--- title: "Sous Vide Shrimp" description: "Sous Vide Shrimp" url: "https://briansunter.com/recipes/sous-vide-shrimp" --- # Sous Vide Shrimp Sous Vide Shrimp 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 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." rating: 4.5 --- == 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. ```