Overcooking shrimp using sous vide is IMPOSSIBLE. Simply combine all the curry ingredients with the raw shrimp. Program the immersion circulator to the right temperature and within 15 minutes you’ve got a delicious, perfectly cooked shrimp curry. Quicker than take-out and just as satisfying.
Ingredients
- 1 pound raw, shelled + deveined shrimp (usually 21-25 shrimp)
- 1 tablespoon curry powder (I prefer Vindaloo Curry powder)
- 2 cloves garlic, whole
- 10 stems of cilantro
- ½ teaspoon kosher salt
- ½ teaspoon finely ground black pepper
- ¾ teaspoon baking soda
- ½ cup Greek yogurt
- 1 tablespoon mayonnaise
- 2 teaspoons cilantro, chopped
- 1 small shallot, finely chopped
- 2 celery stalks, finely diced
- 1 lime, zested and juiced
- salt and pepper to taste
Preparation
Using the immersion circulator, preheat the water bath to 140°. Place all curry shrimp ingredients into a vacuum-sealable or zipper-top bag. Remove air and seal. Place the shrimp in the preheated water bath and cook for 15 minutes up to 1 hour. Once the shrimp is cooked, you can chill up to overnight.
Prepare the salad dressing and refrigerate until ready to use.
To prepare Curried Shrimp Salad, open the sealed cooking bag and discard the cilantro stems and garlic. Remove the shrimp tails from the cooked shrimp, chop, and combine with the dressing. Serve as a sandwich, over a green salad or on open-faced toasted bread.
