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 ...
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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
Kosher salt
Black pepper
Directions
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Step 1
Set your Anova Sous Vide Precision Cooker to 130ºF / 54.4ºC
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Step 2
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.
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Step 3
Place shrimp in water bath and sous vide for 30 min.
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Finishing Steps
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Step 0
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.
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Step 1
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.
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Step 2
Plate shrimp on top of cauliflower rice, garnish with cilantro and lime wedges.