Garlic shrimp
By VicentaLakin
I thought it'd be delicious to have a dish that could get to the table, and it's hard to pick up foods, recipes, foods, foods that are not good. It's really delicious, with garlic and olive oil. If there's a lot of people in the family, you can have a whole bowl of garlic
Recipe Recommendations
- fresh shrimp 10 rats
- diced green onion 1 teaspoon
- ginger 1/2 teaspoon
- garlic powder 1 tablespoon
- diced green pepper 5 grams
- Yellow pepper diced 5 grams
- diced red pepper 5 grams
- salt 1/2 teaspoon
- cooking wine 1 teaspoon
- olive oil 1 tablespoon
Steps for Garlic shrimp
1
Scissors were used to cut the shrimp pistols and shrimp feet, scissors were used to cut the shrimp back, toothpicks were used to remove the line, and the shrimp was opened with a knife。
2
Two out of three shrimps, leaving one out of three. When the back is spread, the shrimp is cut a few times with a soft knife, which makes the body of the shrimp wider and tastes easier when it is made。
3
The salin (2 grams) and wine pickled on shrimp meat was spread evenly for 10 minutes。
4
Put onions of garlic in the bowl, add cyanide, transfer salt (1 g) and olive oil, and mix it and place it for five minutes。
5
Shrimp is placed in an oven with tin paper and mixed with garlic and red pepper on the back of the shrimp。
6
Put it in the middle of the oven, at a temperature of 200 degrees, for about 10 minutes。Garlic shrimp Make Tips
1. If you don't have an oven at home, you can simply arrange the shrimp on a plate, sprinkle the minced garlic evenly over them, and steam them directly—it is also delicious.
2. Be sure to quick-freeze the shrimp for 30 minutes before cutting them (otherwise, you will be as nervous as I was today).
3. Add olive oil to the minced ginger, scallion, garlic, and diced bell pepper and let it sit for a while before use to allow the flavors of the oil and seasonings to meld. Marinating the seasonings in olive oil for a bit before placing them on the shrimp to roast makes it taste better; furthermore, the moisture from the oil prevents the shrimp meat from drying out during the roasting process, keeping the texture moist.
4. Shrimp cook very easily. Once the shells have completely changed color, roast for another 5 minutes and they are ready to serve; roasting for too long will affect the texture.