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sous vide essentials: pineapple shrimp over rice

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

I made this yesterday out of bits-and-bobs I had around the kitchen, and everyone loved it. Simple ingredients… Awesome flavor. So, you ready… Let’s get into the kitchen.

►
yield 1 serving(s)
prep time 10 Min
cook time 30 Min
method No-Cook or Other

Ingredients For sous vide essentials: pineapple shrimp over rice

  • PLAN/PURCHASE
  • THE PINEAPPLE SAUCE
  • 5 - 6 lg
    shrimp, deveined, shells removed, tails on
  • 2 oz
    chopped, or crushed pineapple
  • 2 Tbsp
    pineapple juice, from the can
  • 1 Tbsp
    rice wine vinegar
  • 1 Tbsp
    tamari sauce or liquid aminos
  • 1 Tbsp
    sweet butter, unsalted, cut into cubes
  • 1/2 tsp
    toasted sesame oil
  • 1 dash
    siracha, or hot sauce
  • ADDITIONAL ITEMS
  • steamed white rice, for serving
  • OPTIONAL ITEMS
  • toasted sesame seeds, for garnish
  • sliced green onions, for garnish
  • tamari and hot sauce, at the table

How To Make sous vide essentials: pineapple shrimp over rice

  • 1
    PREP/PREPARE
  • 2
    Do not have any shrimp, chop up a chicken breast into bite size pieces, crank the heat on the Sous Vide to 165f (74c), and increase the time to 45 minutes. Do not have any tamari or liquid aminos, use regular soy sauce.
  • 3
    Gather your ingredients (mise en place).
  • 4
    Place your Sous Vide machine into a container or pot and set the temperature to 135f (67c).
  • 5
    Add the shrimp and the Pineapple Sauce ingredients into a vacuum seal bag, and seal.
  • 6
    Water Displacement Method If you are not using a vacuum-sealing machine (Food Saver, etc.), then you, most likely, are employing standard plastic food bags (Ziploc, etc.). To get as much of the air out of the bag, as possible, fill it with food and slowly sink the open bag into a pan of water, while keeping the open end just above the waterline. The pressure of the water will push against the bag and force out most of the air. Then, seal the bag and you are ready to sous vide. If I am using Ziploc-type bags, I always clip the bag to the side of the container with the zip-seal portion above the water line. One more thing, do not use the “regular” Ziploc bags; use the ones designed to go into the freezer. They are much stronger and less prone to leaks.
  • 7
    Add the bag into the water bath and cook for 30 minutes.
  • 8
    PLATE/PRESENT
  • So yummy
    9
    Cut open the bag and serve over some hot steamed rice. Enjoy.
  • Stud Muffin
    10
    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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