Getting shrimp done perfectly has been a challenge for Dad. Typically he would saute them in butter. They would generally be unevenly cooked, some were underdone while others were overdone. Underdone can make you sick, and has mealy texture. Overdone resembles rubber. Dad wants neither.
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| Pink, pearl, and brown. |
Mom directed Dad to cook her shrimp in their counter-top electric convection oven (1,800 watts). He did so placing half on the wire rack and the other half on the drip pan. He set the temperature at 350 degrees and checked them after 8 minutes. They turned out perfectly. The shrimp in the drip pan boiled in their juice while the ones above on the wire rack dripped their liquid below. Both were acceptable but the wire rack shrimp were more appealing because they were dry.
The texture is awesome. They are nowhere near rubber but not raw either. Dad would be proud to serve these to guests. The three Dad sampled were consistent in doneness.
Mom notes that the technique used is credited to Opa. Apparently he baked his shrimp.
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