Sauteed Argentine Red Shrimp with Smoked Bacon, Radish & Sweet Pea Puree

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This beautifully bright appetizer puts an innovative spin on root vegetables, savory bacon, and rich, lobster-like Argentine Red shrimp.

20 min


  1. Dice the bacon slice and thin julienne slice the radish, endive, and shallot
  2. Toss the Argentine Red Shrimp with 1 tbsp of oil and season with salt & pepper
  3.  Sauté bacon on medium-sized pan over low heat
  4. Once the bacon is partially cooked, add sliced shallots to the pan
  5. Once the bacon is fully cooked, add the Argentine Red Shrimp to the pan and sauté until fully cooked or an internal temperature of 145°F has been reached
  6. Place peas and vegetable stock into a food processor and blend on high for 5 minutes, season with salt & pepper as desired
  7. Combine the radish, endive, 2 tbsp of oil, and champagne vinegar in a bowl
  8. Plate the pea puree topped with the bacon and Argentine Red Shrimp mixture, garnished with the radish and endive salad
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Recipe for 4 people


  • 5 Argentine Red Shrimp
  • 1/2 cup frozen green peas
  • 1/4 cup vegetable stock
  • 1 slice of bacon, small diced
  • 2 tbsp shallot, thin julienne
  • 3 tbsp radish, thin julienne
  • 3 tbsp endive, thin julienne
  • 1 tbsp champagne vinegar
  • 3 tbsp olive oil