How To Cook Trader Joe’s Raw Argentine Red Shrimp?

Cooking: Prepare them the same way you would any shrimp. These do, however, cook a little bit quicker. Be careful not to overcook them. If you are, then

Questions and Answers

The following is a collection of queries that people regularly ask about these shrimp:

This item can be defrosted over night in the refrigerator. This item may also be put in a bowl. Put it entirely under cold water. In around 30 minutes, it ought to defrost. To keep this product submerged, make sure to weigh it down.

This might be air-fried. Do not place the butter pats in the air fryer. One layer of shrimp can be used. Cook in the air fryer for 6 to 8 minutes, or until thoroughly fried, after preheating it to 400F.

your sous vide machine to 140F. Fill a bag with shrimp and seal it. For 15 to 30 minutes, cook the shrimp.

What should I pair with the Argentinian red shrimp from Trader Joe’s that has ginger garlic butter and togarashi seasoning?

With some rice or a vegetable like broccoli, this would be amazing. Not a lot of butter is left behind.

The seven-spice blend known as “Togarashi seasoning” includes Togarashi chilies, sesame, poppy seeds, orange peel, ginger, pepper, and nori.

How much is the Argentinian red shrimp with ginger and garlic butter from Trader Joe’s?

Shrimp from Argentina sold at Trader Joe’s

The advantages: Trader Joe’s Argentinian Red Shrimp are delicate and resemble lobster.

The drawbacks: These “red” shrimp appeared to be cooked previously, but they are not. Some people can find it more difficult to determine these when they are finished.

The result:

I used to frequently order fish when I went out to eat. I notice that I’m doing it less and less. You may have those extremely pricey dinners at home once you learn how to handle it properly. This is one of several excellent choices available at Trader Joe’s in the frozen seafood section.

Argentinian Red Shrimp and Wild Blue Shrimp are the two varieties of shrimp that are offered at Trader Joe’s. What makes the two different from one another? Accessibility, cost, flavor, and texture. The fact that this product isn’t always available and that there doesn’t seem to be a pattern to when it comes and goes is one of the most popular criticisms of it. For the same amount, this is $7 less expensive than the blue shrimp. A full pound of shrimp costs $9.99 at the time of writing.

The texture and flavor make the biggest differences in this situation. Although they taste more delicate, they are more similar to lobster in flavor. It can be difficult to tell when these are done cooking because they are already crimson. These cooked a little bit more quickly than conventional shrimp, in my opinion. In addition, I noticed that these shrimp did not appear to get as rubbery when overcooked as regular shrimp.

Overall, this bag is the one to choose if you want a delicate texture and a taste of lobster. Choose the Wild Blues if you prefer a denser texture and shrimp flavor. Both were excellent, yet they differed greatly from one another. I’d gladly purchase either again.

The visual breakdown of what you get when you purchase this product is as follows:

The Argentinian Red Shrimp from Trader Joe’s bag:

The ingredients and the nutritional data:

You can decide how to make these. But I went with Ina Garten’s baked shrimp recipe, and the results were as follows:

Would I repurchase this? Yes, I would purchase Argentinian Red Shrimp from Trader Joe’s once more. Even though it is substantially more expensive, I would choose Trader Joe’s Wild Blue Uncooked Shrimp in their stead if they were not available. Even though the blue shrimp were firmer, they can still be used in place of red shrimp if they are not readily available.

Want to read my reviews of more Trader Joe’s products? For a list that can be searched, click on Thoughts & Reviews of Trader Joe’s.

How are frozen, uncooked Argentine shrimp prepared?

They only need to be dipped into boiling water, and they will be prepared for consumption in a short while.

Shrimp from Argentina are a tasty and healthful seafood alternative. Additionally, preparing them is really simple.

It only takes a few minutes to cook frozen shrimp in boiling water.

Put the cooked shrimp in an ice bath for two minutes to stop the cooking process if you’re serving them chilled.

Argentine shrimp are adaptable and can be eaten as an appetizer or as a component of a salad or pasta dish.

So the next time you want a quick and simple seafood dish, try some Argentine shrimp.

How is Trader Joe’s raw shrimp made?

This inquiry comes up frequently from friends. Cooking raw shrimp seems to be a challenge and source of stress for many individuals. They constantly tell us horror stories of overcooked, flavorless, rubbery shrimp.

We have a fix for your shrimp frying problems, though: We now present the simplest method ever for cooking raw shrimp.

In order to avoid the shrimp from overcooking, this approach combines quick cooking with quick chilling (if you plan to consume the shrimp cold, such in a shrimp cocktail).

Make sure to thaw frozen shrimp before cooking if you’re using them (like the frozen raw shrimp from Trader Joe’s). To do this, just put the shrimp in a plastic zip-top bag, squeeze out as much air as possible, then submerge the bag in a bowl of lukewarm water for about 20 minutes. To keep the shrimp submerged while we thaw them, we set another bowl on top of them. Every 5-7 minutes, check the water and add warm water as needed.

What you require:

  • 1# of frozen raw shrimp (we prefer Trader Joe’s raw shrimp) defrosted
  • Slices of one lemon

How to:

1. Start by adding water to a pan of 4 quarts or more and bringing it to a full rolling boil.

2. Include the thawed raw shrimp and lemon slices. stir several times

3. Shut off the stove, cover the pan, and allow it to continue cooking for 4-5 minutes. If your shrimp are extremely small, check them after three to four minutes of cooking. If your shrimp are quite large, check them after five minutes; they might still require a minute or two. When the core of the shrimp is a solid “white,” the shrimp are fully cooked.

The shrimp are ready to eat after being drained.

If serving the shrimp cold, put the hot, cooked shrimp into a bowl of ice water and stir for a few minutes, adding more ice as necessary to get the shrimp as cold to the touch as possible. Keep them in the fridge until you’re ready to utilize them.

Variations:

  • Seasoning in the “Old Bay” style
  • Trader Joe’s seasoning for tacos
  • Garlic
  • Onions
  • Slices of limes and lemons

Any of these can be added to the water that is just coming to a boil or to the cooked shrimp.

We hope you liked this simple recipe for cooking raw shrimp. Shrimp may now be prepared and added to various recipes quickly and simply. We enjoy eating shrimp on salads, with pasta, and in tacos.

Boil – If desired, season water with salt, celery, bay leaves, or other seasonings before bringing it to a boil. Boiling water should be used to cook frozen shrimp for around 2-3 1/2 minutes. If serving chilled, place shrimp in a basin of ice right away to stop the cooking process for two minutes.

Can you eat uncooked red shrimp from Argentina?

This article has been amended to include a statement from the National Fisheries Institute trade association as well as a graph outlining Consumer Reports’ conclusions.

This might cause you to hesitate if you’re one of the many people who routinely consume shrimp: According to a recent Consumer Reports research, 60% of the raw shrimp it examined was contaminated with bacteria, some of which were harmful, drug-resistant strains.

94% of the shrimp consumed in the US is produced in exporting nations including Thailand, Vietnam, India, and Indonesia. Conditions are also rather disgusting: According to Consumer Reports’ investigation, “How Safe is Your Shrimp?” ponds that aren’t properly managed can accumulate and decompose “a sludge of fecal matter, toxins, and extra food.” To combat the germs and algae that flourish in their packed tanks and ponds, shrimp are frequently given high dosages of antibiotics.

Early mortality syndrome (EMS), a bacterial disease that has harmed restaurant brands like Red Lobster, has caused a decline in shrimp exports from the three largest exporters—Thailand, Vietnam, and China—in recent years.

342 frozen samples from supermarkets and other food outlets in 27 US cities were examined by Consumer Reports. Salmonella, E. coli, and listeria were among the germs that were present in 60% of the samples. MRSA (Methicillin-resistant Staphylococcus aureus), a terrifying form of drug-resistant bacterium that causes difficult-to-treat, perhaps fatal infections, was found in 2% of the samples. 3% of the samples contained amounts of antibiotic residue that were illegally high.

The most contaminated raw, farmed shrimp came from Bangladesh (83%) and India (74%), both of which were contaminated with bacteria. The least likely to be contaminated were raw, wild-caught shrimp from Argentina and the United States, at 33% and 20%, respectively.

If shrimp are cooked properly, harmful germs can be eliminated, but if they are not, they can still contaminate other foods. Furthermore, the discovery that 60% of shrimp included bacteria pales in compared to other foods, since a Consumer Reports research discovered that 97% of raw chicken did, in fact, contain hazardous bacteria.

However, the existence of drug-resistant bacteria implies that shrimp farms are overusing antibiotics, which can result in the emergence of superbug strains that are more harmful and challenging to cure.

Fishing for shrimp that has been taken in the wild is frequently a safer and more responsible decision, according to organizations that protect marine life. The issue, however, is that when farmed shrimp from Asia is sold in US supermarkets and restaurants, it is sometimes mislabeled as “wild” or “Gulf.”