Sous Vide shrimp in Sriracha butter sauce
As far as stereotypes go, yes I do love meat and beer - although this is pretty much where it stops. I definitely am not a meat-and-potatoes person and enjoy diverse influences and styles of food.
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Ingredients for 2
380g shrimps
3 tbsp unsalted butter (melted in microwave)
3 tbsp Sriracha
1 garlic clove (chopped)
Juice of half a lime
Salt and pepper to taste
A small red onion
Nuts for garnish (chopped)
Directions
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Step 1
Set your Anova Sous Vide Precision Cooker to 57.5ºC / 135.5ºF
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Step 2
After you have melted the butter in the microwave, combine everything nicely and put it in a Zip-Loc, then let it bathe for 30 minutes at 57.5 ° C ... You should close the bag as always, using the water immersion technique.
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Garnish and enjoy
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Step 0
I served the shrimp on rice, garnished with red onion and chopped nuts ... My recommendation would be almonds, but you can also use cashews or peanuts, depending on your taste.