Sous Vide Mezcal-Lime 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 1/2 pounds shell-on jumbo shrimp
1 ounce mezcal
Zest and juice of 1 lime
1 tablespoon olive oil
1 tablespoon ancho chili powder
2 teaspoons ground cumin
2 teaspoons kosher salt
1 clove garlic, minced
Fresh cilantro, for serving
Directions
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Step 1
Set the Anova Sous Vide Precision Cooker to 135ºF (57ºC).
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Step 2
Combine the shrimp, mezcal, olive oil, chili powder, lime zest, lime juice, cumin, salt, and garlic in a large zipper lock bag. Seal the bag using the water immersion method and place in the water bath. Set the timer for 30 minutes, or up to 45 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. Pour the contents of the bag into a serving bowl and garnish with cilantro. Serve.