Sous Vide Shrimp with Paprika

We had some friends visit us from San Francisco recently and they were kind enough to gift all of us with fun toys. They got me a sous vide gadget. Now, K’s brother uses one frequently but I’ve never considered getting one. It seemed too fancy for me, and too complicated. But, since I now had one, of course I had to use it and try it out! I did some research and decided that a shrimp dish would both be the easiest (it’s hard to undercook shrimp) and make the most sense to appreciate the tool (perfectly cooked shrimp that tastes extra shrimpy because of the technique sounds great!).

Initially I was going to do a more plain recipe but then decided to try this. I’m so glad I did! We all loved it and the shrimp really was good. It was cooked fully but definitely not overdone. Now, since this dish, I have made some other sous vide recipes but this one is still my favorite to date. I need to practice some more and maybe try lobster since I’ve heard that is amazing cooked this way, too.

Directions for Sous Vide Shrimp with Paprika

Adapted from Serious Eats

  • 1-1.5 pounds large peeled shrimp
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 4 Tablespoons olive oil
  • 2 Tablespoons sliced garlic
  • 1 Tablespoon paprika
  • 1 bay leaf
  • 3 Tablespoons dry sherry
  • 1.5 teaspoons rice vinegar
  • 2 Tablespoons butter

In a bowl, stir together the shrimp with the kosher salt and baking soda. Let it sit for the time it takes for your sous vide to get ready (or about 20-30 minutes). Set up your sous vide tools (I did 138 degrees F).

In a medium-large skillet, heat the olive oil and garlic over medium-low heat. You want to soften the garlic but not brown it, which takes a few minutes. Add the paprika and bay leaf, cooking for about 1 minute, until fragrant.

Add the dry sherry and rice vinegar, then increase the heat to high. Cook to reduce the liquid, about 2 minutes.

Remove from the heat and stir in the butter. Let it cool for a few minutes. Then, place the shrimp and sauce in your sous vide bag and seal the bag.

Press the shrimp into a single layer and cook for about 15-30 minutes.

When the shrimp is ready, dump all of the contents into the original skillet, but first heat up the skillet until it is super hot and then stir the shrimp and sauce in the skillet for a minute or two before serving.

Directions for Sous Vide Shrimp with Paprika (without pictures)

Adapted from Serious Eats

  • 1-1.5 pounds large peeled shrimp
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 4 Tablespoons olive oil
  • 2 Tablespoons sliced garlic
  • 1 Tablespoon paprika
  • 1 bay leaf
  • 3 Tablespoons dry sherry
  • 1.5 teaspoons rice vinegar
  • 2 Tablespoons butter

In a bowl, stir together the shrimp with the kosher salt and baking soda. Let it sit for the time it takes for your sous vide to get ready (or about 20-30 minutes). Set up your sous vide tools (I did 138 degrees F).

In a medium-large skillet, heat the olive oil and garlic over medium-low heat. You want to soften the garlic but not brown it, which takes a few minutes. Add the paprika and bay leaf, cooking for about 1 minute, until fragrant. Add the dry sherry and rice vinegar, then increase the heat to high. Cook to reduce the liquid, about 2 minutes. Remove from the heat and stir in the butter. Let it cool for a few minutes. Then, place the shrimp and sauce in your sous vide bag and seal the bag. Press the shrimp into a single layer and cook for about 15-30 minutes. When the shrimp is ready, dump all of the contents into the original skillet, but first heat up the skillet until it is super hot and then stir the shrimp and sauce in the skillet for a minute or two before serving.

One thought on “Sous Vide Shrimp with Paprika

  1. Pingback: Sous Vide Shrimp Scampi | fudgingahead

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