| 摘要 |
A method and apparatus for preparing and steamcooking shrimp in a microwave oven comprises placing peeled and deveined shrimp in a steaming tray having a base unit and a snap-on lid. The shell of the shrimp may be mechanically loosened, and the shrimp mechanically deveined. The loosened shell is then removed, leaving the last joint of the shell, surrounding the tail area, intact. The base unit has individual shrimp compartments formed therein. Channels are formed in both the base unit and the lid for conveying steam around the individual shrimp during cooking, and to provide additional structural integrity to the apparatus. The shrimp compartments are of a size and shape to conform to the shape of uncooked shrimp, and thereby prevent the shrimp from curling when it is cooked. Spices or marinades may be added to the shrimp compartments prior to cooking.
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