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First try at SV'd Shrimp

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  • T-bone
    Club Member
    • Dec 2016
    • 329
    • Northern Virginia
      • Traeger Texas 075 (circa 2007)
      • Weber Genesis Gas Grill (circa 1997)
      • Weber Kettle Charcoal Grill
      • Anova WiFi Sous Vide
      • Tappecue WiFi Temperature Monitoring System
      • Thermapen
      • Operation BBQ Relief Volunteer
      You can take the boy out of Texas, but you can't take the Texas out of the boy.

    First try at SV'd Shrimp

    Time for a lighter meal today and a chance to try something new in the SV. We had an open bag of frozen shrimp that some of the shrimp were starting to show some freezer burn so time to put them to good use. I made a wet brine of salt and sugar and used that to thaw/brine the shrimp (about 30-45mins).

    The brined shrimp were patted dry and brushed with garlic/butter mixture (actually it was clarified butter, coconut oil and smoked garlic) and then seasoned with a citrus rub.

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    The shrimp were vac sealed with some thyme and basil from the garden.

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    They spent 30 mins @ 135* in the HTTM and then on to skewers lightly brushed with mayo (to prevent sticking) and a dusting of more citrus rub.

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    A quick sear on the gasser....

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    And voila! Tasty, juicy shrimp. They were excellent! The shrimp were moist, not rubbery, and had nice sweetness from the brine with a little bite from the rub. No indication that they had been previously frozen and you couldn't tell that any of them had a little freezer burn.

    Today shrimp was our main protein and a total hit, but these also would be great as the surf portion of surf and turf, in an avocado salad, on a regular salad or in a po' boy sandwich, etc. There's lots and lots of possibilities. Next time I'm going to make extra and see how they hold up after being vac sealed, frozen and reheated in the SV.

    The SV definitely took the guess work out of the cook and produced great, non-rubbery shrimp. Those with a SV that haven't tried shrimp yet, time to get busy and give it a whirl.
  • Thunder77
    Founding Member
    • Jul 2014
    • 2664
    • Halethorpe, MD
    • Weber 26.75" Kettle with SnS. Broil King Baron 5 burner. Akorn Kamado, and Akorn Jr kamado. Primo Oval Junior. Love grilling steaks, ribs, and chicken. Need to master smoked salmon Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager All-time favorite drink: Single Malt Scotch

    #2
    Sounds and looks delicious! I have to try that!

    Comment

    • MBMorgan
      Club Member
      • Sep 2015
      • 5807
      • Colorado
      • > Weber Genesis EP-330
        > Grilla Grills Original Grilla (OG) pellet smoker
        > Pit Barrel Cooker (gone to a new home)
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        to fiddle with a more capable cooker)
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        > Favorite Beer: Guinness Extra Stout, Fat Tire, Anchor Steam, or Alaskan Amber
        > Favorite Wine: Klinker Brick Old Ghost Zinfandel or Matetic Corralillo Winemaker's Blend
        > Favorite Whiskey: Balvenie Double Wood Scotch or Jameson Irish

      #3
      Nice job! Might have to give that a try ...

      Comment

      • kmhfive
        Club Member
        • Mar 2017
        • 3003
        • Northern Illinois
        • Weber Kettle -- 22.5" (In-Service Date June 2015)
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        #4
        This. Is. Happening. This week!

        Comment


        • T-bone
          T-bone commented
          Editing a comment
          Definitely worth the effort. Let us know if you have the same great results.
      • Kevin McNary
        Former Member
        • Apr 2017
        • 3
        • Covington, LA

        #5
        Went on a weekend frenzy with my brand new Joule bought on Amazon Prime day. Am lucky to live in South Louisiana and got absolutely fresh jumbo shrimp at the farmer's market. Followed Chef Steps app, vac sealed after 15 minute salt-sugar cure and light application of Old Bay, granulated garlic, glug of evo, fresh Tarragon, lime zest. 10 min. bath @ 158 F. Perfectly done, moist, tender perfection. Will be fun to play with seasoning in the future, but the cook was perfect. Texture amazing, kind of a firm gel, bursting with shrimp essence. I may never again cook shrimp any other way.

        Comment


        • EdF
          EdF commented
          Editing a comment
          Wait til you get to try some Divers Scallops! You'll be even more impressed. Or mussels! Ah the vistas unfolding before you!

        • Steve B
          Steve B commented
          Editing a comment
          EdF please give me more info about doing scallops and clams/mussels. I'm seriously drooling right now.
          I love shell fish. Can't even type anymore I'm so dang hungry.
      • Kevin McNary
        Former Member
        • Apr 2017
        • 3
        • Covington, LA

        #6
        Was thinking of heading to FL for a scalloping trip. SV might be a great way to cook the whelks I grab which are nearly impossible to tenderize.

        Comment


        • EdF
          EdF commented
          Editing a comment
          Now that's one I haven't looked into, but I love those things. Worth some kind of investigation!
      • kmhfive
        Club Member
        • Mar 2017
        • 3003
        • Northern Illinois
        • Weber Kettle -- 22.5" (In-Service Date June 2015)
          Slow-n-Sear/Drip-n-Griddle/Grill Grates (In-Service Date March 2016)
          Pit Boss 820 (Retired)
          GMG Jim Bowie WiFi (In-Service Date April 2017)
          Maverick ET-733
          Fireboard
          Home-brewer

        #7
        So, I did the shrimp today. Thawed in a liquid brine, dried and coated, vacuum sealed and into the HTTM for 30-min. @135F. Pulled them out and seared them on a CI griddle in my GMG. Had some spicy Alabama White sauce and they were perfect! Thanks for the recipe T-bone.

        Click image for larger version

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        Comment


        • T-bone
          T-bone commented
          Editing a comment
          kmhfive you're more than welcome. Glad it worked out and thanks for the pic. Great call on the Alabama White Sauce. I had some in the fridge and didn't event think about using it. I'll definitely try it next time.
      • allsid
        AmazingRibs.com's Head Fire Starter
        • Apr 2017
        • 341
        • Missoula, Montana USA
        • Check me out on Instagram:
          @GrillingMontana

        #8
        I love this cook T-bone and can't wait to try it myself. For some reason, scallops become insanely sweet in SV as well. Give them a shot too-

        Comment


        • T-bone
          T-bone commented
          Editing a comment
          allsid and EdF great call on the scallops. They're going on the to-do list!
      • EdF
        EdF
        Club Member
        • Jul 2016
        • 3157
        • Atlantic Highlands, NJ
        • Uuni Pro (new kid in town)
          Karubeque C-60
          Large BGE since 2002 + plate setter + pizza stone + upper grid + stainless paella pan for drippings (the best!)
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          Various other stuff

        #9
        Steve B

        Scallops

        Cooking Time: 12-20 minutes

        Serves: 3-4
        Ingredients

        8 Large Diver Scallops – dry packed, 10/30 U/8-U/10

        2T Shallots, chopped

        3-4 Sprigs of Fresh Thyme

        Zest of ½ Lemon

        Kosher Salt and Fresh Cracked Black Pepper, to taste

        Grape Seed Oil, for searing
        For more information on food safety, please click here.
        Step One
        Set the Sous Vide Professional™ to the desired temperature, with rear pump flow switch closed and front flow switch set to full open. For diver scallops, 125°F / 52°C is found to be the best temperature.
        Step Two

        Season scallops with salt and pepper. In a small vacuum bag, place seasoned scallops along with thyme, lemon zest and chopped shallot.
        Step Three:

        Seal scallops to desired vacuum. For delicate items like shellfish, the best vacuum percentage is 80-90%. This will ensure the scallop is not compressed under vacuum, compromising the integrity of the delicate muscle fibers.
        Step Four:

        Once target temperature is reached, place scallops in circulating water bath.
        Step Five:

        Cook scallops to desired doneness for 12-20 minutes.
        Step Six:

        Gently remove scallops from vacuum bag. Dry the scallops with paper towel. Season scallops with salt and pepper. Sear in a very hot pan with grape seed oil until golden crust forms on both ends.
        Optional:

        For a touch of smoke, lightly smoke the finished scallop with applewood smoke, using The Smoking Gun™ by PolyScience

        Comment


        • Steve B
          Steve B commented
          Editing a comment
          Thanks EdF

        • hogdog6
          hogdog6 commented
          Editing a comment
          Oh man I do little seafood but when I read scallops you got my full attention. Thanks for the post EdF! This will have to be done at my house and soon.
      • EdF
        EdF
        Club Member
        • Jul 2016
        • 3157
        • Atlantic Highlands, NJ
        • Uuni Pro (new kid in town)
          Karubeque C-60
          Large BGE since 2002 + plate setter + pizza stone + upper grid + stainless paella pan for drippings (the best!)
          TEC Cherokee FR since 2014 (portable infrared grill - does a mighty sear)
          Polyscience Sous Vide Pro since 2012 (wasn't much else available in those days)
          Thermapen
          Thermapen Air
          ThermaQ (or its predecessor)
          Thermoworks Hi temp IR
          BBQ Dragon & Chimney of Insanity
          Various other stuff

        #10
        The mussels.

        Here's a kenji stovetop recipe: http://www.seriouseats.com/2014/11/t...k-mussels.html

        The sv one I have is in Modernist Cuisine at Home. Too expensive for just one recipe.

        Comment

        • dtassinari
          Former Member
          • Jan 2017
          • 99

          #11
          Just thought I'd post a cautionary tale: make sure you aren't keeping your shrimp in the SV too long. 20-30 minutes is all you need.

          Last week I got a good deal on some quick-frozen large prawns: once I defrosted them they smelled a tiny bit, so I thought I'd cook them at 60 C / 140 F for 1 hour, so they'd be pasteurised even accounting for both size and freshness (or lack thereof).

          They turned out really mushy: the texture was almost like a soft-boiled egg yolk. They had virtually no bite and no snap.

          I can't tell what in the combination of low-ish quality, being frozen, relatively high temp and relatively long time is the culprit, but that wasn't good eating. Stick to 55 C / 130 F for half an hour max, as I should have

          Comment


          • T-bone
            T-bone commented
            Editing a comment
            dtassinari great advice. I've found that using the salt/sugar brine for defrosting helps with the texture and adds a little sweetness that seems to help counter the loss of flavor from being frozen.

          • dtassinari
            dtassinari commented
            Editing a comment
            T-bone Agreed!

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