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.
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Ingredients
- Colossal shrimp (size 8-12/pound)
- Kosher salt
- Baking soda
Spicy Avocado Crema
- Avocados
- Cilantro
- Jalapeños
- Greek yogurt
- Kosher salt
- Lime
For Serving
- Cilantro
- Tortilla chips
See recipe card for quantities.
Instructions
Sous-Vide the Shrimp
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.
For Serving
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.
Watch how this recipe was made here.
Equipment
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.
Leave a Comment
If you get the chance to try this Sous-Vide Colossal Shrimp Cocktail recipe please drop back and leave us a comment and rating here. We would love to know what you think! Thanks Elaine & James 🙂
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
Sous-Vide the Shrimp
- 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.
For Serving
- 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.
Rate this Recipe
- If you make this, please leave a review letting us know how it was! Each review helps so much! Thank you!
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.
Shanley
These are so perfect for the holidays. Delicious and look so elegant. Thanks for the recipe!
Zimmy
You’re so welcome Shanley!
Thrilled you think they’re holiday-worthy—nothing like a touch of elegance (and deliciousness) to make gatherings special.
Enjoy!
Elaine & James
Debb Arnold
Can’t wait to try this recipe! Perfect for the holidays
Zimmy
Hi Debb,
So glad you’re excited to try this recipe! Perfect timing for the holidays, hope it’s a big hit at your gathering!
Enjoy!
Elaine & James