Pepper salt tiger shrimp:

Wash tiger shrimp, cut from the back to remove intestines. Add pepper and salt powder, (the seasoning in the packet I bought contains pepper, salt, star anise and MSG.) Mix well and marinate for half an hour. Heat the oil in a pan and sauté the garlic. Put the shrimp in and stir fry. Add two teaspoons of sugar. Add white wine for more flavor. Finally, add the green onions and sauté until the shrimp turn completely red.

Baked Shrimp with Garlic Cheese:

Mozzarella cheese, ? teaspoon of salt, 6 tablespoons of mayonnaise, 4 cloves of garlic, 1 slice of lemon.

Wash the shrimp, gut and cut them open. Cut the tendon breaks with the back of a knife so they don't roll up when baked. Place in a baking dish. Dice the garlic. Place 6 tablespoons of mayonnaise in a small bowl. (You can add the juice of a slice of lemon, or you can squeeze on the shrimp noodles when you're done grilling). Add salt and garlic rice and mix well.

Drizzle the mayonnaise mixture over the shrimp noodles. Then sprinkle with cheese. Bake in a preheated oven, which is 370 degrees for foreign countries or 180 degrees for domestic ones, for 12-15 minutes.

White shrimp with ginger and scallions:

1 pound of white shrimp, ginger, scallions, garlic

White shrimp washed, trimmed the whiskers and intestines. Ginger slices onion cut into pieces. Hot pan with oil burst ginger slices. Stir fry white shrimp. Add 3 tablespoons of wine. Add half a teaspoon of chicken powder. Soy sauce 1 tablespoon. If too dry, add a little water to simmer the shrimp. Add 2 teaspoons of sugar. Stir-fry the scallions for a couple of seconds, then start

Pepper and sesame shrimp:

White shrimp 1 pound garlic 4 cloves scallion 1 dried chili pepper 1 tablespoon oil to taste

Seasoning: 1 teaspoon of rice wine ? teaspoon of salt ? teaspoon of chicken powder ? teaspoon of pepper powder ? teaspoon of sugar 1 teaspoon of sesame seeds

Shrimp wash and remove the whiskers, cut open the back to remove the intestines. Slice the garlic, and cut the scallions into pieces. Heat a frying pan over low heat and sauté the dried chili peppers and peppercorns, or add fresh chili peppers if using. Stir-fry until fragrant, then set aside. Heat the pan over medium heat and sauté the garlic and scallions, then add the fresh chili peppers. Add shrimp and stir-fry until half-cooked. Add rice wine, salt, chicken powder, pepper and sugar and stir-fry until shrimp are cooked through and flavorful, then remove from the pan, adding a little water if the stir-fry is too dry. After loading the dish sprinkled with white sesame seed decoration, spicy and salty pepper shrimp is ready.