Smoke Drowned Sous-Vide Shrimp Salad
Shrimp cooked sous-vide in butter and lemon, dressed with mayo, chives and paprika, then drenched in hickory smoke from a smoking gun for a cool, smoky salad.
š³ Cook: 60 min
Nutritionper 100 gāŗ
249
Calories
14g
Protein
1g
Carbs
21g
Fat
Ingredients
| 1/2 lb | 225 g | cleaned shrimp |
| 1 stick | butter | |
| 1/2 | lemon | |
| 2-3 tsp | 10ā15 ml | mayonnaise |
| 3 tsp | 15 ml | chives |
| 1 tsp | 5 ml | paprika |
| 1 tsp | 5 ml | salt & ground pepper |
| ā | hickory wood chips |
Instructions
- Place the shrimp in a vacuum/sealing bag with half of the chopped butter stick and the sliced 1/2 lemon.
- Seal the bag and place it in a sous-vide water bath; cook for 1 hour at 135Ā°F (57Ā°C).
- Remove the sealed bag and let it rest 2ā5 minutes so the shrimp cool.
- Tip the contents onto a foil-lined baking tray and mix in 2ā3 tsp mayonnaise, 3 tsp chives, 1 tsp ground pepper and 1 tsp paprika.
- Once the flavours are infused, chop the shrimp to a suitable size and transfer to a container with a lid.
- Load hickory wood chips into a smoking gun, insert the hose into the container, turn on the gun and light the chips.
- When smoke fills the container, remove the hose, turn off the gun and secure the lid. Let the smoke sit 1ā2 minutes, then open the lid to release the smoke and serve.