Sous Vide Shrimp Tapas



For the Shrimp

6 penaeus monodon

1/4 tsp salt

1/4 tsp white pepper

Olive oil to taste

White Wine to taste

For the Salsa

1 cup cherry Tomatos, large dice

2 cloves garlic, chopped

1 tbsp parsly, chopped

1/2 tsp sugar

1/2 tsp salt

1/4 tsp black pepper

1/4 tbsp red wine vinegar

1 tbsp olive oil

Sour cream to taste

6 bread to slice


For the Shrimp:
Step 1:
Set the Sous Vide Precision to 140°F/60°C.

Step 2:
Season Shrimp with salt, pepper. Place in a large zipper lock with the olive oil and white wine. Place the bag in the water bath. Set the timer for 40 minutes.

Step 3:
When the timer goes off, remove the bag from the water bath and carefully remove the shrimp from the bag and pat dry. Remove skin from the shrimp and transfer to a serving plate, and serve.

For the Salsa :
Step 1:
In a plastic bowl, combine olive oil, red wine vinegar, garlic, sugar, salt and black pepper. Mix ingredients.

Step 2:
Add cherry tomatos, parsly and mix all the ingredients.

Step 3:
Place the bread in a pan and heat over low heat and sear until golden.

Finishing Steps:
Slice the shrimp large dice. Top each bread with salsa, sour cream and shrimp, serve immediately.


Recipe Temp


Recipe Time

40 mins

Prep Time

30 mins