Shrimp sous vide and swordfish chop

My wife and I celebrated Christmas on New Years Eve because she was still a little beat on Christmas because we had just brought a new gift home on the 17th:



He is great and dad life has been ok since I don't have to go back to work until mid January. Well back to the cooking before I get yelled at. My wife bought me a Sous Vide Supreme and the Under Pressure cook book (weird b/c I just commented on Boston Stoker's post that I had been looking at Keller's book. I used it for the first time tonight for some pre-dinner shrimp, bath set at 140 for 25 minutes. I have to say they were very good, perfect consistency and really had a great flavor. The true test will be steaks and the 72 hour medium rare short ribs. Here are some pics:

Shrimp with butter, scallion, Peri-Peri from The Pepper Pilot (good spices have enjoyed all of their samples) sealed in the food saver:



In the machine:



and done:



I also egged a couple swordfish chops:



Plated with an adapted version of the apple beans (love them) and some leeks/garlic/tomato/green beans.



It was a great meal......have to go my son is screaming for milk (he doesn't know what he is missing).