Sous Vide Shrimp with Sweet Corn and Shiitake Salad

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Emily Farris and Jeff Akin are Feed Me Creative — a culinary content studio in Kansas City's historic West Bottoms that specializes in recipe development, food styling, and photography. (We're also really good eaters!)

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Recipe Temp 135 F / 57.2 C
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This simple sous vide shrimp is paired with summery sweet corn, meaty mushrooms and zesty lime resulting in the perfect seasonal side or main dish.
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Ingredients for 4

  • 1 pound (453 g) large shrimp (16-20), peeled and deveined

  • Kosher salt and freshly ground black pepper

  • 8 ounces (56 g) fresh shiitake mushrooms, thinly sliced

  • 3 cups (711 mL) fresh corn kernels

  • 5 tablespoons (75 mL) extra-virgin olive oil

  • 2 tablespoons (30 mL) lime juice

  • 3 tablespoons (45 mL) minced fresh chives

  • 2 tablespoons (30 mL) minced fresh parsley

  • 2 tablespoons (30 mL) minced shallots

  • 2 tablespoons (30 mL) minced shallots

Directions

  • Step 1

    Set the Anova Sous Vide Precision Cooker to 135°F.

  • Step 2

    Season the shrimp with salt and pepper and seal in a plastic zip or vacuum bag and cook for 30 minutes.

    • Finishing Steps

    • Step 1

      Set your oven to 450 degrees and toss the mushrooms with 2 tablespoons (30 mL) of the olive oil. Season with salt and pepper and cook until mushrooms are golden brown, about 10 minutes.

    • Step 2

      Toss the corn with the remaining olive oil, lime juice, herbs, shallots, garlic, and cooked mushrooms. Season with salt and pepper, top with shrimp, and serve.

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135 F / 57.2 C Recipe Temp
Recipe Time
Prep Time