Recipes Archives

Peppered Shrimp using Sous Vide

Perfectly cooked shrimp. Fantastic, flavorful dipping sauce. What else could you ask for? These peppered shrimp, cooked using sous vide, didn’t last long at all around here. Nice and peppery, the shrimp are super tasty. The sauce is buttery and herbaceous. You might have a bit of the sauce left over, so serve the shrimp with some grilled or toasted bread for soppin’.

I searched and searched my pantry and could not find allspice berries. Then it struck me! There’s allspice berries in pickling spice! Boom! So I just picked a few out and off I went to make my sous vide peppered shrimp. If you don’t have any allspice berries, don’t fret. The shrimp will still be great. And peppery.

I use an Anova sous vide cooker. It’s my immersion circulator workhorse!

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5 from 1 vote

Peppered Shrimp using Sous Vide

If you don't have any allspice berries, don't fret. The shrimp will still be great. And peppery.

Course Appetizer or Main

Cuisine American

Keyword shrimp, sous vide

Prep Time 15

Cook Time 1

Servings

Calories 62kcal

Ingredients

2 pounds large shrimp deveined, shells removed
1 teaspoon kosher salt
2 tablespoons Worcestershire sauce
2 tablespoons garlic minced
2 tablespoons ground black pepper
1 tablespoons lemon juice
1 teaspoon dried basil
½ teaspoon dried oregano
pinch cayenne
¼ cup unsalted butter cut into pats
2 bay leaves
4 whole allspice berries
green onion sliced, for garnish (optional), or use chopped parsley

Instructions

Set up your immersion circulator for 140 F.
Toss shrimp with the salt in a large bowl.
In a medium saucepan over medium heat, add the Worcestershire sauce, garlic, pepper, lemon juice, basil, oregano and cayenne. Whisk together and bring to a simmer.
Add the butter, 1 pat at a time, whisking until melted.
Remove from heat and let cool slightly before stirring in the shrimp, bay leaves and allspice.
Transfer to a vacuum-sealable bag and spread out evenly. Seal. NOTE: I put the bag into the fridge for 1 hour so that the liquid set up before sealing. This made it much easier to seal the bag.
Transfer to the immersion circulator and sous vide for 50 mins.
Remove and open bag. Transfer liquid to a bowl for dipping. Serve shrimp garnished with sliced green onion.

Nutrition

Nutritional values are approximate.

Quick Fix Mango Chile-Lime Potato Chips

The only even remotely tropical-flavored chip I’ve ever had is Maui onion. These quick fix mango chile-lime potato chips put those to shame. These chips are decidedly fruity, with a good hint of heat. They also have just a touch of citrus. They’re different in a very good way. The seasoning I used (from Pepper Palace my favorite hot-sauce store!) was original intended for wings or shrimp, but it is just as amazing on chips.

My quick fix mango chile-lime potato chips take only minutes to make. You end up with great-tasting chips that are seasoned YOUR WAY. My goodness, is there nothing worse that getting a bag of “The best chips you’ve ever had!” chips home only to find that half the chips don’t have enough seasoning. Or any seasoning for that matter. Well, you can go right ahead and season the heck out of them now. Any way you want. Do it.

Not that I mean to over-stress it, but I will mention you don’t need any fancy fru-fru chips for this recipe. In fact, I’d stay away from them. You want ruffled chips, preferably. And frankly, you want chips that are a bit oily. Yep. Once heated, the chips will release that oil and that’s what you need to get the seasonings stuck on there good!

Also try my quick fix garlic Parmesan potato chips.

Print Pin

5 from 1 vote

Quick Fix Mango Chile-Lime Potato Chips

You don't need to grab the expensive chips when you make quick fix Mango Chile-Lime potato chips.

Course Snack

Cuisine American

Keyword potato chips, quick fix

Prep Time 15

Cook Time 5

Servings

Calories 452kcal

Author Inspired by a recipe from Simple Comfort Food