I bought 4 extra large jumbo shrimp (8oz) thinking I bet these would be really good if I sous vide them.
I devained them and took the shells off and put then in a SV bag along with some butter and lemon juice. I SV'ed them at 135° for 40 minutes and then took them out of the bag and seared them in a skillet briefly to give them some color.
While that was going on I made a risotto with capers and sun dried tomatoes to serve with the shrimp. All came out nicely. Mmmmm
Breadhead, I just came back picking up 3 lbs. Fresh Shrimp from Shrimp Boy! Fabian Seafood, Galveston TX, it is flown into Mpls and delivered By truck and his distributor John Murphy! They sell off the Tailgate not by order as far as I know. Cash on the Barrel Head or Personal Chk! Not Cheap (47.75 for 3 Lbs headless Extra Large! THEY ARE GREAT, AS TONY USED TO SAY!
I am going to file your Souix V Doo recipie for future consideration!
Eat Well and Prosper! From Fargo ND, Dan
Last edited by Danjohnston949; April 13, 2016, 03:13 PM.
Dan... I had no clue how to SV shrimp. I looked online and saw all kinds of temps and times. It appeared to me that 140° to 145° was the preferred final temp. I SV'ed them to 135° thinking the searing would add a few more degrees. It came out moist and soft.ðŸ‘Â
Guest, That's what I like about You Bread! Once you are in You are All In, and am beginning to believe You might be the Best Salesman I have Never Met! I Look forward to that Day! Dan
Cookers:
Memphis Advantage w. Searing insert option
Bradley 6-rack digital
Thermal bath for sous vide, pressure cooker, etc.
Time & Temp:
iGrill2 & iGrill wireless thermometers used with iPhone 5
Drawer full of various Maverick models
BBQ Interests:
Love smoking ribs, pulled pork, salmon, sablefish, rib roasts, sausages, lox, beef ribs, and brisket when I can -- strictly for friends, fun, etc.
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