Buttered Shrimp Sous Vide Recipe


- 2 pounds large shrimp, raw, fresh, defrosted or frozen, peeled to the tail and deviened, shells saved for shrimp stock SV if needed

- 1/2 tablespoon Kosher salt

- 1/2 teaspoon baking soda

- 6 ounces unsalted "sweet"butter, cut into slices

- 2-4 tablespoons high quality olive oil or similar , or as needed


Preheat the water bath of the VacMaster SV1 to 58°C/135°F

In a large bowl, toss the shrimp with the 1/2 teaspoon of kosher salt, baking soda and mix thoroughly.

Using a VacMaster chamber or suction machine and an appropriate sized VacMaster bag(s) add the seasoned shrimp and the butter slices and gently press the shrimp into a single layer and vacuum seal.

Gently add the pouch to the water bath and cook for a minimum of 20 minutes and up to 1 hour.

Alternatively if the shrimp are frozen you can cook them up to two hours.

For finishing the dish …

Remove the bag from the circulator and strain the shrimp, optionally reserving the buttery cooking liquid.

Preheat a large sauce pan over high heat and add the olive oil and quickly sear the shrimp on all sides about 30 seconds to a minute or so.

Serve with the shrimp with the buttery cooking liquids.

Serve immediately.

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