Sous Vide shrimps with Lebanese rice
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.
Ingredients for 2
400g shrimps, ideally trimmed
50g of butter
8 garlic cloves, smashed and chopped
150g Vermicelli noodles
350g long grain rice
Salt and pepper
Set your Anova Sous Vide Precision Cooker to 55ºC / 131.0ºF
Start by preheating the Sous Vide water bath to 55˚C. Then move on to preparing the rice: In a medium-sized cooking pot heat a few teaspoons of olive oil, then add the Vermicelli noodles and keep stirring, to avoid them burning. They should only turn golden brown and never burn. If yes, it would be advisable to start over. Add 4 of the chopped and smashed garlic cloves, let fry quickly, the add 500ml of water and the rice. Stir well, add some salt and wait till the rice turns to a boil. Then reduce the heat and let simmer for 15-20 minutes. When all the water is cooked off, turn off the heat and let sit for another 15 minutes.
Add the shrimps, butter and the remaining 4 smashed garlic cloves into a vacuum bag or zip loc bag and seal with the water immersion technique. Then let them swim for 30 minutes.
Rice finish and serving
When the time is up, remove from the water bath, remove all the ingredients to a bowl and then serve to two plates. I personally like the flavorful butter sauce, but it might be to intense for some, in that case drain the shrimp and serve without the sauce. Now just fluff the rice through and add to the plates. Garnish as desired and season with salt and pepper to taste.