Add enough water to the sous vide container to ensure that the ingredients are fully submerged and the minimum quantity of water is reached. Complete set up by securing the circulator tower to the sous vide container.

Chose your preferred doneness.Taste: Boiled shrimp texture Temperature: 134.6 °F Time: 15 minutes

After peeling the shrimp, use either a paring knife or pair of kitchen scissors to remove the vein from the shrimp. The vein runs along the back of the shrimp. Note: We recommend saving the shrimp shells, as they can be used for making stocks and sauces.

Moderately season the shrimp with salt and fresh cracked pepper before placing them in the vacuum bag along with olive oil or unsalted butter, and lemon.

Using the vacuum sealer, make sure that the shrimp are completely sealed and that any excess air has been removed from the bag.

Secure the snap weight to the bottom of the vacuum bag before carefully lowering it into the sous vide container. Secure the vacuum bag by inserting the bag clip into the rack.

Allow the shrimp to sous vide for the duration of the given cooking time.

Once the shrimp have finished cooking, carefully remove them from the water bath.

We like to serve our shrimp with some tartar and cocktail sauce with a generous squeeze of lemon juice and fresh herbs. Enjoy!