how to clean argentine red shrimp

A Step-by-Step Guide to Cleaning Argentine Red Shrimp

Argentine red shrimp are a delicious type of wild-caught cold water shrimp known for their bright color and sweet, lobster-like flavor. However, before cooking these shrimp, it’s important to properly clean them. Cleaning removes the shell, legs, head and vein to prepare the shrimp for cooking.

In this comprehensive guide I’ll walk you through the simple process of cleaning Argentine red shrimp step-by-step. By following these instructions, you’ll be able to enjoy the fantastic taste of these shrimp in no time!

Things You’ll Need

• Argentine red shrimp
• Sharp paring knife or kitchen shears
• Skewer or shrimp deveiner
• Bowl of ice water
• Paper towels

Step 1: Remove the Legs and Head

Start by removing the legs and head of each shrimp if they are still attached. Simply twist and pull the legs off gently. You can also use kitchen shears to snip the legs off.

For the head, grasp it firmly and twist slightly to detach it from the body. Discard the legs and head or save for making shrimp stock.

Step 2: Peel Off the Shell

Next, peel off the outer shell starting from the head end Grasp the shell with one hand, and use your other hand to slowly pull it off, segment by segment

Leave the final tail segment on for presentation if desired. The shells can be saved for stock too.

Tip: For a better grip, you may want to peel the shrimp under cold running water.

Step 3: Devein the Shrimp

There are two ways to devein and remove the digestive tract from the shrimp:

Using a Knife

Make a shallow slit along the back of the shrimp with a paring knife. Run the knife tip under the vein and gently lift it out. Rinse the shrimp under water to remove any debris.

Using a Skewer

Insert a metal skewer into the shrimp starting from the head end. Slowly pull out the skewer – the vein should come with it. Rinse the shrimp after.

Make sure to devein each shrimp fully for the best flavor.

Step 4: Rinse the Shrimp

Give the peeled and deveined shrimp a final rinse under cold running water to remove any remaining shell fragments or debris.

Step 5: Pat the Shrimp Dry

Dry the cleaned shrimp thoroughly with paper towels before cooking. The drier the shrimp, the better sear you’ll get when cooking.

Extra Tips for Cleaning Argentine Red Shrimp

• Use fresh shrimp whenever possible for the best flavor. Frozen shrimp works too but may have more water content.

• For presentation, leave the tail end shell on. Just be sure to devein the shrimp fully.

• Refrigerate cleaned shrimp in an airtight container and use within 1-2 days for best quality.

• When breading or battering shrimp, dredge and coat them just before frying for maximum adherence.

• Undercooking shrimp can cause health issues, so be sure to cook them thoroughly to an internal temperature of 145°F.

• Grilling, sautéing, and baking are all excellent cooking methods that highlight the sweetness of Argentine red shrimp.

The Anatomy of an Argentine Red Shrimp

To help you better understand the cleaning process, here’s a quick look at the parts of an Argentine red shrimp:

• Head – Where the eyes and mouthparts are located. Remove before cleaning.

• Legs – Attached to the underside. Remove by twisting off.

• Shell – Hard outer covering. Peel off starting from the head.

• Tail – Muscular part that flips for swimming. Often left on for presentation.

• Vein – Dark tract along the back. Remove by slicing open and deveining.

• Meat – Abdominal muscle that makes up the edible portion. The goal is to access this!

Key Facts About Argentine Red Shrimp

Now that you know how to clean them, here are some interesting facts about Argentine red shrimp:

• Their scientific name is Pleoticus muelleri, and they are a type of marine cold water shrimp.

• They are wild-caught off the coast of Argentina in the pristine South Atlantic waters.

• Argentine red shrimp have a bright reddish-orange shell that turns more intense when cooked.

• The meat is white, sweet and delicate with a lobster or crab-like flavor.

• They are generally larger than other shrimp varieties, averaging 2.5-3.5 ounces each.

• Low temperatures give them their firm texture and concentrated flavor notes.

• Argentine red shrimp are sustainably fished but there are concerns about overexploitation.

• They are flash frozen at sea and shipped globally, primarily to the United States, Europe and Asia.

• Most harvested shrimp are processed whole with head and shell on or peeled and deveined.

Tips for Cooking Argentine Red Shrimp

Argentine red shrimp have a short cook time and are easy to overcook. Here are some tips:

• Cook them for 1-2 minutes per side either grilled, sautéed, broiled or baked.

• Don’t overcrowd the pan when cooking and use high heat to sear quickly.

• Brush with olive oil or butter and season simply with salt, pepper, garlic, lemon, parsley or Old Bay seasoning.

• Let the inherent sweetness shine through by using minimal ingredients.

• Take care not to overcook – shrimp will turn from translucent to opaque white when done.

• An internal temperature of 140-145°F indicates doneness.

• Pair cooked shrimp with rice, pasta or salad for a quick, colorful meal.

Frequency of Entities:
Shrimp: 34
Head: 4
Legs: 3
Shell: 5
Tail: 2
Vein: 5
Knife: 2
Skewer: 2