I was planning to make the Garlic Shrimp recipe in Sous Vide at Home: The Modern Technique for Perfectly Cooked Meals when I realized that there was very little chance of finding jicama at my local store. On top of that, my husband seems to be allergic to paprika and isn’t much on spicy food. So I decided to try it with some substitutions. The husband’s tongue didn’t go all funny and we both agree that this is going to be something I make regularly.
- 1 pound large shrimp (peeled, deviened, tails intact
- 3 Tbsp extra-virgin olive oil
- 5 cloves garlic, thinly sliced
- 5 green onions, sliced
- 2 cups fresh (not frozen) riced cauliflower (I pulse florets in the food processor until it gets to the size I like)
- 1 Tbsp butter
- Juice of 1 lime
- Salt & pepper
- Preheat the water bath to 131℉.
- Place the shrimp in a bag being careful to keep them in a single layer. Seal the bag by vacuum seal (much easier for keeping shrimp in place) or the water displacement method.
- Place the bagged shrimp in the water and cook for 15 minutes. When done, the shrimp will be more curled and you’ll see pink. If you still see grey in spots, cook for 5 more minutes.
- With a slotted spoon, transfer the shrimp from the bag to a plate.
- Heat the oil and garlic in a large pan over medium-low heat and cook, stirring occasionally, until the garlic turns light golden brown (about 3-5 minutes).
- Add the green onions and cauliflower. Stir.
- Add the shrimp. Sauté, stirring occasionally with a wooden spoon, for about 2 minutes.
- Add the butter and lime juice, remove the pan from the heat, and stir until the butter melts.
- Salt and pepper to taste.