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!
- 1 pound raw shrimp, cleaned and deveined
- Salt and pepper
- 1 Tablespoon rendered fat or butter
- Marinade (optional)
- 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.
- 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.
- Set the sous vide to 140°F. Once the water reaches the set temperature, add the bagged shrimp to the water bath.
- 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.
- 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!
Best enjoyed warm from the oven, this munchable treat has an airy brownie filling and a flaky, buttery crust. “I tend to pick up a slice and eat it with my fingers, like pizza,” says recipe developer Alice Medrich.
- 3/4 cup unbleached all-purpose flour
- 1/4 teaspoon salt
- 5 Tablespoons cold unsalted butter
- 1 1/2 to 2 Tablespoons cold water
- 6 ounces bittersweet or semisweet chocolate (not to exceed 62 percent cacao), coarsely chopped
- 2 egg whites, at room temperature
- 1/8 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
- 1/4 cup sugar
- 1/8 teaspoon salt
- 3/4 cup (90g) chopped pecans or walnuts
- 3 Tablespoons (23g) pine nuts, toasted
- Chocolate shavings (optional)
- To make crust, in bowl thoroughly mix flour and 1/4 teaspoon salt.
- Cut butter in chunks and add to bowl. With two knives or pastry blender, cut butter into flour, tossing to coat with flour until largest pieces are size of pine nuts and remaining resemble coarse bread crumbs. As you work, scrape flour up from bottom of bowl, and scrape butter from knives or pastry blender. Do not let butter melt or blend completely into flour.
- Drizzle 1 1/2 Tablespoons cold water over flour mixture while tossing and mixing, until just moist enough to hold together when pressed. Add remaining water if needed.
- Turn out on plastic wrap. Gather into flank disk, pressing in any loose pieces. Wrap in plastic; refrigerate 30 minutes or up to 3 days.
- Position rack in lower third of oven. Preheat oven to 400°F. Let dough stand 30 minutes at room temperature, or until pliable enough to roll without cracking.
- On lightly floured surface, roll dough to 14-inch-by-9-inch oval, about ⅛ inch thick, rotating and dusting with flour to prevent sticking.
- Brush excess flour from dough; fold in half to transfer to a piece of parchment slightly larger than dough.
- Unfold dough. Loosely fold and roll edge, without pressing, to form rimmed crust. Place parchment with pastry on baking sheet.
- Bake 10 to 12 minutes, or until light golden brown (crust edge will be a little raw inside).
- Meanwhile for filling, melt chocolate in microwave on 50 percent power (medium) about 2 minutes. Stir frequently until chocolate is almost completely melted. Remove from microwave. Stir until melted; set aside.
- In bowl beat egg whites with cream of tartar and vanilla until soft peaks form. Gradually add sugar and ⅛ teaspoon salt. Beat until whites are stiff but not dry. Pour pecans and melted chocolate over whites; fold with spatula until batter is uniform color.
- Remove crust from oven.
- Reduce oven to 350°F.
- Dollop filling on crust. Spread to ½ inch thick.
- Bake 10 minutes, or until surface looks dry and slightly cracked (fudgy inside).
- Cool on baking sheet on rack.
- Serve warm or cool.
- Cover and refrigerate after 2 hours or up to 24 hours.
- To serve, sprinkle pine nuts and chocolate shavings.
Makes 10 servings.
This delicious pasta recipe is courtesy of Russell Bellanca from Alfredo of Rome.
- Coarse salt and freshly ground pepper
- 1 pound fettuccine
- 1 cup (2 sticks) unsalted butter, room temperature
- 8 ounces freshly grated Parmigiano-Reggiano, plus more for serving
- Bring a large pot of water to a boil. Add salt; return to a boil. Add fettuccine and cook until al dente according to package directions.
- In the bowl of an electric mixer fitted with the paddle attachment, beat butter, cheese, and pepper until mixture becomes smooth, about 5 minutes.
- Drain fettuccine, reserving ¼ cup of the cooking water. Toss fettuccine with cheese mixture and reserved cooking water until completely incorporated. Serve immediately with additional cheese sprinkled on top, if desired.
Serves 2 to 4.