Cilantro Lime Shrimp
Steaks, Roasts, Corned Beef, Wings, precooking Chicken for frying, chicken, fish, and Swiss Steak. Methods: Sous Vide, smoking, pressure cooking, grilling, NuWave Oven, baking, and frying.
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Precision® Cookers
Edge-to-edge perfection. No skill required.
Ingredients for 2
1 lb Texas Gulf jumbo shrimp, headless & deveined
2 Tbs lime jiuce
2 cloves minced garlic
1 tsp SW seasoning
4 Tbs cilantro stems, processed fine
2 Tbs butter, cubed
1 Tbs EVOO
Salt and pepper
Directions
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Step 1
Set your Anova Sous Vide Precision Cooker to 135.0ºF / 57.2ºC.
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Step 2
Rinse and dry the shrimp with paper towels Preheat water bath using precision cooker to 135 degrees F.Season shrimp with salt, pepper, and the Southwest seasoning. Add them to a vacuum bag. Add lime juice, cilantro stems, garlic, olive oil, and toss/stir with a hand until shrimp are coated. Add butter and distribute evenly through the bag. Remove air from the bag.
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Step 3
Once the water bath is preheated, add the bag of shrimp. Cook for a minimum of 15-30 minutes, or up to 45 minutes.
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Step 0
Remove shrimp to a preheated bowl. Use the liquid from the vacuum bag to stir into plain white rice to flavor the rice. Serve with steamed and buttered broccoli florets toped with fresh grated parmesan cheese.