It seems that the Internet has not quite caught up with sous-vide technology, I'm getting a lot of conflicting information by Googling.
I am making Gumbo for sale at private clubs. I'm packaging it frozen, with instructions to let it defrost overnight in the refrigerator, and then bring just to a boil for service. So, I want to fully pasteurize the shrimp, yet not have it completely "cooked". The goal is to have it safe if not cooked further at all, yet not be overcooked when heated for service.
Modernist Cuisine says 122F, but doesn't give a minimum time for safety.
Typically shrimps cook quickly and do not need to be prepped as long as other foods. High quality shrimp that is very fresh can be cooked at 122°F or 50°C. It should be noted though that full pasteurization may not occur if it is not cooked long enough. Non-sushi grade shrimp is best cooked at 132°F or 55.6°C. Since shrimps may vary in size, these are cooked between 15 to 35 minutes, depending on how big or small these are.
The Black Peppercorn recommends a temperature of 149F for complete cooking.
So, what is the actual minimum for safety (time and temperature)?
My shrimp are medium sized (~50 per pound), purchased frozen at Sam's Club, defrosted just now and in the fridge.