Post by BBQ Butcher on Oct 28, 2012 17:45:01 GMT -5
Sorry, no precook pic
I took a dozen frozen large Argentinian Red Shrimp (P&D) and seasoned them with Kosher salt, pepper and granulated garlic. Once they were in the foodsaver bag I added three pats of butter and vacuum sealed.
The bag of shrimp went into the SV bath at 140° for 30 minutes. This is what they looked like after their swim.
While the shrimp were cooking, I made up a little aioli sauce with equal parts of Annie's Garlic Flavored evoo and bottled clam juice, along with a clove of garlic minced. I also boiled up some whole wheat thin spaghetti.
When the shrimp were done, I cut a hole in the corner of the pouch and drained the liquid into the olive oil and clam juice sauce.
Pasta went to the bowl, some of the aioli, then the shrimp. Topped with some parsley and Parmesan cheese. Pretty tasty, if I say so myself. Shrimp was cooked perfectly
As an alternative, shrimp could be cooled down for a shrimp cocktail.