Shrimp, 300

Auxiliary materials:

Asparagus 100g potato (yellow skin) 50g thyme 3g cream 100g butter 30g onion (red skin).

Flavor adjustment:

5 grams of white wine, 65438 lemon juice+05 grams of salt, 4 grams of pepper, 2 grams of garlic (white skin), 5 grams.

Practical method of frying and roasting prawns with cream shrimp juice

1. Open the shrimp back shell and remove the sand tendons;

2. Marinate prawns with minced onion, thyme, white wine, lemon juice, garlic paste and butter;

3. The marinated prawns are fried in a frying pan until golden brown, and then baked in an oven until they are mature;

4. Blanch the potato balls and fry until golden brown;

5. After blanching asparagus, stir fry with butter and minced onion, and season with salt and pepper;

6. After the prawns are cooked, pour the juice from the baking tray into the pot, add cream, salt and pepper, and concentrate into creamy prawn juice;

7. Put prawns in the pot, asparagus and potato balls in the pot;

8. Pour cream shrimp juice on the shrimp.

Practical skills of making fried shrimps with cream shrimp sauce;

Grilled shrimp can be eaten raw, not too old.