Sous Vide shrimp in Sriracha butter sauce

Perfectly simple and simply perfect. You can pretty much cook the entire meal in one bag and enjoy in 30 minutes.

Author

Alex Gemmeke

As far as stereotypes go, yes I do love meat and beer - although this is pretty much where it stops. I definitely am not a meat-and-potatoes person and enjoy diverse influences and styles of food.

Prep Time: 00:10

Recipe Time: 00:30

Temperature : 135.5F / 57.5C

Ingredients

• 380g shrimps
• 3 tbsp unsalted butter (melted in microwave)
• 3 tbsp Sriracha
• 1 garlic clove (chopped)
• Juice of half a lime
• Salt and pepper to taste
• A small red onion
• Nuts for garnish (chopped)

Directions

1. Set your Anova Sous Vide Precision Cooker to 57.5ºC / 135.5ºF
2. After you have melted the butter in the microwave, combine everything nicely and put it in a Zip-Loc, then let it bathe for 30 minutes at 57.5 ° C ... You should close the bag as always, using the water immersion technique.

Garnish and enjoy

1. I served the shrimp on rice, garnished with red onion and chopped nuts ... My recommendation would be almonds, but you can also use cashews or peanuts, depending on your taste.