Raw Peeled Argentinian Red Shrimp 500G

Simple Argentinian Red Shrimp Thai Red Curry

• 1 pack of Argentinian Red Shrimp
• Blue Dragon Thai Red Curry Paste
• 1 pack Thai Jasmin Rice (2 servings)
• 2 spring onions sliced on the diagonal
• 1 lime juiced
• 1 red chilli finely sliced
• 1 large pinch of chopped coriander
• 200ml coconut milk

Heat a small amount of veg oil in a large frying pan on a medium to high heat, Once the oil is hot add in the shrimp stirring occasionally for 2-3 minutes

Add in the Thai red curry paste and coconut milk cook on a medium heat for 5 minutes

Heat the rice according to pack instructions

Divide the rice between two plates and spoon on the curry, scatter the coriander and chilli slices over the top and finish with a squeeze of lime to serve

Argentinian Red Shrimp and Sundried tomato pasta

• 1 pack of Argentinian Red Shrimp
• 1 tsp Italian Herbs
• 2 brown onions diced approx. 1 cm thick
• 1 sweet Pepper (red if possible) diced in 1 cm thick strips
• 2 cloves garlic finely chopped
• 2 portions of Penne Pasta cooked as per back of pack
• 1 jar of Pesto Rosso
• Shavings of parmigiana

Cook pasta as per cooking instructions

While the pasta is cooking heat a small amount of veg oil in a large frying pan on a medium to high heat, once the oil is hot add in the Shrimp, diced onion and diced pepper and fry for 2-3 minutes, now add in the garlic and cook for a further 1-2 minutes

Now add 2 tablespoons of pesto rosso and the tsp of Italian herbs, stir until the contents of the pan are coated in the pesto.

Once the pasta is cooked, strain and add to the pan of sauce, keeping a little water from the pasta pan.

Toss all the pasta, sauce and shrimp together in the large frying pan, if it looks a little dry add a tbsp. or two of the pasta water and toss to coat everything evenly shave over parmigiana using a veg peeler to serve