A seafood flavor greatly depends on a cooking temperature. Therefore, it’s important to choose the temperature wisely. It’s a fact that a sous vide cooking method is meticulously accurate when it comes to a thermal treatment. Try out this sous vide shrimp recipe and you’ll reject the idea to cook them in any other manner!
Conventionally cooked shrimp are quite good on its own, but you won’t get this special taste that all gourmets love shrimp for. Keeping the shrimp on fire a little longer (it doesn’t matter if you boil them, fry or make them nice and brown), may leave you unsatisfied with a taste as meat will be tough and lenten instead of being tender and fluffy. Only a sous vide thermostat will save you from disappointments in the kitchen. By setting the desired temperature and cooking time, you can take care of yourself and your house while the thermal processor will look after your shrimps and cook them properly.
- Peeled Royal red shrimp 700 gr
- Kosher salt
- Baking soda ½ tsp
- Olive oil or butter
- Garlic, shallots, estragon or parsley (optional)
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52.6 degrees Celsius is the ideal temperature for cooking juicy and tender shrimp. Set this temperature on your sous vide heater and wait for it to warm up the water.
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Put the shrimp to a large bowl, add 1/2 teaspoon of salt and baking soda and stir well. Then lay out the shrimp into a ziploc bag or vacuum bag. If you want the shrimp to have a special flavor, add one or two tablespoons of olive oil or butter and aromatic spices (shallots, garlic, parsley, estragon) to the bag. Pump out an excess air from the bag. You can use a vacuumizer for this, or simply gradually immerse the bag in a water bath, simultaneously squeezing out the air and forming one continuous layer of shrimp.
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Meanwhile, the water in the sous vide cooker has been warmed up to the required temperature, so all that remained is to set up a timer. Depending on your preference, you can cook the shrimp for 15 minutes or up to 1 hour. Despite the fairly decent spread in time, the sous vide technology will prevent the shrimp from being overcooked.
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When the cooking time is over, take the shrimp from the bag. You can serve it steaming hot right away or wait until they cool down.
