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sous vide essentials: buttery shrimp cocktail

Andy59 avatar
Recipe by
Andy Anderson !
@Andy59
Wichita, KS

I love sous vide cooking. It is a precise way to cook all types of food. And, while it is cooking, it stays nice and moist. So yummy. This is a simple recipe for making shrimp for cocktails, or just to eat as a snack. Lots of flavor, and you get to choose exactly how cooked the shrimp are. So, you ready… Let’s get into the kitchen.

►
yield 2 serving(s)
prep time 15 Min
cook time 30 Min
method No-Cook or Other

Ingredients For sous vide essentials: buttery shrimp cocktail

  • PLAN/PURCHASE
  • 12 md
    shrimp, peeled and deveined, tails on or off
  • SPICE INGREDIENTS
  • 1 Tbsp
    olive oil, extra virgin variety
  • 1 Tbsp
    lemon juice, freshly squeezed
  • 1 tsp
    lemon pepper spice
  • 1 clove
    garlic, chopped
  • 1/4 tsp
    paprika, sweet or hot, your choice
  • 1/4 tsp
    garlic powder
  • ADDITIONAL ITEMS
  • 1 Tbsp
    sweet butter, unsalted, cold
  • cocktail sauce, of choice

How To Make sous vide essentials: buttery shrimp cocktail

  • 1
    PREP/PREPARE
  • 2
    You will need a sous vide machine to make this recipe.
  • 3
    Gather your ingredients (mise en place).
  • 4
    Add the spice ingredients to a bowl, toss in the shrimp, and let sit for 15 minutes.
  • 5
    Add the shrimp to a vacuum, or Ziploc bag in a single layer.
  • 6
    Cut the tablespoon of butter in half, lay it on the shrimp, and vacuum seal the bag.
  • 7
    If you do not have a vacuum sealer, then you will be using a freezer bag. Getting all the air out of Ziploc bags is easy. You just place your food in the bag, including any liquids or marinades, and seal all but one corner of the bag. Place it in the water bath, being sure everything below the zip-line is covered by water. You can see how all the air is forced out of the pouch, then seal the rest of the bag.
  • 8
    Fire up your sous vide machine, and choose one of the following temperatures: • 125f (52c) = 30m-Translucent, semi raw, a soft texture • 130f (55c) – 30m-Almost opaque, tender, a hint of rigidity • 135f (57c) – 30m-Barely opaque, moist, juicy, tender (my fav) • 140f (60c) – 30m-Classic texture, juicy bite
  • 9
    Remove from bath and let rest in the bag for 5 minutes.
  • 10
    PLATE/PRESENT
  • So yummy
    11
    Remove from bag, and serve warm, or cold, with your favorite cocktail sauce.
  • Stud Muffin
    12
    Keep the faith, and keep cooking.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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