It’s so delicious that you don’t even want to let go of the shrimp shells – Garlic Open-backed Shrimp

Overview

After the New Year, all foodies cannot escape the curse of gaining three pounds during the festive season. I haven't dared to step on the scale since I came back. I have no intuition. I'm probably over six pounds fat. This year, I brought my whole family back to my parents' home. Poon Cai is the main dish in my hometown, mostly mutton and pork. I went back for ten days during the Chinese New Year, and visited all my aunts, uncles, and aunts' families. It was a feast every day. Although the Chinese New Year is like this every year, I still like this lively style. After the banquet, the family plays cards and mahjong, and there are several stalls, which is a rare scene of joy. On the first day after returning, I slept until I was fully resurrected, and worked hard in the kitchen until I couldn't stop... Mom said, life...

Tags

• hot dishes
• home cooking
• seafood
• chinese banquet
• children
• spring recipes
• summer recipes
• banquet dishes
• farm food
• dinner
• keep out the cold
• cooking wine
• garlic
• garlic chili sauce
• onions
• sesame oil
• black pepper
• salt
• shrimp

Ingredients

Steps

1. 1 Prepare the ingredients, clean the shrimps, cut them from the back, and remove the intestines;

   

2. 2 Open the shrimp on the back, pour in cooking wine and salt, and marinate for about 10 minutes;

   

3. 3 Chop the garlic cloves and green onions finely, add sesame oil, garlic chili sauce, and black pepper, mix well, and set aside;

   

4. 4 Stuff the minced garlic into the back of the shrimp, line a baking sheet with oiled paper, stuff the shrimp with minced garlic, and arrange them neatly on the baking sheet. Adjust the oven temperature to 200 degrees for 15 minutes.