Wild Argentine Red Prawns - Peeled & Deveined, Raw
- One 250g pack of raw, peeled and deveined Argentine red prawn tails. They're graded 20–30 to the pound, so you'll get between 11 and 16 prawns (a dozen-and-a-bit on an average day)
- Enough for two as a main with pasta, rice or a lot of bread
- 90 seconds a side in a hot pan with butter and garlic; 6 minutes at 200°C in an air fryer, since you ask
These are the red prawns that turned up in supermarket freezers a few years ago and rather stole the show. They're Pleoticus muelleri, trawled in the cold water off Patagonia, and they're red before they go anywhere near a pan, so we should say plainly: these are raw. They look cooked. They aren't.
The flesh is softer and sweeter than a tiger prawn, which is why people keep comparing them to lobster, and it's also why you mustn't overcook them. Defrost overnight in the fridge (or 20 minutes in cold water if you forgot), pat dry, then ninety seconds a side and off the heat. We've had them peeled and deveined at source, so the old business of fishing out the vein with a cocktail stick is somebody else's problem now.
Also known as Argentine red shrimp, gambas argentinas or langostino austral. If you'd rather skip even the garlic, we do them ready-dressed in garlic butter.
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Product Details
- One 250g pack of raw, peeled and deveined Argentine red prawn tails. They're graded 20–30 to the pound, so you'll get between 11 and 16 prawns (a dozen-and-a-bit on an average day)
- Enough for two as a main with pasta, rice or a lot of bread ...
- One 250g pack of raw, peeled and deveined Argentine red prawn tails. They're graded 20–30 to the pound, so you'll get between 11 and 16 prawns (a dozen-and-a-bit on an average day)
- Enough for two as a main with pasta, rice or a lot of bread
- 90 seconds a side in a hot pan with butter and garlic; 6 minutes at 200°C in an air fryer, since you ask
These are the red prawns that turned up in supermarket freezers a few years ago and rather stole the show. They're Pleoticus muelleri, trawled in the cold water off Patagonia, and they're red before they go anywhere near a pan, so we should say plainly: these are raw. They look cooked. They aren't.
The flesh is softer and sweeter than a tiger prawn, which is why people keep comparing them to lobster, and it's also why you mustn't overcook them. Defrost overnight in the fridge (or 20 minutes in cold water if you forgot), pat dry, then ninety seconds a side and off the heat. We've had them peeled and deveined at source, so the old business of fishing out the vein with a cocktail stick is somebody else's problem now.
Also known as Argentine red shrimp, gambas argentinas or langostino austral. If you'd rather skip even the garlic, we do them ready-dressed in garlic butter.
- Wild
- Raw
- Argentina
- Trawls & Nets
