Sous Vide Cajun Shrimp Skewers
Carey Copeling created sousveats.com to discuss all things sous vide, from sharing ideas, to recipes and results. Before discovering sous vide, Carey hadn't been that into cooking, aside from BBQing in the backyard. In November 2015, he ordered his Anova and immediately ...
Easy to make and packed full of flavor, these shrimp skewers are a perfect appetizer, or you can double them up for a main. Cajun spices and shrimp have been married for a long time, often in creoles or gumbos. This recipe is a quick way get some Cajun flavors on the table without having to wait hours to get it! Make sure you squeeze some fresh lemon juice on to help cut some of the initial heat.
Ingredients for 4
6 tablespoons unsalted butter
2 garlic cloves, pressed
Zest of 1 lemon
1 ½ tablespoons freshly squeezed lemon juice
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon Cajun spice powder
1 ½ pounds jumbo shrimp, peeled and deveined, tails on
1 tablespoon minced fresh parsley, plus additional for garnish (optional)
Set Anova Sous Vide Precision Cooker to 137°F (58.3°C)
Fill a large bowl with water and soak 8 skewers while you cook the shrimp.
Heat the butter, garlic, lemon zest and juice, salt, pepper, and Cajun spice powder in a medium saucepan over low heat until the butter is melted, about 5 minutes. Stir and mix well then let cool.
Add the shrimp to a food-safe bag and then add the melted butter mixture to the bag, massaging the shrimp with the sauce to ensure full coverage.
Flatten the shrimp into a single layer before sealing with your vacuum sealer or the water displacement method. Massage again to ensure the shrimp are in a single layer. Place the sealed bag in the water bath and cook for 30 minutes.
When the shrimp are cooked, transfer them to a paper towel–lined plate and discard the cooking liquid.
Add 4 shrimp to each skewer, sprinkle with the parsley, squeeze fresh lemon across them, and serve.