Simple Surf n' Turf

DMW
Sat, 21 Mar 2015 10:29:31 +0000
Anova Precision® Cooker

So I wasn’t planning to use my Anova Precision Cooker last night for the first day of Spring. I was planning to smoke/grill this 2" thick porterhouse I had defrosted overnight in the fridge:

However, after shoveling 3" of heavy wet snow from our walk and driveway:

I realized I really didn’t feel like being outside any longer than I needed to be. Anova to the rescue.
I hit the steak with Salt/Pepper/Onion/Garlic. Vac sealed and in at 138*.

We had friends coming over that are observing Lent, so I also wanted to do some shrimp.
I thawed 2 pounds of frozen shrimp, peeled all but the tails, and then gave them a coating of olive oil and Dizzy Pig Tsunami Spin ( http://dizzypigbbq.com/portfolio/tsunami-spin/ ) and vac sealed. I made sure the use the “gentle” and “moist” setting on the FoodSaver. We absolutely love DP TS on shrimp.

There were 2 bags, but the other looked just like this one.

No I had a puzzle. The steak was cooking at 138* and I needed 149* for the shrimp. However, the shrimp is a quick 15 minute cook, so I simply pulled the steak 15 minutes before service and added boiling water to help bring the temp to 149* and then dropped the shrimp in. While the shrimp was cooking I finished the steak with my TS8000 torch and fried some veggie eggrolls I had in the freezer that I rolled this week. I was going to torch the shrimp, but they looked so good coming out of the bag, I just dumped them on a draining rack and everyone dug in.

Hopefully this helps someone else that is wondering how to do steak and shrimp with a single Anova. I see a second Anova in my future at some point, but my wife can’t figure out why I need another cooking device…

8 posts - 3 participants