There are parasites in Argentine red shrimp. No matter where the shrimp is, there are many parasites on the shrimp except the color and size. Therefore, high-temperature cooking or frying process must be one of them, and cooking time is long.

Introduction of Argentine red shrimp

The water in southern Argentina is pure and pollution-free, and the water temperature is low. Red shrimp grows naturally in this environment, with rich nutrition and delicious taste. Immediately after the water comes out, it is quickly frozen to below MINUS 20 degrees Celsius to lock the freshness and nutrients of red shrimp. The whole storage and transportation process of red shrimp is always kept below MINUS 20 degrees Celsius to ensure that the nutrients of red shrimp will not be lost when they reach the table of consumers. Wild, caught in the sea, and grown in low-temperature pure sea areas; Simple cooking, fresh and tender taste, bright color and rich nutrition.

How to eat:

Please remove the catgut from the back of the shrimp after thawing (the skill of removing catgut is to pick it out from the head and body of the shrimp with a toothpick, which is very simple and must be completely thawed. )

Argentine frozen red shrimp, with tender meat and delicious taste, is a good sashimi dish for raw shrimp. Don't eat raw food if the quality is not good and the source is unknown.

Argentine frozen red shrimp can be cooked in different ways according to your taste, such as steaming, stewing, roasting with charcoal, salt and pepper. , or hot pot with soup.