Recipes of the month

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Lime-chili marinated tiger shrimps

• 2 kg tiger shrimps peeled and de-veined

 
Marinade

• 1 l olive oil
• 3 chili peppers cut into rings
• 100 g ginger peeled and sliced
• 3 cloves garlic in slices
• 3 limes cut into wedges
• 3 whole star anises
• 3 bay leaves
• 3 whole cardamoms
• 3 tbsp. grill spice
• 3 tbsp. balsamic vinegar
  
  

C, K and KPE ovens

Preheat the oven at Steaming 100°C.

Place the shrimps in perforated trays.

Steam for approx. 4 minutes or until the shrimps reach a core temperature of 72°C.

CPE ovens

Preheat the oven to 100°C in ClimaOptima with 100% humidity.

Place the shrimps in perforated trays.

Steam for approx. 4 minutes or until the shrimps reach a core temperature of 72°C.

Chef’s tips

Add the shrimps to the marinade while they are still warm as this helps extract the taste from the spices.

You can also steam the shrimps in a French fries basket, the basket will lead the heat into the shrimps faster.

 
Let the shrimps marinate for 1 or 2 days before serving.

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Previous recipes of the month

2010
Meringue gateau with raspberry cream
Oven-baked rhubarb and stewed rhubarb ”Sous-vide”
Orange-pickled carrots
Pork jaws with red wine and winter vegetables
Roastbeef with Delta-T

2009
Red cabbage
Rice pudding with cherry sauce
Lime Madeleine
Celery root croutons
Pickled asparagus
Braised pork chops
Marzipan cake with chocolate ganache
Grilled steak of salmon with pearl barley ”risotto”
Apple pie with cinnamon-curd custard
Chicken Ballontine

2008
New Year’s Eve Menu
Roasted duck prepared at "Cook & Hold"
Grilled steaks
Brownies
Coconut cones
Gateau Marcel
Clams
French rolls
Pork leg prepared at "Cook & Hold"
Meringues
Codfish with dill au gratin
Wheat rolls

2007
Caramel baskets
Baked plums
Pickled mushrooms
Pommes fondant
Poached pears
Baked tomatoes
Coarse ratatouille
Fillet of salmon Delta T style