The sous vide technique is the easiest way to perfectly cook every time! If you don’t have an immersion circulator (specific gadget for sous vide), you can simply heat the water in a stock pot on your stove to the desired temperature. In this case the shrimp cook perfectly at 135 degrees. If you are starting with frozen unthawed shrimp, start the temperature at 140 degress, the frozen shrimp with drop the water temperature 35 degrees depending on the volume of water you start with. Using a thermometer, check the water temperature every 10 minutes. If the heat falls below 135, simply turn the burner on medmed high for a few seconds and stir the water and recheck temp. When at the desired temperature, turn the heat off and check again in 10 minutes.


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