Red shrimp yogurt salad
By VicentaLakin
Tell me that today's ten-minute speed dish is absolutely famous because I'm a child who doesn't like trouble, and every time I see a complex dish, I'll take out the fridge and unfreeze the shrimp. It's easy to go to the shell with the sauced flour and grab a smooth and fast frying and shake the extra water with the vegetables and sour cheese salad, sweet, sour and salty
Recipe Recommendations
- Fresh shrimp 250 grams
- lettuce 1 big
- coriander 1 small
- flour 1 tablespoon
- garlic two cloves
- Fresh lime one
- yogurt salad dressing appropriate amount
- cake skin two pieces
- Ziganlan 1 big
- virgin olive oil appropriate amount
- red wine 2 tablespoons
- freshly ground black pepper appropriate amount
- chili powder 1 teaspoon
- sea salt appropriate amount
Steps for Red shrimp yogurt salad
1
Shrimp washes off the shells, goes to the shrimp mud, puts it in the bowl, spoons into the flour, flips a few times so the shrimp is covered in the powder
2
Fresh vegetable wash, shake off the extra water, tear it to pieces
3
Put the frying pan on the fire, heat it and pour it into the olive oil, and when the garlic petals are crushed into the pan, the shrimps roll a few times, so that the shrimps are evenly heated, and in a few seconds, the wine, salt, black peppers, then the peppers are colored
4
Half of the lemon cut, squeezed into the juice, double-fried fast
5
It'll be two or three minutes before the shrimps turn yellow
6
Tore up good vegetables and put them in the bowl and add fragrance
7
The prawns were put together in the vegetables, so they tasted, and they needed salt and black pepper, lemonade
8
I'll end up with a sour cheese salad sauce, or I'll put the pie skin in the pan for a little while, and I'll put it in a shrimp vegetable water salad, a spoon in a sour cheese salad and roll it up and eat it