I have long mixed salt and a bit of baking soda with peeled shrimp, and refrigerated for 30 minutes prior to sautéing, resulting in shrimp that are so good that they pop in your mouth when biting into them. Does this same technique apply to cooking them sous vide?
After sous vide, I am thinking that a quick char on a really hot charcoal grill would enhance the flavor. Any thoughts folks???
Yes to the salt and baking soda. See recipe below.
I worry that trying to char them as well would overcook the shrimp. Grilling raw shrimp goes very quick and adding any heat to already cooked shrimp would possibly make them rubbery instead of crisp. When I do shrimp I use one technique because they are so unforgiving.
Yes, you can toss with baking soda and salt and then sous vide and results are wonderful. I cook jumbo shrimp 11-15, even 15-20) at 138 for 30 minutes. Great for shrimp cocktail.
1 cup ketchup
2 tablespoons prepared grated horseradish (such as Gold's or Boar's Head)
1 tablespoon fresh lemon juice
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
a dash of pepper, or more to taste
It’s best to grate your own horseradish in a well ventilated area.
Or, you can always wait until you have a horrid head cold with much stuffiness. Inhale deeply and you’ll discover grating horseradish is an instant cure.
If I’m peeling small ones, for a stir-fry, I’ll remove the tails.
The Colossal (a contradiction in terms) Shrimp get served shell and all, maybe even with the heads.