Argentinian Red Shrimp (frozen)


(from the package) 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…”.

I now regularly buy these frozen shrimp at Trader Joe’s. These are very good shrimp. They’re wild, raw Red Shrimp (aka Patagonian Red Shrimp) that have been de-shelled, cleaned, deveined and flash frozen, seperately.

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

If I am not using the whole bag, I just take out as many shrimp as I need, then put them back in the freezer double bagged inside another ziplock freezer bag.

One can cook these Red Shrimp any way that you would normally use fresh shrimp after defrosting them of course. So first things first, best ways to defrost these. First off, leaving them to slowly thaw in the fridge overnight or the day before. If you have less time, you can put them in a zip lock bag, and submerge the bag in a bowl under a trickle of cold running water. In a pinch I have put some shrimp right in a bowl and covered them with 2-4 inches of cold salted water, stirring them even 5 minutes or so. I confess also in a pinch I have done an fast “emergency defrost” where I run the frozen shrimp under cold water in a colander till they are de-iced and mostly defrosted and then very SLOWLY warmed them on the lowest fire possible in liquid (salted water or some broth or whatever sauce I am cooking them in). If you are say using a sauce, you can simmer your defrosted shrimp slowly in the sauce at the very end cooking them maybe 2-3 minutes (turning them over once).

Whatever method you use, be sure not to overcook them. These Red Shrimp actually cook faster than other shrimp. I sometimes cook them, remove them when nearly done and then add them back in at the very end. These cook quite quickly, basically in a 1-3 minutes. As soon as they are no longer translucent and firm, to me they are done, or at least should be removed at that point and then added back to your dish at the end as mentioned. Cooking them just so will keep them tender and juicy and plump, which you want. If you over cook shrimp, they shrink up and become tougher. These shrimp are great in pasta, or sautéed in garlic and butter, or any shrimp dish. I made a nice curry with veggies and Thai Red Curry sauce and added the shrimp at the very last few minutes.

TJ’s Wild Red Shrimp cost $10 for a 1 lb. bag (20/25 count). They are a good size (aka Large). If you find these Patagonia Red Shrimp frozen or fresh they are usually double that price elsewhere. (UPDATE : TJ recently raised the price $1 not long after I posted this; they are now $10.99 – Feb 2021)

These Wild Red Shrimp are well worth trying.

RAVE

Below is a picture of a tasty curry dish I made with these shrimp plus lots of veggies using TJ’s Thai Red Curry sauce. I added the shrimp at the very last few minutes and served it with Jasmine Rice. Shrimp curry is yummy, and worth trying (a basic recipe is at the end)

Another dish: You can see I used these shrimp in a bowl of ramen (Roy Choi style instant ramen with a slice of cheese and butter. Sounds crazy but works, see video below). For this dish, which was a dinner I made a veggie stock instead of using the 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. You can see they look juicy and are not shriveled up from being overcooked. TIP: * Be careful with that little flavor packet in instant ramen bag. Read the label; they are just loaded with Sodium! Better is if you use some stock of your own and just a bit of the flavor packet. Worst case, use only half the packet and if it taste too flat, add something (a dash of low sodium soy sauce or a drop 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: Why not 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, with cut up shrimp, a little mayo, some Old Bay seasoning or dried dill… I bet this would be great, and you can pretend it’s lobster!

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 using some shrimp

THAI STYLE SHRIMP CURRY – Sauté onions and garlic in oil for 5 minutes, throw in chopped carrots, celery, potatoes (mushrooms, peas, sweet potatoes, scallions) …saute 5 minutes, throw in 1/4 cup liquid (water or broth) simmer for 10 minutes, toss in a jar of Thai Red Curry, simmer about 10 more minutes till tender. The last 2 minutes add shrimp and cook gently in the sauce, stirring occasionally. Serve with jasmine rice.