Sous Vide Shrimp Cocktail
Shrimp cocktail is a dish well suited to (and well named for) a cocktail party. But, oftentimes, it's one worth skipping over. After all, who wants rubbery, flavorless shrimp? But with sous vide, we were able to make shrimp cocktail right—and it's dead simple to do.
Gather Your Ingredients
ShrimpKey Equipment
Before You Begin
For this recipe, we prefer to use jumbo shrimp (16 to 20 per pound), but extra-large shrimp (21 to 25 per pound) will work as well. Buy refrigerated prepared horseradish, not the shelf-stable kind, which contains preservatives and additives. Shell-on shrimp have a tendency to float when placed in a sous vide water bath, which can lead to uneven cooking. Use weights to make sure the shrimp are fully immersed during cooking. For more about sous vide cooking, refer to our sous vide guide.
Instructions
1.
FOR THE SHRIMP: Using sous vide circulator, bring water to 140°F/60°C in 7-quart container.
2.
Using kitchen shears or sharp paring knife, cut through shell and meat of shrimp and devein but do not remove shell. Sprinkle shrimp with salt, and divide between two 1-gallon zipper-lock freezer bags. Arrange shrimp in single layer and seal bags, pressing out as much air as possible. Gently lower bags into prepared water bath, weight bags until shrimp are fully submerged, then clip top corner of each bag to side of water bath container, allowing remaining air bubbles to rise to top of bag. Reopen 1 corner of zipper, release remaining air bubbles, and reseal bag. Cover and cook for at least 45 minutes or up to 1 hour.
3.
Meanwhile, fill large bowl halfway with ice and water. Transfer zipper-lock bags to prepared ice bath and let sit until chilled, about 15 minutes. Transfer shrimp to colander and peel, leaving tails intact; discard shrimp shells.
4.
FOR THE COCKTAIL SAUCE: Whisk all ingredients in bowl until combined. Serve shrimp with sauce.
5.
TO MAKE AHEAD: Cooked and chilled shrimp and cocktail sauce can be refrigerated for up to 24 hours.
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