Sous Vide Ancho Chile Shrimp with Cilantro Lime Cauliflower Rice
Cole Wagoner developed a deep appreciation and high expectations for the quality of food during his years living in Portland, a city with some serious food game. When Cole met the girl of his dreams, he followed her across the country from his beloved home state of Oreg ...
Ingredients for 2
1 lb peeled and deveined shrimp
2 tablespoons ancho chile powder
2 tablespoons avocado oil
10 oz riced cauliflower
1 bunch cilantro, chopped
1 lime, quartered
2 tablespoons GHEE/clarified butter
Set your Anova Sous Vide Precision Cooker to 130ºF / 54.4ºC
In a bowl, toss shrimp with avocado oil. Season with ancho chile powder and salt. Place shrimp in single layer in resealable ziplock or vacuum bag.
Place shrimp in water bath and sous vide for 30 min.
While shrimp are cooking heat pan over medium heat. Add GHEE to pan, when it shimmers add riced cauliflower and sauté until tender, 5-7 minutes. Season with salt and pepper. Add cilantro and a squeeze of lime juice, toss to combine.
Carefully wipe out pan if necessary. Remove shrimp from water bath and pat dry. Add shrimp to hot pan, in batches if necessary. Sear for 30 seconds a side until golden.
Plate shrimp on top of cauliflower rice, garnish with cilantro and lime wedges.