Sous Vide Chili Garlic Shrimp
Chef Nicole is our Content Development Chef at Anova Culinary, devoted to help making your sous vide recipe dreams come true and writing informative blog posts to aid you along the way. She attended culinary school at Ecole Ritz-Escoffier at the Ritz Hotel in Paris, Fra ...
Ingredients for 6
1.5 lb/675 g shrimp
3 dried red chilies
6 garlic cloves, smashed with the side of a knife
2 Tablespoons Mirin/rice wine
1 Tablespoon soy sauce/tamari/coconut aminos
2 teaspoons granulated sugar/coconut palm sugar/xylitol
1/2 teaspoon xanthan gum/cornstarch/arrowroot starch (for thickening)
3 green onions
Set your Anova Precision Cooker to 135ºF/57.2ºC
Combine chilies, garlic cloves, ginger, rice wine, soy sauce, sugar, and thickener in a small bowl and stir well to mix thoroughly. You want the sugar and thickener to be mostly dissolved.
Peel shrimp if necessary and place in bag.
Add the marinade and using the immersion method, release as much air as possible from the bag. Agitate ingredients so that it is well mixed.
Place the bag in the water bath and set the timer for 30 minutes.
Chop green onions into 1"/2.5cm pieces. On the stovetop, with a teaspoon of oil over high heat, stir fry the pieces for 20 seconds with a pinch of salt to soften.
Pour the finished shrimp into a serving bowl and top with green onions. Serve with steamed white rice!