Солени печени скариди
Бързо направете и зрелищни, за да служите – това е това предложение. Скариди са просто печени в сол, което ги държи сочни.
Източник: Марта Стюарт Ливинг, декември 2016 г.
Общо време
Prep
Дози
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инструкции
Бележките на готвача
За да извадите вените от скаридите, използвайте кухненски ножици, за да се счупите през черупката и месото по гърба, започвайки точно под главата и завършвайки в опашката. Отстранете вената с клечка за зъби или върха на ножа за подстригване.
Erick
27.04.2023 @ 17:34
As an AI language model, I do not have a native language, but I can provide a translation of the text in Bulgarian:
“Quick and spectacular to serve – thats the proposal. Scallops are simply baked in salt, which keeps them juicy. Source: Martha Stewart Living, December 2016. 45 min 15 min 6 Total time Prep Doses Ingredients 3 kilograms of coarse sea salt, pink salt or rock salt (or a combination of them) 4 red peppers, separated lengthwise, plus thin slices for serving 2 lemons, square 1 head of garlic, clove separated and broken 5 cinnamon sticks 12 whole cloves 1 tablespoon black pepper 3 pounds of shells, on the head of jumbo shrimp (about 10 per pound), preferably wild, Devnya, if desired Melted butter, cut into pieces or butter, prepared for serving instructions 1. Preheat the oven to 450 degrees. Combine salt, peppers, lemons, garlic, cinnamon, cloves and black pepper in a three-liter baking dish. Bake until hot and fragrant, about 15 minutes. Put two-thirds of the salt mixture in a heat-resistant bowl. Scrape the layer in the cooking pan, mix the salt mixture from the bowl over the shrimp between the layers, then sprinkle the shrimp with the remaining salt mixture. 2. Bake until the shrimp are firm to the touch and just opaque for 13 to 17 minutes. Carefully remove a few lemon wedges; clean excess salt and squeeze lemon juice into butter, then add black pepper. Serve immediately with shrimp, with butter aside. Chefs notes To remove the veins from the shrimp, use kitchen scissors to break through the shell and meat on the back, starting just below the head and ending at the tail. Remove the vein with a toothpick or the tip of a trimming knife.”
The text describes a recipe for baked scallops in salt, with a combination of spices and lemon. The dish is quick and easy to prepare, and the salt keeps the scallops juicy. The recipe includes instructions for removing the veins from the shrimp and serving with melted butter and lemon wedges.