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.