Argentine red shrimp balls

ALL EYES ON THIS RECIPE, another Gran Krust resident chef's stroke of genius: these Argentine red shrimp meatballs are going to become a classic of your repertoire.



  • 300gr peeled Argentine red shrimp Grand Krust
  • 50gr bacon
  • 7gr parsley
  • 7gr spring onion stalk
  • 20gr cornstarch
  • Olio Evo
  • 1 clove garlic
  • 1 spring onion
  • 400gr crushed tomato
  • 1/2 white wine
Nutritional information


  • Energy 0
  • Proteins0
  • Carbohydrates 0
  • Fats0
P&D Raw Argentine Red Shrimp Tail-Off

You'll need to

P&D Raw Argentine Red Shrimp Tail-Off Spectrum The Wild Taste

Step by Step

1 step_img_1

Chop the bacon, parsley and spring onion stalk with salt in a mincer. Add the Argentine red shrimp and cornstarch. Chop very well.

2 step_img_2

Lubricate your hands with oil and make small balls with the resulting dough. Fry them in a frying pan with olive oil until golden brown.

3 step_img_3

For the sauce, sauté the sliced garlic, chopped spring onion and crushed tomato over medium-high heat. Cook for 8-10 minutes over high heat.

4 step_img_4

Put the meatballs together with the sauce, cook for 5 more minutes and ready to eat.

Gastro Klub

The Recipes