Ingredients
1½ lbs shrimp, large, peeled
½ tsp kosher salt
½ tsp baking soda
2 tbsp extra virgin olive oil, or butter, optional
garlic, optional
shallots, optional
tarragon, optional
parsley, optional
Preparation
Set the sous vide water bath to desired temperature according to the chart above.
In a large bowl, toss shrimp with kosher salt and baking soda. Place shrimp in a heavy-duty zipper-lock bag or a vacuum bag. If desired, add 2 tablespoons olive oil and aromatics. Remove all air from the bag using the water displacement method or a vacuum sealer.
Press shrimp into a single layer.
Add bagged shrimp to preheated water bath and cook for at least 15 minutes and up to 1 hour. Remove shrimp from bag to a paper towel-lined plates.
Serve hot, or chill and serve cold.
