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!
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
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)
- 27 ea mini orange slices
- 27 ea small basil leaves
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!