Are you tired of overcooked, rubbery shrimp that lack flavor? What if we told you there’s a foolproof cooking method that guarantees perfectly plump, juicy, and flavorful shrimp every time? Say hello to sous vide shrimp with garlic sherry and paprika!

Sous vide cooking has taken the culinary world by storm, and for good reason. Its precise temperature control ensures that your seafood is cooked to perfection, with no room for error. And when it comes to shrimp, the results are truly impressive.

By tossing the shrimp with baking soda, we can achieve a firmer texture, while infusing it with a Spanish twist of garlic, sherry, olive oil, and smoky paprika takes the flavor profile to the next level. The best part? All of this is achieved effortlessly with the help of an immersion circulator.

But what temperature should you cook the shrimp at to achieve the perfect texture? And how can you make this mouthwatering dish in your own kitchen? Let’s dive in and find out.

Key Takeaways:

• Cooking shrimp sous vide ensures consistent results and enhances their natural flavors.
• Tossing the shrimp with baking soda firms up their texture, creating a delightful bite.
• Infusing extra-virgin olive oil with garlic, sherry, and smoked paprika gives the shrimp a Spanish twist.
• The recommended temperature range for sous vide shrimp is between 125°F and 140°F, depending on desired texture.
• By following a simple step-by-step process, you can create restaurant-worthy sous vide shrimp at home.

The Perfect Temperature and Texture for Sous Vide Shrimp

When it comes to cooking shrimp sous vide, achieving the perfect temperature is crucial in order to obtain the desired texture. By controlling the cooking temperature, you can ensure that your shrimp turns out plump, tender, and full of flavor. Here’s a guide to help you achieve the best results:

The Temperature Range for Sous Vide Shrimp

The recommended temperature range for cooking shrimp sous vide is between 125°F (52°C) and 140°F (60°C). Within this range, different temperatures will produce various textures and levels of doneness.

For most shrimp, a temperature of 140°F will result in a texture that resembles conventionally poached shrimp. However, feel free to experiment with different temperatures to find your preferred level of doneness.

Cooking Time for Sous Vide Shrimp

The cooking time for sous vide shrimp typically ranges from 15 minutes up to 1 hour. The texture of the shrimp remains relatively consistent within this range, allowing for flexibility in your cooking schedule. Whether you’re looking for a quick meal or prefer to let the shrimp cook longer for added flavor, sous vide ensures consistent results.

It’s worth mentioning that if you’re using shell-on shrimp, you should extend the cooking time by an additional 5 minutes to ensure thorough cooking and flavor infusion.

By keeping these temperature and cooking time guidelines in mind, you can create the perfect sous vide shrimp every time. It’s a foolproof method that guarantees exceptional texture, juiciness, and flavor.

How to Make Sous Vide Shrimp with Garlic Sherry & Paprika

To prepare a delicious sous vide shrimp with garlic sherry and paprika, follow these simple steps:

1. Toss the shrimp with kosher salt and baking soda to firm up its texture.
2. In a skillet, heat olive oil and garlic until the garlic softens but does not brown.
3. Add smoked paprika and bay leaves to the skillet and cook until fragrant.
4. Stir in sherry and sherry vinegar, increase the heat, and cook until the liquid is reduced and the sauce starts to emulsify.
5. Remove the skillet from the heat and add butter. Allow the mixture to cool for a few minutes.
6. Place the seasoned shrimp in a heavy-duty zipper-lock bag or vacuum bag, along with the flavorful sauce.
7. Remove air from the bag and press the shrimp into a single layer.
8. Cook the shrimp in a preheated water bath at the desired temperature for at least 15 minutes.
9. Once cooked, pour the shrimp and sauce into a warm bowl or heat a cast iron skillet and transfer the shrimp and sauce to it.
10. Serve immediately with crusty bread for dipping.

Enjoy the succulent flavors of sous vide shrimp infused with garlic, sherry, and smoked paprika!

Tips and Variations for Sous Vide Shrimp

When it comes to cooking sous vide shrimp, a few tips can help you achieve perfect results every time. First and foremost, it is crucial to start with fresh shrimp and avoid overcooking them. To maintain the shrimp’s texture and prevent mushiness, freezing live shrimp and removing their heads is recommended. If using pre-frozen shrimp, opt for headless ones to minimize the risk of undesirable texture.

To enhance the plumpness and firmness of the shrimp, try tossing them with baking soda before cooking sous vide. This simple technique enhances the texture and ensures a satisfying bite. And while the sous vide shrimp recipe we provided incorporates garlic, sherry, and smoked paprika for a flavorful experience, don’t be afraid to get creative with your choice of aromatics. Shallots, parsley, or tarragon can provide alternative flavor profiles to suit your taste preferences.

Sous vide cooking offers the opportunity to experiment and personalize your dishes. Whether you’re an experienced home cook or just starting your culinary journey, don’t be afraid to explore different flavors and ingredients. With sous vide, you have the freedom to create a variety of delicious shrimp dishes that will impress your family and guests. So go ahead and unleash your culinary creativity with this easy sous vide shrimp recipe!