We offer olive oil poached shrimp daily on our dinner menu. It's bagged with olive oil, herbs, garlic then cooked at 48ºC. Up till now, we had not strayed from this process.
Huge Madagascar shrimp were soaked in a laurel leaf salt brine for 45 minutes.
We then placed the shrimp on racks and cooked them in the C-Vap for 1 hour at 48º. After they were cooked, we were able to peel the tails and hold them in the C-Vap until it was time to plate. The texture and flavor of the tail meat was better than any we've had thus far. The meat was not rubbery at all. In fact, it remained quite pliable and relaxed. The brine did wonders for the natural shrimp flavor to stand out.
laurel brined Madagascar shrimp, chaurice and celery cream risotto, pickled okra, bacon dust, pepper jelly, gumbo consommé (frenched table-side)
Side note on the C-Vap... this dish was incorporated on the Heart Association dinner along with the previous corvina dish I posted. The pasta on the corvina plate was held open in the C-Vap along with the shrimp, patiently waiting for the moment to plate. What an incredible improvement on timing with fresh pasta to have it cooked, nested, and ready to plate while being held in an optimum state indefinitely. If we had a series of C-Vap ovens set to different temps, we'd have the most consistent food in the world.
