There are not many foods whose texture is more greatly affected from over doneness than shrimp. Using the Sous Vide method eliminates this problem because of the temperature precision. Another benefit is that the shrimp lose very little flavor when using Sous Vide. The garlic sauce adds extra flavor. Extra sauce can be made to add over rice if desired.
1 ½ lbs shell on jumbo shrimp, deveined
¾ tsp baking soda
2 tbsp extra virgin olive oil
10 gloves garlic, minced
4 sprigs fresh thyme
1 tsp chili flakes
1 cup of dry white wine
- Preheat water bath to 140°F
- Place the shrimp in mixing bowl and add the baking soda. Toss so that all of the shrimp are covered. Let them marinate in the fridge for 30 minutes.
- Heat oil in a 12” skillet over high heat until shimmering. Add the garlic to the pan and cook until just fragrant, 30 seconds. Add chili flakes and let cook for another 30 seconds. Remove from heat and add wine and thyme sprigs. Whisk together and return the pan to the heat and let it come up to a simmer. Remove from heat and let it cool.
- Put the shrimp into a bag along with the garlic sauce. Vacuum seal the bag or use the water displacement method.
- Place the bag in the water bath and cook for 20 minutes.
- Remove the shrimp from the bag and place in a serving bowl. Shells can be removed at this time or remain for removal when eating.
- Return the liquid from the cooking bag to a saucepan and bring it to a simmer over medium heat. Remove the thyme sprigs and pour over the shrimp. Salt and pepper to taste and serve.