In Hand!

Ordered 1/15, address confirm email 10/28, on my porch today.

Received, unboxed, connected, tested, ready for tonight!

I have shrimp bagged in olive oil with saffron and lime zest, which will go into 148 F water for tonight's coconut curry. Pics will be forthcoming.

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Comments

HammeredChef_DEFINITELY_does_NOT_work_at_22134

you might want to revisit that temp....I think 130/134F might be a little better....148 is a little high and will probably result in a lot chewier shrimp....

Scott_Hysmith_251824

I've been doing some reading on that. It was one particular site that said 148 - 149. I'll probably run them at the low end of your range then torch them for a second right before throwing them in the sauce

HammeredChef_DEFINITELY_does_NOT_work_at_22134

that will work...nicely..

fisher23

I agree with @HammeredChef_DEFINITELY_does_NOT_work_at_22134 I brine mine first, then cook at 133-134'F with butter and whatever I am in the mood for, ie herbs, lemon or lime zest in the bag; saffron would be great IMHO 148-149'F will turn out rubbery, but hey they are your shrimp.