Sous Vide Chorizo 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
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
Set the Anova Sous Vide Precision Cooker to 135°F (57.2°C).
Cook the chorizo in a medium skillet over medium heat until cooked through. Let cool for at least 10 minutes.
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.
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.