Sous Vide Shrimp Cocktail
Why This Recipe Works
No need for flavored poaching liquids or time-sensitive, off-heat cooking tricks here. We simply deveined jumbo shrimp, keeping them in their shells to impart extra shrimp flavor—shells contain lots of umami-boosting glutamates and nucleotides, which are absorbed by the shrimp meat during cooking. We lightly seasoned our deveined, shell-on shrimp with salt, bagged them up, and cooked them at our preferred temperature for shrimp, 140°F/60°C. After cooking, we quickly chilled and peeled the shrimp—and with that, we were ready to go. Paired with our punchy cocktail sauce, this is an easy improvement on a party-food mainstay.