Here I am bringing another sous vide recipe your way. This is not meant to sway you to buy one. I think I have said this before, but I never planned on having one. It was a gift and I wanted to find recipes to use with it. My best luck has been with seafood, so I wanted to share a favorite from this summer.
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!).
I know I might be pushing it with grilling posts in October, but I’m trying to share all of these yummy meals before it is winter. I actually might be done grilling for the simple fact that my gas tank is just about empty and it seems a little late in the season to fill it. I’m also unsure how much grilling I will do when next year rolls around. Will the baby let me grill? Will it make things easier? No idea at this point. Oh well, I will at least save this recipe to make again when I am back to grilling. And hopefully you will want to do the same!
For awhile I had a dilemma. I wanted to try making skewers/kebabs, but I lacked the skewers. I also needed a grill. And then I didn’t really have recipes since I didn’t have the skewers…finally I went ahead and asked for them for my birthday this year. I have tried different recipes and am still learning, but this recipe was my first success!
Today we are keeping things simple. A little bit of this and a little bit of that make for an interesting fish flavoring. I had extra honey butter from a pastry recipe linked below, and then decided to use it on fish. Add a little savory seasoning and it worked really well. I’ve also used a similar seasoning on salmon with good results. If you don’t have za’atar seasoning, you can certainly use a different spice mix. It’s just one of my favorites lately for fish.
One of my favorite parts of late spring into summer…corn! It starts appearing in the stores and I get so excited. Zucchini is generally good year-round even if the price is higher, or at least okay. But corn? The fresh kind is only good in the summer and it is awesome. I’ve been buying some each week just because I can’t resist it.
My parents used to make this for special occasions, especially their anniversary. I loved it! They would also make it with scallops, but would cook the two seafood separately since I don’t like scallops. This recipe is a bit fancier than what they would make since their recipe was more “a bit of this and a bit of that…and a healthy bit of wine” but it reminds me of those special nights all the same.
I’ve made this twice now, and the first time was as directed with shell-on shrimp, and it was amazing. The second time was still tasty, but the shrimp not quite as tender…I also used shrimp that only had the tail still on. It’s not that I needed the extra work done for me, but the place I went to didn’t carry raw shrimp with a full shell. Next time, I will try the full shell again to see if it is as amazing, and then I will update to specify that…otherwise, I will still say it is delicious either way. I wouldn’t do this with the shells completely off, though, since you need them to help flavor the sauce.