A new ingredient for your immersion circulator.
Shrimp cooked by traditional methods can be fantastic, but nailing the perfect temperature requires precision. Let them cook just a few seconds too long—whether poaching, searing, or grilling—and they go from tender and plump to rubbery and tough. With a sous vide cooker, you don't have this issue because that short window of time between perfect and overcooked stretches out to a good half hour or so.
If you get your shrimp live, it's easy to manage. Kill the shrimp by freezing them, then immediately remove their heads to prevent the spread of the unwanted enzymes. If you are buying your shrimp already-dead, I strongly suggest buying shrimp that are packedtheir heads. Shrimp sold with their heads on have a higher chance of coming out mushy, though even de-headed shrimp can fall victim occasionally.
Just toss the shrimp with a little baking soda 30 minutes or so before cooking sous vide and they come out noticeably plumper and firmer after cooking.The great thing about cooking shrimp sous vide is that they come out super sweet and shrimpy-tasting because you are not diluting or washing away flavor with extra liquid.
As soon as the paprika smells nice and toasty, I add a splash of sherry and sherry vinegar, along with a couple pats of butter.
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