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Sous-Vide Gulf Shrimp with Garlic and Smoked Paprika

Steaming

Remember when cooking foods sous-vide in the Combi-steam oven, place the bags flat on the oven tray and ideally if cooking multiple bags place them on different levels. Once cooked the shrimp are removed from the bag and served chilled with cocktail sauce or with a salad.

Large shrimp in the sous-vide method are vacuum sealed with oil and aromatics then cooked gently for approximately 30 minutes. The texture and flavor is outstanding.

Ingredients

1 lb 10-15 size gulf prawns, peeled and deveined

2 tbsp olive oil

3 cloves garlic, smashed

1 teaspoon smoked Paprika

1/4 tsp salt

1/4 tsp cracked pepper

Preparation

Heat the Combi steam oven in the Sous-Vide mode 135℉ degrees.


Place the shrimp, oil, garlic, paprika, salt, and pepper in a sous-vide safe bag, mix around to distribute evenly. Vacuum the bag using the strongest seal and place the bag on the perforated pan.


Place in the oven and cook for 30 minutes. Remove from oven, cut the bag open and remove the shrimp. Serve with cocktail sauce and lemon wedges or with a salad.


Serves 2 - 4

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Paul Tang

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Steamed Snap Pea and Asparagus Salad with Radish

In this recipe both the snap peas and asparagus cook for the same amount of time, so they can be combined and cooked in the perforated pan that comes with the oven. For a heartier salad some quinoa can be steamed at the same time and combined with the cooked vegetables and dressing. 


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Larissa Taboryski

Ingredients

2 - cups snap peas, strings removed

1 - bunch asparagus, trimmed and cut into into thirds

4 - medium sized radishes, halved and cut into ½” thick slices

¼ - cup vegetable oil

2 - tbsp rice vinegar or apple cider vinegar

2 - tbsp chopped fresh mint

Preparation

Heat the Combi steam oven in the Steam Mode 212 degrees.


Place the snap peas and asparagus in the perforated pan. Slide the perforated pan into the oven and cook for 6 - 8 minutes until the vegetables are tender but not limp.


Combine the oil and vinegar, add some sea salt and freshly cracked pepper set aside and chop the mint.


Cool the vegetables slightly then toss with the radishes and the prepared dressing. Fold in the mint when cooled.


Serves 4 - 6

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