Sous Vide Shrimp Over Avocado Green Chile Grits
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
Instructions
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.
