Sous Vide Garlic Shrimp with Baby Arugula in Creamy Wine Sauce

Ingredients for 4

• 1 lb/450 g shrimp or prawns, shelled and deveined (we used U-20 size)

• 2 c/473ml heavy cream

• 1 c/236ml white wine

• 1 c/60g packed baby arugula/rocket

• 4 cloves garlic

• 2 tsp olive oil

• 1/4 tsp/1.2g + a pinch of salt

• 1/4 tsp/.5g pepper

• 1/4 c pine nuts, toasted

• 1 Tablespoon of butter

Directions

• 

  Step 1

  Set your Anova Precision Cooker to 137.5ºF/58.6ºC.

• 

  Step 2

  Slice your garlic thinly and make sure all shrimp are cleaned.

• 

  Step 3

  Place shrimp, garlic slices, 1/4 tsp salt & pepper, and olive oil into a zip-locking or vacuum seal bag.*

• Step 4

  If zip-locking, use the immersion method to release as much air as possible from the bag.

• 

  Step 5

  Place the bag into the heated bath and set timer for 30 minutes.

• Step 6

  *NOTE: You can add the lest of a lemon here for a hint of citrus, too! Completely optional.

• While the Shrimp Cooks

• 

  Step 0

  Combine the cream, wine, butter, and pinch of salt in a saute pan on the stovetop over medium high heat.

• 

  Step 1

  Bring to a boil and reduce heat to low-medium, allowing it to simmer and stirring occasionally.

• 

  Step 2

  Reduce by half to 2/3, until it "coats the back of a spoon". You will know when it is ready when you can dip a spoon, swipe a finger across it, and see no drips.

• Step 3

  Either remove from heat, or turn to lowest setting while shrimp finishes cooking.

• Finishing Steps

• 

  Step 0

  When the shrimp is done, pour straight from the bag into the cream sauce.

• 

  Step 1

  Stir to coat.

• 

  Step 2

  Add 3/4 of the arugula and stir to wilt. Reserved 1/4 c can be used for garnish if desired.

• 

  Step 3

  Serve 1/2 cup to 1 cup of mixture over pasta, rice, polenta, or zucchini noodles like we did. Garnish with toasted pine nuts (optional, but delicious!).

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