Shrimp with Vanilla Butter


Courtesy of Tom and Linda Ryalls of
Serves 4 as an appetizer or 2 as a main course

Sous Vide Vanilla Butter Shrimp


  • 1 vanilla bean
  • 12 ounces (12 large/300 g) shrimp, peeled and deveined
  • 1/4 teaspoon piment d’Espelette (or substitute paprika or cayenne)
  • 1 pinch sea salt
  • 1 pinch pepper
  • 1/2 stick (2 ounces/ 56 g) salted butter, cut into 2 or 3 pieces
  • Chives, finely minced, optional garnish



  1. Fill and preheat the SousVide Supreme to 136F/58C.
  2. Split vanilla bean in half and scrape out the seeds. (Retain the pod, if you’d like, and add it to a canister of sugar to impart a delicate vanilla flavor.)
  3. In a medium bowl, combine the vanilla seeds, shrimp, pimente d’Espelette, salt, and pepper.
  4. Put the shrimp into a large (gallon/3.8 liter) cooking pouch, add the butter to the pouch and vacuum seal.
  5. Submerge the pouch in the water oven and cook for 30 minutes.
  6. Remove shrimp from pouch and serve, garnished with minced chives
  7. Three great ways to serve:
  • transfer the shrimp along with the bag juices to a platter and serve with crusty bread
  • spoon atop an avocado half (shown)
  • toss with some hot buttered pasta
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