“It’s a tip to give class to the dish”

If we focus on crustaceans, this category includes lobster, sea beef, shrimp, carabinieri, crab, crayfish, shrimp, shrimplobster, shrimp, crab or barnacle.

These foods, as a rule, usually contain higher prices than others like mussels or canned octopus, for example, something that would also be considered seafood. So, the shrimp, shrimp and shrimp They are generally the most chosen because they are a little more affordable given the high cost of shellfish, especially at this time of year.

The television boss is well aware of this. Karlos Arguinanowho shared on his social networks one of the ways he prepares the shrimp so that they are a star dish this Christmas. According to him, “the price of shrimp is not cheap, because nothing is cheap, but frozen shrimp are affordable“, he says as advice, confirming that he uses these frozen foods.

“Now that this holiday is coming we’re all going a little crazy, well, shrimp can be included in seafood products without being very expensiveeh,” he reiterates.

Karlos Arguiñano’s secret to preparing baked shrimp this Christmas

So, the chef begins the recipe by indicating that he is going to prepare them so that they aren “elegant, to bake in the oven”. Arguiñano says he prepares these shrimp with a puree with garlic, parsley, lemon juice or white wineaccording to taste, also adding oil to coat the crustacean well.

Once the puree is ready, the cook explains the secret of the recipeand the fact is, he assures, most people would put the shrimp as is on the baking tray with the mash, but he does it a little differently.

“I tell you the following, this It’s a trick to give a category to the dish What are we going to eat? Today, it’s a frozen shrimp, already thawed, which looks very interesting, it’s very meaty and, man, the only complication it has is what I’m doing to it now,” he says, showing that Peel the shrimp from the body part only, leaving the head and tail..

“Once we do this to him, earn a lot» he assures, adding the shrimp to the plate on a sheet of parchment paper, putting them coarse salt on top and, finally, the puree. With the oven preheated, to around 230 degrees, Arguiñano says that in about five minutes they would be ready these shrimps, although it is advisable to check their cooking in case they need a little more time.

Once the dish is finished, Karlos Arquiñano assures that it is a simple and delicious way to get “a home-made seafood dish at a good price”for these dates or any other celebration.