Henry Rifle Forums

in this link Sous Vide cooking was discussed === http://henryrifleforums.com/viewtopic.php?f=37&t=2745 === tonight we cooked shrimp and to state it right up front, the shrimp turned out great .... we will refine the recipe and are most certainly looking forward to doing it again .... setting the Anova cooker we followed the recommendations in a cookbook of 131 degrees for 15 - 20 minutes .... we chose to go with 15 .... the choice of seasonings was based on our personal preferences .... the closest well known dish I can think of for the taste we were looking for is Shrimp Scampi

picture 1 ... shrimp vacuum packed in a single layer (sorry, the texture of the vacuum bag material doesn't lend itself to clear pictures)

picture 2 .... shrimp bad placed in the cooker, temp set on 131 degrees F

picture 3 - 5 .... at various cooking times --- pink starts to be apparent

picture 6 ... cooked shrimp still in the vacuum package

picture 7 ... fresh garlic, olive oil, heating to saute the shrimp

pictures 8 - 9 .... when shrimp are almost done add 2T lime juice, the juice from the vacuum bag, 1T butter

picture 10 ... when butter is melted, serve

general observations : it was good, the shrimp were perfectly cook .... the flavoring was very mild, the next time we will season the shrimp with Cavender === https://greekseasoning.com/ === we have used it in other shrimp recipes and are pleased with the results

Looks delicious. I'm glad that machine is working well.

so far, so good .... trying to decide what's next

I take Olive oil and cook garlic at low heat with jackets on the garlic [ won't burn ]and when the garlic is soft or translucent , then I add the shrimp and when they turns pink the dish is done .

interesting suggestion, will pass it on to my wife

It does look great, JEBar. Thanks for the review and the helpful photos. I'm very interested in trying this technique.

when it comes to cooking, there is something to be said for speed and at times it can be a prime concern .... if there is a need for speed, Sous Vide may not not be the best way to get a meal on the table .... under most circumstances slow cooing produces the taste and texture of food that we prefer .... that is one of the reasons we choose a Holland Grill .... absolutely not to say that it is the only way to do so, the Sous Vide shrimp we fixed came out perfectly cooked .... will probably do so down the line but I've been told by some folks who have tried, Sous Vide cooking chicken that its results leave something to be desired .... for that reason we haven't given it a try .... for us its all about the taste