Sous Vide Mezcal-Lime Shrimp

Mezcal â

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: 00:05

Recipe Time: 00:30

Temperature : 135F / 57.2C

Ingredients

• 1 1/2 pounds shell-on jumbo shrimp
• 1 ounce mezcal
• Zest and juice of 1 lime
• 1 tablespoon olive oil
• 1 tablespoon ancho chili powder
• 2 teaspoons ground cumin
• 2 teaspoons kosher salt
• 1 clove garlic, minced
• Fresh cilantro, for serving

Directions

1. Set the Anova Sous Vide Precision Cooker to 135ºF (57ºC).
2. Combine the shrimp, mezcal, olive oil, chili powder, lime zest, lime juice, cumin, salt, and garlic in a large zipper lock bag. Seal the bag using the water immersion method and place in the water bath. Set the timer for 30 minutes, or up to 45 minutes.

Finishing Steps

1. When the timer goes off, remove the bag from the water bath. Pour the contents of the bag into a serving bowl and garnish with cilantro. Serve.