Grilled prawns in a multipecar
2 servings
30 min
30 min
Shrimp - 300 grams, Garlic - 3 teeth, Rosemary - 5 grams, Dry spices - 1 tea liter, Vegetable oil - 4 tbsp, Salt - to taste
Prepare products. Defrost shrimp at room temperature. I cooked on an electric grill, so you could take shrimp of different sizes and semi-finished/i. e. having a pinkish color/. If cooking over an open fire is supposed, it is better to take completely raw shrimp of natural gray color and, if possible, the same large size.
Put grated mush on the bottom of a wide container, add 4 tbsp. oil, it's good to stir everything up. Then lay out the shrimp, preferably in one layer. Just a little sprinkle and sprinkle a little dry. fish spices, I sprinkle paprika a little more. Carefully turn the shrimp, and repeat the process with spices. Leave to marinate for 15 minutes.