Sous Vide Shrimp Cocktail
Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.
Ingredients for 4
1 pound jumbo shrimp (16-20), peeled and deveined, with tails left on
Cocktail sauce, for serving
Set the Anova Sous Vide Precision Cooker to 135°F (57°C).
Place the shrimp in a large zipper lock or vacuum seal bag. 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.
When the timer goes off, remove the bag from the water bath. Transfer to an ice bath. When the shrimp are cooled to room temperature, transfer to the refrigerator. Refrigerate for at least 1 hour before serving with the cocktail sauce.