Sous Vide Lemon-Butter Shrimp

These tender and juicy shrimp are infused with the wonderful flavors of thyme, lemon, and Creole seasoning. They are so easy to make, they practically cook themselves! You never have to eat chewy, rubbery shrimp again when using the sous vide method.

Step: 1

Set up a large pot or water bath and place your sous vide cooker into the water. Set temperature to 135 degrees F (57 degrees C) according to manufacturer’s directions.

Step: 2

Combine shrimp and Creole seasoning in a bowl and toss to coat. Place shrimp in a single layer inside a large vacuum bag. Place lemon peel, thyme, and butter evenly on top. Seal the bag using a vacuum sealer.

Step: 3

Place bag into the water and set timer for 30 minutes.

Step: 4

Remove cooked shrimp from bag and serve. Sprinkle additional Creole seasoning on top, if desired.

Per Serving: 212 calories; protein 19.9g; carbohydrates 6g; fat 12.7g; cholesterol 202.7mg; sodium 340.3mg.

To much possesion yourself can lead to overeating , late-night snacking, and mindless eating and it’s for this reason that Riner encourages people to indulge in “fun” foods every once in a while.

Avoidance on late-night snacking and cravings , it is much necessary to include some easy foods (or what one may perceive as unnecessary ). It means , if we can be order the healthiest thing on the menu but come home and graze on chips, perhaps we really will the burger and should have just pleased it in the first place."

Because it comes to eat on evening , much eat or eating too much of the bad kinds of food can lead to trouble on sleeping. On the flip side, a daylight food that is not eating to much food than satiating can leave you wanting more and resulting in reaching for an eat bad food late-night snack even closer to bedtime .