Sous Vide Shrimp Over Avocado Green Chile Grits

This is how I make this dish, but there are myriad paths to the same destination. I really like the circulator for shell fish as I find the texture superior, but grilled or sautéed shrimp will work just fine.

By John Samora | December 01, 2016

Ingredients

For the sous vide shrimp:

3–5 whole, de-veined, peeled raw shrimp per person
Butter
Sea salt
MSG (optional)

While the shrimp are cooking make the grits:

1 cup water or stock
⅓ cup plain yogurt
½ medium avocado, mashed
¼ cup roasted, peeled New Mexico green chile
2 teaspoons fresh Mexican lime juice
¼ teaspoon salt
½ cup 5-minute quick grits

Finishing the dish:

Cilantro, chopped
I’itoi onions, chives or equivalent, sliced
Cotija cheese, lightly smoked if possible

Preparation

For the sous vide shrimp

Put shrimp in a Cryovac bag with a couple tablespoons of butter, sea salt and MSG to taste (if you roll that way).

Seal, and put in a 135° sous vide for 30 minutes.

While the shrimp are cooking, make the grits

Whisk together yogurt and avocado.

Add all ingredients except grits to a heavy saucepan, whisk together and bring to a boil. Add grits.

Stir constantly until grits reach desired thickness, 5–10 minutes.

Finishing the dish

Remove shrimp from sous vide. They may be served as is, but I like to torch the tips for presentation.

Arrange cooked shrimp on top of grits in a bowl, garnish with cilantro and I’itoi onions. I also add crumbled, lightly smoked cotija cheese. Plain will do, but if you have access to a cold smoker, it’s a lovely touch.