- 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.