Sous Vide Barbecue Shrimp
Emily Farris and Jeff Akin are Feed Me Creative — a culinary content studio in Kansas City's historic West Bottoms that specializes in recipe development, food styling, and photography. (We're also really good eaters!)
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
Set the Anova Sous Vide Precision Cooker to 140°F (60°C).
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.
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.
Remove from the heat and season with salt and pepper. Let cool for at least 10 minutes.
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.
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.