Sous Vide Shrimp Cocktail with Thai Chili Orange Sauce
A flavorful and colorful take on the classic, utilizing the precision cooking of sous vide. The addition of the baking soda helps ensure that the shrimp are nice and plump with a delicate firmness that is oh-so pleasant to bite into!
- 3-4 oz Shooter Glasses
- PrepRite by Everidge Vacuum Bags
- PrepRite by Everidge Vacuum Sealer
- PrepRite by Everidge Sous Vide Circulator
- Water Vessel
- PrepRite by Everidge Blast Chiller
For the Shrimp:
- 2 lbs peeled, deveined, jumbo raw shrimp w/ tail ((26-30 per lb))
- 1 tsp baking soda
For the Sauce:
- 18 oz orange marmalade ((we tested 3 brands and prefer Smuckers))
- 8 oz sweet thai chili sauce ((we love Mae Ploy brand))
- 1 tbsp samal oelek chili paste ((optional for added heat/spice))
Optional Garnishes:
- 27 ea mini orange slices
- 27 ea small basil leaves
For the Sauce
- Place all ingredients in a blender or food processor and puree until you’ve reached your desired texture. We like a nice creamy nappe consistency. Divide between 27 shooter glasses.
For the Shrimp
- Set the temperature of the sous vide to 140F.
- Rinse the shrimp under cold running water, drain and add to a bowl.
- Toss shrimp with baking soda.
- Add shrimp to as many vacuum bags as are necessary for one layer of shrimp and vacuum seal.
- Sous vide for 15 minutes, then immediately remove from the water bath.
- Manually chill in the bag(s) for 90 minutes in a PrepRite by Everidge blast chiller.
- Serve 2 shrimp per sauced shooter glass, and garnish with an orange slice and basil leaf. ENJOY!
