Explore WorldClass

Shrimp Carpaccio with Salsa Alfredo

Featuring Argentine Langostino Red Shimp

Argentine Langostino Red Shrimp are naturally caught from the icy cold, clean waters just off Patagonian Coast in the Argentina Sea. This unique environment gives them a delicate, tender texture and a sweet taste of the sea, more similar to lobster than traditional shrimp.


For Shrimp

• Put the shrimp between plastic wrap

• With a help of a kitchen hammer pound them until you get a nice thin sheet like a carpacio, about 2 min

• Freeze and set aside

For Plating

• Set the carpaccio on a plate. Let it defrost.

• Garnish with salsa alfredo, broken toasted almonds, minced chives, sea salt and curry powder


• Red Shrimp; Shelled And Deveined

• Truffle Honey

• Toasted Almonds; Toasted In The Oven Low Temperature

• Minced Chives

• Sea Salt

• Curry Powder

For Salsa Alfredo

• Cream

• Parmesan Cheese

• Sea Salt

• Fresh Ground Pepper

Chef Bio

Dante Liporace

Being a native Argentinian, Dante grew up working in local restaurants of Buenos Aires. After getting experience under his belt, he immediately relocated to Europe to further explore the culinary arts. His time in Europe was well spent through various internships, job opportunities, and working with Pedro Subijana. Following this endeavor, Dante made his way to Spain to work in El Bulli. When returning to Argentina after El Bulli, Dante became the head Chef for the Argentinian President Mauricio Macri during his tenure. Chef Dante now spends his time running his renowned bars and restaurants across Argentina including his most famous, El Mercado de Liniers.




Buenos Aires, Argentina

Shrimp Carpaccio with Salsa Alfredo


Why choose WorldClass? - At World Class our focus is quality over quantity. Through every step of the process from sourcing to importing to delivering, quality is always our first concern. World Class products are sourced sustainably, serve the greater good and are better for you than most traditional products found in your local grocery store or favorite restaurant.

How are you more sustainable? -We source only the best products from each country we visit. The sustainability factor comes from the way each product is curated start to finish. From the process in which a product is grown/raised, to the way it is farmed/fished/picked, to the steps to bring it to your table. We are careful in each step of the process to ensure that our products are always working toward the pursuit of global environmental sustainability.

What does your distribution process look like start to finish? - We handle the distribution from start to finish, which sets us apart from others. Other suppliers’ normal chain of distribution starts with a producer then gets handed to a broker, from there the products go to importer, which then goes to distribution and finally the chef. We are different because instead of having so many various hands in the product, we are the only hands in the process which eliminates waste, helps us to be in control of the quality of the product, and ensures that we are being as sustainable and ethical as possible.

More Recipies

Recipes From The Chef

Fernando Navas

Pulpo a la Plancha with Aji Ahumando Sauce

Nobuo Fukuda

Softshell Crab Salad With Rice Noodle Salad & Nuoc Cham Sauce

Fernando Navas

Grilled Rib Eye Steak with Chimichurri Sauce