Sous Vide Barbecue Shrimp

Ingredients for 4

• 3 tablespoons unsalted butter

• 1 shallot, minced

• 1 clove garlic, minced

• 1/2 teaspoon minced fresh thyme

• 1 tablespoon tomato paste

• 1/4 cup dry white wine

• 1/4 cup Worcestershire sauce

• Kosher salt and freshly ground black pepper

• 1 pound large shell-on shrimp (16-20)

• Thinly sliced scallions, for serving

Directions

• 

  Step 1

  Set the Anova Sous Vide Precision Cooker to 140°F (60°C).

• Step 2

  Melt the butter in a large saucepan over medium heat. When the butter stops foaming, add the shallot, garlic, and thyme and cook, stirring occasionally until the shallot is softened, 2 to 3 minutes. Stir in the tomato paste and continue to cook for 2 minutes.

• Step 3

  Add the wine and Worcestershire. Bring to a rapid simmer, scraping up any browned bits from the bottom of the pan. Continue to simmer, stirring occasionally, until the liquid is reduced by half.

• Step 4

  Remove from the heat and season with salt and pepper. Let cool for at least 10 minutes.

• Step 5

  Combine shrimp and cooled sauce in a large zipper lock bag. Seal the bag using the water immersion technique and place the bag in the water bath. Set the timer for 30 minutes.

• Finishing Steps

• Step 0

  When the timer goes off, remove the bag from the water bath. Transfer the entire contents of the bag to a serving platter and garnish with scallions. Serve.

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