Sous Vide Shrimp
This sous vide shrimp recipe gives perfectly cooked shrimp with spicy Spanish smoked paprika, without the rubbery finish of traditional cooking styles finish. Mix and match with your favorite RawSpiceBar seafood spices or dry rubs and pan sear in a bit of fat to finish. Enjoy!
1 1/2 pounds shrimp, peeled
Kosher salt and peper, to taste
6 garlic cloves, minced
1 tbsp Spanish hot smoked paprika, sweet smoked paprika
4 tbsp sherry
2 tbsp butter
1. Set sous vide to 135 F degrees. In a bowl, season shrimp with salt and pepper, set aside.
2. In a large skillet, add olive oil to medium-low heat. Add garlic, paprika and saute, 2-3 minutes. Add sherry and increase heat to high, 2-3 minutes. Remove from heat and add butter, seasoning to taste with salt. Add shrimp to sealed vacuum bag with paprika mix. Sous vide, about 30 minutes. Serve with lemon wedges and enjoy!