Sous Vide Mezcal-Lime 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 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
Set the Anova Sous Vide Precision Cooker to 135ºF (57ºC).
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.
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.