Sous Vide Mezcal-Lime Shrimp

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

• 

  Step 1

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

• 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.

• Finishing Steps

• 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.

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