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Sous Vide Shrimp Cocktail with Thai Chili Orange Sauce

Heather Tisdale - Director of Marketing and Culinary
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!
Prep Time 30 mins
Cook Time 15 mins
Blast Chill 1 hr 30 mins
Total Time 2 hrs 15 mins
Course Appetizer
Cuisine American, thai
Servings 27

Equipment

  • 27 3-4 oz Shooter Glasses
  • 1-2 PrepRite by Everidge Vacuum Bags
  • 1 PrepRite by Everidge Vacuum Sealer
  • 1 PrepRite by Everidge Sous Vide Circulator
  • 1 Water Vessel

Ingredients
  

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

Instructions
 

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!
Keyword sous vide, shrimp cocktail, thai chili orange sauce
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