Sous Vide Shrimp Garlic Sherry
Discover how to make perfectly tender Sous Vide Shrimp Garlic Sherry with our step-by-step guide. Elevate your cooking skills and impress with this flavorful dish!
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: Française
Ingredients
Scale
- 1 1/2 pounds large peeled shrimp (about 700 g)
- 2 bay leaves
- 2 tablespoon s (30 g) butter
- 1 1/2 teaspoon s (6 ml) apple cider vinegar
- 6 tablespoon s (90 ml) extra-virgin olive oil
- 1 tablespoon sweet smoked Spanish paprika (about 6 g)
- 3 tablespoon s (45 ml) apple juice
- 1/2 teaspoon (3 ml) baking soda
- 6 medium cloves garlic, thinly sliced
- Crusty bread, for serving
- Kosher salt
Instructions
- Begin by preheating your sous vide machine to the desired temperature for shrimp.
- In a mixing bowl, combine the shrimp with the baking soda and a pinch of kosher salt, ensuring even coating.
- Place the shrimp in a zip-lock bag along with the bay leaves, butter, apple cider vinegar, olive oil, paprika, apple juice, and garlic slices.
- Seal the bag using the water displacement method to remove air.
- Submerge the bag in the preheated sous vide water bath and cook until the shrimp are just opaque.
- Once cooked, remove the bag from the water bath and empty its contents into a serving dish.
- For a serving suggestion, accompany the shrimp with slices of crusty bread.
- Enjoy your meal!
Notes
- Coating shrimp with baking soda retains their firm texture, resulting in a delightful bite after cooking
- Combining butter and olive oil enriches the shrimp’s flavor and enhances their natural sweetness
- Ensure garlic slices are evenly spread in the bag for optimal flavor infusion
Nutrition
- Calories: 263 kcal
- Fat: 19 g
- Protein: 17 g
Find it online: https://sousviderecipe.com/sous-vide-shrimp-garlic-sherry/