Go to the Recipe: Succulent Sous Vide Shrimp
Hey guys, can I grill a little bit these prawns? You know a minute or so in a very hot pan....? Basically I'm cooking my shrimp/prawns sous vide at 55C for 15 minutes then searing for 30sec to 1 minute with great results ... Is this wrong? Cheers
I can't see why not: https://www.chefsteps.com/activities/shrimp
I think this recipe is kind of too simple. What is the core temperature are you guys looking for?
What about Serious Eats Kenji's trick of curing with salt and a tiny bit of backing powder? I need to do a side by side testing!
Thanks now I know whats for dinner. So many directions but will include jumbo shrimp.
George you are over cooking your prawns; even if you cook them in a fry pay cook only until they turn white to centre of prawn then turn over and do the same. Cook only about 2 minutes no more on each side. A sous chef in an ocean side city taught me this and it is great prawns. Divine a prawn is simple too, deveining is removal of the gut that black string that runs down the middle of the prawn/shrimp. Take the tip of your knife and run it down the centre then pull out the gut. That is it.
Sorry for the typo's. It should read removal of the gut that black string.
I don't know how to determine scale from the prawn size image. How would any of those three compare with, say, 16/20s?
The biggest one looks like a 9/12 too me maybe. I think you'd be fine with the 16/20s though
The baking powder in Kenji's recipe is primarily to aid in browning more than curing. If you plan to sear the prawns, then it wouldn't be a bad idea. I'd chill them to fridge temp first, though. Raw prawns cook fast on a hot grill, so you'll run the risk of overcooking them if they's already been cooked in the bag.
See my reply to Dominique above. You're approach isn't wrong at all. It's just easier to mess up, though. You're reducing your window of time for perfect interior, and you're missing out on exterior browning. I'd rather just grill them raw for an additional minute each side. If you want the guarantee of perfect interior texture, I'd cook them to 70C as recommended, then grill only after chilling, so you get the best of all worlds.
Good point. Their earlier method called for a pre-sear, then cooling, then a low temp oven. Same concepts, different order!
That is not correct. The baking powder in Kenji's recipe is supposedly to firm up the shrimp, just like a salt/sugar cure. I don't know which is better.
See here: http://www.seriouseats.com/2017/01/the-food-labs-complete-guide-to-sous-vide-shrimp.html
Agree. Although I've had great results with the lower temp sous vide that Kenji discusses in the article above.
i purchased prawns that were approximately 2 to a lb. when i sous vide them do i use the same temp158 and time 10min
thanks
john
for the record (i.e. future readers of this comment), Kenji suggests baking soda, not baking powder
Chef Steps (or anyone who may know)- tell me more about the delicious looking salad dish you feature in the short videos for this recipe. Are those golden beets?
Wait, is it me or does the first picture of the cooked shrimp look like regular shrimp that has not been deveined? Personally, I like to sous vide my prawns/shrimps at 135 F for about 30 to 45 minutes. This is usually the perfect temp for steak, so I start the steaks and add the shrimps loaded with butter and garlic powder about 30 minutes later. (Just remember to extend the steak cooking time by 15 minutes or so.) Flavor wise, I found garlic powder does better than fresh. It just makes for a perfect surf and turf.
it's Nagami Kumquat
I recommend cooking the shrimp in the joule, the texture is very delicate, soft, juicy, the taste is fantastic. Once cooked I put them on a slice of cucumber, in addition, onion, tomato caviar, and a coriander vinaigrette. for the next I put them in a salad!
Thanks, chefsteps!
165 degrees is 165 degrees, in other words yes.
fda recommends at least 145... be careful
ChefSteps, where is your recipe for a great cocktail sauce to go with these prawns? (I want lots of horseradish and lemon!)
165 degrees might be 165 degrees, but the laws of thermodynamics will not allow you to cook a big thing through at the same rate as a small thing. You will need to run the Baldwin formula to see how much longer you need to cook very large (massive) shrimp, which will be based upon their circumference. It will be significantly longer than 10 minutes, as their circumferences will be several times the size of the shrimp used in this recipe.
Could you poach them in court bullion in a sous vide bag?
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Hey. Thank you for this amazing recipe. I'll try to cook it for the weekend. I love shrimp so much and eat this food almost every day. My favorite shrimp dish is grilled shrimp. I eat this food with seaweed and beans. I found the best grilled shrimp recipes here club.cooking/recipe/grilled-shrimp/
Want to make either of the shrimp salads shown above where can I find the recipe?
What dressings are those used in salad. Is it the basil oil?
At this temp you shrimp will only be luke warm and will need further cooking to even come close to looking and tasting like regular shrimp. Now for cold shrimp this might work, but your shrimp will be undercooked for most people. For making say shrimp scampi the cooking in hot butter and wine afterwards will heat them up. Otherwise you may get shrimp scampi ceviche. And I do not like raw shrimp. Always pluck one out and try it. I have yet to find a recipe that has accurate temps and time. Very sad.
Mine came out raw, ceviche.
Kenji says in his tests he finds shrimp cooked past 140 are tough and chewy. Really surprising to see you guys go up to 158. He even mentions his friends at chef steps in that article too 😅
Cooking temperature does not equate to internal temperature and at 10 minutes at 158°f the internal temperature will not equalize.
So I have the same question, five years later. Curing or using baking soda for ‘plumpness’? Which is better guys? You should have tested this by now.
If you want them firm and bouncy then use baking soda. It is a matter of preference if you want them to be texturally firm and bouncy in a stir fry.
I recommend 163 degrees for ten minutes. Works great for shrimp cocktail
How does that compare to firm, fresh and plump with the sugar/salt?
If you are the sort to put vodka in your pie dough, season your pans with sticky flax seed oil, and insist that MSG causes headaches - all bad advice which Kenji has endorsed among many other junk science theories - by all means use baking soda in your shrimp.
Never thought about putting the shells back in the bag before, but it makes perfect sense if you are not going to make a stock with them.
