Sous vide shrimp scampi

I hope you try it and enjoy! This works with one pound or five pounds. Just adjust the ingredients but not the cooking time and you can serve yourself or a party!

Sous vide shrimp scampi

INGREDIENTS
1 pound jumbo shrimp, shelled and deveined
1 Teaspoon Kosher salt
1/2 Teaspoon ground black pepper
4 tablespoons unsalted butter
1 Tablespoon minced garlic
1/4 cup dry white wine
1 tablespoon freshly lemon juice
2 teaspoons flat-leaf parsley

DIRECTIONS
1. Set your sous vide machine to 140 degrees.
2. Place shrimp in a zip top or vacuum sealer bag
3. In a medium sauce pan over med-high heat melt the butter and when bubbling add the garlic and sauté for 3 minutes.
4. Add wine and lemon juice and bring to a boil.
5. Let boil until reduced by half. About 5 minutes.
6. Remove from heat and let cool 5-10 minutes. Don’t skip this as if it is added right away you will start cooking with the high heat and this is a gentle cook method.
7. Salt and pepper the shrimp and pour the sauce into the bag.
8. Remove as much air as possible so they stay submerged in the water.
9. Let cook for 40 minutes. (You can alter the temperature to the texture of shrimp you like. 140 will give you a traditional texture.
10. Once the timer is done remove from the bath and pour over pasta, rice or directly in your mouth but finish off with parsley!The choice is yours!

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