Prep Time::10 mins
Cook Time::30 mins
Total Time::40 mins
Servings::4
Yield::4 servings
Ingredients
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1 pound large shrimp, peeled and deveined
½ teaspoon Creole seasoning (such as Tony Chachere's®), or more to taste
8 1/2-inch wide strips lemon zest
3 sprigs fresh thyme
2 ounces chilled butter, cut into 4 to 6 slices
Directions
Set up a large pot or water bath and place your sous vide cooker into the water. Set temperature to 135 degrees F (57 degrees C) according to manufacturer's directions.
Combine shrimp and Creole seasoning in a bowl and toss to coat. Place shrimp in a single layer inside a large vacuum bag. Place lemon peel, thyme, and butter evenly on top. Seal the bag using a vacuum sealer.
Place bag into the water and set timer for 30 minutes.
Remove cooked shrimp from bag and serve. Sprinkle additional Creole seasoning on top, if desired.
Cook’s Note
You can leave the shrimp tails on if you like.
Alternately, you may use a large plastic zip-top bag instead of a vacuum sealer. To use the water displacement method to seal a plastic zip-top bag, slowly lower the zip-top bag into the water, letting the water pressure force the air out of the bag, then seal closed. Halfway through cooking, move shrimp around in the bag so they cook evenly.