Sous Vide Shrimp with Sweet Corn and Shiitake Salad

This simple sous vide shrimp is paired with summery sweet corn, meaty mushrooms and zesty lime resulting in the perfect seasonal side or main dish.

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: 00:15

Recipe Time: 00:30

Temperature : 135F / 57.2C

Ingredients

• 1 pound (453 g) large shrimp (16-20), peeled and deveined
• Kosher salt and freshly ground black pepper
• 8 ounces (56 g) fresh shiitake mushrooms, thinly sliced
• 3 cups (711 mL) fresh corn kernels
• 5 tablespoons (75 mL) extra-virgin olive oil
• 2 tablespoons (30 mL) lime juice
• 3 tablespoons (45 mL) minced fresh chives
• 2 tablespoons (30 mL) minced fresh parsley
• 2 tablespoons (30 mL) minced shallots
• 2 tablespoons (30 mL) minced shallots

Directions

1. Set the Anova Sous Vide Precision Cooker to 135°F.
2. Season the shrimp with salt and pepper and seal in a plastic zip or vacuum bag and cook for 30 minutes.

Finishing Steps

1. Set your oven to 450 degrees and toss the mushrooms with 2 tablespoons (30 mL) of the olive oil. Season with salt and pepper and cook until mushrooms are golden brown, about 10 minutes.
2. Toss the corn with the remaining olive oil, lime juice, herbs, shallots, garlic, and cooked mushrooms. Season with salt and pepper, top with shrimp, and serve.