You will need
    • shrimp;
    • olive oil;
    • garlic;
    • greens;
    • soy sauce;
    • lemon.
Large shrimps are more suitable for cooking. Small - most often used for salads and sauces.
Basically, shrimps are sold either frozen or pre-cooked and then flash frozen. Chilled shrimp - rare guests on the shelves of supermarkets in Russia.
The fundamental difference in the preparation of differently prepared to sell shrimp there. The only matters is the time of thermal treatment. Cookedfrozen shrimp should not be long to boil or fry. Otherwise they will become rubbery.
Fresh frozen shrimp sold in the shell. Cooked and frozen- like in the shell, and cleaned. For the pink color you can easily determine that the product has been subjected to heat treatment before freezing.
In a deep frying pan over medium heat, heat the refined olive oil.
Garlic clove, cut lengthwise into two parts. Each half lightly to flatten the wider part of the blade of a knife. Put in a pan with a thick bottom, fry until Golden brown.
Remove it from the pan, otherwise it may give the dish an undesirable metallic taste.
The oil will absorb the garlic flavor and transfer it to the shrimp when frying.
Put frozen shrimp in hot garlic oil. Cooked frozen shrimp just enough to warm it in boiling oil. Frozen must first acquire a uniform shade of pink, then hold the pan over medium heat another couple of minutes, stirring constantly.
Turn off the stove. Add a little soy sauce and lemon juice. Mix. Cover and leave for 2-3 minutes.
When serving, garnish the dish with fresh parsley and dill.