Sous Vide Shrimp
Shrimp cooked by traditional methods can be fantastic, but nailing the perfect temperature requires precision. Let them cook just a few seconds too long—whether poaching, searing, or grilling—and they go from tender and plump to rubbery and tough. With a sous vide cooker, you don't have this issue because that short window of time between perfect and overcooked stretches out to a good half hour or so.
1 1/2 pounds large peeled shrimp (about 700g)
1/2 teaspoon baking soda
Extra virgin olive oil or butter (optional)
Aromatics such as garlic
Instructions are at https://recipes.anovaculinary.com/recipe/sous-vide-shrimp