Gentle fragrant spicy tiny brochettes from shrimps with a glass of cool wine and light salad from greens – a great dinner for warm summer evening. Also that it is preparing extremely quickly – neither to pickle charm of this dish, nor it isn't necessary to fry such shish kebab long.
It is required to you
- Royal shrimps with a lime and Chile
- - 1 kg of crude large royal shrimps;
- - 2 stalks of a lemongrass;
- - 3 garlic gloves;
- - 4 tablespoons of vegetable oil;
- - 3 small burning peppers of Chile;
- - ½ teaspoons of salt;
- - pinch of a fresh ground black pepper;
- - 2 tablespoons of melkonarublenny leaves of a coriander;
- - 2 limes
- Juicy tiger shrimps fried with pineapple
- - 20 fresh tiger shrimps;
- - 20 cubes of pineapple with the party in 2.5-3 centimeters;
- - 4 glasses of water;
- - 1/4 cups of sea salt;
- - 3 tablespoons of liquid honey;
- - dried peel from 1 orange;
- - 3 tablespoons of olive oil;
- - 2 tablespoons of a soy-bean sauce;
- - 1 tablespoon polished fresh имюиря;
- - 3 crushed garlic gloves;
- - juice from 1 orange;
- - 5 arrows of green onions;
- - handful of ice cubes
- Shrimps in lime and mint marinade
- - 25-30 large shrimps;
- - 2 limes;
- - 2 teaspoons of the crushed garlic;
- - 2 tablespoons of the crushed fresh leaves of mint;
- - 3 tablespoons of olive oil;
- - salt and pepper.
Instruction
1. Royal shrimps with a lime and чилиЭтот the recipe of shrimps is ideal for a barbecue, a grill or a small brazier. Royal shrimps it is worth cleaning, having especially carefully removed a black thread – an intestinal path, but to leave tails. Very small to cut a white part of a stalk of a limongrass, garlic to oshkurit and crush carefully to remove seeds from peppers of Chile – they contain the capsaicin giving to pepper causticity. In a superficial bowl to mix oil, garlic, a magnolia vine, Chile, salt and pepper, to add a shrimp and to mix. Cover with food wrap and put to be pickled for 10-15 minutes. String brochettes. Fry shrimps on previously warmed grill or on a brazier within 2-3 minutes from each party. Give, having strewed with greens and having garnished lime gussets.
2. Juicy tiger shrimps shrimps, fried from an ananasometa, are remarkable the fact that at first they are maintained in a brine, then in marinade, and only then shrimps fry. Boil water with sea salt, having added to it pepper, honey, an orange dried peel. As soon as the brine begins to boil, remove it from fire and add ice. In process of ice melting, check brine temperature. As soon as it becomes room, put the peeled tiger shrimps and leave for 15-20 minutes, but not longer. In other bowl mix olive oil, orange juice, a soy-bean sauce, ginger and garlic, the cut green onions. Cast away shrimps on a colander. Dry and lay out for 5 minutes in marinade. String tiger shrimps alternating to pineapple cubes on bamboo skewers. Put on in advance warmed grill and fry shrimps within 5 minutes from each party.
3. Shrimps in a lime and mint marinades of a lime remove a dried peel and squeeze out juice. Mix them with a lime, mint, garlic and olive oil in the blender in spicy paste. Season with salt and pepper. Water shrimps with salt and pepper and leave to be pickled for 10-15 minutes. String 3-5 features on a skewer from a bamboo. Fry shrimps on previously warmed grill or on the laid baking sheet in a hot oven within 4-5 minutes.