Open-back Prawns with Pepper Pesto Sauce
by Lucky Little Good Food
Favorite
Difficulty
Normal
Time
15m
Serving
2
1. Argentine red shrimp thawed and washed
2. Cut off the shrimp's whiskers and feet
3. Cut the back of the shrimp, cut to the penultimate section, don’t cut it again, remove the shrimp thread (you can use your hands or toothpicks)
4. Cut a knife on each side of the upper end of the shell on the shrimp body, and cut a knife on both sides of the penultimate section. Cut the meat of the shrimp body in the middle, but don't break it. Cut the side direction, open the back as shown in the picture (not the entire back open)
5. Remove the shrimp heads (I put the shrimp heads together to cook seafood shrimp head porridge, it's very fresh, it's a dual purpose)
6. I have one more shrimp and I peeled the last one
7. Put the last extra shrimp in the middle (actually, you can put broccoli in the middle, but unfortunately I don’t have broccoli on hand)
8. Shrimp meat is smeared with cooking wine, do not need to be marinated, and steamed in a steamer
9. Start making the sauce while steaming the shrimp. Crush the garlic into minced garlic, heat the pan with oil, add the minced garlic and stir fry
10. Put in Lao Gan Ma and stir fry (Lao Gan Ma can be replaced with chili oil here)
11. Add water to the sauce and a little light soy sauce
12. Add a little chopped pepper
13. Add salt (if the saltiness is suitable, you can add salt) and chicken powder, then use a little water to thicken the starch
14. Add the green onions, boil the sauce, and make the garlic sauce with pepper and pesto.
15. Pour the sauce on the shrimp meat and rub a little olive oil on the shell
16. The finished picture, and a bowl of seafood shrimp head porridge to eat together, I won’t take photos of the porridge.
Tips:Shrimp does not open the whole back because the sauce is very tasty, so you don't need to soak the whole shrimp. In short, all kinds of food are cut not only for beauty, but for taste
