Sous Vide Creamy Shrimp
Prepare the Shrimp
1 lb raw shrimp (cleaned, tail on)
1tbsp olive oil
1/4 tsp black pepper
Salt to taste
For the Cream Sauce
2 tbsp butter
4-5 garlic cloves, minced
1/2 tsp italian seasoning
1 tsp fresh lemon juice
1 cup heavy cream
1 cup packed spinach leaves
1/4 cup grated parmesan cheese
Add the shrimp along with oil, garlic,salt & pepper to a Ziploc bag.
Set up the sous vides stick in a container filled with water. Select the shrimp option from the sous vide smart panel. . Lower the ziploc bag into the water bath, you can use a clip to secure the bag to the side of the pot. Let cook sous vide till the session is over.
While the shrimp is cooking, make the cream sauce. Melt the butter over medium-high heat in a large skillet.
Add the garlic and cook for a few seconds until fragrant.
Next add the cream, lemon juice and seasoning. Simmer the cream for 2 minutes. Dont boil on high heat.
Carefully add the shrimp from the bags into the sauce. Also add the spinach. Let cook for a minute. Add the parmesan cheese followed by salt and pepper.
Immediately take off heat, sprinkle parsely and serve with pasta or bread.
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