Not sure how to cook shrimp? Let your Combi-steam oven do the work for you! This shrimp recipe is easy to make and can be served as a quick weeknight meal over linguine, or as an impressive appetizer over crostini. The crostini can be made ahead of time and stored in an airtight container until ready to use.
1 pound shelled and deveined large shrimp, 16/20 count, defrosted if frozen
6 cloves garlic, thinly sliced
1/3 cups extra-virgin olive oil
1 teaspoon crushed red chili flakes
1/4 cup fresh parsley, minced
1 tablespoon dry sherry, such as manzanilla (optional)
1 teaspoon finely grated lemon zest
- Place the shrimp in a perforated steam pan.
- Place in top third of Combi-steam oven with a solid pan on a rack below to catch the juices.
- Program the oven: Select Operating modes / Steam Cooking / 3 minutes.
- While the shrimp are cooking, prepare the sauce.
- Combine the garlic and olive oil in a large sauté pan and cook over moderately low heat, stirring occasionally, until the garlic is very fragrant and just starts to brown, 4 to 5 minutes. Add the chili flakes and cook 15 to 30 seconds more. Stir in the parsley, sherry, lemon zest and a generous pinch of salt. Remove from the heat and let stand until the shrimp are cooked.
- When the shrimp are done, remove from the Combi-steam oven and add to the pan with the sauce. Stir until shrimp are coated with the sauce.
For the crostini:
1 baguette, sliced into 1/2-inch thick slices
¼ cup olive oil
Salt and pepper to taste
Small parsley sprigs, for garnish
- Preheat the oven to Convection bake 375° F.
- Place the baguette slices on a universal tray lined with parchment paper.
- Brush each slice with olive oil and season with salt and pepper to taste.
- Bake for about 8 minutes, until the crostini are starting to turn golden brown.
- Remove and top with the cooked shrimp, drizzling some sauce over top. Garnish with parsley sprigs.
- Alternatively, you can eat the shrimp separately and use the crusty bread for dipping in the sauce.