Prawns With Garlic Sherry And Paprika for 1

Rescaled from 4 servings.

Recipie from https://www.seriouseats.com/recipes/2017/01/sous-vide-shrimp-garlic-sherry-smoked-paprika-recipe.html .

heat sous vide to 54degC cook 15mins to 1hour
1⁄2tbsp
  • 0.007l
  • 7 1⁄2ml
  • 1 1⁄2tsp
  • 0.032cup
  • 0.013pint
 butter 		remove from heat and stir in cool 5mins vac bag in single layer
3⁄4tbsp
  • 0.011l
  • 11 1⁄4ml
  • 2 1⁄4tsp
  • 0.048cup
  • 0.02pint
 sherry 		cook until starts to emulsify
0.375tbsp
  • 0.006l
  • 5.62ml
  • 1.12tsp
  • 0.024cup
  • 0.01pint
 sherry vinegar
1⁄4tbsp
  • 0.004l
  • 3 3⁄4ml
  • 3⁄4tsp
  • 0.016cup
  • 0.007pint
 sweet smoked paprika 		cook while stiring 30secs
1⁄2 bay leaves
1 1⁄2 cloves garlic finely slice cook medium low until softened
1 1⁄2tbsp
  • 0.022l
  • 22 1⁄2ml
  • 4 1⁄2tsp
  • 0.095cup
  • 0.04pint
 extra virgin olive oil
175g
  • 0.175kg
  • 0.386lb
  • 6.17oz
 peeled raw prawns 		toss and set aside
0.125tsp
  • 0.001l
  • 0.625ml
  • 0.042tbsp
  • 0.003cup
  • 0.001pint
 salt
0.125tsp
  • 0.001l
  • 0.625ml
  • 0.042tbsp
  • 0.003cup
  • 0.001pint
 bicarbonate of soda