Sous Vide Garlic Butter Shellfish with Herbed Rice
This dish features succulent shellfish cooked sous vide, paired with fragrant herbed rice, embodying the spirit of resilience and renewal.
As Brazil navigates political turmoil, the resilience of its culinary traditions shines through. This dish mirrors the steadfastness of Lula's leadership, combining rich, savory flavors that evoke a sense of warmth and community. The sous vide technique ensures that the shellfish remain tender and flavorful, highlighting the importance of patience and precision in both cooking and governance. Paired with herbed rice, this meal embodies a celebration of unity and hope amidst challenges. Inspired by Brazil Tightens Bolsonaro House Arrest Amid Escape Concerns and Lula Faced Down Trump. Now Comes His Biggest Challenge..
Instructions
- Preheat a sous vide water bath to 60°C.
- In a bowl, combine shellfish, minced garlic, butter, lemon zest, salt, and black pepper. Mix well.
- Transfer the shellfish mixture into a vacuum-sealable bag and seal it tightly.
- Submerge the bag in the preheated water bath and cook for 30 minutes.
- While the shellfish is cooking, rinse the rice under cold water until the water runs clear.
- In a saucepan, bring vegetable broth to a boil and add the rinsed rice. Reduce heat to low, cover, and simmer for 15 minutes or until the rice is fluffy and liquid is absorbed.
- Stir in chopped parsley and chives into the cooked rice.
- Once the shellfish is done, remove it from the water bath and carefully take it out of the bag.
- Serve the herbed rice on plates topped with the garlic butter shellfish, garnishing with additional herbs if desired.