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Found on recipes.anovaculinary.com
| Title: | Sous Vide Pickled Shrimp |
| Descrition: | Summer is made for that Southern staple of pickled shrimp. After all, nothing quite whets the appetite on a warm day like chilled plump shrimp bursting with briny tang.Traditional pickled shrimp is made by first poaching the shrimp, then marinating them in a zesty vinaigrette overnight. Using a precision cooker not only eliminates a step, but makes the shrimp ready to eat in just a couple of hours.Instead of the usual method of cooking the shrimp in water, stock or court bouillon, I cook it directly in the vinaigrette with sliced onions, so that it’s essentially olive-oil poached. That means the shrimp absorb more flavor right from the get-go.You can cook the shrimp in the vinaigrette inside a vacuum-sealed bag using the water-displacement method or inside a glass canning jar. I like the latter because it adds to the Southern charm of the dish. Just be sure to allow at least a quarter inch of space between the top of the jar and its contents.Once the shrimp are cooked, all you need do is chill them down for about 2 hours before enjoying. Stored in the refrigerator, the shrimp will keep for a few days in its vinaigrette, and become even more vinegary tasting.Serve them speared with fancy toothpicks as an hors d’ouevre, with slices of artisan bread as a first course, or draped atop crunchy greens with sliced radishes and fennel and a few spoonfuls of the vinaigrette and onions drizzled all over for a salad that can’t be beat. |
Sous Vide Pickled Shrimp
Seafood
Produce
Condiments
Baking & Spices
Oils & Vinegars
The first person this recipe
Found on recipes.anovaculinary.com
recipes.anovaculinary.com
Sous Vide Pickled Shrimp
Summer is made for that Southern staple of pickled shrimp. After all, nothing quite whets the appetite on a warm day like chilled plump shrimp bursting with briny tang.Traditional pickled shrimp is made by first poaching the shrimp, then marinating them in a zesty vinaigrette overnight. Using a precision cooker not only eliminates a step, but makes the shrimp ready to eat in just a couple of hours.Instead of the usual method of cooking the shrimp in water, stock or court bouillon, I cook it directly in the vinaigrette with sliced onions, so that it’s essentially olive-oil poached. That means the shrimp absorb more flavor right from the get-go.You can cook the shrimp in the vinaigrette inside a vacuum-sealed bag using the water-displacement method or inside a glass canning jar. I like the latter because it adds to the Southern charm of the dish. Just be sure to allow at least a quarter inch of space between the top of the jar and its contents.Once the shrimp are cooked, all you need do is chill them down for about 2 hours before enjoying. Stored in the refrigerator, the shrimp will keep for a few days in its vinaigrette, and become even more vinegary tasting.Serve them speared with fancy toothpicks as an hors d’ouevre, with slices of artisan bread as a first course, or draped atop crunchy greens with sliced radishes and fennel and a few spoonfuls of the vinaigrette and onions drizzled all over for a salad that can’t be beat.
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