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 | December 01, 2016


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.

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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
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