Sous Vide Shrimp Scampi

I’ve talked before about how I like cooking seafood sous vide style because it helps keep the food tender and still tasty. When I was visiting one of our special grocery stores I saw they had shrimp on sale. I wasn’t planning on getting any originally but decided to get them with the sale. But, this meant that I needed to have a recipe for them.

Last minute I changed my mind from making a recipe I had made before and instead tried this one. It was so good and makes shrimp scampi super easy. The shrimp tastes like lemon and garlic, but also has a strong shrimp flavor. AND it isn’t overcooked!

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Shrimp Scampi

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.

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