Sous-Vide Gulf Shrimp with Garlic and Smoked Paprika

When cooking large shrimp in the sous-vide method the shrimp are vacuum sealed with some oil and aromatics then cooked gently for approximately 30 minutes. The texture and flavor is outstanding.

Remember when cooking foods sous-vide in the Combi-steam oven, place the bags flat on the oven tray and ideally if cooking multiple bags place them on different levels. Once cooked the shrimp are removed from the bag and served chilled with cocktail sauce or with a salad.

INGREDIENTS

1 lb 10-15 size gulf prawns, peeled and deveined

2 tbsp olive oil

3 cloves garlic, smashed

1 teaspoon smoked Paprika

1/4 tsp salt

1/4 tsp cracked pepper

PREPARATION

Heat the Combi steam oven in the Sous-Vide mode 135℉ degrees.

Place the shrimp, oil, garlic, paprika, salt, and pepper in a sous-vide safe bag, mix around to distribute evenly. Vacuum the bag using the strongest seal and place the bag on the perforated pan.

Place in the oven and cook for 30 minutes. Remove from oven, cut the bag open and remove the shrimp. Serve with cocktail sauce and lemon wedges or with a salad.

Serves 2 - 4