Lamb with red shrimp and honey



  • 400 g. Grand Krust Argentinean red shrimp
  • 400 g. of lamb chops
  • 1 leek
  • 1 carrot
  • 1 tablespoon of flour
  • 1 tablespoon of honey
  • 1 tablespoon of sesame seeds
  • Olive oil
  • Salt
  • Black pepper
  • ½ cup of white wine
  • 1 cup of water
  • Fresh chives
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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To begin, remove and save the bone from the lamb chop and cut the meat into strips. You can also use veal cutlets or sirloin steak if you prefer.

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Next, heat a splash of oil in a pot. When it’s hot, brown the bones.

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When the bones have been browned, add flour and fry for 2-3 minutes. Add wine and let the alcohol reduce.

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Next, add water, season and let the mixture boil.

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While the sauce is cooking, cut the leek into slices and the carrot into sticks. Sauté the leek and carrot over high heat for 2-3 minutes; add the shrimp and sauté for another minute; season and set aside.

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It’s time to salt and pepper the meat; then sauté it in a pot until golden-brown.

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When the sauce has reduced by half, pass it through a colander and add it to the meat. Next, add the honey and let everything simmer for 5 minutes. Finally, add the vegetables and the shrimp to the pot and let it cook for another 5 minutes.

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The only thing let is to plate the food and top with some sesame seeds and freshly chopped chives. Bon appetit!

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