Garlic basil butter shrimp

This dish is heavy on garlic light on basil and a little bit of time. Goes great with risotto whether it’s cauliflower or standard risotto and some mixed vegetables roasted

Author

Stan  Jensen

I love to cook really good food I’m new to this sous vide thing, so let the fun begin

Prep Time: 00:05

Recipe Time: 00:20

Temperature : 140F / 60C

Ingredients

• 1 pound jumbo shrimp or prawns cleaned and the shield
• Four garlic cloves grated finally
• 4 tablespoons butter melted
• Salt and Pepper to taste
• Tablespoon fresh chopped basil
• Tablespoon fresh chopped tyhme

Directions

1. Clean and shell your shrimp. In your zip top or a vacuum bag add all ingredients except salt and pepper. Remove as much air as possible.
2. Place in Sous vide preheated water at 140° for 20 minutes.
3. salt & pepper to taste

Finishing Steps

1. Serve with rice, or with a cauliflower ( or regular ) mushroom risotto.