This is what I said elsewhere about Argentinian shrimp.
Fully defrosted, they need less cooking than other types of shrimp, and don’t give the same visual cues, so it might take a turn or two to get used to them.
I think of them in flavor and texture as closer to lobster than shrimp, and use them in similar ways. They make a lovely faux-lobser roll, and are very nice cooked with a bit of butter to top a salad.
They don’t really work for me as a 1-to-1 swap for regular shrimp when I want a particular texture or flavor. So I don’t put them in sauces or curries, for example.
