Shrimps have long been a favorite beer snack. It is unlikely that the usual Friday evening in the circle of friends and acquaintances does without them. However, they are often cooked only with bay leaves and salt. Garlic prawns are a nice variety.
It is necessary
-
- Garlic shrimp:
- 500 g krevtok;
- 5-6 cloves of garlic;
- 3 tbsp soy sauce;
- 1/2 lemon juice;
- pepper;
- vegetable oil for frying.
- Shrimp
- baked in garlic sauce:
- 500 g shrimp;
- 100 g butter;
- 5-6 cloves of garlic;
- 1/2 lemon;
- dill;
- salt;
- French baguette.
Instructions
Step 1
If the shrimp is frozen, place in a bowl and scald. Let it sit for one minute and drain off the water. Rinse the shrimp.
Step 2
Garlic shrimp
There is no need to peel the shrimp. Peel the garlic, wash and chop finely. Heat vegetable oil (preferably olive oil) in a skillet. Put the garlic in there and fry a little, stirring occasionally so that it does not burn.
Put the shrimps in the pan with the garlic. Pour lemon juice and soy sauce over them. Pepper. Cook for about 5-7 minutes, stirring occasionally. Place the cooked shrimp on a serving platter and garnish with a lemon wedge. It can be served both cold and hot with beer.
Step 3
Shrimps baked in garlic sauce
Wash the herbs, peeled garlic and lemon. Chop the greens finely. Chop the garlic with a garlic press. Gently remove the zest from the lemon using a fine grater. Put the prepared ingredients in softened butter. Mix thoroughly until smooth. Transfer to plastic wrap or foil. Roll into a sausage and place in the freezer for 40-60 minutes.
Rinse and peel the shrimp. Lubricate the refractory mold with a little garlic oil. Place the shrimp there. Salt. Place small pieces of garlic oil on top of the shrimp. Bake in a preheated oven for 6-7 minutes at a temperature of 220-230 ° C.
Slice the French baguette. Brush with garlic oil. Place on a baking sheet and place in an oven that has not yet cooled down for a few minutes, so that the bread is dry and soaked in aromatic oil. Serve the cooked shrimp in garlic sauce with a hot baguette, as a beer or white wine appetizer.
