Argentine Red Shrimp L1 at a glance
Argentine Red Shrimp (Pleoticus muelleri) are wild-caught prawns from the cold South Atlantic off Patagonia, prized for their naturally red colour - even raw - and sweet, tender flesh. This L1 (large) grade is supplied frozen in 2 kg blocks, 12 kg per carton. A premium seafood centrepiece for restaurants and traiteurs.
What Argentine red shrimp is
Pleoticus muelleri, the langostino argentino, is a wild prawn living in the cold, clean waters of the South-West Atlantic. The cold sea gives it a delicate, sweet, almost lobster-like flavour and a firm yet tender texture. Its striking red shell, present even before cooking, makes it as beautiful on the plate as it is good to eat.
Origin and fishing
Caught off the coasts of Argentine Patagonia, in the South-West Atlantic. As a wild fishery, availability follows the seasons; the catch is graded by size, with L1 among the largest.
The brand
Supplied under the Riazor label, a specialist in frozen seafood. The shrimp are sized, packed and frozen to maintain quality from the ocean to the kitchen.
Taste and texture
Sweet and delicate, with a clean marine flavour and a firm, juicy bite. The naturally red flesh needs little cooking - a quick sear or grill is enough - and over-cooking should be avoided to keep it tender.
Technical specifications
Wild Argentine red shrimp (Pleoticus muelleri), size L1, frozen. 2 kg blocks, 12 kg per carton. Keep frozen at -18 C; do not refreeze once thawed. Contains crustaceans; may contain sulphites (E223). Average values per 100 g: about 90 kcal, 1 g fat, 20 g protein.
Professional uses
Outstanding simply grilled or seared with garlic, olive oil and chilli; raw or barely cooked as crudo and carpaccio when of sashimi quality; in pasta and risotto; or in paella and seafood platters. Their colour and sweetness make them a star ingredient.
Pairings
Garlic, chilli, lemon, extra virgin olive oil, white wine, tomato, and fresh herbs like parsley. Pair with a crisp white or a dry rose.
Storage and delivery
Keep frozen at -18 C and use shortly after thawing. LAPA delivers it frozen across Switzerland - to restaurants, hotels and caterers in Zurich, Geneva, Lugano and beyond - six days a week and with no minimum order.
Who it is for
Chefs and seafood restaurants who want a premium wild prawn with colour, sweetness and reliable sizing, plus seafood lovers cooking at home.
