Sous Vide Shrimp with Lemon and Ginger

This is such a quick and flavorful dish that there’s no excuse not to make it often. It’s one of those dishes you can decide to make as soon as you walk in the door and have it ready 30 minutes later. This dish really is a special occasion meal that can happen on any weeknight. It is, of course, every bit good enough for company. (We can easily consume ½ pound of shrimp per person in this house; you decide how YOU want to share—or not—the pound called for here!) Note: I tested serving the shrimp straight from the bag as well as seared on the stove. I love steamed shrimp, so didn’t miss any textural element the sear gives the shrimp. If you prefer that slight bit of crust from the sear, by all means, do the sear, but do not sear any longer than 45 seconds per side—you will overcook the shrimp. These shrimp are also every bit as good served as a cold dish, mixed into a salad.

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: 00:15

Recipe Time: 00:15

Temperature : 131F / 55C

Ingredients

• 1 pound medium to large shrimp, thawed, peeled and deveined
• 3 scallions, thinly sliced
• 1 tablespoon grated ginger
• 1 clove garlic, peeled and crushed
• 1/2 teaspoon sesame oil
• Zest and juice of of 1/2 lemon
• 2 teaspoons sesame seeds
• 1 teaspoon soy sauce
• 1 teaspoon vegetable oil, optional
• Cooked soba noodles or rice, for serving

Directions

1. Set the Anova Sous Vide Precision Cooker to 131ºF (55ºC).
2. In a medium bowl, mix shrimp, scallions, ginger, garlic, sesame oil, and lemon zest.
3. Transfer shrimp to a large zipper lock bag and seal using the water immersion technique. Take care to keep shrimp in a single layer as much as possible. Place the bag in the water bath and set the timer for 15 minutes.

Finishing Steps

1. When the timer goes off, remove the bag from the water bath. Empty the contents of the bag into a medium bowl and toss with sesame seeds, soy sauce, and lemon juice.
2. Optional: Heat vegetable oil oil in a nonstick skillet over high heat. When the oil is shimmering, add the shrimp. Sear for 45 seconds per side. Immediately transfer to a serving plate.
3. Serve shrimp with cooked soba noodles or rice.