Sous Vide Shrimp with Molecular Gastronomy Foam

A visually stunning main dish that combines the delicate flavor of perfectly cooked sous vide shrimp with a light and airy molecular gastronomy foam.

Main Dish Molecular gastronomy
Intermediate 45 min 250 cal
Steps

1. Preheat sous vide water bath to 55°C. 2. In a large bowl, combine sea salt, black peppercorns, thyme, and 200ml water. Stir until salt is dissolved. 3. Add shrimp to the bowl and let them marinate for 10 minutes. 4. Transfer the shrimp and marinade to a vacuum-sealed bag and seal. 5. Place the bag in the preheated water bath and cook for 30 minutes. 6. Meanwhile, prepare the molecular gastronomy foam by dissolving sodium alginate in 500ml water and blending with an immersion blender until smooth. 7. In a separate pot, heat olive oil, lemon juice, salt, and xanthan gum until well combined. 8. Slowly pour the sodium alginate mixture into the heated olive oil mixture while whisking vigorously. 9. Continue whisking until the mixture forms a light and airy foam. 10. Once the shrimp are cooked, remove them from the bag and pat dry. 11. Serve the sous vide shrimp on a plate, topped with the molecular gastronomy foam.

Ingredients

6 large shrimp 50g sea salt 2g black peppercorns 1 sprig of fresh thyme 200ml water 2g sodium alginate 500ml water (for molecular gastronomy foam) 2g sodium citrate 30g olive oil 10g lemon juice Pinch of salt Pinch of xanthan gum

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