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Smoke Drowned Sous-Vide Shrimp Salad


Hickory wood chips


Cleaned shrimp

½ \lb


2 to 3 tsp




1 stick

Chives (optional)

3 tsp


1 tsp

Salt & ground pepper

1 tsp


  • Place the shrimp with half of the chopped butter stick along with sliced ½ of the lemon inside a sealing bag;
  • After sealing, place the bag into the sous vide container filled with water and cook for 1 hour at 135 degrees;
  • Once time is up, remove the sealed bag from sous vide container and wait 2 to 5 minutes for shrimp to cool;
  • Spill the content onto a baking tray covered with aluminum foil and mix 2 to 3 tsp of mayonnaise, 3 tsp of chives,  1 tsp of ground pepper & 1 tsp paprika;
  • After ingredients are infused, chop shrimp onto appropriate size and place into a container (with lid).
  • Prepare fuma Smoking Gun for smoking. Place hickory wood chips into the gun’s smoking chamber.
  • Attach the end of the hose inside the sealed container; turn on the gun and light the chips on fire.
  • Once the smoke covers the salad entirety, remove the hose and turn off gun after securing the container lid.
  • Let smoke sit for 1 to 2 minutes inside the container, then open the lid letting the smoke escape. You are ready to serve!

Device: Smoking Gun