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Brian Sunter

Sous Vide Shrimp

Sous Vide Shrimp

via roambackup.md

15 min 4 servings
sous-vide shrimp seafood garlic spanish
Scale
Units

Ingredients

  • 1 lb shrimp
  • 4 cloves garlic
  • 3 tbsp extra-virgin olive oil
  • 2 tbsp sherry
  • 1 tsp smoked paprika
  • — salt

Equipment

  • sous vide immersion circulator

About

Cooking shrimp sous vide allows you to infuse them with flavor. In this recipe, we use the flavor profile of the Spanish tapas standby, gambas al ajillo.

Instructions

Temperature Guide

1

Translucent, semi-raw with a soft, buttery texture: 125 °F / 52 °C

2

Nearly opaque, very tender with a hint of firmness: 130 °F / 54 °C

3

Barely opaque, moist, juicy, and tender: 135 °F / 57 °C

4

Traditional poached texture with good bounce and a crisp, juicy bite: 140 °F / 60 °C

5

Preheat sous vide immersion circulator to desired temperature (135 °F for moist and tender).

6

Combine 1 lb shrimp , minced 4 cloves garlic , 3 tbsp extra-virgin olive oil , 2 tbsp sherry , 1 tsp smoked paprika , and salt in a vacuum bag. Seal according to manufacturer's instructions.

7

Cook in the water bath for 15 minutes .

8

Remove from bag and serve immediately with crusty bread.

View Cooklang Source
recipe.cook 
---
title: Sous Vide Shrimp
servings: 4
time: 30 minutes
tags: [sous-vide, shrimp, seafood, garlic, spanish]
cuisine: Spanish
difficulty: easy
source: "roambackup.md"
description: "Sous Vide Shrimp"
long_description: "Cooking shrimp sous vide allows you to infuse them with flavor. In this recipe, we use the flavor profile of the Spanish tapas standby, gambas al ajillo."
---

== Temperature Guide ==

Translucent, semi-raw with a soft, buttery texture: 125°F / 52°C

Nearly opaque, very tender with a hint of firmness: 130°F / 54°C

Barely opaque, moist, juicy, and tender: 135°F / 57°C

Traditional poached texture with good bounce and a crisp, juicy bite: 140°F / 60°C

Preheat #sous vide immersion circulator{} to desired temperature (135°F for moist and tender).

Combine @shrimp{1%lb}, minced @garlic{4%cloves}, @extra-virgin olive oil{3%tbsp}, @sherry{2%tbsp}, @smoked paprika{1%tsp}, and @salt{} in a vacuum bag. Seal according to manufacturer's instructions.

Cook in the water bath for ~{15%minutes}.

Remove from bag and serve immediately with crusty bread.