SOUS VIDE ESSENTIALS: SHRIMP SCAMPI
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
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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