Personally, salt roasting is one of the best practices in the spirit of “less is more”. Under the action of coarse salt and high temperature, the shrimp is firm, thick and chewy. No need for extra seasoning, even oil and water are not needed. The plain salt roast will completely preserve the savoryness of the shrimp. This "salt roasting big tiger" is my heart, the shrimp shell is slightly white, there is a special kind of delicious, crunchy shrimp feet can be used to drink, although this wine is my brain to make up.
Prepare the material; wash the fresh shrimp (if there is dirt in the head of the shrimp, you can turn it over; if there is obvious shrimp line, pick it off); pad a piece of oil paper in the baking tray and lay enough crude salt.
The kitchen paper slightly dries the surface of the shrimp and rubbed it with a little ginger for 10 minutes. (In view of the large size of the tiger shrimp, the straight-lined posture is more beautiful, you can put a bamboo stick in each shrimp in this step, like the students who naturally bend or want to peel the shrimp and chew it immediately.)
The oven is preheated at 220 degrees, and the baking pan with coarse salt is placed in the oven and preheated for about 9 minutes.
Remove the baking tray, place the treated shrimp on the coarse salt, and shovel a portion of the coarse salt to cover the shrimp. The temperature of the coarse salt drops quickly and at a faster rate. The oven continues to be warmed up during operation.
Handle 4 into the oven, the middle layer, 220 degrees, 11-12 minutes, please adjust according to the total amount, the size of the shrimp.
Baked shrimps use a small brush to remove excess salt and plate. It can be decorated with vanilla (such as parsley, rosemary), sprinkle with freshly ground black pepper, or rub a little lemon fines, or squeeze a little lemon juice to eat.
1. After the roasting, the shrimp will be slightly tightened. It is recommended to use a sturdy shrimp (such as tiger shrimp), which is thick and firm and enjoyable. If you use ordinary sea shrimp as much as possible, the smaller shrimp may be more embarrassing after roasting. 2, the crude salt can not be replaced with fine salt, easy to make, the shrimp will be salty to cry. 3. When eating, brush the salt with a small brush. 4, the coarse salt after roasting can pick up the wet agglomerated part, retain the supplement and use it again. However, due to the high baking temperature, excessive dehydration of coarse salt is easy to be browned, and it is not recommended to reuse it more than twice (more than 2 times).