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’.
Sometimes You Have To Get Sneaky
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.
This is easily some of the best tasting shrimp I’ve ever had. The sous vide process cooked each and every one perfectly. And consistently. And the flavor was absolutely amazing. I’ve eaten my share of shrimp. This is Top 5 amongst of all of them.
I use an Anova sous vide cooker. It’s my immersion circulator workhorse!
- Pros have been doing it for years, and now you can…
Peel-n-Eat Or….
I served these shrimp peeled and tail-less the first few times I made them. They were a fork-grabbing dish. Poke a shrimp, dunk a shrimp, devour a shrimp. Nice and delicious. And easy. And definitely not messy.
The next few times I went the peel-and-eat route. So I left the shells on. And the tails. It’s a lot messier way to eat, but wow, were they ever good. I have an issue with peel-and-eat shrimp. I have no limit to how many I can eat. I’ve proven it several times, too. Give me a few cold beers, a bucket of shrimp, something to dip them in, and I can while away an afternoon eating them.
Also try my sous vide snow crab legs.
Peppered Shrimp using Sous Vide
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 tablespoon 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.
Notes
Nutrition
- Pros have been doing it for years, and now you can…