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Sous Vide Shrimp in Sun-Dried Tomato Pesto Recipe

   
 

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     Sous Vide Shrimp in Sun-Dried Tomato Pesto

Category   Entrees - Maindishes
Sub Category   None
Servings   4
Preptime   1 hr

Ingredients
3Tb butter
5Tb of canola oil
4 cloves of garlic, minced or thinly sliced
Juice of 1/4 to half of a lemon
1/2Tb fresh parsley, minced (optional)
1/2 to 1ts of kosher salt
1/2ts black pepper
1/4ts red pepper flakes (optional)
2 heaping Tb of sun dried tomato pesto (see recipe below)
 
1 bag of butternut squash spirals
1 bag of zucchini spirals
1lb medium to large uncooked shrimp (peeled and deveined)
Parmesan cheese, grated (optional)

Instructions
Sous vide shrimp at 135 degrees for 30 minutes. Set aside. Add 1.5Tb of butter and 2Tb oil to a small pan on medium heat. When bubbling, add the garlic and cook for 15-30 seconds. Then add lemon juice, parsley, salt, pepper, red pepper flakes and pesto to pan. Stir and set aside.
In a large skillet, heat another 2Tb of oil on medium heat. Add both types of spirals. Stir and cook until tender but still firm, about 8- 12 minutes. Add about 75% of the pesto mixture to the spirals and incorporate. Plate spirals and set aside.
In the same large skillet, add the remaining 1.5Tb of butter and 1Tb of oil on medium to medium high heat until the butter has started to bubble. Add the shrimp in small batches so it doesn't steam. Cook on one side for about 3-4 minutes (do not touch) so the shrimp has char marks, then flip and cook for 3-4 minutes. If you have sous vide the shrimp, cook for less time. Mix in remaining pesto to shrimp. Top the spirals with shrimp. Dust with Parmesan cheese.
SUN-DRIED TOMATO PESTO (makes about 5-6 heaping Tb- Roughly blend 1/2c sun-dried tomatoes, 2 cloves of garlic, 1/4ts kosher salt, pinch of black pepper, 1/2c fresh basil leaves, 2Tb pine nuts, 3Tb Parmesan cheese. Then add in extra virgin olive oil until mixture becomes a thick paste. Make about 4 hrs in advance to let ingredients meld.


Originally Submitted
10/4/2018





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