Cold shrimp

I usually boil shrimp then dump them in an ice water bath to stop the cooking then serve them cold. Tonight I want to cook then sous vide in olive oil , bay leaves, and lemon peels. How do I chill them? Do I have to wipe the oil off them?

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brian_martin2001

Leave them in the bag when putting them in the ice water?

FrankM_3301

I understand the issue. If you cook in oil, then chill, you get congealed oil on your shrimp. So, in my opinion, you either have to reheat or avoid the use of oil during the cook step...maybe water or stock?

Matthew_Stogryn_148825

I wouldn't Sous Vide shrimp personally, outer texture is less than desirable.

tshewman

Strain, and chill them in ice water. Then pat dry and store.

fitzek2000

Todd has a good answer. Instead of using oil u could use: nothing, Butter, beurre noisette, or clearified butter which lifts the taste way more up then olive oil. Any citric or oil based ingredient can cook ur shrimp. This why I never add extra oil to an sousvide bag. Also zest of lemons I do add fresh right before serving if I want to. If u want the most clear taste out of ur shrimps u should go for butter only.

robert.c.brown15

I just made this tonight! Was great!

robert.c.brown15

Did it tonight. Was fantastic.

robert.c.brown15

funny enough, 2 minutes after commenting my wife commented that the texture was different. I could have easily seared them to bring texture into them. I'll do that next time.