It only just dawned on me that shrimp would be a good target for sous vide.

I did some over the weekend.

A bit more salt and baking soda than I intended. Flat in a vacuum bag. Thirty minutes with the making soda. In the bath for about 20 minutes @135 degrees F.

They came out very nice. Very big and very moist. My wife liked them grilled a bit. I thin

This recipe is scaled up by 1.5

Flour 250g -> 375g

Butter 35g -> 52.5g

Salt 3g -> 4.5g

Suger 3g -> 4.5g

Egg 1 -> 2

Milk 130ml -> 195ml

Dry milk power 30g -> 45g

Yeast 3g -> 4.5g

https://www.wenthere8this.com/louisiana-seafood-gumbo-with-okra/

4 lbs. crawfish or shrimp
1/2 lbs. andouille sausage sliced
16 oz. fresh oysters
1 lbs. crab claws or small whole crabs
2 cup dark roux
8 cups seafood broth (fish, shrimp, crab, etc.)
2 green pepper diced
16 oz. okra sliced
1 can diced tomatoes
1 onion diced
2 bay leaf
4 tsp. Worcestershire sauce
4 tbsp. Cajun seasoning to taste
4 tsp. sugar
1 tbsp. gumbo file (optional)
Green onions for garnish
White rice for serving

1. Heat the roux in a dutch oven over medium high heat.
2. Add the diced green pepper and onion; cook for 2 minutes.
3. Add the andouille sausage, seafood broth, Worcestershire sauce, tomatoes, bay leaf, sugar and Cajun seasoning and bring to a boil. Simmer for 20 minutes.
4. Add the okra and crab claws and simmer for 10 minutes.
5. Add the shrimp/crawfish, oysters and gumbo file and simmer for 5 minutes, or until seafood is cooked through.
6. Garnish with green onion and serve over rice.

1. Stir your roux constantly while making it to ensure it doesn’t burn;
2. Add the seafood broth slowly while stirring – this helps keep lumps from forming and aids in a uniform, rich soup/stew;
3. Crawfish or shrimp can be used in this recipe – a mixture of both works incredibly well;
4. I buy cut up crabs, but any crab pieces will work, as long as it is crab in the shell. The juices from the shelled crab is what adds flavor to the gumbo;
5. I highly recommend only using fresh oysters. Canned oysters do not impart the same flavor. If you can’t get fresh, I would just leave the oysters out;
6. If you absolutely can’t find Andouille sausage, any spicy smoked sausage can be substituted.

1 tbsp oregano

2 tbsp cumin

some peppers (I used 3 jalapeno and 3 Serrano peppers, with seeds)
2 Bay leaves

1 1/2 Tbsp Olive oil, divided
1/2 Large Onion, chopped
8 Cloves Garlic, minced
3 Lb Ground beef (I had over 4)
1/3 cup Chile powder
1 Tbsp Smoked paprika
1/4 tsp Cayenne pepper
1/8 tsp Ground Allspice
2 Cans Fire roasted diced tomatoes (14oz)
1/2 Cup Broth
6 oz Tomato paste
2 tsp Sea salt
Lots of pepper

1. Select the “Sauté” setting on the pressure cooker (this part is done without the lid). Add the chopped onion and cook for 5-7 minutes, until translucent (or increase the time to about 20 minutes if you like them caramelized). Add the garlic and cook for a minute or less, until fragrant.
2. Add the ground beef. Cook for 8-10 minutes, breaking apart with a spatula, until browned.
3. Add remaining ingredients, except bay leaf, to the Instant Pot and stir until combined. (For the Instant Pot version, it is recommended to also add a half cup of water or broth.) Place the bay leaf into the middle, if using.
4. Close the lid. Press “Keep Warm/Cancel” to stop the saute cycle. Select the “Meat/Stew” setting (35 minutes) to start pressure cooking.
5. Wait for the natural release if you can, or turn the valve to “vent” for quick release if you’re short on time. If you used a bay leaf, remove it before serving.

https://www.wholesomeyum.com/recipes/low-carb-chili-in-crock-pot-or-instant-pot-paleo-gluten-free