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.
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Cheers! James & Elaine
Sous-Vide Colossal Shrimp Cocktail
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 ¼ 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.
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.
Some of our favorite Thanksgiving recipes – appetizers, sides & dessert.
- Antipasto Skewers
- Charcutterie with Warm Olives with Rosemary & Clementine Peel
- Sous-Vide Colossal Shrimp Cocktail (with a Spicy Avocado Crema)
- Ginger-Jalapeño-Cranberry Sauce
- Homemade Gravy
- Shredded Brussels Sprouts with Pine Nuts and Pancetta
- Savoury Bread Pudding with Apples & Kale
- Mini Stuffed Pumpkins with Wild Rice
- Roasted Garlic-Sour Cream & Chive Mashed Potatoes
- Ambrosia Apple Pie
- Wood-Fired Sweet Potato Casserole
- Crockpot™ Slow Cooker Cider Poached Pears
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