Garlic Butter Shrimp Rolls

Ingredients for 6

• 2 lb - 21-25 Count Raw Shrimp - tails on

• 1 stick 4oz - Butter

• 1 head (10 large cloves) - Garlic, chopped

• 1-2 Lemons, zested

• 1/4 cup - Chives,chopped

• 6 French Rolls

• 1/2 tsp - Salt

• 1/2 cup - Mayonnaise

Directions

• 

  Step 1

  Set your Anova Sous Vide Precision Cooker to 57ºC / 134.6ºF

• 

  Step 2

  Place thawed shrimp in several plastic bags in a single layer. Microwave 1 stick of butter for 1 minute or until melted. Mix in 1/2 tsp salt and 1 head of chopped garlic. Spoon the melted butter mixture over the shrimp in the plastic bag.

• 

  Step 3

  Drop the bags into the sous vide bath when the temperature of the water has reached 57C / 134.6F. Cook for 30 minutes.

• 

  Step 4

  Remove cooked shrimp from bags and strain out garlic butter to be saved for later use. Remove tails from shrimp and chop into half-inch chunks and place into large bowl.

• 

  Step 5

  Add mayonnaise, lemon zest, chives, and 1/4 tsp salt into the bowl with the shrimp. Mix until shrimp is evenly coated. Serve as is or refrigerate 2 hours before serving, if desired.

• Finishing Steps - Toasted Garlic Bun

• 

  Step 0

  In a large skillet, add 2 tbsps of the reserved garlic butter and heat on medium to medium high. Toast French rolls in skillet on both sides for 30 seconds until golden brown.

• 

  Step 1

  Spoon shrimp mixture into French rolls and serve.

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