Lokhu kuyisithombo esiphundu semifino esiphunduwe ejutshwe jumbo shrimp recipe. Imfihlo yokugcoba imfucumfucu ukugcina iso elihle kubo. Ama-shrimp upheke ngokushesha ukuze ugcine isembozo futhi iso kubo ngaso sonke isikhathi. Imfucumfucu edotiwe yilezi zihlambalaza, ngakho-ke zibalekele okwesibili zenziwa.
Okuzokwenza
- Amakhilogremu amabili / 1.2 / imifino engu-1.2 kg jumbo
- i-marinade:
- 1/4 indebe / 60 mL
- Amafutha e-Olive
- 1/4 indebe / 60 mL cilantro eqoshiwe (efaka i-leaf leaf parsley)
- 1/2 shallot ephakathi, eqoshiwe
- ijusi 1 lemon enkulu
- 1 isipuni / 5 mL basil fresh, oqoshiwe
- 1-2 clove garlic, ihlombe
- 1/4 isipuni / usawoti 2.5 ml
- i-pinch emhlophe (okukhethwa kukho)
Indlela Yokwenza
1. I-peel kanye ne-de-vein shrimp. Blot eyomile ngamaphilisi wephepha kanye nendawo endaweni esikhwameni sepulasitiki evuselelekayo.
2. Hlanganisa izithako ze-marinade ndawonye bese uthela ingxube phezu kwama-shrimp. Saka isikhwama kanye nendawo endaweni esiqandisini imizuzu engu-30-45. Akusekho njengoba i-asidi ephuma kumusi kalamula iqala ukuthobisa izinhlanzi.
3. Hlanganisa i-grill ngokushisa okuphakathi. Ngaphambi kokubeka ama-shrimp ku-grill, i-grilli ye-oli igaya kahle. Yenza cishe ama-passes amane ukuze udale indawo engekho.
4. Susa imifino esikhwameni bese ulahla ama-marinade. Faka imfucumfucu ye-grill bese uvumela ukupheka imizuzu emibili kuya kwezingu-3 ohlangothini ngalunye noma aze avele e-pink futhi eqine yonke indlela. Susa ekushiseni bese ukhonza ngokushesha. Khonza nge-cilantro encane eqoshiwe noma nge-basil phezulu.
5. Ngokuya ngesitayela se-grill yakho kungase kube lula ukuxubha lezi zimfanzi ze-jumbo kuma-skewers ngaphambi kokugcoba. Beka ama-4-5 ama-shrimp ku-skewer ngayinye uphinde upheke njengoba kufundiswe.
| Izinkombandlela Zokudla (ngokukhonza ngamunye) | |
|---|---|
| Ama-calories | 345 |
| Inani lamafutha | 11 g |
| I-Fat egcwele | 2 g |
| I-Fat Unsaturated | 7 g |
| I-cholesterol | 400 mg |
| I-sodium | I-1,163 mg |
| Ama-carbohydrate | 13 g |
| I-Fiber Dietary | 2 g |
| Amaphrotheni | 49 g |