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ソテー（エビとにんにくのラム酒ソテー）｜オテル・ドゥ・ミクニさんのレシピ書き起こし

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Hotel de Mikuni

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Ingredients

shrimp : 5-6 animals
Garlic (chopped) : 1片
刻みパセリ : 大さじ1
レモン : 1個
無塩バター : 大さじ1
ラム酒 : 大さじ1～2
オリーブオイル : 大さじ1

Time required

20minutes

Procedure

1) Prep the lemon 00:45
Cut the lemon in half.
Squeeze one end and cut the other end with a knife so that it is chamfered.
Make a cross cut in the cross section.
2) Prepare shrimp 01:41
Remove the spines from the shrimp and cut off the limbs and whiskers with kitchen scissors.
3) bake 02:50
Heat a frying pan and add olive oil and garlic.
When you can smell the garlic, add the shrimp and fry over high heat.
Add rum, reduce heat to low, cover and steam for 1 minute.
Flip the shrimp and add lemon juice and parsley.
Cover again and steam for 1-2 minutes.
Add butter and mix it all together.
4) 仕上げる 05:20
3を皿に盛り、1のレモンを添えて完成。

Point

・Cut the garlic in advance.
・By making a cut in the cross section of the lemon, lemon juice will come out more easily when squeezed later.
・It is good to use the limbs and whiskers cut off in step 2 for the soup stock.
・When baking in step 3, be careful not to burn the garlic.