Tuesday, February 14, 2012

HOW TO COOK HIBACHI SHRIMP

HOW TO COOK HIBACHI SHRIMP


I love Hibachi Shrimp. The taste, the smell, the margarine. Hibachi Shrimp is actually one of my favorite foods. I used to cook it whenever our family has visitors and all of them loved my Hibachi Shrimp. What I really love in Hibachi Shrimp is that the vegetables are crispy and I love the margarine.  So I would like to share with you my recipe. This is not as hard as you think to cook unlike the other Japanese foods you eat in a japanese restaurant. Here is how to cook my Hibachi Shrimp.



HIBACHI SHRIMP RECIPE:

INGREDIENTS:

10 large size shrimp
1 medium size carrots, chopped
¼ cup garlic, minced
¼ cup margarine
3 zucchini, chopped
1 teaspoon salt
1 tablespoon black pepper
¼ cup soy sauce



PROCEDURE:

  1. Wash all the vegetables and put them in one bowl.
  2. Mix the garlic with the margerine and refrigirate.
  3. Put 2 tablespoon of margarine in a frying pan and heat.
  4. When the margarine is melted, put the shrimp and stir fry for 2 minutes.
  5. Put the carrots and zucchini in the pan when the shrimp is sauteed and stir fry for 2 minutes.
  6. Add the soy sauce, pepper, and salt into the pan and stir.
  7. Let it boil for 5 minutes. Add seasonings as desired.



Note: You may use bean sprout, papaya, or string bean as alternative for the carrots and zucchini in cooking Hibachi Shrimp.

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