Sous Vide Sriracha Buttered Shrimp

Everyone’s favorite hot sauce, sriracha, along with butter and a few other flavorful ingredients, make a wonderful glaze for sous vide shrimp. For extra texture, top these with thinly-sliced, toasted almonds.

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 large shrimp (16-20 per pound), peeled and deveined
• 4 tablespoons unsalted butter, melted
• 4 tablespoons Sriracha
• 1 tablespoon freshly squeezed lemon juice
• 1 clove garlic, finely minced
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons thinly sliced scallions
• 2 tablespoons sliced almonds, toasted (optional)

Directions

1. Set the Anova Sous Vide Precision Cooker to 135°F (57°C).
2. In a small bowl, whisk together the butter, sriracha, lemon juice, garlic, salt, and black pepper.
3. Combine the butter mixture and shrimp and in a large zipper lock bag. Seal the bag using the water immersion technique and place in the water bath. Set the timer for 30 minutes.

Finishing Steps

1. When the timer goes off, remove the bag from the water bath. Transfer the entire contents of the bag to a serving bowl. Sprinkle with scallions and almonds (if using), and serve.