[Home snack] Gambas recipe that's not greasy, cool, and sweet. -
I usually like gambas very much, but because it is salty and greasy with a lot of olive oil, I can only dip it in other bread at best, and I can't scoop it up, so I was so sorry that the soup that the shrimp's taste was always left and I had to throw away the shrimp's extract. Therefore, butter is added instead of olive oil, and the taste is light enough to scoop up the soup by focusing on sweetness rather than salty taste. It is flavored with butter instead of olive oil, mirin instead of salt, and paprika instead of pepperoncino, which is cool and sweet. The taste and texture of the ingredients are similar, so it's harmonious.
2 serving
Within 15 minutes
dbsdngur1231
Ingredients
  • Paprika
    2ea
  • Shrimp.
    10ea
  • Butter
    40g
  • a beautiful forest
    60ml
  • Salt
    1little
  • Abalone
    6ea
Cooking Steps
STEP 1/14
Summary)
1. Bake paprika with direct fire and cut it into bite-sized pieces
2. Melt the butter in the pan, season the shrimp, paprika, mirin, and salt a little bit and it's done!
(Since I'm going to the supermarket today, all the paprika are small, so I put in three. You can use two, which is about the size of an apple.)
STEP 2/14
Bake paprika in a gas stove.
Please give me a good ride. That way, it's easy to remove the burnt part
STEP 3/14
Scrub enough paprika in the water to remove the burnt area.
Even if you don't want to burn paprika, please invest 5 minutes.
After baking like this, it tastes much better!
If you trim the shrimp while baking paprika, it's about time. Cut three and flip the paprika. Like this.
STEP 4/14
Cut the paprika into bite-sized pieces, and remove the head and skin of the shrimp.
The ingredients are ready, so let's start cooking.
(If you're too lazy to prepare shrimp, you can buy frozen cocktail shrimp.)
(But if you buy a living thing, you can make JMT sauce that comes out in +@)
STEP 5/14
Place butter in pan, and when melted to a certain extent, add shrimp.
(Seafood gets tough when it cooks for a long time, so please prepare all the ingredients in advance and shorten the cooking time.)
STEP 6/14
When the shrimp is half cooked, add the sliced paprika.
(The paprika is already cooked, so you don't need to cook it more. Let's move on
STEP 7/14
Add 60ml of mirin.
Add it and boil it over high heat for a while.
Mirim is also alcohol, so the smell of alcohol remains..
By boiling it, the smell of alcohol and the smell of fishy smell
(The reason why Mirim is added to create a sweet taste is that sugar has a strong and aftertaste, but Mirim has a subtle sweetness that goes well with the scent of butter, and the taste is relatively clean after eating.)
STEP 8/14
After adding the mirin and boiling for a while, some water forms. Then add a little salt.
If there's no salt in it, it's not good, so I'll put in just a little bit. (I think it's just right because it's sweet.)
STEP 9/14
It's done!
You can buy frozen cocktails that are trimmed, and you can just cut and stir-fry them without burning paprika. If there is no mirin, you can add sugar.
Then it'll take less than five minutes.
You can put shrimp and paprika in butter and stir-fry it with sugar salt, but I didn't skip it to make it simpler because I thought there was a big difference between direct fire of paprika and not doing it.
And the +@ that comes after this is recommended for those who want a more rusty and luxurious taste.
STEP 10/14
(Can be omitted)
From here, it's a +@ recipe, but only for those who want to enjoy it more deliciously
Add abalone, trim and make sauce with remaining shrimp heads.
(Even if it's a bit annoying, I definitely recommend +@.).
You can feel the greenness of the shrimp intestines.)
STEP 11/14
In step 5, add the sliced abalone before frying the shrimp.
(Add abalone before shrimp because it takes longer to cook than shrimp.
After drinking on this day, prepare abalone the next morning and boil abalone porridge with the remaining intestines
STEP 12/14
Add a lot of butter and stir-fry the shrimp head.
Stir-fry a little bit, add 1T of mirin when the butter turns brown, boil it over high heat for a while, and then add a pinch of salt.
STEP 13/14
The point is to stir-fry your hair and press down on your hair to elute the intestines!
(This sauce tastes like shrimp extract only.)
Remove the shrimp head and place only the remaining sauce in a small bowl.
(Don't throw away the shrimp head you took out and eat it.
I eat. Because it's delicious
STEP 14/14
+@ with abalone and shrimp sauce!
Put the abalone in the shrimp sauce! If you dip it in, it's amazing.
If you're lazy, you can buy frozen seafood that's been trimmed, but it's better if you go to the market and buy biological seafood and cook it. In my case, I like the rich taste of the intestines, but it is hard to enjoy because most of the imported freezing comes after being trimmed. Let's use domestic biological seafood >< The taste is luxurious, so it'll be good for entertainment when guests come, and it's good to have a side dish for drinks, or with other forms such as pasta. And this dish is based on butter, so the colder it gets, the more butter it smells, so it's good when it's warm and it's good when it's cold!!
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