Sous Vide Chorizo Shrimp

Serve this sous vide chorizo shrimp with grilled bread and lemon wedges as an appetizer, or serve it on top of some steamed rice to make it an entree. Doesn't it look divine?

Author

Emily Farris and Jeff Akin

Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.

Prep Time: 00:15

Recipe Time: 00:30

Temperature : 135F / 57.2C

Ingredients

• 1/2 pound ground chorizo
• 1 pound shell-on jumbo shrimp (16-20 per pound)
• Kosher salt and freshly ground black pepper
• Fresh cilantro, for serving

Directions

1. Set the Anova Sous Vide Precision Cooker to 135°F (57.2°C).
2. Cook the chorizo in a medium skillet over medium heat until cooked through. Let cool for at least 10 minutes.
3. Combine the shrimp, cooked chorizo, and rendered chorizo fat in a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting. Place the bag in the water bath and set the timer for 30 minutes.

Finishing Steps

1. When the timer goes off, remove the bag from the water bath. Transfer the entire contents of the bag to a serving platter and season to taste with salt and pepper. Garnish with cilantro and serve hot.