Sous Vide Shrimp
J. Kenji López-Alt is the Managing Culinary Director of Serious Eats, author of the James Beard Award-nominated column The Food Lab, and a columnist for Cooking Light. He lives in San Francisco. A New York native, Kenji cut his cooking chops the old-fashioned way by wo ...
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Pro-level cooking techniques made simple.
Ingredients for 4
1 1/2 pounds large peeled shrimp (about 700g)
Kosher salt
1/2 teaspoon baking soda
Extra virgin olive oil or butter (optional)
Aromatics such as garlic, shallots, tarragon, or parsley (optional)
Directions
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Step 1
Set Anova Sous Vide Precision Cooker to desired temp. Multiple options available to choose from in drop down menu.
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Step 2
In a large bowl, toss shrimp with 1/2 teaspoon kosher salt and the baking soda. Place shrimp in a heavy duty zipper-lock bag or a vacuum bag. If desired, add 1 to 2 tablespoons (15 to 30ml) olive oil or butter and aromatics. Remove all air from bag using the water displacement method or a vacuum sealer. Press shrimp into a single layer.
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Step 3
Add bagged shrimp to preheated water bath and cook for at least 15 minutes and up to 1 hour (the texture should show very little variation within this time frame).
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Finishing Steps
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Step 0
Remove shrimp from bag to a paper towel-lined plates. Serve hot, or chill and serve cold.