Sous Vide Shrimp with Sweet Corn and Shiitake Salad

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 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.

• 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.

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