Shrimp

Prepared & Presented By: ‎Norm King‎

INGREDIENTS:SERVES 4LEVEL OF DIFFICULTY 3Raw shrimp/prawns, 1 lb/450 g, peeled or unpeeled. If peeling is necessary, it is easier to accomplish AFTER cooking.Celery, I use the pale, inner stalks, 6 oz/175 g, fine diced–large enough to provide texture, small enough to not be plainly visible to the naked eye.Sweet red bell pepper, 1 oz/30 g, chopped fine just like the celery.Onion, 1 oz.30 g, chopped very fine.Kosher salt, a pinch.White pepper, a tiny pinch.Mayonnaise, approximately 3 oz/90 g.Garlic powder, a pinch.Avocado, 1 each.Lemon juice, a few drops.Parsley, chopped, as needed.Celery hearts, as explained HERE, 4 each.Optional accouterments:Balsamic syrup or molasses vinegar to drizzle.Catalina dressing to drizzle.Shellfish aioli to drizzle.

Link: http://sousvideresources.com/2019/08/17/sous-vide-shrimpprawn-salad-with-avocado-and-grilled-celery-heart/