Curried Shrimp Salad
Recipe by Emily Schuermann / Photos by Hannah Hudson
Serves 4
Ingredients
Curry Shrimp
1 pound raw, shelled + deveined shrimp (usually 21-25 shrimp)
1 tablespoon curry powder (I prefer Vindaloo Curry powder)
2 cloves garlic, whole
10 stems of cilantro
½ teaspoon kosher salt
½ teaspoon finely ground black pepper
¾ teaspoon baking soda
Salad Dressing
½ cup Greek yogurt
1 tablespoon mayonnaise
2 teaspoons cilantro, chopped
1 small shallot, finely chopped
2 celery stalks, finely diced
1 lime, zested and juiced
salt and pepper to taste
Overcooking shrimp using sous vide is IMPOSSIBLE. Simply combine all the curry ingredients with the raw shrimp. Program the immersion circulator to the right temperature and within 15 minutes you’ve got a delicious, perfectly cooked shrimp curry. Quicker than take-out and just as satisfying.
METHOD
Using the immersion circulator, preheat the water bath to 140°. Place all curry shrimp ingredients into a vacuum-sealable or zipper-top bag. Remove air and seal. Place the shrimp in the preheated water bath and cook for 15 minutes up to 1 hour. Once the shrimp is cooked, you can chill up to overnight.