Sous Vide Shrimp Roll

If you love the classic lobster roll, but are looking for something easier and less pricey, try this Sous Vide Shrimp Roll recipe. Shrimp is cooked to perfection in the Anova Sous Vide Precision Cooker. Mix it up with a little mayonnaise and herbs, and it’s the perfect filling for a hot dog bun. That’s right, a hot dog bun. Don’t try to get fancy; no artisanal crusty ciabatta here. A cheap, soft, chewy white bread will do. If you’re eating gluten free, serve the shrimp mixture in lettuce leaves instead.

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: 00:30

Recipe Time: 00:30

Temperature : 135F / 57.2C

Ingredients

• 1 pound medium or large shrimp, peeled and deveined
• Kosher salt and freshly ground black pepper
• 1 tablespoon extra virgin olive oil
• 1/2 cup mayonnaise
• 2 tablespoons minced fresh chives, plus extra for serving
• Zest and juice of 1 lemon
• 4 hot dog buns
• 2 tablespoons unsalted butter

Directions

1. Set the Anova Sous Vide Precision Cooker to 135°F (57°C).
2. Lightly season the shrimp with salt and pepper. Place in a large zipper lock or vacuum seal bag with the olive oil. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting. Place in the water bath and set the timer for 30 minutes, or up to 45 minutes.
3. Meanwhile, make the sauce: In a large bowl, combine the mayonnaise, chives, lemon zest, lemon juice, 2 teaspoons salt, and 1 teaspoon pepper. Mix thoroughly and set aside.

Finishing Steps

1. When the timer goes off, remove the bag from the water bath. Remove the shrimp from the bag and transfer to a cutting board.
2. Roughly chop the shrimp and add to the bowl with the sauce. Mix well, and place in the refrigerator to chill for 30 minutes.
3. Split and toast the buns. Top with butter. Add the chilled shrimp mixture, garnish with chives, and serve.