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Just a few seconds too long takes shrimp from tender and plump to rubbery and tough. Sous vide cooking avoids this problem completely and allows you to achieve textures that you can’t get with traditional methods. Since you’re not washing away flavor with extra liquid, sous vide shrimp come out super sweet and shrimpy-tasting. Give it a try and you’ll understand exactly what we mean. For more sous vide shrimp tips, check out Anova’s new shellfish guide: https://anovaculinary.com/pages/sous-vide-
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