Chef Jean Pierre is amazing. His humour, personality, energy is such a change from other chefs who are pretentious and robotic. Most of all he really inspires you to cook and have fun. Most inspiring is when he says, " it's only food, do whatever makes you happy". He reminds me of chef Gusto from the Disney movie Ratatouille , who said , " anyone can cook".
Made this for the 20th time . My wife’s favorite . 8-12 shrimp butterflied . Matter of fact I am eating this right now 12/22/22 8:59 pm . It’s amazing . I used Sauvignon Blanc and Grand Marnier. I’ve used tequila and it was still amazing . Like chef says do what ever makes you happy . I never measure . Love you chef
I watch chef Pierre for most any special dish I want to make … I picked up on his tip for a sanitary cloth to keep food safe. !!! Great example of the subtleties you can learn from a great chef. … most of all , Pierre is always inspiring that cooking is flexible and by feel
We don't have access to good, fresh seafood where we live, so we must rely on frozen shrimp. The quality is sometimes a trade off, however we came upon some really wonderful, wild caught, large shrimp at our local grocery store today. How to prepare? We chose this recipe, and it is a game changer! The shrimp we bought were so delicious, because this recipe was SPECTACULAR. First reason...this recipe is so quick, its faster than stir fry. we served with angel hair pasta, which really sped up the process. Thank you chef for teaching us about fleur de sel, what an amazing difference it makes in this dish. We've decided, this will probably be our 'go to, what can we fix for dinner' that's really quick, especially since the frozen shrimp we discovered, can be on hand...glad we took a chance on it at the store today. Warning to anyone making this...make plenty of pasta, you will want SECONDS! Chefs Chocolate lava cake tomorrow...😍😍😍 we love you and your channel.
I love your channel and I love watching. I love how when you cook it makes you happy and when you eat it makes you happy I feel the same way. Thank you for sharing with us and I appreciate all your help in the kitchen. Sincerely Charlie
I don't care how long his videos would take, he is so much fun to watch, and learning from him is a great bonus! Thank you, chef, for being how you are!!!
Chef Jean-Pierre, You are the greatest. Thank you for sharing your expertise. Your videos are so much appreciated. May God bless you for your contribution to humanity!
15:36 "I almost forgot to eat it!" That's my favorite part, too. My 8 year old daughter has been slowly changing her eating habits by eating less beef and chicken and more seafood. So now her two favorite things are salmon and shrimp. This is a perfect dish for her. Thank you so much for your inspirational videos. I get all my dishes from you. Shhh, don't tell her I told you that.
Made this tonight! Omg. Delicious. I used a bit of chicken stock instead to replace the wine, because That’s all I had. It was superb. Thank you for showing us the how to!! 💕
I am so delighted to watch Chef Jean when he is cooking. A lot of humor and short stories. It comes naturally because of his experiences. Thank you for sharing. 😊
I love how you emphasize its just cooking and not to worry if you don’t have the exact same thing it’ll still be delicious. People worry to much! You make cooking fun again! Thanks you- I’m so glad I found your channel recently.
As ever Chef, unpretentious, honest, delightful and down-to-earth sharing how to cook the JP Way! Only thing I have to say is, "I Love You!" You are the best!
Chef Jean, you are like a favorite school teacher, A, your cool, and B, you make the subject interesting. I'm an old dog, but I'm learning new tricks because of you. Thanks.
I tried this tonight... I had never done one of these before. It turned out tremendously. Fed 6 hungry people. Thank you for making your recipes easy to understand for normal people!
I think chef Jean Pierre has just set a world record for the number of “mmmm’s” in a RUclips video! 😬 You’re the best. Plain and simple. You love your job, and we love you! 🤗
Chef, you're the best! After watching all your videos (many of which I return to over and over), I find you a Master Teacher - your consistency in technique, command of your tools and deliberate, precise instruction, your fantastic sense of humor, and passion for your vocation are all inspirational! We need more Jean-Pierre's in this world!!!! Thank you, friend 🙏
Thank you chef. First time ever make a butter shrimp for a dinner of 8 guests. They were surprised that I cooked so tasty & delicious.They asked me where do I get that recipe,I said go to Jean Pierre RUclips. Hats off sir
I made this recipe tonight though I used Thai Jasmine white rice instead of pasta as the accompaniment. My husband raved over it to the point the neighbors asked what was going on. He handed them a plate over the fence and now they want me to show them how to make this. Thank you Chef, you've made me feel like a real cook. 👍♥️
@@markmower6507 Thank you Mark. I try to be a good neighbor. My mum always said, "the best way to get along with people is to feed them and the better your food the better your relationships including your husband. Feed him well and he'll always come home." So far it works for me. 😉😉😊😊❤❤
Since you posted this video Chef, I have made this dish for my friends more than a couple of dozen times. They always ask for it and since it is so easy to make, I can't refuse. Plus, I get to eat it as well! The curly shrimp is always a treat for someone that gets one
I just make a good salmon with butter....OMG ,my friend You the best !Bless Your heart ❤ My husband wanted tomorrow the same ! I Love Your show! Best yet to come !
I've looked in the comments, over 1k of them and not a single bad comment, this is a rare thing in this times. I think people really enjoy the chef personality as much as they enjoy the recipes. So, congrats chef for gathering a nice community around you and this channel!
I really like that you recommend alternatives for certain ingredients that we might not have on hand, like the white vermouth, or for things like subbing cherry tomatoes for the diced tomatoes, salt for fleur de sel, etc..
I would love to see his mathematical formula for “a little bit!” He simply rocks this channel! It always a joy to see his channel pop up in my notifications! Always!
Right, I want to watch the longer videos, like a video where he is enjoying a midnight snack of roasted garlic and smoked provolone cheese stuffed and marinated habanero peppers, and Smoking a Whole Hog At The Same Time, Hahahahahahahaha 😂!!!
CHEF PIERRE!!!! You can never have enough GARLIC!!! I eat it raw!!! I LOVE wild onions and garlic (Ramps)....I have eaten them all the time since I was a little boy growing up on the the farm...Along with wild ginseng and other herbs and mushrooms and berries we found in the woods while playing
I just love our chefs recipes. I love sea food. This one I will definitely try. Thank you Chef for your great recipes. You truly Make cooking good and fun and excellent food
I made this dish last night, It was a big hit..I love learning from you Chef. You are a wonderful person and teacher. Im planning on make the beef stock again today. I going to make butter and garlic puree today.. thanks for teaching me how!!
I love chefs vids, I've only been watching for about a month and a half but already learned some new tricks, and more importantly....how to have fun cooking again. You have a great spirit
Love your videos!!! I have to thank my Mother the way I cook!! She courage me from an early age. I have made may people in my life that are amazed how I can cook. More people should encourage their kids to cook!!!
Dang . . . Chef did it again . . . He messes up my budget every week, as I am now making a new list for the grocery . . . I don't have any shrimp . . . need more butter . . . I love shrimp and garlic . . . My dinner plans have changed . . . Not to be misunderstood . . . I love your cooking Chef . . . And you add dimension to the cooking that I haven't experienced before . . . Thanks for taking the time to share your experience. I look forward to each new video.
My mother taught me that if you add butter to oil, the butter won't burn. This misconception goes back to the 1960's, and I suspect much farther back than that. For decades, I thought this was true until I started watching your YT channel. Thanks so much Chef J-P, for teaching correct cooking methods and excellent dishes. I've learned to much from you. Always look forward to your videos!!! 🙏🏻😊❤
I think it's really cool that you are Italian and French, I'm Italian and German. I cook dinner for me and my parents every night. I also love baking because I'm really good at it. I love this channel keep up the great work.
Jean Pierre...thanks ..I use to fry my prawns- shrimp separate...but this time I followed your recepie,what can I say it's better..no more burn overcooked prawns.thanks to you 🫡
Our Ausie buddies are being abused by the tyrants in your own government. Uprisings by millions are required to end the bullshit. Remember who's done this to you the next time you vote, if you're even allowed to do that anymore. We feel for you, brother. So sad.
Sorry to hear about the lockdown in Sidney. For so long Australia did such a great job of isolating cases of COVID-19. In Portland we're trying to get things back to normal, but it's a new normal, one of cautious people, and a huge split in thinking.
I like this recipe. My favourite prawn dish is Gambas Pil Pil. Just like you I love my job as a guitar teacher. If you really love your job it is almost like it isn't work at all! I look forward to when I teach my clients, and when I see them make good progress it is a wonderful feeling.
I like the informative asides, like the explanation of what makes red onions work well for certain uses. Chef JP packs a lot into his presentation, but in a way that it is all relevant and easily absorbed. Always a pleasure to view this channel. 💕
So true! I also really liked that part about red onions, and why to use them in either raw preparations or something that’s cooked quickly. Also, learned about tomatoes and how to make the tomato concasse that he mentioned (boiling water, then cold water, then peel). Chef is a real gem and has so much knowledge. It’s a delightful get too watching his videos. He’s my current favorite.
Thank you 🙏 my mouth is watering. Garlic 🧄 and GARLIC PRAWNS 🍤 are one of my all time favourites. Next chance I have we will be trying this delicious dish… my daughter can’t get enough garlic in all of her dinner 🥘 meals! I grew up on polenta and it’s so good. Love from Australia 💕
The premium brands of "non stick" can handle metal if your not scraping the daylights out of it, the cheap stuff cant even handle wood! This looks lovely, I love garlic shrimp/butter and pasta! Ive never thought of splitting the shrimp and it does twist like a morsel of lobster, I learn everyday Jean-Pierre! Thank you
Tried this dish and loved it. Used parsley, tomatoes and garlic from my garden and Sauvignon Blanc and sweet Vermouth in the sauce. Great recipe and not a real heavy pasta dish so one I will be making more often when just cooking for my wife and me. Thanks again chef Jean-Pierre; this ones a winner!
As always another great cooking demonstration. So refreshing to see a great chef showing us how to cook a fantastic dish & letting us see his human side by not editing out "oh wait....I forgot to put the sauce on the pasta." You're a true culinary hero!
Chef, i made this recipe yesterday and even though I did not have the Vermouth, ( I used a Chardonnay), Sherry or the Fleur De Sel Salt (which I now ordered), it still came out "Mama Mia Delicioso"! My sons LOVED IT! THANK YOU! I JUST LOVE WATCHING YOUR VIDEOS! YOU ARE THE BEST! :)
I’ve had a lousy week, but seeing that emotional support bowl of butter changed my day already! Especially USING it! That garlic shrimp looks scrumptious!! Thanks, Chef, for another uplifting vid & great info!! 🥰🥰🥰
Made this tonight and it's fabulous! Flavorful yet delicate! You can taste the garlic but it's not overwhelming. I used pasta and will try polenta or rice next time and maybe cilantro instead of parsley to change it up. Another hit! No surprise there = )
This recipe is another beauty. I’ve cooked most of the savoury recipes Chef JP has posted and all have been AMAZING! I look forward to Thursdays now for the next instalment. Thankyou
Looks fantastic. Will make this soon. I made your butter salmon and your pesto on separate nights.my Husband and my guests said both dishes were the best they have ever had now that’s saying a lot I thought mine were great until I made yours. . Both AMAZING. Thank you for all you do for us . You are making us all better chefs.God Bless you.
Love you, Chef Jean-Pierre, I lived in Belgium as a teenager and you remind me so much of the good times (and food) I had there! Love your sense of humor and relating your cooking philosophy so that anyone watching can easily understand and absorb your invaluable lessons! Going to make this recipe now, mise en place, I have some snow peas I need to use up, so I plan on adding them at the tail end of cooking this fabulous recipe! A sante, mon ami!!
Chef Jean Pierre is amazing. His humour, personality, energy is such a change from other chefs who are pretentious and robotic. Most of all he really inspires you to cook and have fun. Most inspiring is when he says, " it's only food, do whatever makes you happy". He reminds me of chef Gusto from the Disney movie Ratatouille , who said , " anyone can cook".
Made this for the 20th time . My wife’s favorite . 8-12 shrimp butterflied . Matter of fact I am eating this right now 12/22/22 8:59 pm . It’s amazing . I used Sauvignon Blanc and Grand Marnier. I’ve used tequila and it was still amazing .
Like chef says do what ever makes you happy . I never measure . Love you chef
I love this Guy !! More Butter !!! No A LOT OF BUTTER ! I can smell that garlic from here ! Beautiful!!
I watch chef Pierre for most any special dish I want to make … I picked up on his tip for a sanitary cloth to keep food safe. !!! Great example of the subtleties you can learn from a great chef. … most of all , Pierre is always inspiring that cooking is flexible and by feel
I love that you love your job Jean-Pierre. That's why we enjoy watching and learning from you.
We don't have access to good, fresh seafood where we live, so we must rely on frozen shrimp. The quality is sometimes a trade off, however we came upon some really wonderful, wild caught, large shrimp at our local grocery store today. How to prepare? We chose this recipe, and it is a game changer! The shrimp we bought were so delicious, because this recipe was SPECTACULAR. First reason...this recipe is so quick, its faster than stir fry. we served with angel hair pasta, which really sped up the process. Thank you chef for teaching us about fleur de sel, what an amazing difference it makes in this dish. We've decided, this will probably be our 'go to, what can we fix for dinner' that's really quick, especially since the frozen shrimp we discovered, can be on hand...glad we took a chance on it at the store today. Warning to anyone making this...make plenty of pasta, you will want SECONDS! Chefs Chocolate lava cake tomorrow...😍😍😍 we love you and your channel.
What I like best? Watching Chef John- Pierre ENJOY EATING his beautiful creations. My mouth just waters listening to him! LOL
My favourite is the "Do whatever makes you happy". Beautiful.
10,000 views before lunch time. May you continue to be blessed, beyond what you can imagine. Amen and Amen.
🙏🙏🙏😊
I love your channel and I love watching. I love how when you cook it makes you happy and when you eat it makes you happy I feel the same way. Thank you for sharing with us and I appreciate all your help in the kitchen. Sincerely Charlie
I don't care how long his videos would take, he is so much fun to watch, and learning from him is a great bonus! Thank you, chef, for being how you are!!!
Just happened on this channel and can't stop watching. Love his energy and his skills.
Chef - you don’t have to go quick. We love your stories and teaching. It’s what makes you special.
AMAZING. !!! we added diced brussel sprouts......even though we had no vermouth... used the sherry...The sauce is truly HEAVEN. !!!
I make your recipe a lot, mostly because my 28 year old son loves it, but I love it too!
Chef Jean-Pierre,
You are the greatest. Thank you for sharing your expertise. Your videos are so much appreciated. May God bless you for your contribution to humanity!
🙏❤️
The highlight of the week: Chef Jean-Pierre, onyo, butter and fantastic recipes. Perfection!
Shades of Justin Wilson.
@@markcrume Y
DITTO❤️🤗❤️
Thank you Chef! I just made this for my wife’s birthday and it turned out great! 😊🎉
15:36 "I almost forgot to eat it!" That's my favorite part, too. My 8 year old daughter has been slowly changing her eating habits by eating less beef and chicken and more seafood. So now her two favorite things are salmon and shrimp. This is a perfect dish for her. Thank you so much for your inspirational videos. I get all my dishes from you. Shhh, don't tell her I told you that.
Chef, the proof of the pudding is in the eating. 😊 Thank you for sharing another beautiful recipe. ❤
Made this tonight! Omg. Delicious. I used a bit of chicken stock instead to replace the wine, because That’s all I had. It was superb. Thank you for showing us the how to!! 💕
I am so delighted to watch Chef Jean when he is cooking. A lot of humor and short stories. It comes naturally because of his experiences. Thank you for sharing. 😊
I love how you emphasize its just cooking and not to worry if you don’t have the exact same thing it’ll still be delicious. People worry to much! You make cooking fun again! Thanks you- I’m so glad I found your channel recently.
I am glad as well Karen! 😊
@@ChefJeanPierre 💃👑
As ever Chef, unpretentious, honest, delightful and down-to-earth sharing how to cook the JP Way! Only thing I have to say is, "I Love You!" You are the best!
Chef Jean, you are like a favorite school teacher, A, your cool, and B, you make the subject interesting. I'm an old dog, but I'm learning new tricks because of you. Thanks.
👍👍👍😊
Thank you very much ❤️
I tried this tonight... I had never done one of these before. It turned out tremendously. Fed 6 hungry people. Thank you for making your recipes easy to understand for normal people!
I wish I could wake up and find you in my kitchen with that sweet face. You make me smile.
I think chef Jean Pierre has just set a world record for the number of “mmmm’s” in a RUclips video! 😬
You’re the best. Plain and simple.
You love your job, and we love you! 🤗
Wow, thank you so much! 😀
Just made this dish…phenomenal! I added some red pepper flakes, topped it with fresh grated Parmesan cheese and lemon zest! So tasty!
Chef, you're the best! After watching all your videos (many of which I return to over and over), I find you a Master Teacher - your consistency in technique, command of your tools and deliberate, precise instruction, your fantastic sense of humor, and passion for your vocation are all inspirational! We need more Jean-Pierre's in this world!!!! Thank you, friend 🙏
Thank you for the kind words Alexander I love sharing my experience and I love the interaction with my subscribers like yourself. 😀
Very delicious my dear friend.
Thanks a lot for sharing this wonderful and amazing video
Thank you chef. First time ever make a butter shrimp for a dinner of 8 guests. They were surprised that I cooked so tasty & delicious.They asked me where do I get that recipe,I said go to Jean Pierre RUclips. Hats off sir
Butter 🧈 makes everything more magical 😃🤩
I made this recipe tonight though I used Thai Jasmine white rice instead of pasta as the accompaniment. My husband raved over it to the point the neighbors asked what was going on. He handed them a plate over the fence and now they want me to show them how to make this. Thank you Chef, you've made me feel like a real cook. 👍♥️
oh no... you will waste the taste with Jasmine rice. Take Carolina rice for fish, as long its not a Thai curry
The neighbors liked it too= You Are a Real Cook...
A suggestion though, maybe next time try Saffron rice, with Real Saffron, if you can afford it that is the most expensive spice in The World...
@@markmower6507 Thank you Mark. I try to be a good neighbor. My mum always said, "the best way to get along with people is to feed them and the better your food the better your relationships including your husband. Feed him well and he'll always come home." So far it works for me. 😉😉😊😊❤❤
Since you posted this video Chef, I have made this dish for my friends more than a couple of dozen times. They always ask for it and since it is so easy to make, I can't refuse. Plus, I get to eat it as well! The curly shrimp is always a treat for someone that gets one
I just make a good salmon with butter....OMG ,my friend You the best !Bless Your heart ❤
My husband wanted tomorrow the same ! I Love Your show! Best yet to come !
I've looked in the comments, over 1k of them and not a single bad comment, this is a rare thing in this times. I think people really enjoy the chef personality as much as they enjoy the recipes. So, congrats chef for gathering a nice community around you and this channel!
I really like that you recommend alternatives for certain ingredients that we might not have on hand, like the white vermouth, or for things like subbing cherry tomatoes for the diced tomatoes, salt for fleur de sel, etc..
Jean-Pierre is so entertaining and informative! I love his presentation and definately the outcome.
🙏❤️
I love how you teach to cut the shrimp in half so that they curl up when cooking !! A nice little trick. Merci Chef Jean Pierre !
I would love to see his mathematical formula for “a little bit!” He simply rocks this channel! It always a joy to see his channel pop up in my notifications! Always!
My FAVORITE chef ever!!!!!!!!!!!!!!! I have huge shrimp and ready to cook my friend.
You have such an enthusiastic upbeat, can do attitude that is so inspiring.
The amount of butter in one portion of pasta is amazing; together with the huge gobs in the shrimp it is obscene … heaven!
I don’t want to watch short videos of Chef Jean-Pierre. I love how he teaches us, his humour and, above all, how he imparts lots of knowledge
Agreed. I learned more from him than the food network in 20 years.
😊
Are you in jail? I don't have time to watch videos longer than four minutes. time is money and life is short
Same...
Right, I want to watch the longer videos, like a video where he is enjoying a midnight snack of roasted garlic and smoked provolone cheese stuffed and marinated habanero peppers, and Smoking a Whole Hog At The Same Time, Hahahahahahahaha 😂!!!
All ingredients in this recipe are my favorite❤ Yummy!
Sincerely thank you for sharing.
Bon appetit🙂everyone.
Oh yeah, it's Thursday! Two of my favorite things in the world garlic and shrimp
CHEF PIERRE!!!! You can never have enough GARLIC!!! I eat it raw!!! I LOVE wild onions and garlic (Ramps)....I have eaten them all the time since I was a little boy growing up on the the farm...Along with wild ginseng and other herbs and mushrooms and berries we found in the woods while playing
I made this for dinner tonight. It’s one of the best dinners I have ever had.
I think this is simplified French cooking style versus the Italian style. Please show more of this. Thank you.
Oh My, Heavenly shrimp could also be a fitting name for this dish
I could almost smell the wonderful aroma through my screen!
That’s technology we need to come up with. Transmit smells. Maybe one day...
Oh I remember the original! Very nice! Please never take the originals down!
I just love our chefs recipes.
I love sea food. This one I will definitely try. Thank you Chef for your great recipes. You truly
Make cooking good and fun and excellent food
I try to watch all his videos & I get very hungry watching. The garlic shrimp looks amazing & delicious. Can't wait to make this recipe
I agree with you Chef, curly leaf parsley is more flavorful.
I made this dish last night, It was a big hit..I love learning from you Chef. You are a wonderful person and teacher. Im planning on make the beef stock again today. I going to make butter and garlic puree today.. thanks for teaching me how!!
I love chefs vids, I've only been watching for about a month and a half but already learned some new tricks, and more importantly....how to have fun cooking again. You have a great spirit
Love your videos!!! I have to thank my Mother the way I cook!! She courage me from an early age. I have made may people in my life that are amazed how I can cook. More people should encourage their kids to cook!!!
Dang . . . Chef did it again . . . He messes up my budget every week, as I am now making a new list for the grocery . . . I don't have any shrimp . . . need more butter . . . I love shrimp and garlic . . . My dinner plans have changed . . . Not to be misunderstood . . . I love your cooking Chef . . . And you add dimension to the cooking that I haven't experienced before . . . Thanks for taking the time to share your experience. I look forward to each new video.
Thank you Jeff! 😀
May as well get extra butter to clarify also. While your there
My mother taught me that if you add butter to oil, the butter won't burn. This misconception goes back to the 1960's, and I suspect much farther back than that. For decades, I thought this was true until I started watching your YT channel. Thanks so much Chef J-P, for teaching correct cooking methods and excellent dishes. I've learned to much from you. Always look forward to your videos!!! 🙏🏻😊❤
I love my shrimp and this looks amazing! I can’t wait to try this! Thanks Chef!🤗🤗
Your education on this channel is priceless!
Thank you 🙏
"It's only cooking, be flexible" I love this channel! Great advice.
I love your garlic butter prawn cooking my favorite. it so good preparstion. your the chef jean . Thank you for sharing
I hope you live forever Chef, you brighten my day up with every video!
Wow, thank you 😀
I think it's really cool that you are Italian and French, I'm Italian and German. I cook dinner for me and my parents every night. I also love baking because I'm really good at it. I love this channel keep up the great work.
That's awesome! German are very precise and in the baking it is MOST important!😀
I LOVE Jean-Pierre's recipes. He is hands-down one of the very best chef's in my opinion. His recipes are top-notch. Very exciting to watch and try!!!
Jean Pierre...thanks ..I use to fry my prawns- shrimp separate...but this time I followed your recepie,what can I say it's better..no more burn overcooked prawns.thanks to you 🫡
Locked down in Sydney and missing the fresh fish. Thanks for the cheering up chef!
Our Ausie buddies are being abused by the tyrants in your own government. Uprisings by millions are required to end the bullshit. Remember who's done this to you the next time you vote, if you're even allowed to do that anymore. We feel for you, brother. So sad.
@@obozomustgo5449 rebellion needed, globally
Sorry to hear about the lockdown in Sidney. For so long Australia did such a great job of isolating cases of COVID-19. In Portland we're trying to get things back to normal, but it's a new normal, one of cautious people, and a huge split in thinking.
Take to the streets and DEMAND your country back!!
DO NOT SIT IDLY BY WHILE THOSE LUNATICS DESTROY YOUR LIVES!!
DO SOMETHING!!
Once again dear Chef Jean-Pierre thank you for sharing your wonderful videos! I just enjoyed one of my many favorites of yours: 'Garlic Shrimp '!!
Chef Jean is spending time with us 💯🙌🏽
Is this guy not the best Chef on the planet? Thanks for sharing with us!!
Thank you 🙏
Always order the Garlic Prawn sides when I get a steak at a pub here in Australia! Perfect compliment to beef
I like this recipe. My favourite prawn dish is Gambas Pil Pil. Just like you I love my job as a guitar teacher. If you really love your job it is almost like it isn't work at all! I look forward to when I teach my clients, and when I see them make good progress it is a wonderful feeling.
I like the informative asides, like the explanation of what makes red onions work well for certain uses. Chef JP packs a lot into his presentation, but in a way that it is all relevant and easily absorbed. Always a pleasure to view this channel. 💕
So true! I also really liked that part about red onions, and why to use them in either raw preparations or something that’s cooked quickly. Also, learned about tomatoes and how to make the tomato concasse that he mentioned (boiling water, then cold water, then peel). Chef is a real gem and has so much knowledge. It’s a delightful get too watching his videos. He’s my current favorite.
I really like this recipe, shrimp and pasta! Thank you for sharing the video!
Thank you 🙏 my mouth is watering. Garlic 🧄 and GARLIC PRAWNS 🍤 are one of my all time favourites. Next chance I have we will be trying this delicious dish… my daughter can’t get enough garlic in all of her dinner 🥘 meals!
I grew up on polenta and it’s so good. Love from Australia 💕
👍👍👍😊
One of my favourite recipes that I have made over and over again!! Love your videos!
The premium brands of "non stick" can handle metal if your not scraping the daylights out of it, the cheap stuff cant even handle wood! This looks lovely, I love garlic shrimp/butter and pasta! Ive never thought of splitting the shrimp and it does twist like a morsel of lobster, I learn everyday Jean-Pierre! Thank you
Tried this dish and loved it. Used parsley, tomatoes and garlic from my garden and Sauvignon Blanc and sweet Vermouth in the sauce. Great recipe and not a real heavy pasta dish so one I will be making more often when just cooking for my wife and me. Thanks again chef Jean-Pierre; this ones a winner!
I love you Jean Claude . I love your recioes and how you teach us, Thank you so much for coming on U Tube,
As always another great cooking demonstration. So refreshing to see a great chef showing us how to cook a fantastic dish & letting us see his human side by not editing out "oh wait....I forgot to put the sauce on the pasta." You're a true culinary hero!
Thank you Gerry 😊
incroyable encore!!!
Another great recipe. I used my parsley which was 17 years old and still beautiful. Thanks chef you are a star
Merci Chef délicieux. Thank you for sharing another delicious recipe.
I haven’t even watched the video but I love it already. We love you chef!!!
Thank you so much! 😀
I give it the thumbs up before we’re 2 seconds in 👍
Chef, i made this recipe yesterday and even though I did not have the Vermouth, ( I used a Chardonnay), Sherry or the Fleur De Sel Salt (which I now ordered), it still came out "Mama Mia Delicioso"! My sons LOVED IT! THANK YOU! I JUST LOVE WATCHING YOUR VIDEOS! YOU ARE THE BEST! :)
I’ve had a lousy week, but seeing that emotional support bowl of butter changed my day already! Especially USING it! That garlic shrimp looks scrumptious!! Thanks, Chef, for another uplifting vid & great info!! 🥰🥰🥰
🙏😀😀😀
@@ChefJeanPierre MORE MORE MORE BUTTER !!!!
Because of you I'm Not afraid of butter
Thank you. I just adore you and your videos. Blessings
Made this tonight and it's fabulous! Flavorful yet delicate! You can taste the garlic but it's not overwhelming. I used pasta and will try polenta or rice next time and maybe cilantro instead of parsley to change it up. Another hit! No surprise there = )
I like cutting shrimp in half to make sure the shrimp is thoroughly cleaned. And the cleaning tips as you cook are helpful.
The buttermonster within is truly unleashed in this episode folks
Love garlic,love shrimp...win win !...yeah and butter ! 😊
This recipe is another beauty. I’ve cooked most of the savoury recipes Chef JP has posted and all have been AMAZING! I look forward to Thursdays now for the next instalment. Thankyou
Thanks Chef Jean-Pierre`s, you put another smile on my day
Oh this came just in time. I have some large prawns and was trying to find a different way of making them. Thank you chef Jean Pierre
You even speak delicious..... and so much energy..... Chef I enjoyed the process
Looks fantastic. Will make this soon. I made your butter salmon and your pesto on separate nights.my Husband and my guests said both dishes were the best they have ever had now that’s saying a lot I thought mine were great until I made yours. . Both AMAZING. Thank you for all you do for us . You are making us all better chefs.God Bless you.
Love you, Chef Jean-Pierre, I lived in Belgium as a teenager and you remind me so much of the good times (and food) I had there! Love your sense of humor and relating your cooking philosophy so that anyone watching can easily understand and absorb your invaluable lessons! Going to make this recipe now, mise en place, I have some snow peas I need to use up, so I plan on adding them at the tail end of cooking this fabulous recipe! A sante, mon ami!!