Argentine shrimp meat has a dense texture and sweet buttery flavor as lobster has. During the preparation the meat of shrimp becomes pale pink.
Wild Argentine red shrimp inhabits in the cold waters along the southwest coast of the Atlantic ocean: from Brazil to Argentina. Usually shrimp inhabits at a depth of about 100 meters and is hunted in shallow water at a depth of about 25 meters.
Due to its taste red deepwater shrimp is highly valued and can be used in a wide range of dishes cooked from seafood. The meat of red shrimp contains a lot of easily digestible proteins and vitamins A, B12, D, E, and iodine, zinc, phosphorus, potassium, ferrum and selenium. Due to a distinctive sweet flavor red shrimp sometimes is called "sweet shrimp".
The head of the Argentine shrimp is small in comparison with the dorsal part which is used in food.
The shrimp does not bear an eggs, and immediately throws it into the water column.

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