Submitted by Selena Zuhoski
About the cook: I am from Tampa, Florida and joined the military after high school to see the world and experience as many new cultures as possible. During my 25 years in service I travelled all over the United States and abroad, married, and raised two awesome children. I am retired now living in the DC area and spend my time volunteering at a local animal shelter and theater company. I am also learning to play the ukulele.
About the dish: This is my "go to" dish when we have company because I can prepare it ahead of time and have my kitchen clean and smelling fresh, and be relaxed myself before guests arrive.
National Origin: America
Estimated Time: 30 to 60 Minutes
2 pounds of large, good quality, raw, shrimp
1 bulb garlic
2 sticks of butter
1/2 teaspoon Old Bay Seasoning
Peel and devein shrimp; peel and crush or finely mince garlic; add to sous vide safe vacuum bag with butter and Old Bay Seasoning; seal bag. Place bag in sous vide pot and cover completely with hot tap water and set temperature to 140 and start. NOTE: If your bags are smaller, simply divide everything into equal portions for each bag. The sous vide should signal you when it reaches 140. The shrimp will be ready in 30 minutes but you can enjoy them sometime later as long as the temperature is maintained at 140. I have delayed eating up to four hours and the shrimp was still perfect. This dish pairs well with Chardonnay and Pino Grigio.