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Duration:
20 mins
Servings:
8
Level:
One of our favorite features of the Miele Combi-Steam oven is the ability to organize what you are cooking with the steam pans. For this recipe, we use both perforated and solid pans for the ingredients. Note: This recipe can also be prepared using the sous vide method by placing all the ingredients in a vacuum bag and cooking for 11 minutes in a 190 degree F (87 degree C) sous vide bath.
If you really want to make great use of the oven, try cooking some individual cakes on the top shelf using a full perforated pan. Note that the design of the Miele ovens enables you to cook both sweet and savory without any flavor transfer.
Part 1:
Shrimp Boil
Step 1
Preheat steam oven to 212 degrees F 15 minutes before cooking time.
Step 2
Place Andouille sausage and potatoes in perforated pan.
Place shrimp in non-perforated pan with Old Bay Seasoning, butter and juice from lemon.
Step 3
Set oven to steam for 9 minutes at 212 degrees F.
Step 4
Upon completion of the cycle, transfer ingredients to a large bowl to mix.
Part 2:
Part 3:
FEATURED PRODUCT
Ingredients
Equipment
