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Tequila Lime Shrimp

Name: Tequila Lime Shrimp
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 lb of Shrimp Jumbo 16/20; 3 Ea of Ancho Chili; 0.5 Ea of Yellow Onion; 2 Tbsp of Garlic Minced; 3 Ea of Limes; 6 Tbsp of Butter; 1 Tbsp of Chili Powder; 1 Tbsp of Ground Cumin; 0.5 cup of Tequila; 1 quart of White Rice (optional); 2 Ea of Banana Leaves (optional garnish); 1 Ea of Sprig Cilantro (optional garnish); 1 cup of Pickled Onions (optional garnish); 2 Tbsp of Canola Oil; 1 Ea of To Taste Salt; 1 Ea of To Taste Black Pepper

Bryant Kryck

July 14, 2020

This is an enjoyable and appetizing shrimp dish served saucy and full of flavor. This dish takes in flavors of Mexico and utilizes the the Anova Precision Oven to offer both steam and conduction to cook a shrimp dish in a unique way by not overcooking the dish and punching in luscious flavor. This dish is best served over rice but could also be used to make shrimp tacos or grilled shrimp skewers.

Serves

Prep Time

00:15

Cook Time

00:15

Ingredients

1 lb

Shrimp Jumbo 16/20

3 Ea

Ancho Chili

½ Ea

Yellow Onion

2 Tbsp

Garlic Minced

3 Ea

Limes

6 Tbsp

Butter

1 Tbsp

Chili Powder

1 Tbsp

Ground Cumin

½ cup

Tequila

1 quart

White Rice (optional)

2 Ea

Banana Leaves (optional garnish)

1 Ea

Sprig Cilantro (optional garnish)

1 cup

Pickled Onions (optional garnish)

2 Tbsp

Canola Oil

1 Ea

To Taste Salt

1 Ea

To Taste Black Pepper

Steps

1. Pre-heat oven

Rack

Sous Vide Mode: Off

Steam: 100%

Temp: 300°F

Heat: Rear

2. Hydrate Anchos

Cut the stem off the anchos and clean the seeds out. Bring water to boil. Add anchos to boiling water. Turn off heat. Let anchos sit in hot water for 6-8 minutes. Remove anchos and set aside.

3. Sauté Onions and Garlic

Small chop half an onion and add to a sauté pan with minced garlic and oil. Sauté on high heat for 6-8 minutes until slightly caramelized.

4. Blend Ingredients

Add salt, pepper, hydrated anchos, sautéed onions and garlic in oil, juice of 2 hand squeezed limes, chili powder, cumin, tequila, and 1/4 cup of water into blender and blend well. The purée should be thick and pasty. Taste for salt and pepper.