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1
Remove the shrimp lines from the tiger prawns and drain off the water. -
2
Put the shrimp into a container, add sea salt, lime, minced garlic, rosemary and melted butter to marinate. -
3
The marinating time should also be increased according to the amount of ingredients. When it is almost marinated, we turn on the magic tool - the Midea smokeless teriyaki stove. -
4
Brush a small amount of vegetable oil on the baking pan. This teriyaki stove does not need to be preheated because it uses graphene to heat up in 0.2 seconds, which is very time-saving! -
5
Place the marinated shrimp on the baking sheet, smoke-free throughout the process! This shrimp is so delicious grilled! -
6
Pay attention to turning it over. Bake the rosemary and butter garlic that were put in when marinating. When the shrimp changes color and matures, take it out and set aside. -
7
Thaw the steak in advance, drain it with kitchen paper, and sprinkle with appropriate amounts of sea salt and black pepper. -
8
Apply an appropriate amount of vegetable oil on the grill pan and fry the steak on both sides. The high temperature of the teriyaki oven can reach 1300 degrees, which instantly locks the moisture in the meat. The degree of maturity depends on your taste. Adjustment. -
9
Be sure to add butter before taking it out of the oven. The amount should be based on the size of the steak. Don't worry about excess grease remaining; the curved baking pan will drain excess grease into the sink below. -
10
Wait until the butter melts and the aroma is released. The degree of caramelization of the butter can also be adjusted to your preference. Place the shrimp and steak on a plate and serve with other side dishes. -
11
Arrange it as you like, and the sea and land can be combined to start.
Tips
1. The salt taste in the formula should be adjusted according to the ingredients themselves and your own taste.