Why Frozen Shrimp is Fresher and The Magic of Shrimp Shells | What’s Eating Dan?
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- Опубликовано: 6 сен 2023
- Dan explains why it's worth it to buy shell-on shrimp and how to ensure you're buying the freshest, sweetest, and juiciest shrimp.
Recipes:
Shrimp Scampi: cooks.io/3sGhJDQ
Garlicky Roasted Shrimp with Cilantro and Lime: cooks.io/46jtRt1
Salt and Pepper Shrimp: cooks.io/3Z5Ycso
Buy our winning large saucepan: cooks.io/2QQbsgK
Buy our winning stainless skillet: cooks.io/2D1JWbN
Buy our winning whisk: cooks.io/3QA6RPh
Buy our winning colander: cooks.io/3Ox0Z90
Buy our winning baking sheet: cooks.io/2OTFRd8
Buy our winning wire rack: cooks.io/3NtH2h6
Buy our winning Wok: bit.ly/3uZzprD
Learn more:
You Should Be Buying Your Shrimp Frozen: cooks.io/3sAQhak
Why You Should Keep the Shells on Your Shrimp: cooks.io/3Z5gzh2
For the Shrimpiest Shrimp Stock, Cook the Shells for Just 5 Minutes: cooks.io/3ZaSjKv
Browse all WED content: cooks.io/3WUr8mf
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Hello shrimpsters! I gotta know--who is making scampi? If not, would love to know your favorite way to eat shrimp.
Hey there. I think either this scampi recipe or shrimp cocktail with St. Elmo's cocktail sauce are my 2 favorite. Although you can get the sauce in a jar, I live in Indy so can go there for the real thing.
Test Kitchen's Grilled Shrimp and Vegetable Kebabs!
Will be making your scampi 🍤 when the Fabian Shrimp truck from Galveston makes its next stop here. Over angel hair pasta with crusty bread for sopping. Can’t wait!
We also enjoy marinating raw shell-on shrimp in Newman’s Own Lime Vinaigrette dressing and grilling over charcoal. Unfortunately, I see that dressing has been discontinued recently.
I saw the link in your description for cilantro lime shrimp but I don’t have a membership to access it.
Boiled with taters andouille corn and garlic.The best part is eating this with family.Mrs loves scampi,so I'll probably be makkng this recipe for her.
you did miss one shrimp decision....head on or head off? Any preference there?
Funny story about shrimp. I had been allergic to shellfish for most of my life, along with a million other food allergies. I eventually grew out of most of them by adolescence, but I never knew if I was good to go on shellfish or not. After getting a skin test that suggested I was good to go, I put my body to the ultimate test--I went to the local Popeyes for a shrimp Po Boy, parked my car in the emergency room parking lot of the local hospital, and ate it there just in case anything bad happened. Happy to report that I have had many years of enjoying shellfish of all kinds since then!
Excited to try out some of these recipes!
HAHAH. This is incredible dedication.
That's awesome to hear. A lot of food allergies as long as they aren't too severe can be alleviated by adjusting your body to it very slowly. My friends friend used to be deathly allergic to peanuts. He started out eating less than half a peanut, then after awhile he waws able to eat half a PBJ sandwhich.
I am the reverse 😂. For at least 40 yrs, I could eat eggs. I found out at my nieces graduation party, after eating mac n potato salad, cake etc, I am allergic lol😂. Not a bad type, maybe just hyper sensitive, cause if I NEED a nap, a piece of cake over easy egg etc, I get a good 4 hr nap lol😂
That was really brave! Congrats on ditching the shellfish allergy!
Great plan... But keep the Epi-Pen on you so you don't pass out in the parking lot trying to get inside. My experiences with my severe food allergy (Zucchini) have not been positive, but for Shrimp or Lobster, I might try your plan (wink, wink!) - tasty risk!
I like Dan’s videos. It moves fast and full of info, including chemistry
Dan is the modern day Alton Brown... I like what he does... What they both do.
Ummmm ... shrimpy goodness
⁹9 o 9 hi⁹bin@@iamsouley
This guy is spot on. I spent my whole youth growing up next to the ocean and if you are not eating the shells, tails and heads you are missing out. At the very least, use them to make a stock and blow your friends away with the most amazing ramen or laksa that they've ever had. ... if you're a real keener, dry or fry those shells out, grind them up with seaweed and sesame seeds to make the best rice seasoning you've ever had. Zero waste.
I love to eat the crispy tails on fried shrimp. Thanks for the inspiration to dry shrimp shells!
Chitin is indigestible by humans and causes a host of bowel diseases. Also, it is one of the most toxic allergens there is when it comes to food born allergies.
Shrimp eggs Benedict, with the shrimp and eggs poached in the shell+head stock, and using the stock instead of water to make hollandaise is one of my fav quick, “seems hard” week-end breakfasts!
Also, if you're not going to use the shells immediately, put them in your freezer seafood stock bag. What's that you ask? Have a bag for chicken parts, for beef parts, for seafood, for veggie pieces that go unused. Whenever you have a bag full, put some water on the stove and dump your bag in to make a fresh stock.
The only time I've bought shrimp that wasn't frozen or previously frozen is when we lived in Gulfport, Ms. There I was able to buy fresh shrimp off of the boats. They were head on and had been iced but never frozen. I didn't notice a huge taste difference but the cost was so much less. Shrimp became cheaper than chicken. I miss that. Thanks for this great video.
I made this shrimp scampi recipe last week. It is amazing! Especially with the addition of some fried crispy potato gnocchi.
Do you just fry them in butter, no additions except whatever herbs you want? (The dinner combo sounds delectable.)
@@jvallas Butter or regular(not extra virgin) olive oil. There was a scampi with gnocchi recipe in the Seattle Times some months back, so I combined ATKs scampi with some gnocchi. Its a fantastic combo.
Yes! Shell on shrimp uncooked is the best value for the flavor.
Love learning how to be a better cook from you, Dan. Cheers~
This series with Dan is my favorite!
I could not love this video more.
You're killing me, Dan! Your face and reaction before eating is just priceless! LOL
Literally a life-changing life skill.
When we lived in the Pacific Northwest near the hood canal we would get 50 pounds of hood canal shrimp from our local Native American. We would separate the heads from the bodies and freeze the bodies. We made broth from the heads that was the best shrimp broth ever. I’m with you, shrimp exoskeletons are great.
Well, from now on I'll be using shrimp shells to create a knock out sauce. Thanks!
Me also! Very informative clip indeed. ❤
Thanks again Dan for a marvelous recipe!!!
Brilliant! Never thought to broil! Thank you so much for the tips and tricks, Dan!
Please, more videos.from Dan.
I learn so much!
Wow! I learned so much, thanks Dan!
Another superb video. Thank you!
I'm allergic to shrimp but it's an adult-acquired allergy so I know how delicious shrimp is. I'm still trying to figure out what heinous sin I committed for the food gods to have placed such a brutal curse on me.
Edit: Could it have been that time I wanted my rib eye well-done and then ate it with ketchup?
there is justice in the world
@@dre2132 Lol, at least the food gods didn't make me allergic to rib eyes! Or ketchup... ;-)
I checked and it's definitely that well-done ribeye. Sorry 😞
No way it us that. I love well done juicy ribeyes with catsup and eat shrimp often with no problems. My son has an iodine allergy so can't eat seafood.
Any steak cooked well done is a piece of shoe leather lol. I prefer mine rare to medium rare.
16-20 Shrimp shells on.
Toss in a bag with generous amount of Old Bay seasoning.
Broil 3 minutes each side.
My easy, once a week dinner.
LOVE THIS! Thank you!
Hi Dan, I learned so much about preparing shrimp, going to buy frozen, shell on shrimp from now on, ,wow, what a difference in flavor, Thanks, Mercy in Monterey, Ca
I always learn something new! Thanks Dan
So good and informative, thanks.
I have been putting my shrimp shells in with the other things that I make stocked with, like vegetable pairings bones from various things I’ve cooked. I’ll give them their own container in the freezer now. And start making my shrimp scampi with shrimp stock.
I modified your broiled/baked shrimp with air frying. I mixed the salt with my very hot tap water and added the frozen easy-peel shrimp. After 15 minutes the shrimp were thawed and brined. I took them out of the brine and put them on paper towels while I wiped out the bowl. In went the oil (olive) and seasoning, then the shrimp. I set the Breville oven to air-fry at 480° F, put a baking sheet under where the shrimp would be to ease cleanup, and when at temp popped the shrimp in for 8 minutes.
Super easy, super quick, and super delicious!
Next up, scampi.
Always a quality video chock-full of culinary knowledge. I will force myself to buy shell-on and put in a bit of extra work for flavor's sake. Thanks Dan!
Learned something new again!!! Always love watching you and Lan.
Thanks Dan
I love the crispness of the shells ❤
Look and sounds delicious!
Thank you. Great info
Love video content. Great info. Pls do more like this!😊
THANKS! Great new technique to prep shrimp & Grits! ❤❤
Fantastic video as always Dan!
I think this is the best video ever!!! Thanks Daniel!
Ever since someone taught me that hack of using scissors to cut the shrimp shell up its back, I've been using that for all my shrimp peeling even if I'm taking the shells completely off. I dunno if it's all that much of a time-saver, but when I'm doing a whole bunch of them, de-shelling/de-veining in one step like that at least feels a little less tedious! Loved learning the tip about sauteeing the shells to get even more flavor out of them - will be trying that next time.
I love how we call this dish shrimp scampi in America. It literally means shrimp shrimp lol. It's like saying atm machine lol
I love shrimp, and I can't wait to try these recipes!
Thanks, Dan.
Great recipes and good skills
Thanks again chef Dan
Didn't expect a "Would you rather fight..." joke. Well done!
Always enjoy Dan's videos. I got spoiled years ago when living in Florida and my favorite bar had a "pitcher of beer and pound of steamed shrimp" special. The beer was crap, but the shrimp were amazing. No shrimp have tasted that good since. When I was growing up we would have shrimp cocktail for Christmas dinner. That shrimp came in a frozen block, and I remember it as being very good. A few years back I found the same block no-one imo in a Chinese market, and it was amazingly good. That market closed, and I've never seen shrimp like that since.
Thank you Dan!
You’ve re-sparked my inner cook 👨🍳 this was my first “Dan” video!
I just saw the previous video and you’ve won me over with your Racoon 🦝 comment ❤☺️
Simply great content
You made me hungry, I've got to try your 'broiled' version for sure. I LOVE shrimp, THANKS❤
Brilliant! Never thought to broil!
Thank you Dan, I will try to use the shells next time.
5:31 This recipe is so awesome! Great with Spaghetti, I’m sure.
Wow this is super useful. I’m making roasted shrimp soon.
so good!
Dan Souza is a explainer extraordinaire!
I LOVE shrimp and I LOVE Dan! How can I go wrong with this video! Lucky me. ❤️❤️❤️
Thank you!
I wish Dan had discussed the thawing process and "EZ Peel" shrimp. EZ Peel eliminates the deveining but leaves the shell on. Two major oversights!
Very easy, thaw in cold water
EZ peel is my choice! I thaw shrimp overnight in the fridge, peel, give them a quick salt rub, rinse, pat dry, then cook.
Ohh.. just remembered that I have a bag of frozen jumbos in my freezer right now..! Thanks Dan...
I love shrimp ceviche tacos with birria sauce for dipping. Heavenly! 😋
Excellent. Your videos are fantastic.
Thank you!! Great video. Just brining alone made a batch of shrimp ceviche we made this weekend better!!
Great job buddy!
Just saved your playlist 👍🏽
What a delicious recipe 🎉🎉
Dan! You're awesome and your video's are too! Shrimply fantastic 😊
Shrimp shells are my mother's secret weapon when cooking Filipino mung bean stew. It elevates the flavour of the dish 10x!
Shrimp for Breakfast? I think that is the call this morning after watching Dan's video!
One of my all-time favorite meals is shrimp scampi served over angel hair pasta, it's the ultimate comfort food.
The cockroach of the seas and oceans.
I love it.
In many places in asia, people eat the shells, a practice that I've adopted as well after living in Korea on and off for many years. I actually enjoy the crunch, plus the shells have some really powerful, extremely bioavailable micronutrients, some of which may be anti-aging and anti-inflammatory, such as astaxanthin. Great video as always, Dan and America's Test kitchen!❤
Made the scampi recipe during the pandemic when the recipe first was on ATK or CI , it was so good that I've definitely added it to my rotation of food and the shell trick is incredible!!! Put that over pasta and YEEEEESSSSSS LAWRRRDT!!! So good!
I love his videos!
Kob Kun Ka🙏🏼 love watching you very educational and helpful! Im about to cook shrimp scampi and you showed me how to make it even more delicious🎉
That’s awesome that lodge lid fit the stainless steel pan
I love your videos. Thank you
I love your videos Dan, so informative and entertaining!! Melaney from SoCal
GREAT VIDEO, first I make the mistake of over cooking the shrimp shells and 5 min. Works for me quick!. IQF is my go to quick meal.
Your videos help fine tune my dinners life is to short and a fast meal doesn't have to be adequate.
Thanks again!😊
Great video!
Surprised that Dan didn't suggest adding baking soda to the water, like with other proteins! I love finding out I've basically been doing things the right way all along from applying ATK principles (shell on cooking, remove shells, brown and extract more flavor)! Another good way is to sous vide at 133 a big batch, chill then freeze. You can add them to finished hot soups and they will reheat in the broth without a second cook!
Making that shrimp shell broth is the secret to really good seafood tom yum soup
"Shrimp-shielding shells", the makings of a tongue-twister
I love the extra crunch of eating shrimp shells
Very nice, sir!
Bravo
I am all in here for this delicious shrimp content. 😁
Well now I'll have to make shrimp stock and scampi. Thanks, Dan!
As someone who has been in the back of a restaurant that handles seafood, the best shrimp is block-frozen shrimp. It's difficult to deal with, you have to thaw the whole block and then very quickly freeze the shrimp you're not going to cook that day (dry ice might be a good choice here), but it is a much more cost-effective way to get the best possible shrimp. The more "convenient" the shrimp, the more poorly-paid or automated hands messed with it.
Never, ever get "fresh" shrimp. Shrimp is generally frozen within a few hours of harvest, so "fresh" shrimp is very likely thawed frozen shrimp.
If you care about the environment, it might be best to avoid eating shrimp on a regular (more than weekly) basis. Shrimp aquaculture tends to pollute the surrounding habitats and produces subpar shrimp, while wild shrimp habitats are shrinking because of what we humans are doing to the planet. It's not as bad as consuming _unagi_ or bluefin tuna, but it's pretty bad.
Yeah I don't think enough people know just how terrible shrimp is in regards to pollution, CO2 emissions, and habitat destruction. Eg. Shrimp is the worst protein for carbon emissions per pound/kilo...
The shrimp industry is also one of the biggest users of child slavery (not as bad as the fast fashion industry or chocolate farming, but pretty bad).
Those ocean-beetles are delicious, but I feel guilty eating them too often (although there are some ethical brands that aren't as bad).
Farmed shrimp in Asia is pretty bad too. The farmers convert mangroves and wetlands into shrimp farms. Net caught shrimp is horrible for the environment too. Wild trap shrimp is the best but good luck finding it outside of the Gulf Coast
I like mine cooked Sous Vide. I buy frozen and and divide into one or two serving bunches without thawing. Vacuum seal in individual bags with a little salt and baking soda and back into the freezer they go. Whenever I want shrimp they go straight from the freezer into the Sous Vide bath at 135 F for forty minutes et voila, perfectly cooked shrimp. So convenient, easy and almost impossible to under or over cook.
Growing up in FL I’m a bit of a shrimp snob. I now live in TN and there are very few places I can find good shrimp. I understand the convenience of “easy peel” shrimp…but I find that the texture and sweetness of the shrimp is comprised. It’s also tough to find shrimp from the US in a regular grocery store.
THANK YOU, Dan! I have been telling people for years that the shrimp in the "fresh seafood" counter is NOT fresh, just frozen shrimp that has been thawed out. Half of them don't believe me, and insist on buying what they think is "fresh" shrimp. You are not going to find "fresh" shrimp in any grocery store. They are too perishable. They are frozen at or near the docks.
@@Lettuce-and-Tomatoes I am in Houston for a few days. Farmed shrimp from SE Asia is a lot cheaper than wild caught shrimp from fifty miles away from here. That's all kinds of messed up. And yes, the "fresh shrimp" in the counter has to say "previously frozen"and where it came from, but they can make it in very small print. You have to be a smart consumer.
Awesome profile 👏
BEST BIGGEST EVER in a bar restaurant where some shrimp boats pulled right to their dock, apparently a big event, celebration for locals, I had just wandered in, and now all at the bar were able to enjoy the Captains Catch, selecting a big tup of the biggest of the catch, sorted out shrimp I swear were some damn near big as your fist...NEVER saw shrimp that big ..BITES to eat each shrimp. Bar owner was part owner of this shrimp boat & he had this deal hooked up where he'd serve first pick to these locals before stocking the bar & sending off the rest sold to other nearby places....guess they only come in from a trip every few weeks or so hopefully with their poundage limit, so HOW lucky to be stopping in there for a beer not knowing about this, during my month working down there! Incredible!! Don't even recall name of the place.
Oh, this was in Key West ....kept checking in the rest of the two or three weeks I was still down there, but the boat never made another stop back in, thought they left a few days before I had to leave for a video shoot some other State, West Virginia I think...in March. Ugh. Me with sand still in my loafers....but I sure never forgot those shrimp!!
OH! YUM!!
I was 30 before I learned most people didn't eat shrimp shells. I've even been known to take them home in a doggie bag for stock.
Perfect timing defrosting shrimp today!
I love this video. Especially about the mallard reaction. Not the least bit quacky.🦆
💛...the shells, deepfried, make a great shrimp-flavor chicharrones...
My favorite lisp