The Concept
This recipe showcases a complete cook-chill workflow using one unit and one program. Shrimp are vacuum-sealed, gently cooked at low temperature, and immediately blast chilled, resulting in tender, flavorful shrimp that are ready to serve the next day.
Load the unit before you leave. Come back to perfectly cooked, chilled shrimp and no extra steps.
Ingredients
– Chopped parsley (garnish)
– 16/20 raw shrimp, peeled and deveined, tail-on
– Lemon slices
– Old Bay seasoning
– Bay leaf
– Olive oil
Featured Equipment
Brunner‑Anliker Food Processor
Precision lemon slicing and perfectly chopped parsley in seconds
Irinox MultiFresh
Low-temperature cooking with automatic blast chilling in one seamless program
Orved Vacuum Sealer
Enhances flavor absorption and ensures consistent results
Method
Step 1: Prep
Use the Brunner-Anliker food processor to evenly slice lemons and quickly chop parsley with consistent results.
Step 2: Season & Seal
Place shrimp into a vacuum bag. Add lemon slices, Old Bay seasoning, bay leaf, and olive oil. Vacuum seal using the Orved vacuum sealer to lock in flavor and ensure even seasoning throughout.
Step 3: Cook & Chill (Single Program)
On the Irinox MultiFresh, select Short Low-Temperature Cooking and modify the program:
- Low-Temperature Cook: 30 minutes
- Automatic Blast Chill: Immediately after cooking
Load the sealed shrimp and start the program at the end of the day.
Step 4: Overnight Hold
The MultiFresh completes the cooking cycle and immediately blast chills the shrimp to a safe holding temperature. When you return the next day, the shrimp are fully cooked, chilled, and service-ready.
Service
Remove shrimp from the bag, drain, garnish with chopped parsley, and serve chilled with classic cocktail sauce.
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