Sous Vide Shrimp and Grits

Maybe my favorite dish of all-time, shrimp and grits. After suffering through multiple dry and rubbery shrimp escapades, I knew there had to be a better way. and my Anova Sous Vide Precision Cooker was the answer. And bacon. Because bacon.

Author

Cole Wagoner

Cole Wagoner developed a deep appreciation and high expectations for the quality of food during his years living in Portland, a city with some serious food game. When Cole met the girl of his dreams, he followed her across the country from his beloved home state of Oregon, to a small town in Alabama. The only thing missing seemed to be the glorious abundance of grub he’d previously enjoyed, which took a bit more of a drive to find in his new neck of the woods. So began Cole’s journey for the perfect kitchen tool companion to help him recreate food experiences from the comfort of his home, while snapping epic food photos along the way, and that journey has ultimately landed him in the Anova Kitchen

Prep Time: 00:15

Recipe Time: 00:30

Temperature : 130F / 54.4C

Ingredients

• 1 pound large shrimp, peeled and deveined
• 1 cup grits, I used blue corn grits from Anson Mills
• 1/2 pound bacon, diced
• 1 large heirloom tomato, diced
• 5 cups chicken stock
• 1 cup grated parmesan cheese
• Green onions or chives for garnish
• Kosher salt
• Black pepper

Directions

1. Set your Anova Sous Vide Precision Cooker to 130ºF / 54.4ºC
2. Season shrimp with salt and pepper. Place in resealable ziplock bag or vacuum bag.
3. Place in water and sous vide for 30 minutes.

Finishing Steps

1. Add grits to a large saucepan, and cover with 4 cups of chicken stock. Bring to simmer, and cover until thickened and creamy.
2. Heat a large skillet over medium-high heat. Add bacon and cook until crispy. Add diced tomato and saute until water has evaporated. Add one cup of chicken stock and simmer until reduced and thickened.
3. Remove shrimp, and dump the bag directly into the hot skillet and stir to bring it all together.
4. Spoon grits onto plate, add parmesan cheese, and top with a generous helping of shrimp, bacon, tomato, sauce, and green onion.