Salted Argentine red shrimp
By VicentaLakin
In the southern waters of Argentina, where clean water is free of pollution and water temperature is low, red shrimp is naturally growing, nourished and tasted. Immediately after water discharges, it is frozen to below minus 20 degrees in order to lock up red shrimp freshness and nutrients. The whole storage and transport of red shrimp remains below 20 degrees below zero to ensure that the nutrients are not lost when they reach the consumer table. Wild, oceanic, low-temperature, clean seas; simple cooking, fresh tastes, colourful and nutritious. I'd like to introduce you to the salted red shrimp today. It tastes better
Recipe Recommendations
- Argentine red shrimp 6 rats
- rose salt 400 grams
- lemon half a
- olive oil half a teaspoon
- sweet fragrance
- fried
- ten minutes
- simple
Steps for Salted Argentine red shrimp
1
Argentina's Red Shrimp is warm and unfrozen2
Cut off your back. Get off the shrimp line3
PUT OLIVE OIL HOT POTS IN THE POT, THEN WIPE OFF THE EXTRA OIL, PUT ROSE SALT ON IT, 1 CM THICK. DEGREES4
Shrimp on top, less salt on the shrimp, and a few drops of lemon juice to wake up5
Cover the lid, and in a few minutes you'll hear the sound of cracking6
Shake off the salt, load up