Sous Vide Shrimp With Garlic, Sherry, And Smoked Paprika Recipe Recipe

Name: Sous Vide Shrimp With Garlic, Sherry, And Smoked Paprika Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds large peeled shrimp (about 700g) (see note); Kosher salt; 1/2 teaspoon baking soda; 6 tablespoons (90ml) extra-virgin olive oil; 6 medium cloves garlic, thinly sliced; 1 tablespoon sweet smoked Spanish paprika (about 6g); 2 bay leaves; 3 tablespoons (45ml) sherry; 1 1/2 teaspoons (6ml) sherry vinegar; 2 tablespoons (30g) butter; Crusty bread, for serving

Servings: persons

1 1/2 pounds large peeled shrimp (about 700g) (see note)
Kosher salt
1/2 teaspoon baking soda
6 tablespoons (90ml) extra-virgin olive oil
6 medium cloves garlic, thinly sliced
1 tablespoon sweet smoked Spanish paprika (about 6g)
2 bay leaves
3 tablespoons (45ml) sherry
1 1/2 teaspoons (6ml) sherry vinegar
2 tablespoons (30g) butter
Crusty bread, for serving

1
Set your sous vide water bath to desired temperature according to the chart above.
2
In a large bowl, toss shrimp with 1/2 teaspoon kosher salt and the baking soda. Set aside.
3
Heat olive oil and garlic in a large skillet over medium-low heat. Cook, stirring, until garlic sizzles and softens but is not browned, about 3 minutes. Add paprika and bay leaves and cook, stirring, until fragrant, about 30 seconds. Add sherry and sherry vinegar, increase heat to high, and cook until the liquid is reduced and sauce starts to emulsify, about 2 minutes. Remove from heat and stir in butter. Season to taste with salt. Let cool about 5 minutes.
4
Place shrimp in a heavy duty zipper-lock bag or a vacuum bag. Pour in oil/garlic mixture. Remove all air from bag using the
5
or a vacuum sealer. Press shrimp into a single layer.
6
Add bagged shrimp to preheated water bath and cook for at least 15 minutes and up to 1 hour (the texture should show very little variation within this time frame).
7
Pour cooked shrimp and sauce into a warm bowl and serve. Alternatively, preheat a cast iron skillet over high heat until a bead of water dropped in sizzles immediately. Place on a trivet and pour in the shrimp/oil mixture. Serve immediately, passing bread for sopping up the extra sauce.

607

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 pounds large peeled shrimp (about 700g) (see note), Kosher salt, 1/2 teaspoon baking soda, 6 tablespoons (90ml) extra-virgin olive oil, and more.

Yes, Sous Vide Shrimp With Garlic, Sherry, And Smoked Paprika Recipe falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sous Vide Shrimp With Garlic, Sherry, And Smoked Paprika Recipe

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