Shrimp Baked with Pepper and Salt

Shrimp Baked with Pepper and Salt

1. Rinse the prawns with water, subtract the prawn silks, use a toothpick to insert from the second joint, and pick out the prawn thread.

2. Mix the pickling salt and pepper, take 2/3 into an anhydrous pan, and heat it over high heat.

3. Observe the color of the pepper, the color becomes darker, turn to medium heat when you can smell the pepper, and spread a layer of fresh shrimp.

4. Spread the remaining mixed salt and pepper on the shrimp.

5. Close the lid and bake for 3 minutes.

6. Then open the lid, turn the shrimp over, and bake for another 2 minutes. Do not cover the lid at this time, let the water vapor run out and it can be out of the pan. Don’t bake too long, the shrimp will not taste good when it gets old~

Tips:

1. Pickling salt can be bought in general supermarkets. When I made salt-baked shrimp for the first time, I opened the back of the shrimp to get the shrimp thread, and used ordinary salt, so I wrapped the shrimp in tin foil and baked it. The effect was good, but it was a little troublesome~
2. If there are a lot of shrimps, it is recommended to bake a few more pots, and each pot should only be a layer of shrimps, instead of putting all the shrimps in the pot.
3. The last step is to turn the shrimp over. Basically, it is almost 2 minutes after the shrimp is turned over. I didn't take a picture. You can follow the order of placing when you get out of the pot. , If you avoid a piece of the pan, the shrimp that enters the pan will be old.