Stewed argentine red shrimps
'Guazzetto' means 'stew' in Italian. And it also means an appetizing seafood meal that exalts the delicate taste and meat of these delicious crustaceans. The tasty broth will be the delight of those who love to dip bread without remorse or, as they would say in Italy, to make "la scarpetta". Did you know this expression? Are you one of those who dip bread? In the next videos, we will make a tour through beautiful Italy with the palate through classic and daring recipes.
FOR 2 PEOPLE
- 300gr Grand Krust Argentine red shrimps
- 1 clove garlic
- 1 fresh chilli
- 30gr parsley
- 1 shot of Brandy
- 300gr canned cherry tomatoes
PER 100 GRAMS
- Energy 0
- Proteins0
- Carbohydrates 0
- Fats0
You'll need to
Argentine Red shrimp Shrimp 400 g Spectrum Grand Krust ClassicStep by Step
Peel the Argentine red shrimps, leaving the head and tail. Set aside.
Cut the garlic, parsley and chilli into slices (remember to remove the seeds).
In a frying pan with olive oil, cook the garlic, the Argentine red shrimps (one minute per side), the chili pepper, the shot of Brandy and the cherry tomato.
Cover the pan and cook for 4 minutes. Uncover, cook for 2 more minutes and serve.
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