Brunch

Sous Vide Creamy Shrimp Skillet

These juicy shrimp in a creamy cheesy sauce are perfect for an indulgent meal for special occasions. The shrimp are cooked sous vide (indirect slow water bath cooking), however I have added the instructions for cooking them in a skillet as well in the recipe. Sous vide cooking allows for slow cooking for about 40 minutes and by the end, the shrimp are really succulent and cooked perfectly. Then added to an easy creamy sauce.

The sauce is very simple – butter, onion, garlic, have cream and parmesan cheese. It comes together in less than 10 minutes. You can make the sauce a little lighter by using half and half or milk, it won’t we as thick in that case. My kids like to dunk crusty bread and slurp on the sauce as a soup but you can mix in boiled fettuccine or linguine for a rounded heavenly shrimp pasta dish.

A few things to be kept in mind when making this dish:-

  • Undercook the shrimp slightly :-Slightly undercook the shrimp because we are going to finish cooking them in the sauce. I have noted each timings in the recipe for jumbo size shrimp. Adjust if you are using a different size of shrimp.
  • One Skillet Dish -If you do not want to use sous vide or do not own one, no problem! You can make this dish in the skillet itself. Its a one skillet recipe. Use non stick, stainless steel, ceramic coated or seasoned cast iron, any heavy skillet will work since it conducts the heat better. You quickly sear the shrimp first, take them out, make the sauce in the same pan and finish the shrimp in the sauce. Easy peasy!
  • You can use half milk and half heavy cream if you do not want to use heavy cream. But I don’t recommend, its a once in a while, special occasion dish and we should live just a little ūüôā
  • Spice it up:- I like to keep this dish mellow because thats how my kids like it, nut if I were making it for adults, I would add a 1/2 teaspoon of chili flakes to add a nice kick.
  • Variations – You can use a mix of scallops, crab meat and shrimp instead of just shrimp for a seafood fiesta.
  • Add Vegetables – Add 1/2 cup of blanched peas, handful of baby spinach or blanched asparagus to the sauce to make it more hearty. Promise you the kids will love vegetables in that cream sauce.
  • Use a mix of cheese – Use a mix of asiago, romano and parmesan cheese instead of just parmesan.
Print Recipe
5 from 1 vote

Sous Vide Creamy Shrimp Skillet

Juicy sous vide shrimp in a creamy parmesan sauce. Serve with crusty bread or pasta.
Course: Main Course

Ingredients

  • 1 lb raw jumbo shrimp (cleaned, tail on)
  • 1 tbsp butter
  • Half lemon sliced
  • 1/4 tsp salt

For the sauce

  • 1 tbsp butter
  • 1/2 cup chopped onion
  • 4-5 garlic cloves, chopped
  • 1 tsp italian seasoning
  • Salt
  • 1 cup heavy cream
  • 1/4 cup grated parmesan cheese

Instructions

Cooking Shrimp Using Sous Vide (Ignore if you dont want to use sous vide, see note1)

  • Place the shrimp along with butter, salt and lemon slices in a ziploc bag. Press down and seal while removing out all the air.
  • Set up the sous vide stick in a 6 qt pot filled with water. Select the shrimp recipe from sous smart panel. Or set at 130F for 35 minutes. Lower the ziploc bag into the water bath, clip to secure the bag to the side of the pot. Cook till sous vide session is finished.
  • Once the shrimp is cooked, the ziplog bag will have juices. Reserve the juices.

Make the Cream sauce

  • While the shrimp is cooking, make the cream sauce. Melt the butter over medium- high heat in a large skillet.
  • Add the onion and cook for 3 minutes until transculent. Next, add the garlic, sprinkle the italion seasoning and saute for 15 seconds.
  • Add the cream and simmer for 2 minutes. Dont let the cream boil.
  • Carefully add the shrimp along with all the juices from the bag into the skillet. If using spinach or peas, add right now. Mix gently and let cook for 1-2 minutes. Add the parmesan cheese,mix everything, taste and add the salt and pepper(if you wish)
  • Immediatley take off the heat, sprinkle parsley or cilantro and serve with bread or boiled pasta.

Notes

  1. Sear the shrimp on both sides for 2 minutes in 1 tbsp butter in a medium hot skillet at the start of cooking. Once seared, take out in a plate, add second tablespoon of butter and proceed to make the sauce as in the recipe. 
  2. If you are not using sous vide, you might need to add 1/4 to 1/3 cup chicken stock to the sauce to thin it out a bit right when you add cream along with some lemon juice. 
  3. Add a 1/2 teaspoon of chili flakes to add a nice kick to the sauce if desired.
Appetizers/Snacks · Brunch

Shrimp Toasties

Buttery white bread topped with juicy fiery masala shrimp. A simplistic yet an elegant appetizer. These toasties are so wonderful with some drinks as starters or even as a snack anytime of the day. They are a blast of textures – crisped bread, succulent shrimp and fiery bite of green chillies.

I make the shrimp topping north indian style in a onion tomato ginger garlic masala but take this an as idea and cook your shrimp any way you like. On different occasions, I have tried south indian style with curry leaves and desiccated coconut as well as goan style with little kokum. If you have sea food lovers in the house these flavorful toasties will be a huge hit.

I wanted to use small or medium shrimp but could not find any so I used large sized.If you use a larger size shrimp as well, cut it up in bite size pieces. The recipe is pretty simple and quick. Make sure that the vegetables are finely chopped since the cooking times is not too long. Also if you are using frozen shrimp, thaw them properly and make sure that they are dry before adding to the pan.

Recipe

Ingredients (Makes 12 toasties)

  • 2-3 tbsp oil
  • 3 tbsp finely chopped onion
  • 3 fat garlic cloves, finely chopped
  • 1 tbsp fresh ginger, finely chopped
  • 1 large tomato, finely chopped
  • 2-3 green chillies(or to taste)
  • 2 tsp tomato paste (or use 1 tbsp tomato puree)
  • 1/2 tsp cumin powder
  • 1 tsp coriander powder
  • pinch of sugar
  • 18-20 large size raw shrimp, deveined and tail removed (cut into bite size pieces or if you can find smaller sized shrimp, use those)
  • 1 tbsp chopped cilantro
  • 1 tbsp toasted bread crumbs
  • Lemon juice to taste
  • Salt to taste
  • 3 white bread slices (sides removed and cut into quarters)
  • 2-3 tbsp melted butter (to brush on bread)

Notes

  1. If you are using frozen shrimp, thaw them properly and make sure to pat them dry before adding to the pan. we dont want any extra liquid while cooking.
  2. Add chilli flakes instead of green chillies if you wish.

Method

In a pan, heat up the oil. Add onions, ginger and garlic to the oil all at once and saute for 2 minutes on medium heat. We dont want to brown these but the raw smell should go away. Add the chopped tomatoes, tomato paste and green chilies next along with the spice powders & sugar. On medium heat saute for 4-5 minutes, stir a few times in between to make sure nothing is sticking to the pan. Let cook till the tomatoes cook down and you see little oil separating on sides of pan.

In the mean time, place the bread quarters on a baking tray and liberally brush with butter. Toast in a preheated 375F oven for 6-8 minutes until the bread is golden.

Once the masala has cooked nicely, lower the heat and add the shrimp and salt. Gently mix so that all the shrimp is coated in masala and let cook for 3-4 minutes till the shrimp are white and cooked through. Dont rush cooking the shrimp else they will turn rubbery. Cook and make sure that ALL the liquid has dried and the shrimp are coated in masala.

Switch off the stove, mix in the lemon juice, chopped cilantro and bread crumbs. You can add a pinch of garam masala as well if you wish.

Spoon the shrimp on toasted bread. Add few cilantro, green chillies or scallions and serve warm.

Enjoy!

Appetizers/Snacks · Brunch · Indian Curry/Stew

Amritsari Tawa Macchi – Pan Fried Fish

Sinfully Spicy : Amritsari Tawa Macchi, Pan Fried Spicy Fish 001

The pungent smell of the mustard oil was engrained in the walls of the shop.Over the years, a gleaming fluorescent tube had replaced the flickering bulb above the rusty shutter and a bunch of green chilies & lemon needled in a thread hung below it,the same way as it did years back, grabbing your attention more due to its location even though tactfully  situated to be hidden.Its the same dusty clock at the center of the column that I saw years back, looks like no one cared to wipe it, I told myself, waiting.

It was biting cold outside but the inside was surprisingly warm,for it was cramped with people who wanted that crispy fillet, one that just popped out of the bubbling oil in the kadhai.

Sinfully Spicy : Amritsari Tawa Macchi, Pan Fried Spicy Fish 002

He sat behind the counter, fluffing thick, spicy¬†besan batter, side by side keeping an eye on the smoky oil and dealing with customers, all at the same time.He looked a lot older than what I could remember. The hair had turned grey and the skin was tanned sitting in oily vapor for years. You could not help but notice the facial expressions which also remained the same – calm & peaceful. Few things are best if they don’t change, I told myself again.

If you ask him the recipe, he would just smile. Maybe he didn’t have any, it was just the magic of hands. This is the taste of fish which stays with you for days – you want to go back and have some more and then more. The kind you want to talk about, spread around the word about and write stories about.

Sinfully Spicy : Amritsari Tawa Macchi, Pan Fried Spicy Fish 003

Saying that the fried fish he made sold like hot pancakes would be an understatement. He ran out of the stuff within an hour or so of starting the trade.Wrapped in soiled pieces of newspaper, topped with thin onions rings seasoned with a generous dash of chaat masala and a lime wedge to squirt, the fried fish was better than the best I have ever had in my life.

Sinfully Spicy : Amritsari Tawa Macchi, Pan Fried Spicy Fish 004

Ingredients

  • 1 lb minced lamb/beef/chicken (I use 80% lean)
  • 2 medium potatoes, cubed
  • 3 tbsp mustard oil (substitute with canola/vegetable)
  • 1 bay leaf
  • 3 green cardamom pods , cracked open
  • 1 ” cinnamon stick
  • 3/4 cup chopped onion
  • 3 garlic cloves, finely chopped
  • 2″ fresh ginger shoot, finely chopped
  • 3/4 cup chopped tomatoes
  • 1/4 tsp turmeric powder
  • 2 tsp kashmiri chili powder (adjust to tolerance)
  • 3 tbsp plain yogurt
  • salt to taste
  • To garnish – chopped cilantro

Coarsely grind together:-

  • 1 tsp cumin seeds
  • 1.5 tsp coriander seeds
  • 1 tsp black peppercorns (adjust to tolerance)
  • 4 cloves
  • 1/4 tsp fennel seeds

Method

  • In a cooking pot with lid,on high, heat up the oil till you see ripples on the surface and it smokes slightly.
  • Reduce the heat to medium.Temper the oil with bay leaf ,cinnamon stick and green cardamom pods. Add the onions next.Cook the onions till they turn light brown.About 3-5 minutes.
  • Add the garlic & ginger next and saute for about 1 minute till you smell the aroma.
  • Next, add the coarsely ground spices to the pot.Toast the spices for another minute.
  • Add the chopped tomatoes next along with turmeric and red chilli powder.Cook for 3-5 minutes or till you see oil separating on sides of the pan.Add the potatoes next, mix together, reduce heat to low and cover the pot.Let cook covered for 8-10 minutes till the potatoes are almost 70% cooked. Remove the lid.
  • Turn heat to high and add minced lamb to the pot & and work it with a spoon for about 8-10 minutes on medium heat.The meat will start separating,changing color, sweating and becoming watery.Do not worry, everything is going as per plan.
  • Next, add yogurt, 1/4 cup water and salt to the pot. Mix well.Turn the heat to the lowest possible on your burner, cover the pot with lid and let simmer on low heat for about 22-28 minutes.You ll need to stir and check periodically to ensure that lamb is not sticking to the bottom. Add more water if needed
Note : The cooking time will vary if you are using beef or chicken. Also, do not add too much water at the beginning because ground meats leave moisture as they cook.Add water at intervals as per the consistency you want.At the end of about 20 minutes of cooking you will see that oil separating from and change in color of the ground meat. Check that the potatoes are cooked through at this point. 
  • Remove the lid,check the salt and cook on high again for 5 minutes till everything comes together.
  • Garnish with chopped cilantro and serve warm with flatbreads & salad.

Enjoy & Thanks for stopping by!