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1
I like to use regular to large tiger prawn or Pacific white shrimp.
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2
Compare the size of the shrimp with an egg.
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3
Peel the shrimp, and rub them with some coarse salt or katakuriko to clean them.
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4
Rinse them under running water and wipe dry.
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5
Butterfly the shrimp from the back sides and devein the shrimp.
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6
You devein them first before cutting the shrimp open.
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)Sprinkle with salt and pepper, plus garlic.
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Dust evenly with flour.
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9
Cut the sliced cheese.
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10
If the shrimp are big, cut each slice of cheese into quarters; if the shrimp are on the small side, cut the cheese into 6 pieces, or in any way you like.
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11
Heat up some oil in a frying pan and pan fry the shrimp.
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12
When both sides are lightly browned, add the white wine, shake the pan and let the alcohol burn off.
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Take the shrimp out of the pan.
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14
If the frying pan is not too dirty, put the cheese pieces in it right away.
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15
If the pan is too messy for you, wipe it out with paper towels first.
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16
When the cheese is nutty and turning brown, top with any herbs of your choice, as much as you like.
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17
(I used fresh thyme this time.)
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Put the shrimp on top of the cheese pieces...
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...and keep cooking while watching the heat level until the cheese turns crispy.
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If the cheese looks crispy when you turn the cheese and shrimp over, the dish is done.
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Transfer to serving plates and sprinkle with lots of black pepper.
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22
I added a sprig of thyme to the plate in the top photo.
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23
How to prevent oil from splattering when cooking shrimp: See the photo here.
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24
Cut off the part of the tail that's in the white circle.
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25
Chop off the ends of the tails where the red line is, and scrape out any water that's left in the remaining tail with the tip of a knife.
