Sous Vide Garlic Butter Shrimp
Ingredients
- 1 lb jumbo shrimp, peeled and deveined
- 4 cloves garlic, minced
- 2 Tbsp fresh parsley
- 4 Tbsp butter
- ⅛ tsp salt
- ⅛ tsp fresh ground black pepper
Method
- Begin by filling your sous vide pot with a minimum of 3 quarts water.
- Set the sous vide pot to 135°F (57°C) and let it preheat.
- Mince cloves of fresh garlic and some fresh parsley. Keep the garlic separated from the parsley.
- Add the cubed butter and garlic to a small skillet on the stove top and cook it over medium heat until the butter foams.
- Fill the sous vide bag with the shrimp, parsley, and pour the garlic, butter, and parsley into the bag.
- Vacuum out the air from the bag according to the bag manufacturer's instructions.
- Our bags come with a vacuum pump.
- Cook shrimp at 135°F for 15 minutes for thawed shrimp or 35 minutes for frozen shrimp. Cooked shrimp should be pink on all spots.
Leave a Note