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Recipes
Sauteed Argentine Red Shrimp with Smoked Bacon, Radish & Sweet Pea Puree
This beautifully bright appetizer puts an innovative spin on root vegetables, savory bacon, and rich, lobster-like Argentine Red shrimp.
Instructions:
- Dice the bacon slice and thin julienne slice the radish, endive, and shallot
- Toss the Argentine Red Shrimp with 1 tbsp of oil and season with salt & pepper
- Sauté bacon on medium-sized pan over low heat
- Once the bacon is partially cooked, add sliced shallots to the pan
- Once the bacon is fully cooked, add the Argentine Red Shrimp to the pan and sauté until fully cooked or an internal temperature of 145°F has been reached
- Place peas and vegetable stock into a food processor and blend on high for 5 minutes, season with salt & pepper as desired
- Combine the radish, endive, 2 tbsp of oil, and champagne vinegar in a bowl
- Plate the pea puree topped with the bacon and Argentine Red Shrimp mixture, garnished with the radish and endive salad
Ingredients:
- 5 Argentine Red Shrimp
- 1/2 cup frozen green peas
- 1/4 cup vegetable stock
- 1 slice of bacon, small diced
- 2 tbsp shallot, thin julienne
- 3 tbsp radish, thin julienne
- 3 tbsp endive, thin julienne
- 1 tbsp champagne vinegar
- 3 tbsp olive oil
