Sous Vide Shrimp with Beetroot Gazpacho

This elegant dish combines tender sous vide prawns with a vibrant beetroot gazpacho and creamy yogurt pearls. The gentle sous vide process ensures the shrimp are perfectly cooked, while the gazpacho provides a refreshing, tangy contrast. Finished with a touch of chili oil and hazelnut notes, this dish is both light and full of flavor.

Ingredients (for 4 servings)

For the sous vide prawns

• 16 tiger prawns, peeled and deveined
• 60 ml lemon-infused olive oil
• 1 sprig fresh rosemary
• 40 g butter
• A few drops of hazelnut oil

For the beetroot gazpacho

• 1 cucumber, roughly chopped
• 1 red bell pepper, chopped
• 3 tomatoes, diced
• 5 g young garlic, minced
• 30 g peeled almonds
• 500 ml fresh beetroot juice
• 100 g dried beetroot granules
• 30 ml red wine vinegar
• 4 level spoons of xanthazoon (for thickening)
• Salt, to taste

For the yogurt pearls

• 200 g yogurt
• 5 g algin
• Maldon sea salt, to taste
• Tasmanian pepper, to taste
• A few drops of chili oil
• 1000 ml water

Equipment

Sous vide stick
Vacuum sealer
Vacuum bags
Sous vide water bowls
Blender
Fine sieve

Preparation method

Cook the sous vide prawns

• Place the prawns in a vacuum bag with lemon-olive oil, rosemary, and butter. Seal tightly and cook sous vide at 56°C for 15 minutes.
• Once done, heat a pan over medium heat and foam the butter with a drizzle of hazelnut oil. Toss the cooked prawns in the infused butter for a few seconds before serving.

Prepare the beetroot gazpacho

• In a bowl, mix the cucumber, red pepper, tomatoes, and garlic with salt, red wine vinegar, almonds, and beetroot granules. Cover and let marinate in the fridge for 6 hours.
• After marination, blend the mixture with fresh beetroot juice until smooth. Strain through a fine sieve for a silky texture. Stir in the xanthazoon to achieve a slightly thicker consistency.

Make the yogurt pearls

• Season the yogurt with Maldon sea salt and a few drops of chili oil.
• In a separate container, mix 1000 ml water with 5 g algin, then strain through a sieve.
• Using a small measuring spoon, drop portions of yogurt into the algin solution and let them set for 5-10 minutes. Rinse the yogurt pearls in water before serving.

Serve

• Pour the beetroot gazpacho into serving bowls. Place the sous vide prawns on top and garnish with yogurt pearls. Drizzle with a bit of hazelnut oil and a pinch of Tasmanian pepper for extra depth of flavor.

This recipe is brought to you by Heiko Antoniewicz.