Tender Garlic Butter Shrimp

Shrimp cook quickly and are very easy to overcook with traditional methods. When you cook them in a sous vide bath, you have a nice margin of error to work with - you can cook them in 15 minutes or as long as 30 minutes without overcooking them. You can finish the shrimp with this easy garlic butter, or toss them into your favorite pasta sauce instead.

SERVES: 2

TEMPERATURE: 135ºF

COOKING TIME: 15 to 30 minutes

Ingredients:

1 pound large shrimp, peeled and deveined (about 16 to 20 shrimp)

3 to 4 tablespoons butter

1 large clove garlic, sliced

crushed red pepper flakes

half a lemon

salt

2 tablespoons chopped fresh parsley

Directions:

1.Pre-heat the sous vide water bath to 135ºF.

2.Place the shrimp in a zipper lock bag in one flat layer. Remove as much of the air as possible from the bag using a vacuum pump or by submerging the bag in the water up to the zipper seal (don’t let any water into the bag), and allowing the water to displace the air in the bag. Seal the bag and drop it into the water bath.

3.Cook in the sous vide bath for 15 minutes or up to 30 minutes.

4.While the shrimp is in the water bath, melt the butter in a large skillet over medium heat. Add the sliced garlic and crushed red pepper flakes and turn the heat down to low. Let the garlic steep in the butter until it softens a little, but does not turn brown.

5.Remove the shrimp from the water bath. Turn the heat up to high and transfer the shrimp to the skillet with the butter. Squeeze the lemon juice into the pan, season to taste with salt and toss in the chopped fresh parsley. Serve alone or over spaghetti.

Tender Garlic Butter Shrimp