Sous Vide Shrimp
Cooking shrimp sous vide means never having to deal with bland, rubbery, or overcooked shrimp. Try it with some garlic and herbs—the flavors will infuse the shrimp deliciously as it cooks.
- 1 1/2 pounds large peeled shrimp
- Kosher salt
- 1/2 teaspoon baking soda
- Extra virgin olive oil or butter, optional
- Aromatics such as garlic, shallots, tarragon, or parsley, optional
Preparation time 10mins
Cooking time 55mins
Adapted from seriouseats.com
Set your sous vide water bath to 135°F.
In a large bowl, toss shrimp with 1/2 teaspoon kosher salt and the baking soda. Place shrimp in a heavy duty zipper-lock bag or a vacuum bag. If desired, add 1 to 2 tablespoons olive oil or butter and aromatics. Remove all air from the bag using the water displacement method or a vacuum sealer. Press shrimp into a single layer.
Add bagged shrimp to preheated water bath and cook at 135°F for 45 minutes and up to 1 hour (the texture should show very little variation within this time frame). For shell-on shrimp, add 5 minutes to the minimum cooking time. Remove shrimp from bag to a paper towel-lined plate. Serve hot, or chill and serve cold.
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