- Main
- Shellfish
- American
- Sous vide cooker
- Stovetop
- Adventurous
Good for, as AI judged the whole recipe.
Ingredients
For the shrimp
- 1 1/2 lb
large shrimp (21–25 count), peeled and deveined, patted dry
- 4 tbsp
unsalted butter, cut into pieces
- 1 1/2 tsp
Old Bay seasoning
- 1/2 tsp
kosher salt
For the lemon-chive mayo
- 1/2 cup
mayonnaise
- 2 tbsp
chives, thinly sliced
- 1 tbsp
lemon juice, freshly squeezed
- 1 tsp
lemon zest, finely grated
- 1/4 tsp
Old Bay seasoning
black pepper, to taste
To assemble
- 2
celery stalks, finely diced
- 4
split-top buns
- 2 tbsp
unsalted butter, softened
salt, to taste
- Pescatarian
Contains milk (unsalted butter), eggs (mayonnaise), wheat (split-top buns) and shellfish (large shrimp (21–25 count), peeled and deveined).
May contain soy, depending on the split-top buns: check the label.
May contain sesame, depending on the split-top buns: check the label.
Worked out from the ingredients.
Steps
- Step 1
Set a sous vide cooker in a large pot or container of water and heat it to 135°F.
15 min, hands-off · 135°F
- Step 2
Pat the shrimp very dry. Put them in a zip-top freezer bag with the butter, Old Bay and kosher salt. Press the shrimp into a single layer and seal the bag, lowering it into the water so the air is pushed out the top before you close the last corner (or vacuum-seal it).
10 min
- 1 1/2 lb large shrimp (21–25 count), peeled and deveined
- 4 tbsp unsalted butter
- 1 1/2 tsp Old Bay seasoning
- 1/2 tsp kosher salt
- Step 3
Cook the shrimp in the 135°F water for 30 minutes. If the bag floats, clip it to the side of the pot or weigh it down with a spoon so the shrimp stay submerged.
30 min, hands-off · 135°F
- Step 4
While the shrimp cook, stir together the mayonnaise, chives, lemon juice, lemon zest, Old Bay and a few grinds of black pepper in a medium bowl. Refrigerate until needed.
10 min
- 1/2 cup mayonnaise
- 2 tbsp chives
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1/4 tsp Old Bay seasoning
- black pepper
- Step 5
Lift the bag out and submerge it in a bowl of ice water for 20 minutes, until the shrimp are cold. This keeps the mayo from melting.
20 min, hands-off
- Step 6
Drain the shrimp, saving 1 tablespoon of the buttery juices. Cut each shrimp into 2 or 3 bite-size pieces, then fold them into the mayo along with the celery and the reserved tablespoon of juices. Taste and add salt.
10 min
- 2 celery stalks
- salt
- Step 7
Butter both flat sides of each split-top bun with the softened butter. Toast them in a dry skillet over medium heat, 1 to 2 minutes per side, until golden and crisp.
6 min
- 4 split-top buns
- 2 tbsp unsalted butter
- Step 8
Heap the shrimp salad into the warm buns, dividing it evenly among the four, and serve right away.
2 min
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026