Cookistry.com-Sous Vide Shrimp w Kam’s Chili Sauce

cookistrycookisty2Sous Vide Shrimp Cocktail

1-2 pounds of raw, peeled, cleaned shrimp
1 tablespoon olive oil or butter

Heat the water to 130 degrees.

Place the shrimp and butter into a sous vide bag so they’ll fit in a single layer.

Put the bag into the sous vide water and cook for 15 minutes. Remove the bag from the water and place it in cold water to start the chilling process, then refrigerate until fully chilled.

Serve cold in salad, with cocktail sauce, or however you like. I even stirred them into some leftover vegetable stir-fried rice that I had left over. So yum!

Super-Quick Cocktail Sauce

This is pretty much the only cocktail sauce I ever had when I was a kid. We always used a brand-name chili sauce to make the sauce, but the folks at Kam’s Kettle Cooked sent me some of their mild-flavored sauce as a sample(they make both mild and hot), so I used that instead. Their sauce has a slightly spicier flavor which worked perfectly well for my cocktail sauce.
To make the cocktail sauce, just mix chili sauce with jarred horseradish – whatever proportion you like. As horseradish sits around, it loses strength, so if you have a fresh jar, you might just need a tiny bit. If the jar has been hanging around a while, it will take more to get the same kick. If the jar has been around for a long time, it might have no life left, so it’s time to buy a new jar.

If you make too much cocktail sauce for the amount of shrimp you have, mix it with some mayonnaise and a little bit of chopped sweet pickle or sweet pickle relish to make Thousand Island salad dressing.

Read more: http://www.cookistry.com/2017/01/sous-vide-shrimp-perfectly-cooked-for.html#ixzz4XShRXJU7