This is also the latest way to eat lobster. This method is simpler than steamed shrimp with garlic, and more delicious than simmered shrimp in oil. When it is served, the whole family will rush to eat it!

When the weather is hot, charcoal grilling, grilling shrimps with salt full of spices, and covering them with toast bread and capes are really "super shrimps"!

Bad weather may bring chaos, but there is no limit to the mischief. Let’s give full play to the creativity of charcoal grilling!

"Super Shrimp's Salt-Baked Shrimp" There is actually no consensus on how neatly the river shrimp should be cleaned!

The most casual rule is to at least clean the river shrimp, while the more cautious ones can repair overlong tentacles, pick out the intestinal mud, or even remove the stomach pouch.

Similar recipes rarely pay attention to precision, so we roughly cut off the tentacles of the river shrimp, and then used a wooden skewer to pick out the intestines.

In the case of pickling the intestines, some people say you can poke them from the second section of the river shrimp.

But in practice, the first and second quarters are all fine, just pick them out.

The key is to bend the river shrimp sheet metal a little so that it is more suitable to be poked out.

Another situation that you may encounter (and I encounter it quite often) is that it is not penetrated deeply enough.

The simple way to deal with it is to poke it again, poke it deeper and pick it out.

If you don’t mind eating a little bit of intestinal slurry, or if you don’t want to pick it, then it’s up to you. In short, you are the one who has to eat it.

Finally, I wanted the grilled shrimps to be straight, so I used a bamboo skewer to clamp the shrimps.

Without the bamboo skewer as the main keel, the grilled river shrimp will become curled up in the end.

Put the shrimp aside and prepare to shoot!

Although the title of this similar recipe is "Salt-Baked Shrimp", to be more precise it should be "Salt-Baked Shrimp with Spices".

There are hundreds of spice combinations, just pick your favorite spices and use them.

Also, if you are cooking, you can just take some at home and reuse them. These are usually more to your liking.

Everyone was given three spices to use, namely black peppercorns, garlic and star anise.

You have to ask me why, I just happen to have these three on hand.

As for how much you need, you really have to write down the appropriate amount, and you have to adjust it according to your taste.

If you are interested in cinnamon powder, you may wish to bring a stick of cinnamon powder and two cinnamon powder leaves. You can also use pepper and rosemary, and adjust it to the flavor you like.

Before frying the spices, heat the salt directly.

You will need a lot of salt here to be able to cover the large pot.

Fire the gun, wait for the heat of the salt to rise, then add the spices, stir-fry the aroma and then add the river shrimp.

Now quickly cut a few slices of lime wedges, put them on the shrimp, and close the lid.

River shrimp ripen very quickly, and the way to confirm is very simple, just one whole one is red.

After it is overcooked, quickly turn off the heat and prepare to transform the ordinary river shrimp into a "super shrimp".

Their super shrimp has nothing to do with the super virus, it just imitates Superman's river shrimp.

But the cooked river shrimp was red, and it couldn't be seen in Superman's red cape, so we had to change the color and give him a white toast cape.

The method is actually not difficult. Remove the sides of the white toast and cut it into triangles.

Use this triangular piece of toast to wrap the river shrimp, and press the bottom part firmly to prevent the toast from falling apart easily.

Of course, "Super Shrimp" cannot be without the "S" mark. Take out the tomato sauce or barbecue dipping sauce, use a bamboo skewer to slowly mark the S on the sauce, and the Super Shrimp toast cape is completed.

My rough version of the "Super Shrimp" comes with the shell on, so it's not that convenient to eat.

Friends who want to make five-star food, consider peeling the shells of river prawns, coating them with some spiced salt (note whether they will be salty), and then covering them with toast bread cloaks.