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–+ servings
Large Shrimp with Sherry Sous Vide

Large Shrimp with Sherry Sous Vide

Juicy jumbo shrimp from Sysco Executive Chef Don Carr at Sysco Central Texas! This shrimp is cooked "sous vide" meaning vacuum-sealed to a very precise temperature for consistent results! Plated with jalapeño cheese grits and toast for soppin' it all up!
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Course Entrées
Servings 1

Ingredients
  

  • 1 ea. large peeled shrimp head and tail on 3053137
  • kosher salt 6040760
  • 6 tablespoons extra virgin olive oil 4497301
  • 3 medium Cloves Garlic thinly sliced; 1821537
  • 1 tablespoon sweet smoked Spanish paprika 5806750
  • 2 bay leaves 2585275
  • 3 tablespoons Sherry
  • 1 1/2 tablespoons sherry vinegar 8048938
  • 2 tablespoons butter 3031438
  • Crusty Bread for serving; 4750774

Instructions
 

  • Set your sous vide water bath to 140F.
  • Place shrimp in a vacuum bag. Add the next 8 ingredients to bag with shrimp.
  • Add bagged shrimp to preheated water bath and cook for at least 45 minutes and up to 1 hour.
  • Serve with grits and crusty bread.

Notes

Recipe courtesy of Executive Chef Don Carr with Sysco Central Texas.
Keyword sous vide, Sysco, Sysco Central Texas, Sysco Foods
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