Open-back shrimp with chopped pepper and garlic paste

Overview

Today I saw how big the fresh shrimps sold in the supermarket were, so I bought a few to make open-back shrimps. Use chopped chili peppers and minced garlic to steam them. The garlic flavor is very strong. With a lot of garlic and minced chili peppers, even the steamed shrimps will not be fishy.

Tags

• hot dishes
• seafood
• common dishes
• meat dishes
• children
• old man
• sichuan cuisine
• summer recipes
• dinner
• candlelight dinner
• chop chili pepper
• fresh shrimp
• rice wine
• seafood soy sauce
• minced garlic

Ingredients

Steps

1. 1 I saw some very big shrimps today, so I bought a few. These shrimps are almost as long as my 9-inch plate. It’s quite big

   

2. 2 Cut off the shrimp gun diagonally at the eye area

   

3. 3 Insert a toothpick into the cut gap to remove the sandbags from the shrimp heads

   

4. 4 Cut the back without cutting through, and pick out the shrimp lines.

   

5. 5 Chop the garlic into puree, add an appropriate amount of chopped chili, add a little seafood soy sauce and rice wine, mix well

   

6. 6 Put the open-backed shrimp into the plate

   

7. 7 Put the minced garlic on your back,

   

8. 8 Steam for 6 minutes. This time I forgot to chop the open-backed shrimp horizontally a few times, and as a result, the shrimp curled up when steamed. This picture has a serious color cast due to the blue glass in my kitchen

   

9. 9 Remedy: Pat the open-backed shrimps flat, and chop them gently a few times, but don’t cut them off, so they won’t curl when steamed.

   

10. 10 Serve the steamed shrimps