Sous Vide Lemon Butter Shrimp Recipes

SOUS VIDE LEMON-BUTTER SHRIMP

Sous Vide Lemon-Butter Shrimp image

These tender and juicy shrimp are infused with the wonderful flavors of thyme, lemon, and Creole seasoning. They are so easy to make, they practically cook themselves! You never have to eat chewy, rubbery shrimp again when using the sous vide method.

Provided by France C

Categories Seafood Shellfish Shrimp

Time 40m

Yield 4

Number Of Ingredients 5

Ingredients

1 pound large shrimp, peeled and deveined
½ teaspoon Creole seasoning (such as Tony Chachere's®), or more to taste
8 1/2-inch wide strips lemon zest
3 sprigs fresh thyme
2 ounces chilled butter, cut into 4 to 6 slices

Steps:

Set up a large pot or water bath and place your sous vide cooker into the water. Set temperature to 135 degrees F (57 degrees C) according to manufacturer's directions.
Combine shrimp and Creole seasoning in a bowl and toss to coat. Place shrimp in a single layer inside a large vacuum bag. Place lemon peel, thyme, and butter evenly on top. Seal the bag using a vacuum sealer.
Place bag into the water and set timer for 30 minutes.
Remove cooked shrimp from bag and serve. Sprinkle additional Creole seasoning on top, if desired.

Nutrition Facts : Calories 212.1 calories, Carbohydrate 6 g, Cholesterol 202.7 mg, Fat 12.7 g, Fiber 3.4 g, Protein 19.9 g, SaturatedFat 7.5 g, Sodium 340.3 mg, Sugar 0.2 g

SOUS VIDE ESSENTIALS: SHRIMP SCAMPI

Sous Vide Essentials: Shrimp Scampi image

Worked on this yesterday. I wanted a virtually foolproof scampi, so I turned my attention to my sous vide machine. One of the things I love about sous-vide cooking is the precise, moist temperatures, that perfectly cook almost any type of food. I knew the ingredients I was going to use, so this exercise was about temperature and time. I did some research, made a few attempts, and ended up with this. So, you ready... Let's get into the kitchen.

Provided by Andy Anderson ! @ThePretentiousChef

Categories Seafood

Number Of Ingredients 13

Ingredients

PLAN/PURCHASE
6 large shrimp peeled and deveined, leave the tails on
2 tablespoon(s) sweet butter, unsalted
2 tablespoon(s) white wine, like a chardonnay
1 tablespoon(s) lemon juice, freshly squeezed
1 teaspoon(s) dehydrated onions, ground
1/4 teaspoon(s) black pepper, freshly ground, or to taste
1 clove(s) garlic, minced
OPTIONAL ITEMS
1 tablespoon(s) sweet butter, unsalted
2 tablespoon(s) breadcrumbs, preferably panko
1 - 2 pinch(es) dried oregano
parmesan cheese, freshly grated, for topping

Steps:

PREP/PREPARE
You will need a sous vide machine to make this recipe.
If the shrimp are frozen, defrost them before making this recipe. You can use frozen shrimp; however, the times and temps listed are for defrosted shrimp.
Gather your ingredients (mise en place).
Place the sous vide machine in a pot, and set the temp to 135f (57c).
Add the butter, wine, lemon juice, salt, pepper, dehydrated onions, and minced garlic to a pan, then bring to a simmer.
Allow to simmer for about 5 - 7 minutes, then take off the heat, and cool to room temperature, about 20 minutes.
Add the shrimp and sauce to a Ziploc bag.
Extract as much air as possible from the bag, then clip to the side of the sous vide pot, and cook for 35 minutes.
OPTIONAL ITEMS If you are using the optional items, place the butter, and breadcrumbs into a small saucepan, and toast, until beginning to brown, about 3 - 5 minutes. Remove from heat and reserve.
FINISHING UP
Remove shrimp from the sous vide, and place them into an ovenproof dish, along with the sauce.
Sprinkle with the breadcrumbs (if using), and place under a broiler, until the shrimp begin to lightly brown, about 2 - 3 minutes. Do not overcook.
PLATE/PRESENT
Remove from oven, sprinkle with a bit of oregano, and parmesan (if using), and serve; preferably with some toast points, for soaking up that amazing sauce. Enjoy.
Keep the faith, and keep cooking.

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