Peppered Shrimp using Sous Vide
If you don't have any allspice berries, don't fret. The shrimp will still be great. And peppery.
Servings 8
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
Calories: 62kcal | Carbohydrates: 3g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 334mg | Potassium: 71mg | Fiber: 1g | Sugar: 1g | Vitamin A: 194IU | Vitamin C: 2mg | Calcium: 22mg | Iron: 1mg