Gorom sorom butter shrimp

                                                      Gorom sorom butter shrimp

Is not that great? I gave the name this dish. The name of the relative is the Gay Shrimp Scampy. Esse, what is the name of an endormant name, a recipe containing the recipe ...... So, I cooked a man's name to cook.


"Bashonto-O-ase gece" or not me, not my town, but in the country and most of the foreign countries. People are posting pictures of flowers in the picture of Digividi. I'm just hanging out in a laugh alone. I am still late to Koot-o-o-o-o-o-roar, the peg in my garden. So, I washed the hot sour cream of Makhanchandi and left the throat and took the song in the basuri ....

“Moromi pother majhe keno j poth vule jay

Moroner mukhe abar keno se mon fele jay

Keno jay?keno jay”……? Koi he sosikanto, valo kore bajao dekhi?

Materials:

500 grams of large shrimp (moderately medium size)

2 sleeve nun

1 sleeve sugar

2 sleeve olive oil (due to any white oil in the absence)

1 cup white wine

One bunch of thiam

1-1½ sleeve lemon juice

Large lemon pieces (for gurnishings)

1 spoon cornstarch (absurd aromat)

6 Kua garlic, fine flour like sandalwood

½ spoon chilli powder

¼ teaspoon black pepper powder

50 grams of butter (good if unsaturated) - cut in half inch pieces

Pursley crushing (optional, if you want to donate)

Recipe:

Wash the shrimp thoroughly and wash the water. Now divide the shell, divide all the heads. Do not drop the peas.

Fill a liter of water in a dhakti with salt and sugar. Nun, if sugar is completely swallowed, then completely sink the shrimp into the water. Run the fridge and refrigerate. Keep at least 15 minutes.

After 15 minutes, refrigerate from the refrigerator and drain the water, dry it with paper towels.

Wash the oven, mix the turmeric and mix it. Take one-handful of oil in a pan, and if the oil burns, then shake the head and peas. Fry well for 3-4 minutes to get the color of the shells. Avoid ignite (Aanderlined). Pour the wine in a very careful manner. The wine will blaze, flame and burn, and do not burn your hand. Give a bundle of the neck of the day. When the pressure decreases gradually, repeat the spoon again, boil it for 5 minutes. And keep on moving nicely in equality. Sprinkle the peeled peel and grate the thistle and stock it in big strains. After the cut, a little less than a cup of (2/3 cups) stock will be.

Wash the curd and rub it again. Grind the remaining oil, roast well, roast it with rosewater, cloves, black coconut and a pinch of salt and sugar, stir in the slurry, 3-5 minutes. Grate the juice of roasted garlic and give it to the stock. Give me a little bit of irritation. When the stock starts to boil, reduce the ignition and cover the shrimp. Give it to the counter at the other times, so that the shrimp are perfect all over. 5-7 minutes to boil. Do not overflow, shrimp becomes very quick overcooked.

Take out the quarts and pick up the shrimp and take it from the cauldron.

Mix lemon juice and cornstarch with a small bowl.

Oil spraying curry and put on medium heat. Pour the mixture of cornstarch and lemon juice to the cauliflower, mix it well, keep it for 1-2 minutes, until it becomes quite dense. Sprinkle the butter and parsley in the pan. Add little butter to the melted butter. Now mix this shrimp and mix it well.

Serve with lime, pasta, noodles, or jusaisada rice on a soft bed. If you are like me, let me have a crisp bread stove, sit in the table and serve hot hot with this butterfly.

“ A bahar asbe abar vromra patbe asor,a ronger fulbagane  jonakira jagbe basor……………..”