This recipe calls for an immersion circulator for sous vide cooking – a method of cooking in which food is vacuum sealed in bags and cooked in a temperature-controlled water bath.
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I wanted to replicate the shrimp served at shrimp trucks on the North Shore of Hawaii served with rice and sweet pineapple. The goal is juicy shrimp loaded with seasoning, visible garlic, hints of lemon and lots of butter. It’s basically shrimp scampi with rice substituted in for the pasta.