Grilled Argentine Shrimps With Herb Gremolata And Wild Rice

Recipe Level Easy
Recipe Time 15-30 minutes
Recipe Persons Serves 2

PREPARE

1 pack Pescanova Argentine shrimps
zest of 1 lemon
zest of 1 lime
3 tbsp parsley
1 garlic clove, finely chopped
1 tbsp ginger, finely chopped
1 tbsp lemongrass, finely chopped
100ml olive oil
250g wild rice, boiled
20g butter
2 tbsp spring onion, finely chopped
½ tsp dried oregano
3 tbsp vegetable stock
1 shot white wine
olive oil
salt
pepper
  1. For the herb gremolata In a mixing bowl, we bring together the parsley, zests, lemongrass, ginger, garlic, oregano olive oil, salt and pepper to get a pesto-like texture.
  2. For the rice In a pan, we reheat the rice in the vegetable stock, add salt and pepper and finish with a spoonful of the gremolata.
  3. For the shrimps We clean the shrimps, keeping the head and tail, and we marinate with the salt, pepper and olive oil. In a pan, we cook the shrimps for 2 minutes on each side. We finish with the wine shot and add a spoonful of the gremolata.
VANNAMEI SHRIMP LARGE PEELED
Grand in taste!
Crab Claws Muslitos
Free of gluten, full of fun!
PATAGONIAN SQUID WHOLE ROUND
As if straight out of the sea
Mediterranean Mussel Meat
Of high PDO descent!
ARGENTINE SHRIMP PEELED
Argentine Shrimp
For gourmands