It hadn’t occurred to me that shrimp would make a good sous vide food.

I got some nice big ones from Costco. They were bagged and tossed with salt and a bit too much baking soda. Then left with the baking soda for 30 minutes.

In the bath for 20 minutes at 135F they went.

Very big and plump and very juicy. This is the one time I think I might want a few more degrees. Maybe 138F next time.