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These tender and juicy shrimp are infused with the wonderful flavors of thyme, lemon, and Creole seasoning. They are so easy to make, they practically cook themselves! You never have to eat chewy, rubbery shrimp again when using the sous vide method.
Ingredients
- 1 pound large shrimp, peeled and deveined
- ½ teaspoon Creole seasoning (such as Tony Chachere's®), or more to taste
- 8 1/2-inch wide strips lemon zest
- 3 sprigs fresh thyme
- 2 ounces chilled butter, cut into 4 to 6 slices
Directions
Step 1
Set up a large pot or water bath and place your sous vide cooker into the water. Set temperature to 135 degrees F (57 degrees C) according to manufacturer's directions.
Step 2
Combine shrimp and Creole seasoning in a bowl and toss to coat. Place shrimp in a single layer inside a large vacuum bag. Place lemon peel, thyme, and butter evenly on top. Seal the bag using a vacuum sealer.
Step 3
Place bag into the water and set timer for 30 minutes.
Step 4
Remove cooked shrimp from bag and serve. Sprinkle additional Creole seasoning on top, if desired.
Cook’s Notes:
You can leave the shrimp tails on if you like.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 212 | |
| % Daily Value * | |
| Total Fat13g | 16% |
| Saturated Fat8g | 38% |
| Cholesterol203mg | 68% |
| Sodium340mg | 15% |
| Total Carbohydrate6g | 2% |
| Dietary Fiber3g | 12% |
| Total Sugars0g | |
| Protein20g | |
| Vitamin C41mg | 206% |
| Calcium129mg | 10% |
| Iron7mg | 36% |
| Potassium304mg | 6% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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