Baked Prawns; Rosemary Potatoes - Silvercrest SGB 1200 E1 Bedienungs- Und Sicherheitshinweise

˜ Baked prawns
Ingredients
6 big prawns (fresh or unfrozen)
¾
100 g mashed potatoes
¾
30 g minced garlic
¾
30 g milk
¾
25 g butter
¾
3 g salt
¾
25 g white wine
¾
10 g black pepper
¾
Preparation
Cut shrimp meat 2/3 from the back of the shrimp
¾
with a knife . Do not cut 1/3 of the shrimp meat .
Use a toothpick to pick out the sand line on the
back and the sand from the head . Open the back
of the shrimp and cut it with a knife blade against
the grain of the shrimp meat .
Place the shrimp in a tin-paper baking pan,
¾
sprinkle with white wine and salt . Spread evenly .
Finally, sprinkle with black pepper . Marinate for
10 minutes .
Add butter, milk and garlic into the mashed
¾
potatoes and stir evenly . Fill the mashed potatoes
on the back of the shrimp .
Preheat the product to 180 °C for 10 minutes
¾
with upper and lower heat .
Place the baking tray at the middle rack level and
¾
bake for 15 minutes .
14 GB/IE/NI
˜ Rosemary potatoes
Ingredients
450 g baby potatoes (yellow) – washed and
¾
dried
15 ml olive oil, plus more for oiling the pan
¾
3 g granulated garlic
¾
3 g chopped fresh rosemary
¾
Fine sea salt
¾
Black pepper
¾
Preparation
Preheat the product to 230 °C for 10 minutes
¾
with upper and lower heat .
Lightly oil the baking tray .
¾
Cut the potatoes in half or quarters about 1 .5 to
¾
2 cm thick .
In a medium bowl, combine potatoes, olive oil,
¾
garlic, rosemary, salt, and black pepper . Toss
well to coat .
Transfer potatoes to the prepared baking tray .
¾
Arrange it with the cut sides facing the tray at
middle rack level .
Roast potatoes, flipping occasionally, until
¾
golden, crispy, and fork-tender about 30 to
45 minutes, depending on the size of your
potatoes .