Prep Time: 10 minutes
Cook Time: 30 minutes
Shrimp with Creamy Cocktail Sauce
INGREDIENTS
Make-Ahead: Shrimp can cook in water bath up to 45 minutes before chilling. Shrimp can be bagged, cooked, and chilled up to
2 days before serving. Cocktail sauce can be made up to 2 days ahead, covered and refrigerated.
Shrimp:
1 1/2 lb peeled deveined large (U16-20) shrimp
3 tbs olive oil
Creamy Cocktail Sauce:
1/4 cup crème fraîche or sour cream
1/4 cup mayonnaise
3 tbs prepared horseradish
2 1/2 tbs finely chopped fresh chives, divided
1 1/2 tbs fresh lemon juice
1 tbs ketchup
To Serve:
1/2 heart of romaine lettuce, very thinly sliced (about 2 cups)
Lemon wedges, for garnish
Serves: 4
METHOD
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Place Sous Vide Cooker in a water bath and preheat to 135°F.
In a gallon zip top bag, toss shrimp with oil and sprinkle with salt and pepper. Make sure shrimp are laying flat in a
single layer. Using water displacement method, submerge bag in water bath. Alternatively, in a large vacuum bag, toss
shrimp with oil and sprinkle with salt and pepper. Seal bag, making sure shrimp are in a single layer. Submerge bag in
water bath. Cook 30 minutes.
Prepare an ice bath. Submerge bag with cooked shrimp in ice bath for 10 minutes, or until chilled.
In a medium bowl, stir crème fraîche, mayonnaise, horseradish, 2 tbs chives, lemon juice, and ketchup. Season with salt
and pepper.
Remove shrimp from ice bath and pat dry. Cut all but 8 shrimp crosswise in half. Divide lettuce among four small serving
bowls. Divide cut shrimp among bowls then place 2 whole shrimp on top of each serving. Drizzle some sauce over shrimp
and sprinkle with remaining chives. Garnish with lemon wedges and serve.
To make creamy cocktail sauce and serve:
To cook shrimp:
33 34
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