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Sous Vide

Sous-Vide Colossal Shrimp Cocktail

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Six shrimp cocktail appetizers on a tray.

Sous-Vide Colossal Shrimp Cocktail (with a Spicy Avocado Crema)

A show stopping appetizer for the holidays!

Wild shrimp this good require something a little more special than being dipped in a mixture of ketchup and horseradish. So, I sous-vide these beauties and served them on a spicy avocado crema.

Two shrimp per person is a very generous appetizer, served with tortilla chips to scrape out every last drop of that smooth, silky crema.

Watch how these make ahead shrimp appetizers were made here.

Prepared using the ZWILLING FRESH & SAVE Vacuum Sous-Vide Starter Set. The instructional video was created in partnership with ZWILLING® Canada. Opinions in this post are always my own.

Sous-vide Colossal Shrimp Cocktail (with a Spicy Avocado Crema)

Tried this recipe?

If you get the chance to try this recipe, please drop back and leave us comment and rating. We would love to know what you think.

Cheers! James and Elaine

Six shrimp cocktail appetizers on a tray.

Sous-Vide Colossal Shrimp Cocktail

Sous-Vide Colossal Shrimp Cocktail (with a Spicy Avocado Crema)
A show stopping appetizer for the holidays. Wild shrimp this good require something a little more special than being dipped in a mixture of ketchup and horseradish. So, I sous-vide these beauties and served them on a spicy avocado crema.
Two shrimp per person is a very generous appetizer, served with tortilla chips to scrape out every last drop of that smooth, silky crema.
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 25 mins
Course Appetizer
Cuisine French, Mexican
Servings 6 People

Equipment

Ingredients
  

  • 12 wild Argentinian colossal shrimp peeled and deveined (size 8-12/pound)
  • ½ teaspoon Kosher salt
  • ½ teaspoon baking soda

Spicy Avocado Crema

  • 3 avocados peeled and pitted
  • ⅓ cup cilantro optional
  • 2 small jalapeños finely diced
  • ½ cup Greek yogurt
  • ¼ teaspoon coarse kosher salt plus more to taste
  • 1 lime juiced (about 2 tbsp)

For serving

  • Cilantro for garnish
  • Tortilla chips optional

Instructions
 

Preparation:

  • Preheat the sous-vide stick to 138°F and set the cook time for 25 minutes.
  • Pat the shrimp dry using paper towels.
  • Sprinkle the shrimp with the baking soda and salt, then toss to evenly coat.
  • Place the shrimp in a vacuum sealed bag (suitable for soups-vide) and use the vacuum pump to remove the air.
  • Place the sealed bag of shrimp in the preheated water and use a weight to completely submerge the shrimp (I use a measuring cup full of water).
  • Cook for 25 minutes, then remove to a bowl full of ice water to cool the shrimp before serving.
  • Refrigerate until ready to serve.

Spicy Avocado Crema

  • Place all the crema ingredients in a food processor and blitz until smooth.
  • Makes approximately 2 ¼ cups.
  • If the crema is too thick, mix in 1 tablespoon of water and blend (continue to add 1 tbsp at a time until desired consistency is achieved).
  • Leftover crema will last 5 days in the fridge. Store it in a small airtight container with plastic wrap or wax paper pressed firmly down on the surface. This will help keep the avocado from browning.

To serve

  • Using a small cocktail glass (or ramekin), pipe in (or spoon in) about 1/4 cup of the crema. Serve 2 shrimp (patted dry with a paper towel) in each glass and garnish with cilantro.
  • Serve with a bowl of the extra crema and tortilla chips. Enjoy.

Video

Notes

  • These make ahead shrimp appetizers can be refrigerated until ready to serve
  • The shrimp can be sous-vide for 25-45 minutes and will still maintain their beautiful plump texture.
Keyword boiling shrimp for shrimp cocktail, holiday appetizers, make ahead shrimp appetizers, shrimp appetizers make ahead, Shrimp cocktail, shrimp cocktail appetizers, Sous Vide Recipes, Sous-vide shrimp, Spicy Avocado Crema, Spicy Avocado Crema recipe
Tried this recipe?Let us know how it was!

Some of our favorite Thanksgiving recipes – appetizers, sides & dessert.

Sous-Vide Carrots with Hummus

by 4 Comments

A platter of sous-vide carrots in a row on a bed of hummus.

Sous-Vide Carrots with Hummus.

Perfectly cooked carrots, flavoured with a hint of spice, a pop of freshness and drop of sweetness.

Whether served as an appetizer or a side, this dish is sure to impress. The sous-vide carrots retain their natural sweetness, while soaking up all the flavours of the other ingredients. The slight spiciness is tempered by the creamy hummus.

Full disclosure… this has been our dinner for 2, on more than one occasion. That is how seriously good it is!

Tip: Sous-Vide ahead of time, then just pan-fry before serving.

Ingredients for carrots and hummus with a SV pump and bag.
Zwilling sous-vide starter kit boxes with a tray of carrots.
Vacuum sealed carrots with a sous-vide stick.
A vacuumed sealed bag of carrots in a water bath.

Disclaimer, I am a Zwilling Affiliate Partner and opinions in this post are always my own! To receive 15% off ANY Enfinigy item at Zwilling Canada use code: zimmysnook15.

A platter of carrots on a bed of hummus.
A platter of sous-vide carrots and hummus.

Sous-Vide Carrots with Hummus

Perfectly cook carrots, flavoured with a hint of spice, a pop of freshness and drop of sweetness.
Whether served as an appetizer or a side, this dish is sure to impress. The sous-vide carrots retain their natural sweetness, while soaking up all the flavours of the other ingredients. The slight spiciness is tempered by the creamy hummus.
Full disclosure… this has been our dinner for 2, on more than one occasion. That is how seriously good it is!
Tip: Sous-Vide ahead of time, then just pan-fry before serving.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 1 hr 5 mins
Total Time 1 hr 10 mins
Course Appetizer, Side Dish, Snack
Cuisine North American
Servings 4 People

Equipment

Ingredients
  

  • 1 pound of carrots peeled and rinsed (approximately 15 – 5” carrots)
  • 1 tablespoon butter
  • 1 tablespoon crushed hot chili pepper spread
  • 1 tablespoon honey
  • 1½ inch piece of ginger peeled and sliced
  • ¼ tablespoon pepper
  • Pinch of salt

Suggested Serving

  • 2 cups of hummus homemade or store bought
  • 2 tablespoons fresh chopped mint
  • A few mint leaves optional

Instructions
 

  • Set the Sous-Vide Stick to 185°F for one hour and preheat the water bath.
  • Place the carrots, butter, crushed chillies, honey, ginger, salt & pepper, into a vacuum bag, seal and vacuum the air out. Add the bag to the preheated water and cook for one hour.
  • Note: if making ahead, at this point, the carrots can be stored in the refrigerator for up to 4 days.
  • Empty the entire contents of bag into a 12-inch skillet and cook over medium-high heat, turning occasionally, until the liquid has reduced to a shiny glaze, about 4 to 5 minutes.
  • Spread a layer of hummus on a platter, place the carrots on top, pour over anything left in the skillet, then sprinkle with the chopped mint. Garnish with mint leaves. Serve warm. Enjoy!
Keyword barbeque side dish, carrot recipes, side dish recipes, Sous Vide, sous vide carrots, Sous Vide Recipes
Tried this recipe?Let us know how it was!

Hope you enjoy my Sous-Vide Carrots with Hummus recipe!

We would love to here from you, please leave us your feedback in the comment box below.

You may also like these sous-vide recipes here.

Have a delicious day! James (aka Zimmy) & Elaine

Sous Vide Prime Rib Roast for Two

by 2 Comments

A sheet pan with a roasted vegetables and a prime rib roast sliced to reveal a perfect pink interior.

Sous-vide prime rib roast. Marinated for 24 hours, cooked to 126°F (52°C), then seared on the grill. A beautifully tender piece of beef, consistently pink from edge to edge.

For those of you who have yet to try sous-vide, this is an easy introduction to this perfect cooking method for everything from meat to fish, vegetables and even desserts. Sous-vide cooking ensures that everything is cooked evenly, from the edge to the core, plus you can’t over cook your food! These are just a few of the reasons I love this cooking method!

The instructional video was created in partnership with ZWILLING® Canada. Opinions in this post are always my own.

A sheet pan with a roasted vegetables and a prime rib roast sliced to reveal a perfect pink interior.

Sous Vide Prime Rib Roast for Two

Sous-vide prime rib roast. Marinated for 24 hours, cooked to 126°F (52°C), then seared on the grill. A beautifully tender piece of beef, consistently pink from edge to edge.
For those of you who have yet to try sous-vide, this is an easy introduction to this perfect cooking method for everything from meat to fish, vegetables and even desserts. Sous-vide cooking ensures that everything is cooked evenly, from the edge to the core, plus you can't over cook your food! These are just a few of the reasons I love this cooking method!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 3 hrs 5 mins
Inactive time 1 d
Total Time 1 d 3 hrs 20 mins
Course Dinner, Main Course
Cuisine American, French, Italian
Servings 2 -3 People

Equipment

Ingredients
  

  • 2- pound 1-rib, prime rib roast
  • ¼ cup extra virgin olive oil
  • 1 large rosemary sprig washed and dried
  • Salt and freshly ground pepper
  • Finishing salt optional

Instructions
 

  • Pat the roast dry and season liberally with salt & pepper.
  • Place the roast with the olive oil and rosemary in vacuum bag (remember to fold over the bag opening to keep the zipper from getting dirty). Attach the liquid protector, close the bag, and vacuum seal it (do not allow the liquid to be vacuumed into the pump). Marinate in the fridge for 4-24 hours.
  • Attach the sous-vide stick to a large stock pot. Fill the pot with water, making sure the water level is below the maximum capacity on the stick. Set the temperature to between 126F-130F for medium rare. When the set temperature has been reached, put the bag in the water (ensuring it is completely submerged) and cook the roast sous-vide for 3 hours.
  • At the end of the cooking process, remove the bag from the water bath, take out the roast and pat dry.
  • Preheat the grill on high. Grill both sides and the fat edge until nicely seared. Approximately 90 seconds per side on an extremely hot grill. Rest for 8-10 minutes before slicing.
  • To serve, cut the bone from the meat, then slice into steaks (lengthways) or cut the entire roast into slices (across the grain). Season with Maldon salt and freshly ground pepper.
  • Serve with your favourite roasted vegetables, smashed potatoes, sauteed onions and horseradish.

Video

Notes

Note:
When cooking sous-vide, it is important to ensure that the food is completely submerged under water for the entire cooking time.
Keyword Prime Rib Roast, Sous Vide, Sous Vide Recipes
Tried this recipe?Let us know how it was!

Hope you enjoy my Sous Vide Prime Rib Roast for Two recipe! We would love to hear from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy)