Imagine serving the most tender, succulent shrimp cocktail that melts in your mouth with an explosion of flavor - no more rubbery, overcooked seafood! This sous vide shrimp cocktail recipe is about to revolutionize your appetizer game, transforming a classic dish into a restaurant-quality experience right in your own kitchen. With precise temperature control and a homemade cocktail sauce that will make your taste buds dance, you're just minutes away from becoming the ultimate home chef that will have everyone asking, "How did you make these?"
Prep Time: 20 mins
Cook Time: 1 hrs
Total Time: 1 hrs 20 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 pound shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon Old Bay seasoning
- 1 cup ketchup
- 2 tablespoons horseradish
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Begin by preparing the shrimp. Rinse the peeled and deveined shrimp under cold water and pat them dry with paper towels. This helps to remove excess moisture, which is important for achieving the best texture when sous vide cooking.
- In a mixing bowl, combine the shrimp with the olive oil, Old Bay seasoning, and a pinch of salt and pepper. Toss the shrimp gently until they are evenly coated with the oil and seasoning.
- Transfer the seasoned shrimp into a vacuum-seal bag or a resealable plastic bag. If using a vacuum-seal bag, seal it according to the manufacturer’s instructions. If using a resealable bag, use the water displacement method to remove as much air as possible before sealing the bag.
- Preheat your sous vide water bath to 140°F (60°C). This temperature will ensure the shrimp are perfectly cooked, tender, and juicy.
- Once the water has reached the desired temperature, submerge the bagged shrimp in the water bath. Make sure the bag is fully submerged and cook for 45 minutes to 1 hour. The shrimp will be cooked perfectly and remain tender.
- While the shrimp is cooking, prepare the homemade cocktail sauce. In a mixing bowl, combine the ketchup, horseradish, lemon juice, and a pinch of salt and pepper. Stir the mixture until well combined. Taste and adjust the seasoning according to your preference.
- After the shrimp has finished cooking, carefully remove the bag from the water bath. Open the bag and drain any excess liquid. Use tongs to transfer the shrimp to a plate lined with paper towels to absorb any remaining moisture.
- To serve, arrange the sous vide shrimp on a platter or individual serving plates. Serve with a generous portion of the homemade cocktail sauce on the side for dipping.
- Garnish with lemon wedges and fresh herbs, if desired, for an extra touch of flavor and presentation. Enjoy your sous vide shrimp cocktail as a refreshing appetizer or party dish!
Tips
- Pat the shrimp completely dry before seasoning to ensure maximum flavor absorption and prevent excess moisture.
- Use fresh, high-quality shrimp for the best results - look for firm, translucent shrimp with a mild sea scent.
- The water displacement method works great if you don't have a vacuum sealer - simply seal the bag almost completely, then slowly lower it into water to push out remaining air.
- Don't overcook! Sous vide is precise, so stick to the recommended 140°F and 45-60 minute cooking time for perfectly tender shrimp.
- Adjust the horseradish in the cocktail sauce to your heat preference - start with less and add more to taste.
- For an extra touch of elegance, consider using jumbo or tiger shrimp for a more impressive presentation.
- Chill the cooked shrimp quickly in an ice bath if you prefer them cold, which is traditional for shrimp cocktail.
Nutrition Facts
Calories: 301kcal
Carbohydrates: 16g
Protein: 24g
Fat: 15g
Saturated Fat: 2g
Cholesterol: 220mg
