Roasted Tomato Shrimp Cocktail

Instructions

• 1

  Insert the wire rack into position 4. Set the oven to Air Fry, Super Convection, 225°C, for 20 minutes, enable Rotate Remind and press Start to preheat. Meanwhile, continue to the next step.

• 2

  Place the tomatoes, onion and garlic in a single layer in the foil-lined roasting pan. Drizzle the onion and garlic with 1 tablespoon oil, then season with ¼ teaspoon salt.

• 3

  Once preheated, place the pan in the oven and air fry for 20 minutes. When the Rotate Remind signals, turn the garlic over if it’s starting to brown.

• 4

  The vegetables should be lightly charred around the edges. If not, air fry a little longer.

• 5

  Remove and discard the tomato skins and any tough outer onion layers. Transfer the contents of the pan to a food processor and process for 30 seconds. Add the remaining ¼ cup (60ml) oil, peppers, cilantro, lime juice and ½ teaspoon salt, then process for a further 10 seconds, or until combined.

• 6

  Pour the tomato mixture into a large bowl. Add the avocado and gently stir to combine. Add the shrimp and mix well.

  Tip: The shrimp cocktail can be served immediately, or covered and chilled for several hours.
• 7

  Serve the shrimp cocktail in small bowls with tostadas and lime wedges on the side.