Sous vide surf & turf produces perfectly cooked meat/seafood. This was made in a sous vide that’s also a slow cooker. I’m giving one away, details below!
Do you sous vide? If not, you now have the opportunity. Just in time for the holidays! Sous vide is French for ‘under vacuum’. Food is placed in a vacuum-sealed plastic pouch then placed in a water bath at an accurately controlled temperature. It’s cooked at a lower temperature for a longer time. Sounds similar to slow cooking, huh? The purpose of sous vide is to cook food evenly, ensuring that the inside is properly cooked without overcooking the outside. The best part is that you can pretty much sous vide anything whether it be meat, seafood, vegetables or even fruit. I recently got a Hamilton Beach®Professional Sous Vide and 6 Qt. Slow Cooker and I’m pretty sure it will change my life! Haha.
You know the saying, ‘keep it simple stupid’? That’s what I did here. I kept it simple with the surf and turf ingredients. I knew that I wouldn’t need much to go with the 5280Meat‘s flat iron steak so I only used garlic, rosemary (didn’t have fresh), ghee, salt and pepper. With the Sizzlefish shrimp, I only used Caribeque’s lemon garlic seasoning and ghee. That’s it. AND I even cooked the steak and shrimp together in the sous vide. The meat goes in first and a couple hours later I tossed in the shrimp. The sous vide instruction booklet comes with cooking instructions for various ingredients and cooking temperatures so luckily I wasn’t flying blind here. It also recommends that you sear the meat after removing it from the sous vide so I went ahead and did that as well by adding a couple tablespoons of Kasandrinos olive oil to a hot skillet and cooking each side of the meat for a couple minutes.
Tender meat and succulent shrimp!! I can’t wait to explore my sous vide more. Stay tuned, each day this week I’ll be posting brand new recipes made in this Hamilton Beach®Professional Sous Vide and 6 Qt. Slow Cooker. Since it’s also a 6-quart slow cooker I will be mixing in slow cooker recipes as well. For a chance to win your own Hamilton Beach®Professional Sous Vide and 6 Qt. Slow Cooker, head on over to my Instagram page, follow me and then follow Hamilton Beach. That’s it! We’ll be picking the winner from the Hamilton Beach IG follower list so be sure to follow them. If you don’t have Instagram, you can download the app sign up for free here.
So you don’t have Instagram or don’t want to sign up it – okay, I hear you. That’s okay, I’m giving away a Set & Forget® 6 Qt. Programmable Slow Cooker here on the blog! It’s one of Hamilton Beach’s best selling slow cookers and personally it’s one of my favorites. You can enter below. The winner will be chosen 7:00pm EST Friday, December 23rd.
Updated: You now have until 7:00pm EST Saturday, December 24th to enter the giveaway.
- 1 lb steak
- ½ lb shrimp
- 2 garlic cloves, minced
- 1 tbsp rosemary
- 2 tsp ghee
- 1 tbsp evoo
- 2 tsp lemon garlic seasoning
- salt & pepper to taste
- Preheat sous vide to 150 degrees.
- Season steak with salt & pepper and add to vacuum sealable bag along with 1 tsp ghee, rosemary and garlic.
- Vacuum seal bag all the way closed and add to sous vide water.
- Cook 1-4 hours.
- Add shrimp, remaining tsp ghee and lemon garlic seasoning to vacuum sealable bag. Seal bag.
- With 10-20 min of cook time left, add vacuum sealed shrimp to water with steak.
- Cook remaining time or until shrimp and steak are done to your liking.
- Recommended step: after steak is done cooking, add evoo to a skillet over high heat. Remove steak from bag, add to the skillet and sear a few minutes each side.
I use a Food Saver vacuum sealer.
I was compensated a free Hamilton Beach®Professional Sous Vide and 6 Qt. Slow Cooker from Hamilton Beach for this review but all opinions and recipes are my own. This post also contains affiliate links, which means I receive money if you make a purchase using one of the links. You can view my disclosure policy here: http://fitslowcookerqueen.com/about/disclosure-policy/.