Double Flavor Grilled Dried Shrimp
Overview
When a colleague was pregnant, she bought a large pack of dried shrimps for calcium supplementation, and gave some to her colleagues as snacks. I only tasted one and my index finger moved, and I fell in love with the taste. It's just that most of the dried shrimps sold in the market are not live shrimps, and it's unclear how hygienic the conditions are during the drying and baking process, so I'm always a little worried, so it's better to bake them yourself. After boiling and roasting at low temperature for a long time, fresh live shrimps have good toughness and chewy meat, crispy shrimp skin, and delicious shrimp brains. It is not only a delicious snack, but also a good calcium supplement. The most important thing is that it is high in protein and low in fat. Girls will not be afraid of getting fat after eating it.
Tags
Ingredients
Steps
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It is best to use sea shrimp, and preferably live shrimp. Wash the shrimp first.
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Boil a pot of hot water, add ginger slices, add shrimp and cook for two minutes.
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Drain as much water as possible from the cooked shrimps, add half a spoonful of salt, and mix well. If the shrimp itself is salty, you don’t need to add salt. Take out one half, add appropriate amount of black pepper to the other half, and marinate for ten minutes.
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Spread the shrimp flat on the baking grid, put it in the oven, and bake at 120°C for 3 hours, turning twice in the middle to make the shrimp evenly heated.
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Pay attention to the later stages of roasting. If the shrimp tails are a little flat and the shrimp skin is a little white and wrinkled, pinch it with your fingers and it will feel firm and elastic. That's it. You can also break open the shrimp heads. If the brains of the shrimp are dry and there is only oil and no moisture, it means it is ready. Let cool before serving.
