shrimp & leek

(Serves: 4 / Prep Time: 20 minutes / Sous Vide Cooking Time: 60


  • 6 leeks
  • 5 tablespoons extra-virgin olive oil Kosher salt as wanted Freshly floor black pepper
  • 1 small-sized shallot, minced
  • 1 tablespoon champagne vinegar
  • 1 teaspoon Dijon mustard
  • 1/3 lb. cooked bay shrimp Chopped contemporary parsley for garnishing

How To

  1. Put together your Sous-vide water bathtub to a temperature of 183- levels Fahrenheit
  2. Lower off the highest of your leeks and discard them
  3. Trim the foundation ends of every leek and wash them in chilly water
  4. Brush the leek with 1 tablespoon of olive oil
  5. Season with salt and put the leeks in a large-sized zipper bag and seal it utilizing the immersion technique
  6. Submerge the bag underwater and cook dinner for about 1 hour
  7. To make the French dressing, take a small-sized bowl and whisk the shallot, Dijon mustard, vinegar and ¼ cup of olive oil all collectively. Season with some salt and pepper.
  8. As soon as cooked, take away the bag from the water bathtub and switch it to an ice bathtub. Chill the leeks
  9. Divide the leeks between 4 plates and season them with salt
  10. Prime the leeks with the bay shrimp and spoon on some French dressing
  11. Sprinkle with contemporary parsley and serve!

Diet Values (Per Serving)
Energy: 148
Carbohydrate: 7g
Protein: 24g
Fats: 2g
Sugar: 3g
Sodium: 758mg

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