Sous Vide Shrimp & Grits Recipe

This one's a double whammy. Not only do you get a fool proof method for sous vide, precisely cooked every time, shrimp. But, you also get a recipe for sous vide grits... cheesy, bacony, buttery grits! So buckle up, this is an updated technique for a southern classic.
Butter Cooked Shrimp Sous Vide
Ingredients:
- 2 pounds large shrimp, raw, fresh, defrosted or frozen, peeled to the tail and deveined, shells saved for shrimp stock SV if needed
- 1/2 tablespoon Kosher salt
- 1/2 teaspoon baking soda
- 6 ounces unsalted "sweet" butter, cut into slices
- 2-4 tablespoons high quality olive oil or similar , or as needed
Directions:
Preheat the water bath of the VacMaster SV1 to 58°C/135°F
In a large bowl, toss the shrimp with the 1/2 teaspoon of kosher salt, baking soda and mix thoroughly.
Using a VacMaster chamber or suction machine and an appropriate sized VacMaster bag(s) add the seasoned shrimp and the butter slices and gently press the shrimp into a single layer and vacuum seal.
Gently add the pouch to the water bath and cook for a minimum of 20 minutes and up to 1 hour.
Alternatively, if the shrimp are frozen you can cook them up to two hours.
For finishing the dish… Remove the bag from the circulator and strain the shrimp, optionally reserving the buttery cooking liquid.
Preheat a large sauce pan over high heat and add the olive oil and quickly sear the shrimp on all sides about 30 seconds to a minute or so.
Serve with the shrimp with the buttery cooking liquids.
Hominy Grits Sous Vide with Fresh Mozzarella, Parmesan and Bacon
Ingredients:
- 2 cups water
- 1/2 cup hominy grits, coarse ground
- 4 ounces mozzarella, fresh, hand shredded
- 2 tablespoon unsalted sweet butter
- 1 teaspoon kosher salt, or to taste
- 5 bacon strips, cooked crispy, crumbled, bacon fat reserved
- 2 ounces parmesan cheese, grated
Directions:
Preheat the SV1 to 180ºF/82ºC
Using the VacMaster Bag Filler and an appropriate sized VacMaster bag add the water, grits, shredded mozzarella, butter and salt.
Using a VacMaster Chamber Machine vacuum seat the bag and place the bag in the water bath of the SV1 cook for 3-4 hours.
If serving as is… Remove the bag from the water bath, transfer grits to appropriate sized serving bowls and top with the crumbled bacon, a drizzle of the reserved bacon fat and a dusting of the Parmesan cheese, enjoy!
If serving as Shrimp and Grits see recipe to finish.
Notes:
Grits originally meant the bran and chaff that was left over from grinding Old World grains. Sooooo by the sixteenth century in a little switcheroo ALL coarsely ground grain, especially oats were called, “grits.” The theory then is that the colonists familiar with the grinding process used the term, grits to refer to the Native Americans use of the dried whole kernel corn that was boiled with lye to loosen the husk then dried and cracked. Nowadays, i can still find grits attached to either from hominy, yellow corn, white corn, oats, rice etc. That being said when I think of a bowl of steaming grits it’s made from hominy and it’s delicious!
To properly prepare traditional grits requires time to slowly cook those cracked pieces of corn to soft creamy succulence. That my dear reader takes time and not unattended time, one needs to make sure that those delicious nuggets aren’t sticking the bottom of the pan, so one more time, Sous Vide to the rescue!!! Simply bagging the grits with an equal weight of water then flavored with butter, cheese etc you can truly, set it and forget it! Granted it will take longer than traditional cooking but as its already sealed in the bag when done you can easily chill it down and bring it out when you need it - truly fast food thats good for ya!
Sous Vide Shrimp & Grits
Ingredients:
- 1 recipe Butter Cooked Shrimp SV, see recipe
- 2 recipes Hominy Grits SV, see recipe
- 2 or as needed lemons, fresh, for garnish
Directions:
Plating the Shrimp and Grits…
Divide the cooked grits between 6 suitable serving plates or 1 large serving platter.
Evenly scatter the shrimp over the grits.
Drizzle the buttery cooking liquid and a bit of the reserved bacon fat over the shrimp
Garnish with the crisped bacon, parmesan and lemon wedges.
Serve immediately.
Equipment Used:
VacMaster SV10 Sous Vide Immersion Circulator:
www.vacmasterfresh.com/sv10-t...
VacMaster Chamber Vacuum Sealers:
www.vacmasterfresh.com/vacuum...
VacMaster Multi-Ring Bag Stand - Pint, Quart, Gallon:
www.vacmasterfresh.com/vacuum...
VacMaster Vacuum Chamber Bags & Pouches:
www.vacmasterfresh.com/bags-r...
#sousvide #recipe #shrimpandgrits

[@goddessvalentinaofradiants3290]

You brought me joy. I will have to try those grits

[@gavinwilliamson5177]

My amazing friend ! I love and support your show. You are absolutely fantastic. My question is, can you substitute your grits with cauliflower while cooking it exactly the way you did SOUS Vide with the Buffalo cheese and at what temperature should i cook cauliflower grits at ? Please and thanks!

[@tammycharbonneau5354]

Do you have a restaurant?