Sous Vide Jumbo Shrimp Scampi
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
4 tablespoons unsalted butter
2 tablespoons freshly squeezed lemon juice
2 cloves fresh garlic, minced
1 teaspoon fresh lemon zest
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 pound jumbo shrimp (16-20), peeled and deveined, with tails left on
1/2 cup panko bread crumbs
1 tablespoon minced fresh parsley
Set the Anova Sous Vide Precision Cooker to 135°F (57°C).
Melt 3 tablespoons of the butter in a large non-stick skillet over medium heat. When the butter stops foaming, add the lemon juice, garlic, lemon zest, salt, and pepper. Remove from the heat and let cool for at least five minutes.
Place the shrimp in a large zipper lock or vacuum seal bag with the garlic butter mixture. 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.
Meanwhile, melt the remaining tablespoon butter in the now-empty skillet over medium heat. When the butter stops foaming, add the bread crumbs and toss to coat. Remove from the heat.
About 5 minutes before the shrimp are finished, heat the broiler to high.
When the timer goes off, remove the bag from the water bath. Divide the shrimp and their cooking liquid between 4 broiler-safe baking dishes. Top with the bread crumbs.
Broil shrimp until bread crumbs are golden brown, about 2 minutes. Sprinkle with parsley and serve.