Who wouldn’t want to order this dish for dinner – it’s stunning! We’re inside the Sysco Central Texas kitchens with Executive Chef Don Carr for a lesson in shrimp sous vide.
First, Chef Don bags all of our ingredients, shrimp prawn included, and vacuum seals them together so that as the shrimp cooks, all the flavors will marry together and blend beautifully! The bag is then added to a precise 140F water bath for up to an hour.
Then, it’s ready to go. Plate this bad boy with jalapeño and Manchego cheese grits and toast brushed with Chef’s “Rattlesnake Oil” (a chipotle and red pepper olive oil blend) for added spice. There you have it — Large Shrimp with Sherry Sous Vide!