How to fry a shrimp on a grate

If you bought shrimp in a shell, then before grilling them must be cleaned. Take the shrimp’s body in one hand and unscrew its head, then pull over the shell. Once you remove the board, check to see if there is a black line running along the back of the crustacean. It’s the gastrointestinal tract if it’s dark – it’s full. Basically it’s eatable, but the dish looks more aesthetic without it, and it can be somewhat firmer than all the other meat. Remove it simply – with a small sharp knife, make a shallow cut along the black line and then hook the tract with the tip of the knife and pull that vein out.

Get the marinade ready. For example, peel and grind a small slice of ginger root. In chili peppers, cut off the peduncle and take out the seeds cut it with circles. Skip 1 clove of garlic through the garlic crush. Add a little freshly squeezed lime juice and 1 teaspoon vegetable oil. Put the prawns in a bowl, pour in the marinade, cover with a lid or food film and marinate for 10-15 minutes. It’s even easier to marinate crustaceans if you pack them together with the marinade into a dense zip pack and shake several times so that all the shrimp are covered in the mixture.

Bamboo skewers, on which will be roasted, pre-soak for 10-15 minutes in cold water. Sticking the crustacean in the shape of the letter S, strung the shrimp on a skewer, poking each in two places. Continue until you strung it all up.

Heat the grill. Grease the grille with vegetable oil. Put down the shrimp kebab. Fry 1-2 minutes if they are medium and 3-4 if royal. Turn grease the marinade with a special silicone brush and fry for another 30 seconds or 1-2 minutes. The finished shrimp is pink, opaque and nearly half the size of the original size.

Buying shrimp for frying on the grate, count so that one person has at least 150 grams of seafood.

Leave a Comment