Sous Vide Shrimp with Lemon and Ginger
I grew up in a cooking family and after getting a degree in Spanish and Anthropology, realized what I really wanted to do was to go to culinary school. After working in a NYC bank for a few years, I managed to get to culinary school and got my first jobs in NYC kitchens ...
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Edge-to-edge perfection. No skill required.
Ingredients for 2
1 pound medium to large shrimp, thawed, peeled and deveined
3 scallions, thinly sliced
1 tablespoon grated ginger
1 clove garlic, peeled and crushed
1/2 teaspoon sesame oil
Zest and juice of of 1/2 lemon
2 teaspoons sesame seeds
1 teaspoon soy sauce
1 teaspoon vegetable oil, optional
Cooked soba noodles or rice, for serving
Set the Anova Sous Vide Precision Cooker to 131ºF (55ºC).
In a medium bowl, mix shrimp, scallions, ginger, garlic, sesame oil, and lemon zest.
Transfer shrimp to a large zipper lock bag and seal using the water immersion technique. Take care to keep shrimp in a single layer as much as possible. Place the bag in the water bath and set the timer for 15 minutes.
When the timer goes off, remove the bag from the water bath. Empty the contents of the bag into a medium bowl and toss with sesame seeds, soy sauce, and lemon juice.
Optional: Heat vegetable oil oil in a nonstick skillet over high heat. When the oil is shimmering, add the shrimp. Sear for 45 seconds per side. Immediately transfer to a serving plate.
Serve shrimp with cooked soba noodles or rice.