Starters
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.
- 20 min
- 2 personas
- Dificultad Low
Ingredients
- 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
You'll need to
P&D Raw Argentine Red Shrimp Tail-Off
The Wild Taste
Nutritional information
- Energy0 Kcal
- Proteins0 g
- Carbohydrates0 g
- Fats0 g
Step by Step
Paso 1
Chop the bacon, parsley and spring onion stalk with salt in a mincer. Add the Argentine red shrimp and cornstarch. Chop very well.
Paso 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.
Paso 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.
Paso 4
Put the meatballs together with the sauce, cook for 5 more minutes and ready to eat.
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