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Recipe Detail Page
Orange & Thyme Sous Vide Shrimp
Early Summer 2019
Have you been searching for the perfect method to make plump, juicy, not rubbery shrimp? Sous vide is your answer. It may seem strange to take 15 minutes rather than 3 to cook shrimp but once you try it, you won’t look back. This simple, savoury seasoning lends itself to many possibilities: chilled shrimp for appetizers, filling for corn tortillas with slaw for shrimp tacos, or tossed with hot pasta seasoned with garlic and olive oil.
Serves 4
1 tsp (5 mL) grated orange zest
½ tsp (2 mL) chopped fresh thyme
⅛ tsp (0.5 mL) hot pepper flakes
Salt
1 tbsp (15 mL) canola or olive oil
1 lb (455 g) extra-large shrimp (26/30 size), peeled and deveined
1 orange slice, cut in half
3 fresh thyme sprigs
OPTIONAL (TO SERVE HOT)
1 tbsp (15 mL) canola or olive oil
2 tbsp (30 mL) fresh orange juice
1 Combine orange zest, chopped thyme, hot pepper flakes, a pinch of salt and the oil.
2 Pat shrimp dry. Add to oil mixture and stir to evenly coat.
3 Transfer shrimp and any excess oil mixture to a medium-size resealable freezer bag or vacuum seal bag, arranging shrimp in a single layer (they will be compact). Insert the orange slices and thyme sprigs in bag alongside shrimp. Remove air using the water displacement method (see TIP this page) or vacuum sealer and seal bag. Refrigerate shrimp while preheating water bath to cook immediately or marinate in refrigerator for up to 1 day.
4 Set up water bath and preheat to 140°F (60°C).
5 Immerse bag in water bath and cook sous vide for 15 minutes, starting timing when water returns to set temperature.
6 Remove bag from water bath. To serve warm, use a slotted spoon to remove shrimp from bag and season with salt. To serve chilled, immediately plunge sealed bag into a bowl of ice water and let stand until chilled. Refrigerate for up to 3 days, then use a slotted spoon to remove shrimp from bag and season with salt. To serve hot, heat oil and orange juice in a skillet over medium-high heat until bubbling. Pour shrimp and cooking liquid into skillet, season with salt and heat, stirring, for 1 to 2 minutes or just until hot.
Serves 4
