Pan-fried Argentine Red Shrimp

Pan-fried Argentine Red Shrimp

1. Take the shrimp out of the refrigerator and put it in the water to thaw~ The thawed shrimp, cut off the shrimp whiskers and shrimp feet~ For the sake of beauty, I usually don’t cut the feet.

2. Red prawns need to cut off the shrimp cavity~ The shrimp cavity is very sharp, and it will get stuck in the operation if you don’t cut it off~ It’s not good for cooking injuries~

3. After removing the shrimp cavity, use scissors to open the back of the red shrimp~ Use a toothpick or other tools to pick out the shrimp line~

4. Place the processed shrimp on a plate, sprinkle with rose salt and crushed black pepper, and marinate for about 20 minutes~ (this step can be omitted)

5. Add butter or cooking oil to the pot~ Butter needs to be added in two portions~ Adding in portions will make it more fragrant~

6. After the butter has melted, put the shrimp in the pot and make a good size~ Sprinkle with rose salt or edible salt, black pepper~ If it is marinated, there is no need to repeat the addition

7. After frying on one side until golden and crispy, turn it over~then add the remaining butter along the side of the pan~when both sides are ripe, put on a plate, sprinkle some basil leaves to finish~