3MMI - Argentine Red Shrimp: Supply Constraints as Harvest Nosedive

Argentine red shrimp

🥗Healthier: wild-caught shrimp

💰Cheaper: farmed shrimp

Wild-caught shrimp often have better flavor and texture.

white beans

🥗Healthier: cannellini beans

💰Cheaper: navy beans

Navy beans are more affordable and still provide a creamy texture.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

White vinegar is often more accessible and cheaper.

Heat a grill over medium-high heat until hot.

Season Argentine red shrimp with olive oil, salt, and black pepper.

Grill shrimp for 2-3 minutes on each side until opaque and slightly charred.

Remove shrimp from grill and set aside.

In a saucepan, heat olive oil over medium heat.

Add chopped onion, carrot, and celery; sauté until softened, about 5 minutes.

Stir in minced garlic and cook for 1 minute until fragrant.

Add white beans, bay leaves, thyme, salt, and pepper; stir to combine.

Pour in enough water to cover the beans and simmer for 20-25 minutes until flavors meld.

Meanwhile, char lemon halves on the grill until caramelized, about 3-4 minutes.

Squeeze charred lemon juice into a bowl, whisk in vinegar and olive oil to create vinaigrette.

Serve grilled shrimp over stewed white beans, drizzled with charred lemon vinaigrette.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens