Free The Everything Guide to Cooking Sous Vide by Steve Cylka Page A

remaining garlic clove, oil, salt, and Parmesan cheese. Process until smooth and creamy. If a thinner consistency is desired, add a little extra water while processing. Serve.

Shrimp and Avocado Salsa
    This salsa is both light and hearty and could almost be served as a meal all by itself! Serve this salsa chilled with tortilla chips.
    Ingredients
    Serves 4–6
1 pound raw medium shrimp, peeled and deveined
1 tablespoon olive oil
2 medium avocados, peeled, cored, and cubed
3 medium tomatoes, diced
2 medium jalapeño peppers, cored and minced
1 ⁄ 4 cup chopped fresh cilantro
Juice of 2 medium limes
1 ⁄ 2 teaspoon sea salt
Shrimp in the Sous Vide
Shrimp are one of the more delicate things to cook and it is easy to overcook them, resulting in mushy shrimp with little taste. Sous vide cooking, with its degree of temperature precision, is an ideal way to cook shrimp perfectly every time.
     
Fill the water bath with water. Set your sous vide machine temperature to 140°F.
Place the shrimp and olive oil in a food-safe bag and vacuum seal the bag.
Place the shrimp in the water bath and cook sous vide for 30 minutes.
Remove the shrimp from the bag and cut each into 2–3 pieces.
In a large mixing bowl, combine all the ingredients and toss.
Let the salsa marinate, in the refrigerator, for 10–15 minutes before serving.

    Shrimp and Avocado Salsa

Tomato and Mango Salsa
    This fruity salsa is full of tropical flavors and is perfect served with tortilla chips on a hot summer day.
    Ingredients
    Serves 4–6
2 tablespoons extra-virgin olive oil
3 medium tomatoes, diced
2 large ripe mangos, peeled, pitted, and diced
1 medium red onion, diced
2 tablespoons chopped fresh cilantro
1 tablespoon minced fresh mint
Juice of 1 medium lime
1 tablespoon granulated sugar
1 ⁄ 2 teaspoon sea salt
     
Fill the water bath with water. Set your sous vide machine temperature to 150°F.
Place the oil, tomatoes, mangos, and red onion in a food-safe bag and vacuum seal the bag.
Place the bag in the water bath and cook sous vide for 1 hour. Quick chill the bag by placing it in an ice bath.
Empty the bag into a large bowl and toss well with the remaining ingredients. Let the salsa marinate, in the refrigerator, for 10–15 minutes before serving.

Shrimp and Jalapeño Quesadilla
    Go Mexican with these bite-sized appetizers. The shrimp are perfectly cooked in the sous vide water bath and go very well with the lime, cilantro, and jalapeño kick.
    Ingredients
    Serves 6–8
1 pound raw medium shrimp, peeled and deveined
1 tablespoon olive oil
2 jalapeño peppers, cored and minced
3 green onions, sliced
3 tablespoons minced fresh cilantro
2 tablespoons lime juice
1 ⁄ 2 teaspoon sea salt
6–8 (8") soft flour tortillas
1 cup grated Cheddar cheese
1 cup grated Monterey jack cheese
Grill It!
During those warm summer months, the grill is an ideal way to cook these quesadillas. Just follow this recipe and, instead of baking them in the oven, throw them on a hot grill for about 10 minutes.
     
Fill the water bath with water. Set your sous vide machine temperature to 140°F.
Place the shrimp and olive oil in a food-safe bag and vacuum seal the bag.
Place the shrimp in the water bath and cook sous vide for 30 minutes.
Preheat oven to 350°F.
Remove the shrimp from the bag and cut each into 2–3 pieces.
Place the shrimp and the jalapeño, green onions, cilantro, lime juice, and salt in a large bowl and toss to combine.
To make the quesadillas: scoop some of the shrimp mixture onto half of a soft tortilla. Evenly sprinkle some of each cheese onto the shrimp mixture and then fold the soft tortilla over, covering the shrimp and cheese. Repeat with all the quesadillas.
Bake the quesadillas in the oven until the cheese melts and the tortillas are brown, about 10 minutes.
Cut each quesadillas into 4 wedges and serve with salsa.

    Shrimp and Jalapeño Quesadilla

Deep-Fried Pork Belly Skewers with Honey Garlic Glaze
    Crispy on the outside and melt-in-your-mouth tender in the