if at all possible. If after an overnight thaw, you find its not completely defrosted when you are ready to cook you can put it in the sink in a pot and run a stream of cold water over the unopened package for 5-15 minutes till it feels completely defrosted. I didn’t try the method on the package where they say you can defrost in a bowl of warm water, in fact I would completely say never use warm water, its too fast and damages cell structure. If  you really need to do a “quick defrost” again run a stream of cold water on it till defrosted (again, “emergency only” method). A fish monger told me to do it with cold running water.

On the package they suggest 3 methods to cook the cod – in a skillet, bake it or microwave it. Me, I decided I would cook the miso cod by broiling the fish and glazing them with the marinade. Broiling is a typical Japanese method of cooking. I took the fillets out of the package with tongs careful to reserve all the marinade for later use. I placed the drained defrosted fillets in a black cast iron pan (my favorite cooking utensil), dotted them with a little butter and put the pan under a very hot (pre-heated) broiler. The fillets were not thick. One was a little bit thicker. So I cooked the fillets for about 3 minutes then took the pan out of the oven so I could pour over that reserved marinade over the fillets. Aha! The reserved marinade will make you a very nice soy miso glaze. So I immediately put the pan back under the broiler to finish for about just another minute or two, keeping a close eye on the fish and the glaze which was all bubbly and browning up. As you can see the glaze browns up beautifully, thickens, to make a nice sauce for the fish, and obviously keeps the fish moist and not dried out. You can even put another little bit of butter in the pan and hit the fish with freshly ground pepper, and a squeeze of fresh lemon. I forgot to mention I threw in some frozen shelled Edame (soy beans) around the fish to cook with it. The edamame were a perfect match with the fish, along with some some rice. There’s a Japanese meal for you.

We really enjoyed this. Sometimes cod fish can be a bit boring but this miso / soy marinade treatment makes this product very good. You can hit it if you like with even more freshly grated ginger (I generally do).

To sum up I found TJ’s Soy Ginger Marinated Wild Cod Fillets to be super convenient, easy to make, and really tasty. I would buy it again, and in fact have a few times since I first tried this. This is becoming a Go-To item for me at TJ now and I usually have a package in our freezer.

RAVE

 

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