EASY CHILI GARLIC SHRIMP

Sous vide cooking can make every-day cooking a breeze. From meat to seafood, the sous vide machine takes all the guess work out. For this easy chili garlic shrimp all you have to do is add everything to the bag and let the machine do the rest.

SOUS VIDE TIME: 20 minutes

PREP TIME: 20 minutes

SERVINGS: 6

EQUIPMENT NEEDED

• MEAT! Vacuum Sealer
• MEAT! Sous Vide Cooker

INGREDIENTS

• 1# large shrimp, peeled and deveined
• 5T unsalted butter, 2T reserved
• 2T minced garlic
• 1T Sambal chili paste
• 1 jalapeno, sliced thin
• 1 cup small diced jicama
• 1T lime juice
• 1t chili powder
• 1/4 cup chopped fresh cilantro

DIRECTIONS:

Preheat your sous vide water bath to 131°F.

Place the shrimp, 3 tablespoons of butter, garlic, and chili paste in a vacuum seal bag. Vacuum and seal the bag.

Once the water is to temp, add the bag to the water and cook for 20 minutes.

While the shrimp is cooking, add the reserved 2T of butter to a large pan set over medium-high heat. Add the jalapeno, jicama, lime juice and chili powder. Cook for about 5 minutes. Then when the shrimp is done cooking, add the entire contents of the bag to the pan, toss everything to combine and cook for about 3-4 minutes, or until the sauce is slightly thickened. Sprinkle the chopped cilantro on top, then serve.

DIRECTIONS:

Preheat your sous vide water bath to 131°F.

Place the shrimp, 3 tablespoons of butter, garlic, and chili paste in a vacuum seal bag. Vacuum and seal the bag.

Once the water is to temp, add the bag to the water and cook for 20 minutes.

While the shrimp is cooking, add the reserved 2T of butter to a large pan set over medium-high heat. Add the jalapeno, jicama, lime juice and chili powder. Cook for about 5 minutes. Then when the shrimp is done cooking, add the entire contents of the bag to the pan, toss everything to combine and cook for about 3-4 minutes, or until the sauce is slightly thickened. Sprinkle the chopped cilantro on top, then serve.

DIRECTIONS:

Preheat your sous vide water bath to 131°F.

Place the shrimp, 3 tablespoons of butter, garlic, and chili paste in a vacuum seal bag. Vacuum and seal the bag.

Once the water is to temp, add the bag to the water and cook for 20 minutes.

While the shrimp is cooking, add the reserved 2T of butter to a large pan set over medium-high heat. Add the jalapeno, jicama, lime juice and chili powder. Cook for about 5 minutes. Then when the shrimp is done cooking, add the entire contents of the bag to the pan, toss everything to combine and cook for about 3-4 minutes, or until the sauce is slightly thickened. Sprinkle the chopped cilantro on top, then serve.