Pan Tomate with Sous Vide Espelette Shrimp
Carolyn Jung is a James Beard Award-winning Bay Area food journalist, whose work has appeared in the San Francisco Chronicle, Every Day with Rachael Ray, Coastal Living, Via magazine, Food Arts, Edible Silicon Valley, Wine Spectator and other publications. She is the fo ...
Ingredients for 4
1 pound large shrimp, peeled and deveined
1 tablespoon extra virgin olive oil, plus more for serving
3/4 teaspoon Piment d’Espelette
1/2 loaf high-quality bread, cut into 1/2-inch slices
1 garlic clove, halved
2 beefsteak tomatoes, 1 sliced in half horizontally and 1 cut into wedges for serving
Flaky sea salt
Set the Anova Sous Vide Precision Cooker to 122ºF (50ºC).
In a large bowl, mix shrimp with olive oil, Piment d’Espelette, and a pinch of kosher salt. Transfer the mixture to a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or vacuum sealer on the moist setting.
Place the bag in the water bath and set the timer for 25 minutes.
About 5 minutes before the shrimp are finished, heat a grill pan over medium-high heat. Add the bread slices in a single layer on the pan. Toast until golden brown on both sides. Remove bread from the pan and rub one side of each slice with the cut side of the garlic clove.
Rub the tomato halves repeatedly over the toast so that the bread soaks up the tomato pulp. Divide between serving plates.
When the timer goes off, remove the bag from the water bath. Remove the shrimp from the bag, and discard the cooking liquid.
Return the grill pan to medium-high heat. Place the shrimp in one layer on the hot grill pan. Sear for 10 seconds on each side and transfer to a plate.
Divide the shrimp between the tomato bread. Drizzle olive oil over the shrimp and sprinkle with sea salt. Serve with tomato wedges.