One of the great things about having a convection steam oven (CSO) is being able to steam foods to retain their beautiful color, flavor and nutrients more so than in a conventional oven. Steaming is my favorite way to cook shrimp for appetizers. This garlic herb shrimp recipe is super simple. You can marinate the shrimp earlier in the day and then about 15 minutes before your guests arrive, pop it in the CSO.
I like to use a really good garlic olive oil that I get from We Olive. Not only does it taste great, but it saves me a step. If you don’t have garlic olive oil, just use regular and then add two cloves of minced garlic.
You can use frozen shrimp, but make sure it is uncooked, deveined and peeled, and has the tails on so your guests can easily grab them with their fingers. One pound of shrimp in the 21-25 size feeds about four guests. Just run it under cold water prior to marinating to thaw it out.
- 1 lb shrimp (uncooked, peeled, deveined and with the tails on)
- 2 tablespoons garlic olive oil (or regular)
- 2 cloves garlic, minced (if using regular olive oil)
- ½ teaspoon dried basil
- ¼ teaspoon red pepper flakes
- salt and pepper to taste
- ¼ cup ketchup
- 1 tablespoon prepared horseradish
- In a bowl, toss the shrimp with the olive oil, garlic (if using), basil, red pepper flakes, salt and pepper. Coat well. Refrigerate for one hour. (You don't have to marinate it for one hour, but I think it makes it taste better.)
- Cover your baking sheet with foil for easy clean up. Place the shrimp directly on the sheet in a single layer. (Don't use the rack. The shrimp fall through.)
- Cook on Steam Mode for 12 minutes. (The oven will automatically set itself at 210 degrees on Steam Mode.)
- Remove from the oven.
- Mix the horseradish and ketchup together for a custom cocktail sauce and serve.
And here is the final product waiting for your guests to dig in.