I might have a little too much enthusiasm around this.
Shrimp is one of those foods that’s a match made in heaven for sous vide: it’s finicky. Overcook it, it gets unpleasantly crunchy. Undercook it… and that’s bad news in a whole other way. But when it’s cooked just right? It’s snappy, bouncy, and totally delicious. Thanks to the magic of sous vide, you can nail that perfect temperature.
Then you cover it in butter and a ton of fresh parsley? Winner, winner, you’ve got a shrimp dinner.
Sous Vide Shrimp Scampi
Prep Time: 10 mins
Cook Time: 15 mins - 1 hour
1 pound (16 oz) peeled and deveined raw shrimp
1 ½ tsp (1 g) kosher salt
½ tsp (.5 g) freshly cracked black pepper
3 tbsp (60 g) butter
5 cloves of garlic, minced
¼ cup (60 mL) dry white wine
¼ cup (5 g) fresh chopped parsley, 1 tbsp (1 g) reserved for garnish
Preheat water bath to 125 degrees F (52 degrees C) for very rare,
130 degrees F (54 degrees C) for rare,
135 degrees F (57 degrees C) for medium-rare,
140 degrees F (60 degrees C) for medium. We recommend medium.
Season shrimp with salt and pepper. Add the shrimp to a vacuum seal bag, remove the air and seal.
Add the bag to the preheated water bath and cook for 15 minutes - 1 hour.
While the shrimp is cooking, make the sauce. Add butter to a saucepan over medium heat to melt. Once melted, add the garlic. Cook until fragrant, about 3 minutes.
Pour white wine into the saucepan. Continue to cook, stirring occasionally, for about 4 minutes.
Remove pan from heat. Add the parsley (except the reserved tbsp) and stir until completely combined.
Remove from the bag and serve. Garnish with reserved parsley. Serve with crusty french bread.