Pan-Seared Argentine Red Shrimp

Ingredients

• Argentine red shrimp (selected frozen shrimp)
• Sea salt (mortar and pestle jar)
• Black pepper (mortar and pestle jar)
• White wine
• Light soy sauce
• Cilantro
• Lemon
• Onion
• Ginger
• Garlic

Steps

1. Thaw the Argentine red shrimp. It is best to take them out of the freezer 1 day in advance and thaw them in the refrigerator. This better preserves the flavor and texture. Buying shrimp that have already been deveined and split open saves a lot of time.
2. Wash the thawed shrimp and set aside. Be sure to dry them thoroughly here; if you are in a hurry, you can use kitchen paper towels to absorb the water.
3. Slice the ginger, chop the onion into small cubes. Wash the cilantro, separate the leaves from the stems, and chop the cilantro leaves finely. Crush and chop the garlic into small pieces.
4. Heat the wok or pan over high heat. After it is hot, pour in two tablespoons of olive oil. Once the oil temperature rises, add the ginger slices, onion cubes, and cilantro stalks and stir-fry.
5. After about 1 minute, remove the ginger, onion, and cilantro stalks. Discard them.
6. Turn the heat to medium-high and add the shrimp to the pan. Ensure every shrimp makes contact with the flat surface of the pan. Fry for about 2 minutes, brushing a layer of oil on each shrimp at the same time.
7. When the underside of the shrimp shell turns slightly golden brown, flip the shrimp and sprinkle in the chopped garlic. Gently shake the pan to ensure even heat distribution.
8. After about 1 minute, add 20ml of white wine.
9. Fry for another 1 minute, then turn the heat to medium-low and evenly sprinkle with a layer of salt and black pepper.
10. Drop a drop of light soy sauce onto each shrimp.
11. Sprinkle with cilantro leaves and plate the dish.
12. Slice the lemon and place on the side of the plate.