Sous Vide Thai Shrimp Salad
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 4
1 pound (453 g) large shrimp (16-20), peeled and deveined
Kosher salt and freshly ground black pepper
1 tablespoon (15 mL) coconut oil
½ cup (118 mL) mayonnaise
1 teaspoon (5 mL) yellow curry powder
1/2 teaspoon (2.5 mL) coriander
3 tablespoons (45 mL) lime juice
1 teaspoon (5 mL) minced shallots
1 teaspoon (5 mL) minced fresh ginger
1 teaspoon (5 mL) minced fresh garlic
1 tablespoon (5 mL) fresno chili, seeded and finely diced
¼ cup (59 mL) thinly sliced scallions
¼ cup (59 mL) cilantro leaves
Set the Anova Sous Vide Precision Cooker to 135°F.
Season the shrimp with salt and pepper and coconut oil and seal in a plastic zip or vacuum bag and cook for 30 minutes.
Remove the shrimp, reserving the cooking liquid, and roughly chop the shrimp.
Whisk together the mayo, curry powder, coriander, lime juice, shallots, ginger, garlic, chili, scallions, and cilantro. Stir in the shrimp and reserved cooking liquid, season with salt and pepper, and serve.