Sous Vide Shrimp with Sweet Corn and Shiitake Salad
Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.
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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
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Step 1
Set the Anova Sous Vide Precision Cooker to 135°F.
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Step 2
Season the shrimp with salt and pepper and seal in a plastic zip or vacuum bag and cook for 30 minutes.
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Finishing Steps
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Step 0
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.
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Step 1
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.