柠檬黄油烤虾
Easy
鲜嫩的虾串在高温烤架上烤出焦香，再裹上浓郁的柠檬黄油蒜香汁，简单又精致。
Cooking Steps
12
STEP 1 OF 12
吸干虾的水分
USES
虎虾, pat dry (680 gram)
YouTubeAmerica's Test Kitchen
Open on YouTube ↗用厨房纸用力按压虾身，把多余水分全部吸干再下锅。
STEP 2 OF 12
调制黄油酱汁
USES
盐 (0.5 teaspoon)·无盐牛油, (for sauce) melted (60 gram)·柠檬汁, (for sauce) freshly squeezed (4 tablespoon)·辣椒碎, (for sauce) to taste (0.5 teaspoon)·蒜头, (for sauce) pressed (3 clove)
YouTubeAmerica's Test Kitchen
Open on YouTube ↗把黄油、柠檬汁、辣椒片、压碎的蒜末和盐放入一次性铝盘中。
STEP 4 OF 12
刷油调味
USES
橄榄油, brush both sides (2.5 tablespoon)·黑胡椒, to taste (0 as needed)
YouTubeAmerica's Test Kitchen
Open on YouTube ↗在虾串上淋橄榄油，两面刷均匀，再撒上盐和黑胡椒。
STEP 5 OF 12
撒糖促进焦化
USES
白糖, one side only (0.08 tablespoon)
YouTubeAmerica's Test Kitchen
Open on YouTube ↗在虾串的一面撒少量糖，有助于烤的时候上色焦香。
STEP 11 OF 12
拌入欧芹
USES
番荽, roughly chopped (4 bunch)
YouTubeAmerica's Test Kitchen
Open on YouTube ↗将热腾腾的虾加入新鲜切碎的欧芹，翻拌均匀至全部裹上。
STEP 12 OF 12
装盘上桌
USES
柠檬, cut into wedges (1 piece)
YouTubeAmerica's Test Kitchen
Open on YouTube ↗将虾转移到盘中，把剩余酱汁淋在上面，搭配柠檬角摆盘上桌。
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