Sous Vide Shrimp with Lemon and Feta Over Mixed Greens

Shrimp cooks quickly, is light to consume and goes with just about anything. Here, the shrimp cooks in a light marinade, gets chilled to stop cooking, and is then seared in smoking hot oil before topping the greens.  This is a quick recipe to make, especially if you use peeled shrimp and pre-washed lettuce.

Author

Barbara Freda

I grew up in a cooking family and after getting a degree in Spanish and Anthropology, realized what I really wanted to do was to go to culinary school. After working in a NYC bank for a few years, I managed to get to culinary school and got my first jobs in NYC kitchens, including a long stint at Union Square Cafe in its earliest years. After (sadly) leaving NYC, I realized I needed to step away from the 80-hour work weeks, so I left the heat of the kitchen for the cool of the computer keyboard: I started writing about food, the business of food, and technology in the food industry, as well as teaching cooking classes. Recipe development remains one of my top loves, and the opportunity to develop recipes for Anova has been fun every step of the way.

Prep Time: 00:25

Recipe Time: 00:15

Temperature : 131F / 55C

Ingredients

• 1 pound (453.6 g) peeled, deveined shrimp (16-20 size is nice for this)
• Zest of 1 lemon, grated
• 1 small clove garlic, peeled and mashed to paste with pinch of salt
• 1 tbsp (14.8 ml) finely chopped onion
• 2 tbsp (29.6 ml) olive oil
• Salt and pepper
• Pinch cayenne pepper
• 4 sprigs fresh thyme
• Juice of 1 lemon
• 3 tbsp (44.4 ml) extra-virgin olive oil plus 1 tablespoon (14.8 ml) to sear shrimp
• 1 tbsp (14.8 ml) fresh thyme leaves
• Salt and Pepper to taste
• ½ tsp (2.5 ml) honey
• 4 cups lettuce
• ½ avocado, peeled, seeded, diced
• 6 cherry tomatoes, halved
• ½ cup (118.3 ml) canned garbanzo beans
• 2 cooked red skin potatoes, sliced
• 2 ounces feta cheese, crumbled

Directions

1. Heat water to 131ºF (55ºC) using Anova Precision Cooker.
2. While water heats, toss shrimp with zest, half of mashed garlic clove, onion, salt and pepper, cayenne and thyme sprigs.
3. Seal shrimp into zip-close plastic bag using water immersion method to create vacuum. Make sure the shrimp are in single layer. Place shrimp into water and cook 15 minutes.
4. While shrimp cooks, make dressing: In jar with tight fighting lid, mix lemon juice, 3 tablespoons (44.4 ml) olive oil, remaining mashed garlic, thyme leaves, salt and pepper, and honey. Shake vigorously and set aside. Place lettuce in large bowl with avocado, tomatoes, garbanzo beans, and potatoes.
5. When shrimp are done cooking, remove from water and plunge entire bag into ice bath to stop cooking immediately.

Finishing Steps: Stovetop

1. Heat remaining tablespoon olive oil in skillet over high heat. When oil is almost smoking, lift shrimp out of bag and carefully but quickly place into hot skillet. Sear 45 seconds, turn shrimp and immediately turn off heat. Toss hot shrimp in skillet with 1 tablespoon dressing.
2. Gently place seared shrimp on top of salad. Top with feta cheese and drizzle with a few tablespoons dressing. Serve immediately and pass any remaining dressing.