Rockin Reds Recipe

Season and sauté

Pat the Argentinian red shrimp dry with paper towels. Season evenly with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add shrimp in a single layer and cook 1.5–2 minutes per side, until pink and just opaque (avoid overcooking). Transfer cooked shrimp to a plate and keep warm. Reserve skillet for the creole sauce.

Sweat aromatics

In the same skillet used for the shrimp, reduce heat to medium and add 2 tablespoons unsalted butter. When the butter melts, add 1/2 cup finely diced yellow onion, 1/2 cup diced red bell pepper, and 1/4 cup diced celery. Cook, stirring occasionally, for 5–7 minutes until softened and translucent but not browned. Add 3 minced garlic cloves and cook 30–45 seconds until fragrant.

Build the sauce

Stir in 2 tablespoons tomato paste and cook 1 minute to deepen flavor. Add 1 cup crushed tomatoes and 1/2 cup chicken or seafood stock, scraping any browned bits from the pan. Mix in 1 teaspoon Worcestershire sauce, 1/2 teaspoon hot sauce, 1 teaspoon smoked paprika, 1/2 teaspoon dried oregano, 1 teaspoon Creole seasoning, and 1/4 teaspoon granulated sugar. Bring to a gentle simmer and cook 6–8 minutes to thicken slightly and concentrate flavors.

Finish sauce

Stir in 1 tablespoon fresh lemon juice. Taste and adjust seasoning with salt and pepper as needed. If sauce is too thick, add up to 2 tablespoons stock or water to reach desired consistency.

Combine shrimp and sauce

Return the cooked shrimp to the skillet, tossing to coat in the creole red sauce and warming through for 1–2 minutes. Remove from heat.

Blend remoulade

In a food processor or using an immersion blender, combine 1/2 cup roasted red bell pepper, 1/2 cup mayonnaise, 1 teaspoon Dijon mustard, 1 teaspoon chopped capers, 1 tablespoon finely chopped fresh parsley, 1/4 teaspoon smoked paprika, 1/8 teaspoon cayenne pepper, 1 teaspoon fresh lemon juice, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Pulse or blend until mostly smooth with a little texture remaining. Taste and adjust acidity or seasoning. Chill briefly if preparing ahead.

Plate the dish by spooning a base of creole red sauce onto serving plates or a shallow bowl. Arrange the sauced Argentinian red shrimp on top. Drizzle 1 teaspoon extra virgin olive oil over the shrimp and dot or pipe small quenelles of red pepper remoulade around or alongside the shrimp (about 1–2 tablespoons remoulade per serving). Sprinkle 2 tablespoons chopped fresh parsley or chives over the top and serve with lemon wedges.

Optional serving: offer toasted baguette slices or steamed white rice alongside to soak up the sauce.