Back to trying out recipes from the upcoming Sous Vide at Home, I thought I’d try shrimp in the circulator, since I’ve never cooked it that way before for some reason.
Shrimp prepared sous vide is fantastic – perfectly cooked, and it’s pretty quick. Just 15 minutes or so and it’s done. I made the shrimp ahead of time, chilled it down in an ice bath, then warmed it through in a pan for dinner. This is definitely the way to go for things like shrimp cocktail.
The shrimp was good, but we weren’t super crazy about the rest of the dish. I wanted it to be more garlic-y, a splash more citrus, and I didn’t like the diced jicama in there. It wasn’t awful – I just wanted something different. It’s a good jumping off point for next time.
Same with the cauliflower side – it was fine, but honestly, roasted cauliflower with just oil, salt and pepper is even better.