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YIELD 4 - 8 SERVINGS
COOKING TIME 15 - 35 MINUTES
COOKING TEMPERATURE 132˚F (55.6˚C)
INGREDIENTS
At least 60 minutes before serving, preheat a water
bath to 132ºF (55.6ºC). Salt and pepper the shrimp, place in a
sous vide bag in a single layer then seal. Cook the shrimp for
15 to 35 minutes. Prepare an ice-bath with ½ water and ½ ice.
Once cooked, remove the sous vide bag from the water bath
and place in the ice bath. Let cool until chilled then refrigerate
until serving.
At least 20 minutes before serving,
Combine all of the ingredients for the cocktail sauce in a
blender or food processor. Process until it is mixed well and the
consistency you prefer. Taste and adjust the flavors to your
preferences. If you want it thicker you can also add more
tomato paste. The cocktail sauce can be refrigerated for
several days.
Fill a bowl or serving glass with ice. Remove the
shrimp from the sous vide bag and place several of them in the
bowl. Serve with the cocktail sauce on the side for dipping.
Sous Vide 8
This recipe is provided by Jason Logsdon from Amazing Food Made Easy. For more amazing recipes like this one, please see AFMEasy.com/Gourmia
1 POUND (450 GRAMS) SHRIMP
SALT AND PEPPER
2 SMALL TOMATOES
3 GARLIC CLOVES
1 CHIPOTLE PEPPER IN ADOBO SAUCE,
LESS OR MORE TO TASTE
1 TABLESPOON HONEY
1 TABLESPOON LIME JUICE
¼ CUP TOMATO PASTE
¼ CUP CILANTRO
SALT AND PEPPER
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