The shrimps prepared on a convection oven – great, tasty and very refined snack which will decorate any holiday table and also will become a fine dish to beer. There is a set of similar recipes, but some of them can add special refinement to your feast.
Shrimps in a convection oven with mushrooms and dry Vermouth
This dish will require the following ingredients: 1-1.5 kilograms of crude shrimps (approach both usual and royal), 5-6 segments of garlic, a small bunch of parsley, couple of spoons of a soy-bean sauce, 200-300 grams of fresh champignons, 4-5 teaspoons of dry Vermouth, a little green onions and a half of a teaspoon of the Tabasco sauce.
Before mortgaging in a convection oven of a shrimp it is necessary to cut, having removed their heads and legs, having left untouched an armor and a tail. But there is a small cunning: contents of an armor can report to a dish some bitterness therefore it needs to be opened accurately with a knife and to remove all entrails which aren't necessary to a total dish.
Parsley, onions and garlic need to be chopped very small in separate ware, to add to them Vermouth, Tabasco and a soy-bean sauce then very carefully to mix all ingredients. In the turned-out brine it is necessary to roll in well seafood and to place them in the fridge for 30-40 minutes. After this time it is necessary to add champignons to shrimps and once again to mix all ingredients. Then it is necessary to spread couple of layers of a foil on which to place seafood and to inwrap densely shrimps then to check a foil for existence of small holes through which very valuable and tasty juice mixed with marinade can spill. Such dish in a convection oven on a lattice at a temperature of 200 wasps only about 15-18 minutes is cooked then it can be given on a table.
Brochettes from shrimps
This recipe isn't less refined and impressive on appearance, but simpler in preparation and to amount of ingredients. It will be required to you – already peeled royal or tiger shrimps (usual won't approach as they will be difficult to be strung on skewers), salt and juice of a lime or lemon. Packing of wooden skewers, but not plastic which can report to already ready-to-eat meal foreign smells is also necessary. After that it is necessary to string shrimps on skewers, alternating them pieces of a citrus, to salt and to place densely on a convection oven lattice where they will prepare for 6-8 minutes at installation of temperature on 200 wasps, and ventilation - on average speed. If desired shrimps it is possible to keep waiting in advance a little in a soy-bean sauce with garlic or to replace a lime with a lemon the cleaned grapefruit pulp, but it isn't necessary to take an overripe fruit as it can directly be scattered in a convection oven for preparation, and shrimps won't receive its juice.