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I love a good shrimp stir fry, but sometimes the shrimp can get over cooked and chewy. Sous viding the shrimp ensures they are perfectly cooked without any risk of getting tough. Combining the sweet shrimp with a umami-filled stir fry rounds out the filling meal.
Shrimp is great when cooked from 122°F to 140°F (50°C to 60°C). I prefer it around 131°F (55°C) but my wife likes it at the higher 140°F (60°C). You really only need to heat the shrimp through, which usually takes 15 to 35 minutes.
You can always peel and de-vein the shrimp yourself, but I usually pay extra money for the fish monger to do it for me. It saves 15 to 30 minutes of pulling veins out of raw shrimp, so to me it's worth the extra cost.
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Preheat a water bath to 130°F (54.4°C).
Sprinkle the garlic powder over the shrimp then place in a sous vide bag in a single layer. Add the butter, then seal the bag. Place the bag in the water bath and cook for 15 to 35 minutes, until heated through.
For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.
Heat some oil in a pan over medium-high heat. Add the onions and cook until beginning to soften. Add the red pepper, garlic and ginger then cook until starting to soften. Add the baby bok choy, snow peas, shredded carrots, fish sauce, soy sauce and vinegar then cover and cook until tender.
Take the sous vide bag out of the water and remove the shrimp from the bag.
Spoon the stir-fried vegetables onto a plate and top with the shrimp. Zest the lemon over the top then juice it over the top. Drizzle with some olive oil, sprinkle on the basil leaves, then serve.
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