Step 1

Toss the shrimp with salt and baking soda and let sit for 30 minutes.

Step 2

Heat a sous vide water bath to 132F degrees.

Step 3

Place the butter, shrimp, garlic, mustard and tarragon in a bag and vacuum seal.

Step 4

Cook for 30-45 minutes. Remove and pour the bag juice in a saucepan.

Step 5

Bring the juice to a simmer and cook for 1-2 minutes.

Step 6

Pour over shrimp and serve.