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.
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.
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!
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😂
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!
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.
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.
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!
@@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.
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 grew up on the Texas Gulf Coast and we used to buy our shrimp 100 lbs at a time straight from the boat ... then went home and deheaded all of them and my Mom froze them. Now I live in west Texas so no fresh shrimp for me anymore. I buy wild-caught, flash-frozen in the bag and they are very good. But I never ever peel them by hand. I have a shrimp cleaner tool I have had for over 50 years, but see that they still sell them ... on Amazon they are less than $6. They make cleaning shrimp a breeze because they remove the whole shell and the guts in one swoop. (It is also a little easier if they are not totally thawed) In the amount of time it took you in this video to get the shell off and remove the "vein" on one shrimp, I could have cleaned 5 or 6 shrimp. Check it out because if you prepare a lot of shrimp like I do, it is a total time saver.
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
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.
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 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.
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.
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 ❤☺️
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!
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!😊
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.
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!❤
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!!
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!
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.
Excellent episode. Lots of useful information for the home cook. Particularly I'd love to know more about ribonucleotides as it relates to umami taste. So many people mistakenly believe umami taste is nothing but glutamates but in reality there's more to it. That, or a complete exploration of umami, should be a future episode. And the part where you said certain flavor and aromatic substances are more volatile and actually get lost with longer cooking, that sounds like a very important topic to explore because it applies to so much of cooking and especially all dishes that call for long cooking times like stock and stew. Please consider making a future episode about that too.
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.
I always buy the shell on quick peel shrimp. And I always make stock from the shells even if I freeze it for another time. Lidl has great prices on frozen shrimp sometimes 6.99 for a pound of jumbos.
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.
@DanielJSouza there are places in the US, and probably around the world, where you can buy “day boat shrimp”. Charleston SC comes to mind. Also, with the shells I add the shells and stock to a high speed blender and blast it for few seconds then strain with fine mesh chinois, great to use as a soup base. I always have some in the freezer. I save my shells over time in the freezer until I have enough for good size batch.
Love that blender tech with the shells to maximize surface area. Definitely some local spots that do day boat and obviously that's a fabulous buy. My goal is help folks make the right call at their supermarket. It can be confusing.
I lovrped learning about thenchemistry, as it explains why my Spanish mother-in-law cooks the way she does ;) I do have to question: Why add so many spices....? if the shrimp are really good, a little salt, maybe a little lemon or butter. No spices needed!
![I.N "HALLUCINATION" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/n5B5q1Hwt_U/mqdefault.jpg)
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
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.
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!
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.
@@thedracophilerecipe??
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.
Yes! Shell on shrimp uncooked is the best value for the flavor.
I grew up on the Texas Gulf Coast and we used to buy our shrimp 100 lbs at a time straight from the boat ... then went home and deheaded all of them and my Mom froze them. Now I live in west Texas so no fresh shrimp for me anymore. I buy wild-caught, flash-frozen in the bag and they are very good. But I never ever peel them by hand. I have a shrimp cleaner tool I have had for over 50 years, but see that they still sell them ... on Amazon they are less than $6. They make cleaning shrimp a breeze because they remove the whole shell and the guts in one swoop. (It is also a little easier if they are not totally thawed) In the amount of time it took you in this video to get the shell off and remove the "vein" on one shrimp, I could have cleaned 5 or 6 shrimp. Check it out because if you prepare a lot of shrimp like I do, it is a total time saver.
This series with Dan is my favorite!
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
Love learning how to be a better cook from you, Dan. Cheers~
I could not love this video more.
Thanks again Dan for a marvelous recipe!!!
Literally a life-changing life skill.
Please, more videos.from Dan.
I learn so much!
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.
Brilliant! Never thought to broil! Thank you so much for the tips and tricks, Dan!
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.
You're killing me, Dan! Your face and reaction before eating is just priceless! LOL
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.
Well, from now on I'll be using shrimp shells to create a knock out sauce. Thanks!
Me also! Very informative clip indeed. ❤
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.
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.
Dan Souza is a explainer extraordinaire!
I love shrimp ceviche tacos with birria sauce for dipping. Heavenly! 😋
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.
Ohh.. just remembered that I have a bag of frozen jumbos in my freezer right now..! Thanks Dan...
Look and sounds delicious!
I love the crispness of the shells ❤
Thanks Dan
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 ❤☺️
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!
You made me hungry, I've got to try your 'broiled' version for sure. I LOVE shrimp, THANKS❤
I always learn something new! Thanks Dan
I think this is the best video ever!!! Thanks Daniel!
Shrimp shells are my mother's secret weapon when cooking Filipino mung bean stew. It elevates the flavour of the dish 10x!
Thank you!! Great video. Just brining alone made a batch of shrimp ceviche we made this weekend better!!
5:31 This recipe is so awesome! Great with Spaghetti, I’m sure.
Thank you Dan, I will try to use the shells next time.
This was really insightful. Thank you
THANKS! Great new technique to prep shrimp & Grits! ❤❤
I LOVE shrimp and I LOVE Dan! How can I go wrong with this video! Lucky me. ❤️❤️❤️
What a delicious recipe 🎉🎉
Brilliant! Never thought to broil!
One of my all-time favorite meals is shrimp scampi served over angel hair pasta, it's the ultimate comfort food.
Great recipes and good skills
Thanks again chef Dan
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!😊
Simply great content
Wow this is super useful. I’m making roasted shrimp soon.
I love shrimp, and I can't wait to try these recipes!
That’s awesome that lodge lid fit the stainless steel pan
Wow! I learned so much, thanks Dan!
Learned something new again!!! Always love watching you and Lan.
so good!
So good and informative, thanks.
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.
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.
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!❤
Thank you!
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!!
Just saved your playlist 👍🏽
Another superb video. Thank you!
Thanks, Dan.
💛...the shells, deepfried, make a great shrimp-flavor chicharrones...
I love the extra crunch of eating shrimp shells
Thank you. Great info
I use frozen, and always cook the shells to make garlic butter shrimp. Delicious!
Ya got a recipe?? That sounds delicious!!!
Fantastic video as always Dan!
Excellent. Your videos are fantastic.
Didn't expect a "Would you rather fight..." joke. Well done!
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!
LOVE THIS! Thank you!
The cockroach of the seas and oceans.
I love it.
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.
I love his videos!
Love video content. Great info. Pls do more like this!😊
I love your videos Dan, so informative and entertaining!! Melaney from SoCal
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🎉
Shrimp for Breakfast? I think that is the call this morning after watching Dan's video!
Great job buddy!
Excellent episode. Lots of useful information for the home cook. Particularly I'd love to know more about ribonucleotides as it relates to umami taste. So many people mistakenly believe umami taste is nothing but glutamates but in reality there's more to it. That, or a complete exploration of umami, should be a future episode.
And the part where you said certain flavor and aromatic substances are more volatile and actually get lost with longer cooking, that sounds like a very important topic to explore because it applies to so much of cooking and especially all dishes that call for long cooking times like stock and stew. Please consider making a future episode about that too.
I love your videos. Thank you
Dan! You're awesome and your video's are too! Shrimply fantastic 😊
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 👏
I always buy the shell on quick peel shrimp. And I always make stock from the shells even if I freeze it for another time.
Lidl has great prices on frozen shrimp sometimes 6.99 for a pound of jumbos.
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.
@DanielJSouza there are places in the US, and probably around the world, where you can buy “day boat shrimp”. Charleston SC comes to mind. Also, with the shells I add the shells and stock to a high speed blender and blast it for few seconds then strain with fine mesh chinois, great to use as a soup base. I always have some in the freezer. I save my shells over time in the freezer until I have enough for good size batch.
Love that blender tech with the shells to maximize surface area. Definitely some local spots that do day boat and obviously that's a fabulous buy. My goal is help folks make the right call at their supermarket. It can be confusing.
Well now I'll have to make shrimp stock and scampi. Thanks, Dan!
Bravo
I lived in Indonesia and shrimp (prawn) shells are stir fried and are yummy! Also you can buy LIVE prawns!
I love how we call this dish shrimp scampi in America. It literally means shrimp shrimp lol. It's like saying atm machine lol
Loved the video, but I wish there was a section on the best ways to de thaw shrimp!
Great video!
I am all in here for this delicious shrimp content. 😁
I lovrped learning about thenchemistry, as it explains why my Spanish mother-in-law cooks the way she does ;)
I do have to question: Why add so many spices....? if the shrimp are really good, a little salt, maybe a little lemon or butter. No spices needed!
I was glued to this episode! I grew up in Key West and have been cooking shrimp my whole life.. I just learned so much!! Great video!!!
So glad to hear it!
I love this video. Especially about the mallard reaction. Not the least bit quacky.🦆