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.
Ingredients
FOR 2 PEOPLE
- 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
Nutritional information
PER 100 GRAMS
- Energy 0
- Proteins0
- Carbohydrates 0
- Fats0
You'll need to
P&D Raw Argentine Red Shrimp Tail-Off Spectrum The Wild TasteStep by Step
1 
Chop the bacon, parsley and spring onion stalk with salt in a mincer. Add the Argentine red shrimp and cornstarch. Chop very well.
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.
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.
4 
Put the meatballs together with the sauce, cook for 5 more minutes and ready to eat.
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