Sous Vide Shrimp Recipes

PERFECT SOUS VIDE SHRIMP RECIPE {ONLY 20 MINUTES}

Steps:

• Fill a large container or pot with water, attach the sous vide precision cooker and set the temperature to 140ºF (60ºC).
• Lightly season the shrimp with salt, pepper, and oil in a zip-top bag.
• Seal the bag using the "water displacement" technique: seal all but one corner of the bag and slowly place it in a pot with cold water. Make sure everything below the zip-line is covered by water. Then seal the rest of the bag. (Use a vacuum sealer if you have one.) Make sure to arrange in one layer. If your bag is not large enough, use multiple bags.
• Once the temperature has reached 140ºF (60ºC), place the vacuum sealed bag in the water bath and set the timer for 20 minutes*. Make sure to submerge the shrimp completely in the water. Use heavy kitchen item to weigh it down if it's floating. (Time-saving tip: while the shrimp is cooking, make honey garlic sauce, and steam some green vegetables.)
• Add honey, soy sauce, minced garlic, and optional minced ginger in a mixing bowl.
• In a skillet over medium heat, add the sauce, and cook for about 5 minutes until it thickens**. Remove from heat and set aside.
• When the time goes off, remove shrimp from the bag (discard the juice). Toss the shrimp with the sauce
• Garnish with green onions if desired. The sauce is excellent on rice and veggies on the side.

SOUS VIDE LEMON-BUTTER SHRIMP

Steps:

• Set up a large pot or water bath and place your sous vide cooker into the water. Set temperature to 135 degrees F (57 degrees C) according to manufacturer's directions.
• Combine shrimp and Creole seasoning in a bowl and toss to coat. Place shrimp in a single layer inside a large vacuum bag. Place lemon peel, thyme, and butter evenly on top. Seal the bag using a vacuum sealer.
• Place bag into the water and set timer for 30 minutes.
• Remove cooked shrimp from bag and serve. Sprinkle additional Creole seasoning on top, if desired.

SOUS VIDE SHRIMP RECIPE

Steps:

• Set sous vide machine to 55C/131F.
• Place shrimp in a sous vide bag and remove the air through a vacuum sealer or the displacement method. Place in sous vide bath for 30 minutes.
• Remove bag from bath. Take shrimp out of the bag, pat dry with paper towel and lightly season with salt to taste. Enjoy!

SOUS VIDE ESSENTIALS: SHRIMP SCAMPI

Steps:

• PREP/PREPARE
• You will need a sous vide machine to make this recipe.
• If the shrimp are frozen, defrost them before making this recipe. You can use frozen shrimp; however, the times and temps listed are for defrosted shrimp.
• Gather your ingredients (mise en place).
• Place the sous vide machine in a pot, and set the temp to 135f (57c).
• Add the butter, wine, lemon juice, salt, pepper, dehydrated onions, and minced garlic to a pan, then bring to a simmer.
• Allow to simmer for about 5 - 7 minutes, then take off the heat, and cool to room temperature, about 20 minutes.
• Add the shrimp and sauce to a Ziploc bag.
• Extract as much air as possible from the bag, then clip to the side of the sous vide pot, and cook for 35 minutes.
• OPTIONAL ITEMS If you are using the optional items, place the butter, and breadcrumbs into a small saucepan, and toast, until beginning to brown, about 3 - 5 minutes. Remove from heat and reserve.
• FINISHING UP
• Remove shrimp from the sous vide, and place them into an ovenproof dish, along with the sauce.
• Sprinkle with the breadcrumbs (if using), and place under a broiler, until the shrimp begin to lightly brown, about 2 - 3 minutes. Do not overcook.
• PLATE/PRESENT
• Remove from oven, sprinkle with a bit of oregano, and parmesan (if using), and serve; preferably with some toast points, for soaking up that amazing sauce. Enjoy.
• Keep the faith, and keep cooking.