How to Sous Vide Shrimp


Sous Vide Shrimp

Shrimp is a delicate food to prepare and it is easy to overcook them. They can go from perfectly cooked to overcooked in no time, especially when they are cooked on high heat (ie: boiled, skillet or grill). Shrimp that has been cooked too long has a mushy texture that is very unappealing and I, regrettably, have been served overcooked shrimp many times – even at restaurants.

Cooked properly, shrimp is plump, succulent and packed with flavor. Sous vide water baths are a great way to cook shrimp, as the precise water temperature, can allow you to know how long to cook the shrimp so that they are perfect every single time.

One thing to decide, is whether or not the shrimp will be peeled prior to being cooked sous vide. Peeling is not necessary, but it does look better for plating presentation. I typically peel the shrimp, but leave the tail on.

While meat is delicious coming out of the sous vide, visually it does not always look the best. So, a quick sear adds a browning on the outside of the meat which helps the meat look better and also provides another layer of flavor. For shrimp, I find that using a kitchen blowtorch is the best way to finish off the shrimp. They actually look like they have come right off the grill. The flame causes the shrimp to both brown and tighten up a little bit.

Sous vide shrimp is great on its own, but they can be added to pasta, fajitas, salad, risotto and more. The possibilities are endless, but one thing is sure – once you have tasted sous vide shrimp, you might never cook them any other way!

Ingredients

  • 1 pound raw shrimp, cleaned and deveined
  • Salt and pepper
  • 1 Tablespoon rendered fat or butter
  • Marinade (optional)

Preparation

  1. Shrimp are delicious cooked in the sous vide all by themselves. But, if you add a smarinade, sauce or some seasoning along with the shrimp – WOW. The possibilities of flavor combinations are endless as shrimp is very versatile. Just toss them in a food safe bag with the marinade.
  2. Make sure that the shrimp is only one layer thick in the bag. The shrimp can be touching and side by side, but if they are stacked, and in layers of 2 or 3 shrimp, then they will not cook properly. I find it best to spread them out into one layer before I vacuum seal the bag.
  3. Set the sous vide to 140°F. Once the water reaches the set temperature, add the bagged shrimp to the water bath.
  4. After 15 minutes, remove the shrimp from the water bath. They are done! Shrimp does not take long to cook and the pink color is an indicator of doneness.
  5. The shrimp is ready to eat. They are fine to eat, right out of the bag and are great either warm or chilled. Either way, they are succulent and delicious!
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Buttered Peaches and Ravioli


Buttered-Peaches-and-Ravioli
Ingredients

  • 1 9 ounce package refrigerated four-cheese ravioli
  • 1 lemon
  • 1/4 cup butter
  • 3 cups fresh or frozen peeled peach slices, thawed and cut up
  • 1/3 cup hazelnuts or almonds, toasted and coarsely chopped
  • 1/4 cup finely shredded Parmesan cheese
  • 2 tablespoons snipped fresh Italian flat-leaf parsley
  • Salt

Directions

  1. Cook ravioli according to package directions; drain, return to pot, and cover to keep warm.
  2. Finely shred peel from lemon (chill lemon for another use); set peel aside.
  3. Heat butter in a very large skillet over medium heat until browned (watch carefully so butter doesn’t burn).
  4. Add peaches, nuts, Parmesan, parsley, and lemon peel; stir to combine.
  5. Add ravioli; toss to coat.
  6. Season with salt.

Overnight Oatmeal


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  • 1 container (6 oz) Yoplait® Original 99% Fat Free yogurt, any flavor
  • ¼ cup old-fashion or quick-cook oatmeal
  • Stir-ins
  1. In container with tight-fitting cover, mix yogurt and uncooked oats. Stir in desired fruit.
  2. Cover; refrigerate at least 8 hours but no longer than 3 days before eating.

Stir-ins

Pomegranate Power Oatmeal: Stir in ¼ cup pomegranate seeds.

Honey Power Oatmeal: Stir in 1 tablespoon honey or 2 tablespoons comb honey.

Banana Power Oatmeal: Stir in ¼ cup banana slices.

Almond Power Oatmeal: Stir in ¼ cup toasted almonds.**

Blueberry Power Oatmeal: Stir in ¼ cup blueberries.

Blackberry Power Oatmeal: Stir in ¼ cup blackberries.

Passionate Overnight Oatmeal: Stir in ¼ cup raspberries.

Energized Overnight Oatmeal: Stir in ¼ cup mandarin orange segments.

Positive Overnight Oatmeal: Stir in ¼ cup pineapple pieces.

Harmonious Overnight Oatmeal: Stir in ¼ cup diced kiwifruit.

Relaxed Overnight Oatmeal: Stir in ¼ cup blueberries.

Romantic Overnight Oatmeal: Stir in ¼ cup sliced grapes.

German Chocolate Cake Overnight Oatmeal: Stir in 1 tablespoon chocolate chips and 1 tablespoon unsweetened coconut.

S’mores Overnight Oatmeal: Stir in 1 tablespoon chocolate chips and 2 tablespoons miniature marshmallows.

Bananas Foster Overnight Oatmeal: Stir in ½ sliced banana and 1 tablespoon chocolate chips.

Peanut Butter Cup Overnight Oatmeal: Stir in 1 tablespoon each chocolate chips and peanut butter chips.

* Those with bee sting allergies should consult their physician before consuming comb honey.

** To toast almonds, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until almonds begin to brown, then stirring constantly until almonds are light brown.

Chunky Guacamole


Chunky Guacamole

  • 2 medium plum tomatoes, seeded and finely chopped
  • ¼ of a small red onion, finely chopped
  • 1 – 2 cloves garlic, minced
  • 2 tablespoons lime juice
  • 1 tablespoon olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 ripe avocados, seeded, peeled, and coarsely mashed
  • Tortilla chips
  1. In a bowl combine tomatoes, red onion, garlic, lime juice, olive oil, salt, and pepper.
  2. Gently stir in avocados. Cover the surface with plastic wrap. Chill for up to 1 hour.
  3. Serve with tortilla chips.

Makes 2 cups (sixteen 2-tablespoon servings).

from the test kitchen

For a kicked up version of this guacamole, stir in one or more of the following: 1 seeded, finely chopped jalapeno chile pepper; ¼ cup dairy sour cream; ¼ cup snipped fresh cilantro; ¼ teaspoon ground cumin; and/or ¼ teaspoon cayenne pepper.

Thai Chicken Pasta Salad


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  • 1 2¼ – 2½ pound deli-roasted chicken
  • 4 cups water
  • 2 3 ounce packages ramen noodles
  • ¾ cup reduced-fat creamy peanut butter
  • 3/4 cup light coconut milk
  • ¼ cup snipped fresh cilantro
  • ¼ cup lime juice
  • 1 tablespoon sugar
  • ¾ teaspoon salt
  • ¼ teaspoon cayenne pepper
  • 1 small seedless cucumber, peeled, halved lengthwise, and cut into ¼-inch slices
  • 6 green onions, thinly sliced
  1. Remove and discard skin and bones from chicken. Cut chicken into strips. In a medium saucepan bring water to boiling. Break up each package of noodles (discard seasoning packets or save for another use). Add ramen noodles to boiling water. Remove from heat; cover and let stand for 5 minutes.
  2. Meanwhile, in large bowl whisk together peanut butter, coconut milk, cilantro, lime juice, sugar, salt, and cayenne pepper until smooth. Add chicken, cucumber, and green onions to peanut butter mixture; stir to coat
  3. Drain noodles; rinse with cold water and drain. In a large bowl combine chicken mixture and noodles; toss to combine.

German-Style Chicken Thighs


Chicken thighs mingle with sauerkraut and spaetzle, creating a zesty, hearty dish with German flair.

  • 1 27 – 28 ounce can sauerkraut, rinsed and drained
  • 2 10¾ ounce cans condensed cream of potato soup
  • ½ cup water
  • 2 tablespoons Worcestershire sauce
  • 1½ teaspoons dried thyme, crushed
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 12 bone-in chicken thighs, skinned (3½ to 4 pounds)
  • Hot cooked spaetzle or wide noodles
  • Snipped fresh parsley (optional)
  1. In a 6-quart slow cooker, combine sauerkraut, potato soup, water, Worcestershire sauce, thyme, salt, and pepper. Add chicken, stirring to coat.
  2. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours.
  3. Using a slotted spoon, remove chicken from slow cooker. Remove meat from bones; discard bones. Using two forks, shred chicken; return shredded chicken to cooker.
  4. Serve chicken and sauce over hot cooked spaetzle. If desired, sprinkle each serving with parsley.

Makes 6 servings.

Apricot Cream Cake with Chocolate-Mascarpone Frosting


  • 4 eggs
  • 1¾ cups all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • ¼ teaspoon baking soda
  • ½ cup butter, softened
  • ⅓ cup shortening
  • 1¾ cups sugar
  • 1 teaspoon vanilla
  • ¾ cup buttermilk or sour milk*
  • ½ cup finely snipped dried apricots
  • ½ cup chopped pecans, toasted
  • Chocolate-Mascarpone Frosting
  • White and milk chocolate curls and/or fresh raspberries (optional)
  1. Separate eggs; allow egg yolks and egg whites to stand at room temperature for 30 minutes. Meanwhile, preheat oven to 350 degrees F. Grease and lightly flour three 8-by-1-by-1½-inch round cake pans;** set aside. In a medium bowl stir together flour, baking powder, salt, and baking soda; set aside.
  2. In an extra-large bowl combine butter and shortening. Beat with an electric mixer on medium to high speed for 30 seconds. Add sugar. Beat until combined, scraping side of bowl occasionally. Beat in egg yolks and vanilla until combined. Alternately add flour mixture and buttermilk to butter mixture, beating on low speed after each addition just until combined. Fold in dried apricots and pecans.
  3. Thoroughly wash beaters. In a large bowl beat egg whites on medium to high speed until stiff peaks form (tips stand straight). Fold about one-third of the beaten egg whites into cake batter to lighten. Fold in remaining beaten egg whites. Pour batter into prepared pans, spreading evenly.
  4. Bake for 25 to 30 minutes or until tops spring back when lightly touched. Cool in pans on wire racks for 10 minutes. Remove from pans; cool completely on racks.
  5. To assemble, turn two cake layers bottom side up. Spread each layer with 2/3 cup Chocolate-Mascarpone Frosting. Stack these layers on a serving plate. Place remaining cake layer, rounded side up, on top. Frost top and side of cake with remaining frosting. If desired, garnish with chocolate curls and/or raspberries. If desired, cover and chill until ready to serve. Store any leftover cake, covered, in refrigerator for up to 2 days.

Tip *To make ¾ cup sour milk, place 2 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough milk to make ¾ cup total liquid; stir. Let mixture stand for 5 minutes before using.

Tip **If you have only two cake pans, cover and chill one-third of the batter while first cake layers bake.

Chocolate-Mascarpone Frosting
  • 1 8 ounce carton mascarpone cheese
  • ½ cup unsweetened cocoa powder
  • ½ cup butter, softened
  • 1½ teaspoons vanilla
  • 6 cups powdered sugar
  • 3 tablespoons milk
  • Milk
  1. In an extra-large bowl combine mascarpone cheese, unsweetened cocoa powder, butter, and vanilla.
  2. Beat with an electric mixer on medium speed until smooth.
  3. Gradually add 2 cups of the powdered sugar, beating well. Beat in the 3 tablespoons milk.
  4. Gradually beat in additional powdered sugar. If necessary, beat in additional milk, 1 teaspoon at a time, to reach spreading consistency.

Makes about 4 cups.