Sous Vide Sriracha Buttered Shrimp
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!)
Ingredients for 2
1 pound large shrimp (16-20 per pound), peeled and deveined
4 tablespoons unsalted butter, melted
4 tablespoons Sriracha
1 tablespoon freshly squeezed lemon juice
1 clove garlic, finely minced
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons thinly sliced scallions
2 tablespoons sliced almonds, toasted (optional)
Set the Anova Sous Vide Precision Cooker to 135°F (57°C).
In a small bowl, whisk together the butter, sriracha, lemon juice, garlic, salt, and black pepper.
Combine the butter mixture and shrimp and in a large zipper lock bag. Seal the bag using the water immersion technique and place in the water bath. Set the timer for 30 minutes.
When the timer goes off, remove the bag from the water bath. Transfer the entire contents of the bag to a serving bowl. Sprinkle with scallions and almonds (if using), and serve.