Shrimps have a wonderful flavor and come with a broad appeal. Most of us love eating shrimp. It is a fantastic addition to many types of dishes. You can add it to your salads, pasta, roll it up in your spring rolls, and even use it to prepare delicious tacos and much more. In this post, I will share a delicious sous vide shrimp recipe. This delicacy is indeed an excellent addition to your diet plan if you want to try out something new.
Sous Vide Shrimp Health Benefits
Shrimp comes with an amazing nutritional profile. It is relatively low in calories and offers an abundant amount of protein together with healthy fats. In addition, shrimp provides various vitamins and minerals, including phosphorus, zinc, iron, magnesium, and vitamin B12 that are essential for your overall health. It is ideal for people who have iodine deficiency problems. The body requires iodine to ensure proper brain health as well as thyroid function. What’s more, shrimp is a rich source of antioxidants along with fatty acids, which research has shown to promote proper heart health.
The main antioxidant present in shrimp is known as astaxanthin (a carotenoid). Studies have shown that astaxanthin offers excellent protection against free radicals in the body that cause chronic diseases. In addition, this antioxidant has anti-inflammatory properties that help to maintain proper brain cell health preventing problems such as memory loss along with neurodegenerative diseases. However, it is good to note that overeating shrimp may increase cholesterol levels in the body that is unhealthy.
You can cook shrimp in various traditional ways. These include grilling, boiling, poaching, and searing. However, when you use these traditional methods, it may be quite challenging to hit the right cooking temperature. You look away for a few seconds, and the shrimp turns from nicely cooked and plump to tough and rubbery. Using traditional methods to cook shrimp may also cause it to lose its authentic taste. For example, when you poach shrimp, most of the flavor and nutrients are diluted and drained away with the poaching liquid. When this happens, you may have to add many of your flavorings to compensate for the lost taste.
A great way to ensure you cook shrimp perfectly is through sous vide cooking. It makes it possible to cook shrimp that has just the right texture and allows you to infuse it with your favorite flavors. However, to ensure you get the best results when using the sous vide method, buy shrimp that has similar consistent sizes (it’s not such a great idea to cook jumbo, small and medium sizes together). Another critical factor is to ensure you cook at consistent temperatures if you are to enjoy shrimp with the correct doneness.
Cooking sous vide shrimp is incredibly easy. We have put together fantastic sous vide shrimp recipe for the perfect results.
Sous Vide Shrimp Recipe
- One and a half pounds of peeled shrimp( This is about 700 grams)
- Aromatics ( garlic, parsley, tarragon, shallots, sherry e.tc)(optional)
- Olive oil (or butter)
- Kosher salt (you can also use pepper)
- ½ teaspoon of baking soda
Set your immersion circulator to your preferred temperature. You can make a few temperature modifications to the recipe as regards the level of juiciness and tenderness that you want to achieve. Here is a summary of the recommended temperature levels.
- 125°F (52°C) – At this temperature, shrimp becomes translucent, semi-raw and highlights a soft buttery texture.
- 130°F (54°C) – When you set to this temperature, it turns out nearly opaque and tender as well. You will also achieve a hint of firmness.
- 135°F (57°C) – The shrimp becomes more juicy, tender, and barely opaque.
- 140°F (60°C) – This is the highest temperature that you can use to prepare shrimp. The shrimp will come out with a traditional pouched texture. It makes the shrimp highly juicy and bouncy.
- Put the shrimp in a large bowl and add in the pepper, baking soda, as well as the kosher salt. Add in the butter or the olive oil and your favorite aromatics (you can use garlic, parsley, tarragon, shallots, and sherry e.tc).
- Place the shrimp inside a zip lock bag. Using the water displacement method, remove all the air present in the bag. Alternatively, you may use a vacuum sealer to remove the air from the pack, although it will deform the shape of the shrimp a bit.
- When the water gets to the desired temperature, immerse the bagged shrimp into the water bath. Ensure that the bag is fully immersed in the water for proper cooking.
- Let the bagged shrimp cook for a minimum of 15 minutes and a maximum of one hour. There will not be a lot of variation within the texture during this time.
- Remove the bag from the water bath, take out the shrimp, and place on towel-lined plates.
- The shrimp is now well cooked, and you can serve it when it is hot or cold. If you do not plan to serve the shrimp immediately, you can store it in the refrigerator for up to 7 days.
Pro tip 1 – If the shrimp floats on the water put in a few butter knives inside the bag to weigh them down. The butter knives do not react with the food. Alternatively, you can place a massive bowl on it or even a serving spoon to prevent it from floating.
Pro tip 2 – As you shop for shrimp, go for the ones that do not have the head. This is because shrimps with the head tend to become mushy since they contain the protease enzyme
Sous vide shrimp is indeed an irresistible meal that you can enjoy with your friends and family. You can find other flavors such as garlic, parsley, shallot, tarragon, bay leaves, and pepper to make even tastier. To add an extra flavor to the dish, you can finish it off preheating on your cast iron skillet on your stove. Empty the cooked shrimp from the zip lock bag directly to the cast iron skillet and allow it to sear. Have your guests and family members seated and ready to enjoy the sous vide shrimp from the sizzling platter. It is Heavenly Delicious!