Grilled Argentine Shrimps With Herb Gremolata And Wild Rice

Recipe Level Easy
Recipe Time 15-30 minutes
Recipe Persons Serves 2


1 pack Pescanova Argentine shrimps
3 tbsp parsley
1 garlic clove, finely chopped
zest of 1 lemon
zest of 1 lime
1 tbsp ginger, finely chopped
1 tbsp lemongrass, finely chopped
100ml olive oil
250g wild rice, boiled
20g butter
2 tbsp spring onion, finely chopped
½ tsp dried oregano
3 tbsp vegetable stock
1 shot white wine
olive oil
  1. For the herb gremolata In a mixing bowl, we bring together the parsley, zests, lemongrass, ginger, garlic, oregano olive oil, salt and pepper to get a pesto-like texture.
  2. For the rice In a pan, we reheat the rice in the vegetable stock, add salt and pepper and finish with a spoonful of the gremolata.
  3. For the shrimps We clean the shrimps, keeping the head and tail, and we marinate with the salt, pepper and olive oil. In a pan, we cook the shrimps for 2 minutes on each side. We finish with the wine shot and add a spoonful of the gremolata.
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