Sous Vide Shrimp with Molecular Gastronomy Foam

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Sous Vide Shrimp with Molecular Gastronomy Foam AI-generated image
45 minTotal time
IntermediateDifficulty
250kcal / serving

Ingredients

For 1 serving

Ingredient substitutions

  • Fresh thyme A small sprig of fresh parsley for a milder herbal note.
  • Lemon juice The same amount of lime juice for a similarly bright acidity.
  • Black peppercorns An equal amount of whole white peppercorns for a gentler pepper flavor.

Nutrition per serving

Estimated values for 1 serving, 250 kcal

Protein19 g
Carbohydrates4 g
Fat17 g

Fiber 0 g · Sugar 1 g · Sodium 900 mg

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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

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.

Tips for Sous Vide Shrimp with Molecular Gastronomy Foam

  • The shrimp should look opaque and pearly, with a tender, springy bite; avoid leaving them in the hot bath longer than needed.
  • The foam is ready when it holds soft bubbles briefly; if it turns dense or separates, it may have been overmixed or the ingredients were not fully blended.
  • Have the serving plates ready before finishing the foam, since its airy texture is best enjoyed soon after it forms.

Drink pairing

A crisp, dry sparkling wine
Its freshness and lively bubbles complement the delicate shrimp and bright lemon foam without overwhelming them.

0% option: Sparkling water with a squeeze of lemon

Storage

Refrigerate cooked shrimp and foam separately within 2 hours and use within 3–4 days. The foam may lose its airy texture; reheat shrimp until steaming hot, but do not reheat the foam.

Frequently asked questions

How can I tell when the shrimp are done?
They should be opaque throughout and tender with a slight spring. If they still look translucent, they are not ready.

Can I make the foam ahead?
It is best made just before serving because the bubbles can collapse. You can measure the ingredients ahead to speed up the final preparation.

What equipment is useful for this recipe?
A sous vide circulator and vacuum-sealable bag are useful for the shrimp; an immersion blender and whisk help create a smooth, airy foam.
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