Argentine red shrimp Tikka Masala

We start this brief #FusionCuisine special with one of its most famous exponents, the Tikka Masala, a dish that, according to legend, was created by the Indian community in England by adapting a traditional stew to the taste of British palates. It was such a success that many consider it The Great Britain’s National Dish. Cook this version, prepared with our famous Argentine Red Shrimp, to understand why it is so popular.



  • 300 g. Grand Krust Argentine red shrimp
  • 10ml sunflower oil
  • 1 garlic clove
  • 1/2 red onion
  • 30 g. tomato puree
  • 250 ml. cooking cream
  • 40 g. tikka masala concentrate
  • Cilantro
  • 10 g. butter
  • Basmati rice
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

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In a frying pan with sunflower oil, cook the Argentine red shrimp with salt (one minute per side). Set aside.

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In the same pan, fry the sliced garlic and julienned onion. Add the tomato puree and sauté for two minutes.

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Add the cream and cook for five minutes. Add the tikka masala, mix and add the Argentine red shrimps together with the chopped coriander.

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Add the butter and stir until emulsified. Serve with basmati rice and you're done!

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