Shrimp

Shrimp

A cancer-resistant recipe for Arctic shrimp, which is a carcass shrimp, where fried garlic is good and all the smell of garlic is sucked into it. Because Arctic shrimp grow in cold water at 150 metres deep, slow growth takes three to four years to grow to the specifications required for commodities, the meat is so tight and smaller than the normal warm shrimp, averaging 120-150 per kilogram. Cooked Arctic shrimp colours are pink, meat is tight and sweet, and therefore called Arctic sweet shrimp in China。
Meading Arctic shrimp

Meading Arctic shrimp

There are plenty of wild Arctic shrimp, but the simplest is to eat directly. Because the Arctic shrimp was recovered from the sea floor, it was cooked directly from sea water on board before freezing. In other words, the polar shrimp you buy on the market is ripe, so you can eat it when it's unfrozen. Of course, it's just the simplest way to eat, and many people, in addition to eating directly, can do it yourself if you have some luxury. Don't miss this when Red Jell-O-Honey-Ocean-Shrimp luxurious friends party. Arctic shrimp comes from the deep sea and tastes like sweet, so it's also called Arctic sweet shrimp. It is nutritious and contains a large quantity of high-quality, unsaturated fatty acids, free of cholesterol, and very low fat and calories. At the same time, it contains various trace elements, including zinc, iodine, phosphorus, potassium, selenium and iron. It's good and nutritious