Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
HalfPint is a trusted home cook.
According to this, posted here, yes.
pierino is a trusted source on General Cooking and Tough Love.
Shrimp are coming to America from all over the world; not just Argentina but from all over Asia. Get used to it. You judge shrimp by size (for whatever your cooking purpose) and they are labled for example "U21" meaning under 21 shrimp to the pound. The lower the "U" number the bigger they are, so low numbers are good, except that you are getting fewer shrimp even though the weight is the same.
Steven is the author of the best-selling Barbecue Bible and the host of two grilling TV shows: The Primal Grill and Barbecue University.
Shrimp aren't really part of the Argentinean grilling tradition, but you can certainly grill them Gaucho style: season with salt, pepper, oregano, hot peppers, garlic and olive oil. Grill over a wood fire (or wood chips on gas or charcoal) and serve w chimichurri). Or cook on a champa (Argentina's version of a plancha) and flambé with brandy.
Please enter a valid email address.
Well played. You deserve a cookie.
Pickle Anything at a Moment's Notice
A Guide to Cheese Rinds
All About Cooking with Fire
The Ingredient Your Salad Is Missing
Captcha must be verfied
Already have an account?
Don't have an account?
Please check your email for instructions on how to reset your password
Successfully logged out
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)
Thanks! We'll email you when it's available again.