For my sons 19th birthday today he wanted shrimp scampi so I followed this recipe and I watched him and his older sister really enjoy it. Served it with butter parsley crushed red peppers garlic bread. Happy 2023 to all!
I made the shrimp risotto on Christmas Eve. BLEW MY MIND!!! It is so amazingly good...I am getting hungry just thinking about it. lol I think I might make a slight change next time and see what oven roasted shrimp would be like with it. This recipe is a keeper!!!
Great job on petty knife choice. I bought my Tojiro about 3 months ago. Love it. Well worth the price. I also HIGHLY recommend their bread knife. Has a scalloped edge rather than saw tooth. Be careful as it's the sharpest bread knife I've ever used.
Because you need extra large shrimp to get three decent bite-sized shrimp cubes. Thereby virtually guaranteeing a delicious chunk of shrimp in every amazing spoonful.
@@mchlshntn lf you choose to do that, then you will need more shrimp so that the dish has the same ratio of ingredients. No money or time saved. Nice try.
1.5 lbs of 23 shrimp/lb = 35 shrimp, 35 shrimp cut into 3 pieces = 105 pieces. With smaller, cheaper shrimp, 1.5 lbs of 35 shrimp/lb = 53 shrimp, 53 shrimp cut into 2 pieces = 106 pieces. More shrimp to peel, but same number of pieces to serve.
Very poor interpretations and imitations emerge from US cooking techniques. They are basically saccharine distortions and lipidised fakes of traditional European and Asian cuisine that are fundamentally simple and functional. It’s as if these classic recipes have bern drained through a fast food outlet collander
ATK, you're starting to get boring!!!! Reinventing old receipes over & overl haven't seen no new recipes that is keeping myself & (my followers) interested. Maybe take hint from Kimballs Milk Street, they travel and have exciting RECIPES!!!! Sorrry to say we're bored with Julia & Bridget, any new faces hosting?
Such a tedious video... it insists upon itself. The Test Kitchen books are great, concise and to the point with relevant information, these videos are such fluff obscuring the details that Test Kitchen made it's name by providing in the past. The best these can people do is "what a bold flavor combination".
I can't find any fault with the recipes. They are what they are, and are easy to modify. I talk to myself when I cook and make up stupid jokes, much worse than theirs. But the products they recommend are always too expensive for me. I have a couple of petty knives (bought at the supermarket) that I never use. Mostly my GF uses them because my Chinese-style cleaver, my go-to cutter, frightens her. But two petty knives of different sizes for $15 is good enough.
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Thanks for the great tip on using the cold non-stick pan.
For my sons 19th birthday today he wanted shrimp scampi so I followed this recipe and I watched him and his older sister really enjoy it. Served it with butter parsley crushed red peppers garlic bread. Happy 2023 to all!
Wow , I have never seen such a beautiful pan - seard shrimp , very good technic , thank you Chef Keith 😅
I made the shrimp risotto on Christmas Eve. BLEW MY MIND!!! It is so amazingly good...I am getting hungry just thinking about it. lol I think I might make a slight change next time and see what oven roasted shrimp would be like with it. This recipe is a keeper!!!
This recipe of pan fried shrimp is so impressive and delicious ❤.Both of them are great ❤❤❤
It was incredible!! It is not greasy and oily. As they said. pure silk.
Thank you
@Julia Collin hasn't aged at all. It's amazing.
Yes she has, look at the weight in her face and body!
Take a fork. Place it at the top back of a shrimp… move fork from end to head… removes shell and vein in one motion.
Great job on petty knife choice. I bought my Tojiro about 3 months ago. Love it. Well worth the price. I also HIGHLY recommend their bread knife. Has a scalloped edge rather than saw tooth. Be careful as it's the sharpest bread knife I've ever used.
I agree on their bread knife!
Great recipe of pan-seared shrimps! Do You think, can I use it for scallops? Thanks!
These look really good!
Foolproof ❣️
We added asparagus pieces with the shrimp to finish cooking , turned out great!
Yum & yum!
Add the top and core of the fennel to the shrimp stock as well
Risotto!
Add fresh shaved lettuce, quartered sweet cherry tomatoes, corn or flour tortillas, and an avocado crema for some spectacular shrimp tacos.
Greetings from California 😋
👋
I need family sized helpings of both seared shrimp and shrimp risotto...and a diet coke. 😅♥️🙏
When you clean the shrimp, I know you clean the vein off the back but what about the black line on the underside? Thank you.
It takes forever, but I clean both sides. Actually I normally purchase frozen, deveined, so I only have to clean the underside.
Elle I'm sitting at home and I can smell and taste shrimp risotto.
I am sorry. 😊
Julia Child made shrimp stock once but used a food mill.
Land, sea & wine. I think I have my new food groups as well! 18:18
snuppy puppy says hi!
I'll go with the shrimp risotto
😋👍🏻
How funny this video gets posted today. My wife and I had pan seared shrimp and risotto for dinner last night.
I'm not crazy about fennel, so I'd leave it out. I'd also use shallots, instead of onions.
I agree. Fennel and onion seem like pretty strong flavors for shrimp. Maybe a little celery?
Shrimp Risotto a.k.a. Italian Shrimp 'n' Grits
Why extra large shrimp if you are cutting each into 3 pieces?
Because you need extra large shrimp to get three decent bite-sized shrimp cubes. Thereby virtually guaranteeing a delicious chunk of shrimp in every amazing spoonful.
Or, cut more smaller shrimp into 2 pieces ...
@@mchlshntn lf you choose to do that, then you will need more shrimp so that the dish has the same ratio of ingredients. No money or time saved. Nice try.
1.5 lbs of 23 shrimp/lb = 35 shrimp, 35 shrimp cut into 3 pieces = 105 pieces. With smaller, cheaper shrimp, 1.5 lbs of 35 shrimp/lb = 53 shrimp, 53 shrimp cut into 2 pieces = 106 pieces. More shrimp to peel, but same number of pieces to serve.
Parmesan in a seafood risotto? Unlikely, at least in Italy...And seasoning at the end does not work well, you are supposed to fix it before it's ready
She cut the shrimp into thirds. Yet they were shown whole in the finished recipe
Hope you like cilantro (coriander) and don't think it tastes like soap.
Many people DO like it.
Bet you find white bread spicy too huh
@@QueenOfTheNorth65 I'm one of 'em.
@@QueenOfTheNorth65 Not saying it isn't good, just warning those who taste cilantro like soap, like me.
Italian "kosher". Dont mix cheese and shellfish!
Is there some moaning sounds edited in at 21:51?
The cilantro ruined the shrimp for me It's overpowering.
1:10 "taking the legs off" those are swimmerets not legs.
"Do its business"... what my sister used to tell her dog when she took him out of the house! lol
Hello Cheryl 👋 How are you doing today?
Again, we need new & FRESH from ATK, keep showing old fashion revamped and repetitive.
“Edgy” sense of humor
Never mix seafood and parmesan.
Why, does it explode.
Sad, you will never enjoy shrimp Alfredo!
Capiche! 💯
He just ruined that dish with Cilantro. Way to much and overpowers the delicate fresh shrimp flavor.
For sure. It should be parsley.
Simple solution, don’t use as much.
I can't stand cilantro in anything. For appearance, I substitute parsley.
I think literally hundreds of millions of people in Asia eat ship and cilantro with great enjoyment.
How lame you are for saying that...
Somewhere rogersimon_10 is getting beat with jumper cables
Your comment is weird but it made me laugh.
@@amandablack416 Google rogersimon_10
Very poor interpretations and imitations emerge from US cooking techniques. They are basically saccharine distortions and lipidised fakes of traditional European and Asian cuisine that are fundamentally simple and functional.
It’s as if these classic recipes have bern drained through a fast food outlet collander
ATK, you're starting to get boring!!!! Reinventing old receipes over & overl haven't seen no new recipes that is keeping myself & (my followers) interested. Maybe take hint from Kimballs Milk Street, they travel and have exciting RECIPES!!!! Sorrry to say we're bored with Julia & Bridget, any new faces hosting?
Such a tedious video... it insists upon itself. The Test Kitchen books are great, concise and to the point with relevant information, these videos are such fluff obscuring the details that Test Kitchen made it's name by providing in the past. The best these can people do is "what a bold flavor combination".
Not a lot of wit there and much phony interaction.
I can't find any fault with the recipes. They are what they are, and are easy to modify. I talk to myself when I cook and make up stupid jokes, much worse than theirs. But the products they recommend are always too expensive for me. I have a couple of petty knives (bought at the supermarket) that I never use. Mostly my GF uses them because my Chinese-style cleaver, my go-to cutter, frightens her. But two petty knives of different sizes for $15 is good enough.
The shrimp risotto was going so well until the Dreaded Fennel came out. Another dish Ruined.