Sous Vide Shrimp Cocktail

TIME Sous vide: 45 minutes; active cooking time: 1 hour

SOUS VIDE TEMPERATURE 140°F/60°C

WHY THIS RECIPE WORKS

No need for flavored poaching liquids or time-sensitive, off-heat cooking tricks here. We simply deveined jumbo shrimp, keeping them in their shells to impart extra shrimp flavor—shells contain lots of umami-boosting glutamates and nucleotides, which are absorbed by the shrimp meat during cooking. We lightly seasoned our deveined, shell-on shrimp with salt, bagged them up, and cooked them at our preferred temperature for shrimp, 140°F/60°C. After cooking, we quickly chilled and peeled the shrimp—and with that, we were ready to go. Paired with our punchy cocktail sauce, this is an easy improvement on a party-food mainstay. No need for flavored poaching liquids or time-sensitive, off-heat cooking tricks here. We simply deveined jumbo shrimp, keeping them in their shells to impart extra shrimp flavor-shells contain lots of umami-boosting glutamates and nucleotides, which are absorbed by the shrimp meat during cooking. We lightly seasoned our deveined, shell-on shrimp with salt, bagged them up, and cooked them at our preferred temperature for shrimp, 140°F/60°C. After cooking, we quickly chilled and peeled the shrimp-and with that, we were ready to go. Paired with our punchy cocktail sauce, this is an easy improvement on a party-food mainstay.

INGREDIENTS

subheading: Shrimp:

2 pounds shell-on jumbo shrimp (16 to 20 per pound)

½ teaspoon salt

subheading: Cocktail Sauce:

1 cup ketchup

¼ cup prepared horseradish

1 teaspoon Worcestershire sauce

1 teaspoon lemon juice

½ teaspoon Old Bay seasoning

⅛ teaspoon cayenne pepper

note: BEFORE YOU BEGIN

For this recipe, we prefer to use jumbo shrimp (16 to 20 per pound), but extra-large shrimp (21 to 25 per pound) will work as well. Buy refrigerated prepared horseradish, not the shelf-stable kind, which contains preservatives and additives. Shell-on shrimp have a tendency to float when placed in a sous vide water bath, which can lead to uneven cooking. Use weights to make sure the shrimp are fully immersed during cooking. For more about sous vide cooking, refer to our sous vide guide. For this recipe, we prefer to use jumbo shrimp (16 to 20 per pound), but extra-large shrimp (21 to 25 per pound) will work as well. Buy refrigerated prepared horseradish, not the shelf-stable kind, which contains preservatives and additives. Shell-on shrimp have a tendency to float when placed in a sous vide water bath, which can lead to uneven cooking. Use weights to make sure the shrimp are fully immersed during cooking. For more about sous vide cooking, refer to our sous vide guide.

Directions at americastestkitchen.com

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