Chef at Home

We have taken to using our Cvap for cooking Maine shrimp. We cook them for twenty minutes at 55°C. The delicate moist heat allows the shrimp to be just set and easily peeled in their warmed state. The addition of aromatics to the shrimp is the next step to perfume them with delicate and dish specific notes. The shrimp are almost custard like in texture and in this dish are balanced by quick pickled onions, apples and parsley stems.

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