This high quality method of cooking originates in France, where "sous vide" translates to "under vacuum". Typically, a cut of meat is seasoned and sealed in a vacuum bag, then placed in a temperature-controlled water bath....
The majority of shrimp consumed in the US is farm raised. And the majority of farm-raised shrimp is litopenaeus vannamei, a species also know as Pacific white shrimp but one that can be grown in almost any body of water, anywhere in the world.
While all producers are raising the same crustacean; specific breeding, farming and cultivating methods vary widely from continent to continent. These make a big difference in the taste, texture, and environmental impact of each shrimp.
Ecuador's aquaculture industry is the most advanced and sustainable of it's kind, and is top rated among conventional farmed-raised shrimp producing countries.
Generations of selective breeding have created shrimp with better taste and texture and a natural resistance to disease and pathogens. These naturally resilient shrimp are raised in balanced, less-intensively stocked aquatic environments that eliminate the need for the abusive feed practices that pollute the water in the ponds and damage the surrounding wild habitats.
Ecuador's insistence on lower stocking densities and the use of naturally disease-resistant shrimp ensure healthy and flavorful development without the need for techniques found in other parts of the world, including heavy use of antibiotics and genetic engineering.
And because shrimp is the country's largest export, national governing bodies and partnerships ensure compliance, quality control and stewardship though all phases of Ecuador's production - from hatchery to harvest.
Sourcing the best farm-raised shrimp on the planet is the first step to creating a product that makes exceptional shrimp dishes easy and fun to cook at home.