Sous Vide Barbecue Shrimp
Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.
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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
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Step 1
Set the Anova Sous Vide Precision Cooker to 140°F (60°C).
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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.
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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.
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Step 4
Remove from the heat and season with salt and pepper. Let cool for at least 10 minutes.
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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.
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Finishing Steps
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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.