This is my second comment on this post, because I keep coming back here. Indeed, I've made this twice already since watching the recipe earlier this month. SO delicious! I have substituted the red bell pepper for some finely minced fresno pepper, for a lovely mild kick. Oh, and don't hesitate to butter that crusty bread, for added dimension. This is a winner in my book, 100%. Thank you so much, Chef Billy!
I live in SE TX and am lucky to have what I think are the absolute best shrimp in the world. I’ve had them all over the world and gulf shrimp will stand up to or on top of any other shrimp there are. I’ve also been lucky enough to be near Linda’s Seafood in Old River, TX where I can get shrimp and oysters that were on a boat just a couple hours before I buy them. The fresher they are, the better they are! I am definitely going to try this out with them. Keep up the good work! Love what ya do.
Love watching your videos! You've taught me so many valuable skills and your sourdough bread is still my go to recipe! I will try this with my next bake so we have homemade bread to go with it!
I am DONE with bad, tasteless shrimp salad recipes, cannot wait to try yours, Billy. Court bouillon: omgosh, LOVE that part. And wow, only 90 seconds for the shrimp to absorb all that boiling liquid flavor. Bring it on!
I watched this with my mouth open the whole time. I caught myself doing a couple of those big swallows to stave off the drool onslaught. I am so making this!!!!
This looks delicious. When you devein shrimp, often times I’m seeing the black line on the top and bottom of the shrimp. Do both sides need to be cleaned or just the top? I have always cleaned both but sometimes I end up splitting the shrimp in half.
It's much easier to devein a shrimp using a regular kitchen fork vs a paring knife. I'm not a chef but a child of a commercial fisherman so I've probably cleaned an actual ton of shrimp...
I like using lemon zest instead of lemon juice. You still get that lemon flavor, but without the tart (sour) acidity the juice adds. I also like to sous vide my shrimp with seasoning so it has much longer than 90 seconds to absorb those flavors, or I’ll brine them and then grill them for even better flavor! Grilling is definitely my favorite cooking technique for shrimp, but I use larger shrimp (so they don’t slip between the grates), which requires them to be cut into pieces. Oh and I butterfly them to maximize surface area, and pop them right into the freezer so they don’t keep cooking. Grilled shrimp just has so much more flavor than poached shrimp, so that’s usually my go-to method. I hope someone finds this useful!
Crazy. Remember watching your videos over a decade ago I believe. Before YT was a thing really lol. Think it was on daily motion or some weird video player back then. Happy to see you today doing well on the tubes. I always loved that you have that perfect balance of gourmet type food, but easy enough for the average person to do. Very down to earth.
I work in the food industry, and I never put my cooked shrimp in ice water, because all the flavors from the pickling spices you are rinsing off, just my humble opinion, I cook them a little under just a little then I use a spider or a colander and transfer the shrimp on sheet pans to cool them down I even put them in the fridge and I don’t loose the flavor same thing when I cook pasta, never rinse it off, you can even do this same recipe with lobster instead of shrimp as well.
This looks enticingly delicious and a recipe I will try for sure. Love the fennel idea! ! I do have a question though- I was once told that all shrimp from the seafood counter aren’t actually ‘fresh’ but instead are defrosted frozen shrimp because most shrimp are frozen at sea, and that it is best to buy all shrimp in frozen form as they will be fresher. Is this incorrect information? Or did you mean fresh/frozen vs cooked/frozen. This inquiring mind needs to know!😁
That looks great, as do ALL your video recipes. Would love to see more recipes geared towards 1-2 people, because I really don't want the same leftovers 4-5 days in a row. Too many recipes are designed for 6-8 people, and that's just not how people live anymore.
I usually make for my family of 3+ one leftover for each that’s why the amounts are what they are. however, all the recipes from RUclips are on my website at billyparisi.com and if you hover over the serving amount, you can scale down and the ingredients will also scale down to fit the servings you need.
Well, heck,, sometimes we just gotta figure things on our own,? I live alone so always have to adjust. No probs! A traditional Swedish shrimp salad is SkagenRora. Please look into it. You will LOVE it. The one must is to use cold water salad shrimp. No subs!!!!
Because fennel is costly and a bit of work, a bit of tarragon likely will give the boost you’re looking for. Good shrimp salad is a gift from the gods. Grandma used to make it, wrap it in a hush puppy type dough, and fry it. Called them shrimp puppies.
Not sure if you’re in the states, but a bulb of fennel is definitely cheaper than a bunch of tarragon, at least where I’m at. I also kind of like the texture crunch fennel provides over tarragon, although they do have some similar flavor profiles.
@@ChefBillyParisi am I the US, or at least Florida. As I grow tarragon, it’s very accessible, so perhaps I’m an enviable position. Enjoy your channel. Thanks for your work.
I like tarragon and really only more so in the last 10 or 15 years. As a kid, I hated it. I’m envious, I have a garden, but I never grow herbs because I can never use them fast enough.
It’s not that horrible. Honestly once you start appreciating every facet of cooking, from grocery shopping to washing dishes, you’ll enjoy the process much more.
This is my second comment on this post, because I keep coming back here. Indeed, I've made this twice already since watching the recipe earlier this month. SO delicious! I have substituted the red bell pepper for some finely minced fresno pepper, for a lovely mild kick.
Oh, and don't hesitate to butter that crusty bread, for added dimension.
This is a winner in my book, 100%.
Thank you so much, Chef Billy!
Looks so good
I live in SE TX and am lucky to have what I think are the absolute best shrimp in the world. I’ve had them all over the world and gulf shrimp will stand up to or on top of any other shrimp there are. I’ve also been lucky enough to be near Linda’s Seafood in Old River, TX where I can get shrimp and oysters that were on a boat just a couple hours before I buy them. The fresher they are, the better they are! I am definitely going to try this out with them. Keep up the good work! Love what ya do.
I’m jealous!!
Love watching your videos! You've taught me so many valuable skills and your sourdough bread is still my go to recipe! I will try this with my next bake so we have homemade bread to go with it!
Thanks for watching!
Amazing recipe thank you. And your instructions are so clear, your an amazing teacher.
Thanks for the kind words and for watching.
Made it. Just had for lunch over lettuce. Fantastic!!! The fennel makes it shine!
Amazing! Thanks for giving it a shot!!
This brine for cooking is key, learned this from a restaurant i went to years ago!
Yes!! 🙌🏻
I will be sure to use this recipe in the future!
I just made this, and it's delicious!
Omg, I'm so going to make this salad. Thank you!
Now I finally know what makes the difference. I never cooked the shrimps like this before. Thanx.
I am DONE with bad, tasteless shrimp salad recipes, cannot wait to try yours, Billy. Court bouillon: omgosh, LOVE that part. And wow, only 90 seconds for the shrimp to absorb all that boiling liquid flavor. Bring it on!
looks incredible. this weekend for sure
This looks so yum!
Billy, made your smoked salmon on the pellet smoker and it was a winner! This one is up next, keep em coming.
I watched this with my mouth open the whole time. I caught myself doing a couple of those big swallows to stave off the drool onslaught. I am so making this!!!!
Get it!!
Thank you. God bless you
That looks outstanding!! Thanks for sharing Chef
My pleasure! Thanks for watching!
That looks delicious & refreshing! ❤
It really is so good. My videographer myself absolutely mauled 2 pounds of it as soon as the video stopped rolling :-)
I like shrimp salad with fresh tarragon and out some in the Court Bouillon.
This looks delicious. When you devein shrimp, often times I’m seeing the black line on the top and bottom of the shrimp. Do both sides need to be cleaned or just the top? I have always cleaned both but sometimes I end up splitting the shrimp in half.
It's much easier to devein a shrimp using a regular kitchen fork vs a paring knife. I'm not a chef but a child of a commercial fisherman so I've probably cleaned an actual ton of shrimp...
You could.
I like using lemon zest instead of lemon juice. You still get that lemon flavor, but without the tart (sour) acidity the juice adds. I also like to sous vide my shrimp with seasoning so it has much longer than 90 seconds to absorb those flavors, or I’ll brine them and then grill them for even better flavor! Grilling is definitely my favorite cooking technique for shrimp, but I use larger shrimp (so they don’t slip between the grates), which requires them to be cut into pieces. Oh and I butterfly them to maximize surface area, and pop them right into the freezer so they don’t keep cooking. Grilled shrimp just has so much more flavor than poached shrimp, so that’s usually my go-to method. I hope someone finds this useful!
My mothers shrimp salad was absolutely divine - the recipe died with her unfortunately. I’ll give this one a try ❤
It’s so crazy the connection we have to food and the memories that come with certain dishes.
Crazy. Remember watching your videos over a decade ago I believe. Before YT was a thing really lol. Think it was on daily motion or some weird video player back then. Happy to see you today doing well on the tubes. I always loved that you have that perfect balance of gourmet type food, but easy enough for the average person to do. Very down to earth.
I work in the food industry, and I never put my cooked shrimp in ice water, because all the flavors from the pickling spices you are rinsing off, just my humble opinion, I cook them a little under just a little then I use a spider or a colander and transfer the shrimp on sheet pans to cool them down I even put them in the fridge and I don’t loose the flavor same thing when I cook pasta, never rinse it off, you can even do this same recipe with lobster instead of shrimp as well.
Shrimp used to be a delicacy, and in New England in 1600’s lobster was so abundant it was considered trash food. Food history gotta 💕it!
This looks enticingly delicious and a recipe I will try for sure. Love the fennel idea! ! I do have a question though- I was once told that all shrimp from the seafood counter aren’t actually ‘fresh’ but instead are defrosted frozen shrimp because most shrimp are frozen at sea, and that it is best to buy all shrimp in frozen form as they will be fresher. Is this incorrect information? Or did you mean fresh/frozen vs cooked/frozen. This inquiring mind needs to know!😁
All shrimp are frozen at some point and thawed. I was trying to inform that it’s totally cool if they buy it frozen and then thaw it at home :-)
@@ChefBillyParisi ohhhhh. I figured I might have misunderstood !🤪 Thanks so much for the quick response. You are the best!
I appreciate you taking the time to watch. Sorry if I wasn’t clear, I’ve got summer wanting to be outside everyday brain 😂😂
No Old Bay 😢
Wanted it or didn’t?
Which brand peeler/deveiner are you using?
❤
That looks great, as do ALL your video recipes. Would love to see more recipes geared towards 1-2 people, because I really don't want the same leftovers 4-5 days in a row. Too many recipes are designed for 6-8 people, and that's just not how people live anymore.
I usually make for my family of 3+ one leftover for each that’s why the amounts are what they are. however, all the recipes from RUclips are on my website at billyparisi.com and if you hover over the serving amount, you can scale down and the ingredients will also scale down to fit the servings you need.
Well, heck,, sometimes we just gotta figure things on our own,?
I live alone so always have to adjust. No probs!
A traditional Swedish shrimp salad is SkagenRora. Please look into it. You will LOVE it.
The one must is to use cold water salad shrimp. No subs!!!!
I prefer shrimp ceviche on a crunchy tostada shell! 😉
www.billyparisi.com/pineapple-and-shrimp-ceviche-recipe/
@@ChefBillyParisiThank you, never heard of ceviche with pineapple. 😋
Because fennel is costly and a bit of work, a bit of tarragon likely will give the boost you’re looking for. Good shrimp salad is a gift from the gods. Grandma used to make it, wrap it in a hush puppy type dough, and fry it. Called them shrimp puppies.
Not sure if you’re in the states, but a bulb of fennel is definitely cheaper than a bunch of tarragon, at least where I’m at. I also kind of like the texture crunch fennel provides over tarragon, although they do have some similar flavor profiles.
@@ChefBillyParisi am I the US, or at least Florida. As I grow tarragon, it’s very accessible, so perhaps I’m an enviable position.
Enjoy your channel. Thanks for your work.
I like tarragon and really only more so in the last 10 or 15 years. As a kid, I hated it. I’m envious, I have a garden, but I never grow herbs because I can never use them fast enough.
Maybe put the pickling spices in a cheesecloth bag?
With that short of cooking time flavors won’t infuse enough
Peeling and deveining 50 shrimp is an incredible slog.
It’s not that horrible. Honestly once you start appreciating every facet of cooking, from grocery shopping to washing dishes, you’ll enjoy the process much more.
C's, not O's when cooking shrimp.
oh japanese knife?kanji
MAC