Spanish Style Shrimp

For more tender and plump shrimp, toss shrimp with 2 tsp baking soda and let rest for 30 min. Proceed as below.

Author

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Prep Time: 00:30

Recipe Time: 00:30

Temperature : 135F / 57.2C

Ingredients

• 12 thawed shrimp. (Deveined, shell off, size 30 04 larger.
• 1/8 cup EVOO
• 2 tsp smoked paprika
• 2 bay leaves
• 1 tbsp sherry vinegar (or rice vinegar)
• 1 tbsp butter

Directions

1. Infuse Extra Virgin Olive Oil with sliced garlic over low heat until garlic is tender but not browned.
2. Add smoked paprika and bay leaves.
3. As soon as paprika smells toasty add vinegar and butter.
4. Stir over low heat and infuse flavours for about 5 minutes.
5. Remove infused oil from heat and let cool. Add infused oil to shrimp in cooking bag and lower into preheated water bath.
6. After set cooking time remove shrimp from water bath. The shrimp will be nearly opaque, very tender with a hint of firmness and packed with flavour.

Finishing Steps

1. For extra flourish toss shrimp and infused oil into preheated cast iron skillet for 1 minute. Serve and enjoy!