Salt Baked Shrimp

Name: Salt Baked Shrimp
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Chilled shrimp; Some Coarse-grained salt; Some shallot; Some ginger; Some pepper; Some White wine; Some salt; Some oil

by Cooking for baby

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Shrimp is rich in protein, calcium, phosphorus and other substances, which has a good tonic effect for children and pregnant women. In addition, it is also rich in magnesium. Magnesium has an important regulating effect on heart activity and can well protect the cardiovascular system. It can reduce the cholesterol content in the blood and at the same time expand the coronary arteries, which is beneficial to the prevention of hypertension and other diseases. This dish needs to be made in a well-sealed pot with strong insulation. I use the STAUB Essential round 24cm enamel cast iron pot to make it. "

Ingredients

Some Chilled Shrimp
Some Coarse-grained Salt
Some Shallot
Some Ginger
Some Pepper
Some White Wine
Some Salt
Some Oil

Salt Baked Shrimp

1. Chilled shrimp to shrimp line, wash and control water, add a little white wine, salt, oil and marinate for 15 minutes.

2. Sliced green onion and ginger.

3. Put the round 24cm enamel cast iron pot of STAUB Essential on the fire, add an appropriate amount of coarse-grained salt and sauté over a medium to small heat.

4. Place the marinated shrimp on top, top with sliced green onion, ginger, and pepper.

5. Cover and simmer for 5-7 minutes.

6. Wait for the shrimp to turn red.

7. Finished picture

8. Finished picture

9. Finished picture

Tips:
This dish needs to be made in a well-sealed pot with strong insulation. I use the STAUB Essential round 24cm enamel cast iron pot to make it. This is what I bought from Amazon a few days ago. The first time I saw each other, I felt amazing, and I looked at it again and became more in love. The jewel-like brilliant colors are both on the kitchen and on the dining table. The heavy cast iron pot lid tightly locks the moisture and nutrients in the food without losing. The unique lid design of Staub speeds up the "delicious cycle" and makes the food more delicious. The whirlwind nail point-Basque back racket principle shower design, extracts the food essence and condenses on the pot lid, and then evenly drops back into the food to form a "delicious cycle", making the food tender and juicy. The unique black microporous pot enamel on the inner wall can absorb the oil in the food and form a non-stick effect naturally. It is more delicious and juicy during "slow cooking". The smooth enamel porcelain bottom will not wear out the cooktop and tableware.