Sous Vide Poached Shrimp
A simple sous vide method for tender poached shrimp seasoned with salt, baking soda, and optional butter, oil, or herbs.
Prep 10 min · Cook 40 min · Total 50 min · Makes 4 servings
Ingredients
- 1 1/2 pounds large peeled shrimp
- Kosher salt
- 1/2 teaspoon baking soda
- Extra virgin olive oil or butter, optional
- Aromatics such as garlic, shallots, tarragon, or parsley, optional
Directions
- Heat your sous vide bath to the temperature you want, using the chart above as your guide. In a large bowl, combine the shrimp with 1/2 teaspoon kosher salt and the baking soda.
- Transfer the shrimp to a sturdy zipper-lock bag or a vacuum bag. If you like, tuck in 1 to 2 tablespoons (15 to 30ml) olive oil or butter, along with aromatics. Seal the bag after removing the air with a vacuum sealer or the water displacement method, then nudge the shrimp into a single layer.
- Lower the sealed bag into the heated water bath and let the shrimp cook for at least 15 minutes and as long as 1 hour; the texture will not change much during that window. Take the shrimp out of the bag and move them onto paper towel-lined plates. Serve them warm, or chill them first and serve cold.