Originating in France, Sous Vide, translated to under vacuum, refers to a high-quality method of cooking. Typically, a cut of meat and seasonings are vacuum sealed in a bag and then placed in a temperature-controlled water bath. This allows the chef to achieve precise internal temperatures before finishing the dish in a pan.
For a long time, sous vide cooking was only done in the best of restaurants. The high price of sous vide appliances made it impossible for the home-cook to imitate the best Michelin star chefs. However, the sous vide method was popularized with the advent of social media and new affordable immersion circulators. Even still, the sous vide method is still a novelty, not lending itself to convenient, everyday home cooking. Most proteins take a long time to cook at the low temperatures of a water bath, not to mention the hassle of using a vacuum sealer.
At Prime Shrimp, we’ve actually found a way to avoid the hassles of sous vide cooking without sacrificing any of its benefits. Shrimp is a unique protein, that cooks incredibly fast. Since overcooking shrimp is so easy to do, the delicate cooking technique of sous vide is an ideal way to get consistently perfect results. Pair that with great flavors prepackaged with premium shrimp from Ecuador, and you’ve eliminated the need to break out the vacuum sealer too!