Argentinian Wild Shrimp With Russian Dressing

How to re-create this recipe:


(Serves 4-6)

  • 1 – 2 Pound bag (16/20) of Frozen Wild Caught Argentine Red Shrimp
  • 8 ounces of Mayonnaise
  • 1 Lemon plus 2 Tsp’s of fresh Squeezed Lemon Juice
  • 1 finely grated garlic clove
  • 1/2 Tsp of Chili Sauce
  • 1 small shallot, finely minced
  • 1 Tsp of prepared horseradish with beets
  • 3/4th of a Tsp of Worcestershire Sauce
  • salt as needed

How to re-create this recipe:

  1. Bring a medium stockpot with water up to a boil. Squeeze the juice of 1 lemon into the pot.
  2. De-frost your shrimp by placing them in a bowl filled with cold water for about 10 minutes. Afterwards devein them by making a shallow slit down the middle of the back to expose the black intestine. Lift the black vein out with a pairing knife onto a paper towel.  Place all the shrimp into a bowl and give them a good rinse to make sure all the impurities are rinsed away.
  3. When the water is boiled, reduce the heat a little, drop the shrimp in and cook for no more then 5 minutes. Do not overcook the shrimp. You can place them in an icebath to prevent this from happening.
  4. To make the dressing add  1 cup of mayonnaise to a bowl. To that bowl add the garlic, 2 tsp’s of lemon juice, worcestershire sauce, horseradish, shallots, and chili sauce. Stir all ingredients together well until they are all well incorporated.
  5. Serve the shrimp with the dressing as a dipping sauce and enjoy!

Nourishment for you body:  These Shrimp are very high in potassium, calcium, and protein. It is best to avoid consuming them frequently however due to higher sodium and cholesterol levels then other types of seafood.

Tips when cooking: These shrimp are caught off the coast of Argentina, in the deep waters of the South Atlantic. They are also a sustainable species. They cook fast and they taste very sweet. This dressing is frequently compared to thousand island dressing, except it’s less sweeter and spicier. If you don’t have chili sauce, you can substitute ketchup for it. This dressing also goes great with a Reuben sandwich which is comprised of thinly sliced corned beef, sauerkraut, butter toasted rye bread and Emmentaler cheese.


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