Shrimp recipes on shrimp butter head

This shrimp with butter and pepper paste is very delicious and easy to make. You will prepare dinner in 20 minutes!

If the front shrimp scares you, please don’t let them! Because of the shells left, they are really easy to cook at home, and the taste is incredible. When the shrimp is cooked in the shell, they bring more rich and rare flavor, which is why seafood enthusiasts are highly coveted.

Our recipes require simple melting butter, soy sauce, chili sauce and sesame oil to roast shrimp. For more shrimp recipes, see our Cajun Shrimp, including homemade CAJUN butter, these coriander lime shrimp and my favorite shrimp salad.

Critical ingredient

• shrimp: If you can find them, use fresh oversized shrimp (or shrimp). If not, use fresh or thawed shrimp, no head.
• butter: I use salted butter, but it is okay to have no salt. If you use non -salt butter, add a little salt to the mixture.
• soy sauce: I use pale soy sauce or light corn cake. It adds some fashionable and seasonings.
• Chili sauce: I love Sambal Oelek. It is made of broken raw red pepper, a little vinegar and salt. It is sold in most grocery stores. Check the grocery aisle you want to buy soy sauce, there should be there. If you can’t find it, Sriracha or Gochujang is a good choice. When making spicy garlic ginger, I also used Sambal Oelek.
• sesame oil: I like the taste of grilled sesame oil. You only need a little bit. It just makes shrimp more interesting. If you don’t have it on hand, you can miss it.

How to make chili butter head on shrimp

This positive shrimp recipe is very easy, especially how impressive the appearance of these shrimp on the table! I suggest that our recipes need a pound of shrimp service, but this is part of dinner. These also bring incredible appetizers to entertainment or party!

First, you mix the melted butter with soy sauce, chili sauce and sesame oil, and then throw it away with shrimp. You may find that butter starts to solidify again (especially when your shrimp is used directly from the refrigerator). Don’t worry too much, then spread the shrimp on the baking sheet.

We want to bake shrimp quickly, so I like to use high oven temperature, such as 400 ° F. At this temperature, shrimp needs about 8 minutes. When the shell looks bright red and the shrimp feels firm, you will know when they are completed. From there, when they continue to steam in the shells, they will quickly provide them.

To eat shrimp, I stretched out my head, sucking fruit juice from it (really delicious), and then peeling the shrimp as usual, eating them like I peel and eat shrimp.

Shrimp on the pepper head

2 copies

Nutrition
Service size
1/2 recipe
/ /
Calorie
403
/ /
Total fat
24.2G
/ /
Saturated fat
14.6G
/ /
cholesterol
426mg
/ /
sodium
654.6mg
/ /
carbohydrate
1.1 grams
/ /
Dietary fiber
0g
/ /
Total sugar
1.9 grams
/ /
protein
46.4G

author:

Adam Gallagher