Sous Vide Jalapeno Lime Shrimp

1 poundraw shrimp, peeled
1 tablespoonolive oil
1 teaspoonlime zest
1 tablespoonlime juice
1jalapeno pepper, seeded and minced


Fill water bath with water and set sous vide temperature to 148F.

Make marinade by mixing the oil, zest, juice, and minced jalapeno pepper.

Toss the shrimp in the marinade and place in the refrigerator for 15-30 minutes.

Place shrimp, with the marinade, in a food safe sealing bag. Vacuum seal the bags and place them in the sous vide hot water bath. Cook them in the sous vide 15 minutes.

Remove the shrimp from the bag and pat them dry with a paper towel.

Using a kitchen torch, brown both sides of the shrimp. The flame from the torch will make the shrimp look like they have been grilled.

Serve immediately. They are great on their own, for wraps, in a salad, and more.

Page 1