Mixed grill of Argentinean red shrimps, scarlet shrimps, scampi and lobsters
This recipe of mixed grill of Argentinean red shrimps, scarlet shrimps, scampi and lobsters is ideal for the special days when we have guests. In just twenty minutes, we can have ready an exquisite and very complete second plate, allowing us to enjoy the full flavor of seafood, seasoned with a savory sauce of garlic and parsley.
- 20 min
- 8 personas
- Dificultad Low
Ingredients of the recipe
- 1 pack of Argentinean red shrimp 800 g Grand Krust
- 1 pack of scarlet shrimp 400 g Grand Krust
- 1 pack of scampi 1 kg Grand Krust
- 4 cooked lobsters Grand Krust
- 8 garlic cloves
- Parsley
- Extra virgin olive oil
- Salt
Our star product
Argentinean red shrimp 300 g
Grand Krust Classic
Scampi 700 g
Grand Krust Classic
Cooked lobster with Provencal herbs
Limited Edition
Nutritional information
- Energy332 Kcal
- Proteins41.5 g
- Carbohydrates3.9 g
- Fats16.6 g
Step by Step of Recipe
Step 1
Season to taste the Argentinean red shrimps and the scarlet shrimps.
Cook them for one minute on each side on a grill or on a large frying pan with a little oil.
When they are done, put them aside on a baking tray.
Step 2
Season them to taste and cook them also on the the same grill or frying pan for one minute with a little oil.
When they are done, we put them aside in the same baking tray.
Step 3
Season to taste the lobsters and cook them with a little oil in the same frying pan, but only on the skin side.
After a few minutes, we take them off and put them aside in the baking tray.
Step 4
Preparing the fried sauce
Lower the heat, add a splash of oil to leverage the released juices from the seafood and slightly pan-fry the garlic and the chopped parsley.
Step 5
Sprinkle over the seafood the mixture of fried garlic and parsley.
Step 6
Bake togheter for five minutes at 200° C.
Step 7
Take out the tray from the oven and serve.
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