同时,熔化1颗Tbs。把黄油倒入一个大平底锅,中火加热。用盐和胡椒粉给虾调味,翻炒一次,直到两面都呈粉红色,总共1到2分钟(稍后再加热)。把虾从锅里捞出来。再增加1 tb。将黄油和青葱放入煎锅,搅拌1-1/2分钟,直到它变软但不是棕色。加入羽衣甘蓝,煮1到2分钟,偶尔搅拌一下,直到羽衣甘蓝枯萎。加入香蕉椒和保留的虾壳汤。煮3到5分钟,偶尔搅拌一下,直到羽衣甘蓝变软。加入番茄,葱,1汤匙。 of the butter, 1 tsp. salt, and 1/2 tsp. pepper, and cook, adding 1 to 2 Tbs. water if the pan looks dry, until just heated through, about 2 minutes. Season to taste with salt and pepper. Return the shrimp to the pan, cover, and keep warm.
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