Different Ways to Make Shrimps
Shrimps with wine
Marinades
Soy sauce, garlic, pepper, coriander, lemon juice, oil, sugar and lemongrass
Cooking steps
Put 48ml of soy sauce, 2 cloves of sliced garlic, 2 sliced red peppers, 40g coriander, 40ml of lemon juice, 20ml of olive oil, 20g of sugar and sliced lemongrass in a bowl and mix them. Marinade the 12 shrimps without digestive tracts. Stir them well and make the marinade cover the shrimps. Marinade the shrimps at room temperatures for 10 minutes. Heat 20ml of olive oil in a frying pan over high heat for 3 minutes, add the shrimps and fry for 3 minutes until bright pink appears. Turn off the heat. Slowly pour 80 ml of vodka. Turn on the heat and cook the shrimp for one minute.
Grilled Chili Shrimps
Marinades
Salt, brown sugar, smoked chili, chili, paprika, crushed chili flakes and salt
Cooking steps
Add an appropriate amount of salt, sugar and 680 grams of big shrimps to the pot, and add water to cover the big shrimps by about 3 cm. Mix paprika with minced paprika, oregano, salt, 40ml of maple syrup and 20ml of olive oil in a bowl and place them in the refrigerator to rest for 30 minutes. Remove the shrimp, and remove marinate from the shrimp. Put the shrimp in the chilled marinade for 10 to 30 minutes. Fry the big shrimp for 5 minutes over high heat, and then turn it over to continue frying after 2 minutes. Season with black pepper and salt after putting them in a bowl.
Grilled Shrimps with fresh mango chutney
Marinades
Lime juice, jalapeno, ginger, garlic, curry powder, turmeric and nutmeg
Cooking steps
Put 40ml of lemon juice, 3cm chopped jalapeño, 3cm chopped ginger, 1 clove of garlic, 10g curry powder, 1g turmeric and 0.5g nutmeg into a blender. Blend them and pour them into a plastic bag.
Pour 10 grams of salt and 900 grams of big shrimps with tails, and marinate them at room temperatures for 30 minutes. Put 5g ground cumin, 1 diced unripe fresh mango, 180g diced cucumber, 8g diced jalapeno, 60ml of lemon juice, 54g minced mint leaves and 54g coriander, and then mix them. Fry the shrimps and mix them with fresh mango chutney.
If you want your shrimp to be tender, you can use a sous-vide cooker to cooker the shrimp before frying.
Marinades
Soy sauce, garlic, pepper, coriander, lemon juice, oil, sugar and lemongrass
Cooking steps
Put 48ml of soy sauce, 2 cloves of sliced garlic, 2 sliced red peppers, 40g coriander, 40ml of lemon juice, 20ml of olive oil, 20g of sugar and sliced lemongrass in a bowl and mix them. Marinade the 12 shrimps without digestive tracts. Stir them well and make the marinade cover the shrimps. Marinade the shrimps at room temperatures for 10 minutes. Heat 20ml of olive oil in a frying pan over high heat for 3 minutes, add the shrimps and fry for 3 minutes until bright pink appears. Turn off the heat. Slowly pour 80 ml of vodka. Turn on the heat and cook the shrimp for one minute.
Grilled Chili Shrimps
Marinades
Salt, brown sugar, smoked chili, chili, paprika, crushed chili flakes and salt
Cooking steps
Add an appropriate amount of salt, sugar and 680 grams of big shrimps to the pot, and add water to cover the big shrimps by about 3 cm. Mix paprika with minced paprika, oregano, salt, 40ml of maple syrup and 20ml of olive oil in a bowl and place them in the refrigerator to rest for 30 minutes. Remove the shrimp, and remove marinate from the shrimp. Put the shrimp in the chilled marinade for 10 to 30 minutes. Fry the big shrimp for 5 minutes over high heat, and then turn it over to continue frying after 2 minutes. Season with black pepper and salt after putting them in a bowl.
Grilled Shrimps with fresh mango chutney
Marinades
Lime juice, jalapeno, ginger, garlic, curry powder, turmeric and nutmeg
Cooking steps
Put 40ml of lemon juice, 3cm chopped jalapeño, 3cm chopped ginger, 1 clove of garlic, 10g curry powder, 1g turmeric and 0.5g nutmeg into a blender. Blend them and pour them into a plastic bag.
Pour 10 grams of salt and 900 grams of big shrimps with tails, and marinate them at room temperatures for 30 minutes. Put 5g ground cumin, 1 diced unripe fresh mango, 180g diced cucumber, 8g diced jalapeno, 60ml of lemon juice, 54g minced mint leaves and 54g coriander, and then mix them. Fry the shrimps and mix them with fresh mango chutney.
If you want your shrimp to be tender, you can use a sous-vide cooker to cooker the shrimp before frying.
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