Preparing this delicious soup sous vide allows you to skip several steps — everything but the shrimp and chorizo topping goes into the bag after the garbanzos are soaked overnight. The soup would also be wonderful, and a vegetarian option, with roasted red peppers as the garnish. Easy, nutritious, and very, very good.
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Preparing a simple yet flavorful prawn curry sous vide ensures that you won’t overcook the shrimp, and the main course stays warm for hours while you fuss with other components of the meal. Serve family style with basmati rice and an array of condiments such as chutney(s), spicy mango pickle, golden raisins, shredded coconut, raita, toasted almonds, chopped raw jalapeños… you get the idea!
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The taste of vanilla is a classic in desserts, but it’s also great with shrimp. The delicacy of the vanilla seems to bring out the sweet goodness of the shellfish. We added a hint of spice to keep the flavor firmly in the savory range. Serve with crusty bread to mop up the juices, spoon atop an avocado half, or toss with some hot buttered pasta.
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This all-time favorite dish from The London Sugar Club is a wonderful combination of sweet and succulent scallops, a complex chili sauce, and a smidgeon of crème fraîche, complemented by the peppery notes of fresh watercress.
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A rich, tomato-based fisherman’s stew with roots in the San Francisco area, cioppino features a banquet of shellfish, including shrimp, lobster, crab, scallops, and mussels or clams. Served with lots of good bread to soak up the juices, it’s a festive and convivial dish for an informal dinner party or a special family meal.
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In this fast and easy preparation, tender white fish is wrapped with flavorful Spanish jamón or prosciutto and served with a sweet and mildly spicy Spanish pepper sauce.
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 Recipe: Swordfish Three Ways |
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