Shrimps sous vide...

Bag with some butter and a clingfilm packet of the herbs of your choice. Cook at 58C for 25min; don't do it any longer or it goes pappy. <br /> <br />You can work a little paprika or similar into the butter if you wish, before you bag it.

One non-sous vide cooking method for shrimp is a short-time exposure to high temperatures by blanching or frying. Like searing salmon, the cooking times are very short, and the temperature control depends on limiting the cooking time to prevent overheating. But even when the water bath temperature is at 122 degrees, sous vide cooking times should be kept short enough so that the temperature of the shrimp just barely reached that of the water bath, typically this is about twenty minutes. These short cooking times mean that fresh herbs and aromatics can go into the cooking bag even if this must be avoided when cooking steaks for longer times. I like my seafoods mild (here meaning un-fishy) though spicy (often Cajun blackening spices) so I'd go with a soak in milk prior to bagging, and a little bit of butter with the spices in the bag.