Shrimp cocktail, also known as prawn cocktail, is a seafood dish consisting of shelled, cooked prawns in a Marie Rose sauce or cocktail sauce, served in a glass. It was the most popular hors d’œuvre in Great Britain, as well as in the United States, from the 1960s to the late 1980s.
Ingredients:
Tools：
Procedures:
Set the Sous Vide Precision Cooker to 135°F (57.2°C).
Place the bag in the water bath and set the timer for 30 minutes.
When the timer goes off, remove the bag from the water bath. Transfer to an ice bath.
When the shrimp are cooled to room temperature, transfer to the refrigerator.