① Thaw the red shrimp and wash it (never boil it in water, or it will taste bad).

(2) Use scissors to open the back to remove the shrimp line, and cut a few more knives on the edge of the shrimp skin and meat to prevent the shrimp body from shrinking when roasting.

③ Put the processed shrimp skin on tin foil, sprinkle a little salt on the shrimp meat and add a proper amount of black pepper.

(4) Sprinkle with minced garlic and cheese. Preheat the oven 180 degrees, bake for 10 minutes, and serve out after the cheese melts.

2. Fried shrimps with seasonal vegetables

Thaw the red shrimp, remove the shell and sand tendons, and marinate with egg white, a little raw flour, a little salt and pepper for about 3 minutes; Prepare asparagus and carrot slices; First, take the pickled red shrimp out of the pot with 50% hot oil temperature for standby, then put the prepared auxiliary materials into the pot and stir fry, then stir fry the red shrimp together, and finally add some salt to stir fry the chopped green onion.

When buying red shrimp, it is best to import it. The original imported weight is relatively large, basically 2KG, but it still eats quickly. Don't worry about eating it all, it's all frozen in the refrigerator anyway.