Sous Vide Sriracha Buttered Shrimp
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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Precision® Cookers
Edge-to-edge perfection. No skill required.
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)
Directions
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Step 1
Set the Anova Sous Vide Precision Cooker to 135°F (57°C).
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Step 2
In a small bowl, whisk together the butter, sriracha, lemon juice, garlic, salt, and black pepper.
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Step 3
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.
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Finishing Steps
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Step 0
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.