Sous vide Recipe Book 2018

1
Wash the shrimp, pat
them dry, and put in a
vacuum-sealing bag. Heat the oil
a little. Slice the chili into rings
and add to the oil together with
the garlic. Leave the oil to cool
down again.
2
Then add it to the shrimp in
the vacuum-sealing bag with
salt and pepper, and vacuum
seal. (See below for settings)
3
Leave in the refrigerator to
marinate for 2hours.
4
Take the shrimp out of the
vacuum-sealing bag, remove
the garlic, and cook under the
broiler or in a hot frying pan.
Delicious served with a fresh
summer salad or crusty bread.
Ingredients
12 shrimp (16g each), heads
removed and de-veined
1chili
1large or 2small garlic cloves,
nely sliced
½tsp sea salt
Freshly ground black pepper
50g olive oil
Preparation time:
approx. 2hours 15minutes
Marinating time:
2hours
Step 2 settings
Vacuum seal the bag
Vacuum level 3
2portions
Shrimp in garlic chili oil
Marinating86