Sous Vide Chorizo 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
1/2 pound ground chorizo
1 pound shell-on jumbo shrimp (16-20 per pound)
Kosher salt and freshly ground black pepper
Fresh cilantro, for serving
Directions
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Step 1
Set the Anova Sous Vide Precision Cooker to 135°F (57.2°C).
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Step 2
Cook the chorizo in a medium skillet over medium heat until cooked through. Let cool for at least 10 minutes.
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Step 3
Combine the shrimp, cooked chorizo, and rendered chorizo fat in a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting. Place the bag in the water bath and 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 season to taste with salt and pepper. Garnish with cilantro and serve hot.