Making the Greek lemon chicken and potatoes today. It's the BEST! That, and Salisbury steak. I made the tziziki sauce yesterday to go w a post roast he did 10 years ago. I cook Chef John recipes about four times a week. I haven't seen carryout or delivery since March 2020.
@Spoopy MoonCritter Check out this hilarious Two Ronnies skit. The Two Ronnies - Four Candles ruclips.net/video/gi_6SaqVQSw/видео.html and Hale and Pace - Foreign Bar Tender ruclips.net/video/0RGunY3OM4M/видео.html
"By the way, Beyonce loves that, or at least that's what I assume!" You're thinking of her lawyers, actually. They go nuts for that sort of thing. In other news, though, I tried a test batch of this recipe the other day and it turned out great, except for how I learned that since the last time I had shrimp, my body's reaction to the stuff had devolved from "slight tingling in the lips" to "hurry and take a Benadryl so you can breathe normally". So yeah, I'll be trying the same marinade with steak next time. I had the idea to serve it over a cylinder of sushi rice wrapped in nori, like a large roll.
I hope Chef John realizes that the "Single layer" joke will have to be used every time he uses that phrase from now on just like the "around the outside" one that we all love.
_'Fish sauce'_ is indeed a secret ingredient! I consider myself 'somewhat of an expert' on the stuff! Just make sure you look at the label when buying it. If it's not at least 4 grams of protein, buy another. The protein (or nitration content) is a direct reflection on the number of 'pressings' the anchovies went through. _Much like olive oil, where the more times the olives are pressed, the lower the quality? In the case of fish sauce, the more times the anchovies are pressed, the lower the protein content._ If you want the best? Buy a 'first pressing'. RED BOAT uses nothing but first pressings. An old Vietnamese chef turned me onto it, and it's noticeably better than the others. Their standard is the 40°N (4 grams of protein). As for use? I'll use it in place of salt some times. A little with scrambled eggs is great! When it comes to recipes, if I'm using very few ingredients, I'll use Red Boat. If the fish sauce is one of many ingredients where it's not as noticeable, I'll use a less expensive 2 grams of protein, such as 'Squid', 'Golden Boy' or 'Three Crabs'. _For this recipe? I'll use the Red Boat._ *Thanks John! Making this tonight.*
I love how you’ve done somewhere in the ballpark of a bajillion recipes yet you always sell them as one of the best ones ever. And you’re always right.
Yay, I have all the ingredients in the house right now to make this. Chef John has definitely elevated my game when it comes to things I always have on hand. Fresh ginger? Check. Garlic? Check. And, so forth. Really looking forward to making this.
I have made this recipe 2 or 3 times since watching this video and I can honestly say it is sooo delicious and so very easy to make. Yummy! Thanks, Chef John!
Is there a noticeable flavor difference if you were to remove the tails beforehand? One thing I hate is having to remove tails afterward in a completed dish.
I made this tonight by the letter. I must have had my pan on too high. I'd suggest that if you have a pro cook top like my Wolf, I'd turn the heat down to med-high. The dish was delicious, but the shrimp were a bit overdone. The next time I make it, lower heat and a bit of Sambal or Siracha to raise the heat, if only a bit. Will make again.
Folks, use the larger shrimp like chef john, the larger the better flavor is the rule of thumb per chefs. Also, don't use raw honey or that fake/partial honey in the plastic bear container. The best are clover & sourwood honey( not sour tasting). If you have a farmers market that sells those, stock up, honey is the only known food product that never goes bad, & if you can find some harvested within 60 miles of your home, it will help clear up allergies & sinus issues. They found a jar of honey in a pharoah's tomb that was 1000's of yrs old, honey was still good as a brave soul ate some & no problem.
Hello Chef. Just subscribed today after making a few of your dishes (sticky garlic porkchops and honey garlic shrimp. Just went by the video for ingredients and everyone was so impressed with the food. Thank you for what you do and making such good tasting food for us to emulate. Awesome!
Chef John, if you’re going to eat the shrimp with your hands, you know you can skip the cutting with your fork step entirely to make it easier, right? Just bite down on the shrimp right next to the tail, then squeeze it to get all the meat out at once. Then you get the head and the tail in your mouth all at once. I’ve actually never seen anyone eat tail-on shrimp with a fork.
When I'm served large tail-on shrimp with a fork, I always use the fork first to eat the majority of the shrimp, then grab the tail with my fingers and eat the last bit. But that's just me eating shrimp. Do it however you want. After all, you are the troll-ish imp of how you eat your shrimp!
There's not much liquid in the recipe apart from however much soy sauce you put in -- some of us have to cut down on salt. It looks like a little water could be added to make the marinade go a little farther, and on the high heat it would thicken up just fine. Or even a little orange juice might be good to both thin and flavor.
A little bit of finely diced lemongrass (the inside, not the tough woody bits) in the marinade and sauce takes this to a whole new level. That's ften my favorite goto for shrimp and sometimes pork slices too.
I made this tonight. Hands down the very best garlic honey shrimp I have ever had - it's a keeper. I served it on crispy noodles and it was nothing short of amazing. Not too sweet, perfectly cooked - really great, thank you.
Tried this last night (+ the cayenne), with the 1 hour marinade the shrimp is extremely flavorful, they absolutely do taste even better than they look. Thanks again Chef John 🔝
Can you substitute the shrimp for prawns if that's what you have? Do you think it would affect the recipe very much, like would you have to change the cooking time etc. if you wanted to use prawns?
Prawns should be fine - in reality many large shrimp are sold as prawns and vice versa. In cooking it's interchangable. The cooking time might be different because of size.
My rule on tails is yes, if the intention is to eat them by hand, otherwise no. And no, I don't find any crispy fried tails edible. It's like I have bits of fingernail or insect legs in my teeth. I'd rather they still have poop in them than eat any shell.
Love your channel.....I just tried this recipe and found it a little dry / bland! I think a little more honey and some butter added before serving would make it better? I know, I know.....
Chef, would you like to take a stab at Flemish Carbonnade aka beef beer stew, with dark beer and - importantly - covered with gingerbread spread with mustard...? Perfect with fries, of course.
Sure wished I still lived near on Galveston Is. I had a place near the west end where I could wade out and cast net some of the largest gulf brown shrimp you ever saw. The was the first thing I ever ate raw like sushi. So big just the tail was as long as my hand. Took about 15 to make a pound. So clean that when in water alive all you could see was the eye dots in water. After eating them I won't touch Indonesian shrimp. So if you can buy gulf brown shrimp do so. They have the best overall flavor. Beat Atlantic shrimp and those Asian tiger shrimp. Like buying a good steak, you get what you paid for. And remember if they are fresh frizen, when thawed, they shouldn't have a strong smell. Unlike some Indonesian frozen the smell like last weeks catch when thawed.
My entire home cooking career rests on this channel
What’s your fav recipes he made ?
Its in good hands
Same here. Have you made CJ’s Greek Chicken with Potatoes? It’s always on the menu in my house.
@@breejames6323 Cantalope Sorbet!!
Making the Greek lemon chicken and potatoes today. It's the BEST! That, and Salisbury steak. I made the tziziki sauce yesterday to go w a post roast he did 10 years ago. I cook Chef John recipes about four times a week. I haven't seen carryout or delivery since March 2020.
Chef John forgetting cayenne is either a cry for help or an indicator that he’s been kidnapped.
Rob - True. Must have been an imposter making this video :-)
Oh my gosh, I really hope he can cook his way out of this rut 😯
@@lightinthedark33 he did say we would never know if he added the cayenne.
Or the quarantine got to his head.
So glad he didn't make it spicy.
I’ll make sure to add cayenne for you Chef John
But juuust a little bit.
Honey and garlic chicken
I'm gonna use chili oil to cook it, instead.
I couldn’t stop thinking about that toast video while watching this
Lol
that vid was hysterical
You are, after all, the Colin Jost, of your fuckin' toast 🤣
Has it been removed?
@@eunoiavision7567 It's a parody video of the channel. An impressionist makes buttered toast while making fun of Chef John's mannerisms.
Alright, that "just a single layer" joke was great, LMAO.
lol
You should see him when he arranges things "'round the oudside"
@@vihtavuori8892 round the outside, round the outside
Sooo... I’m drawing a blank. Is it a reference to Single Ladies?
@@cgstadler Yes!
Chef John forgetting about cayenne? Uh oh, this year does not bode well already
Trouble is: he didn't forget! He DELIBERATELY chose not too. Who is this guy and what has he done with Chef John?
@@trufflehunter58 The clone wars have begun.
@@trufflehunter58 learn "too" spell
I'd try and shell out some shrimp puns here..
But I'd probably get *KRILLED!*
@Spoopy MoonCritter I sea what you mean, but I'm just going with the flow!
@Spoopy MoonCritter Maybe you both should watch this. The Two Ronnies: The Man Who Repeats Things ruclips.net/video/kazCgOpzHKs/видео.html
@Spoopy MoonCritter 👍
@Spoopy MoonCritter Check out this hilarious Two Ronnies skit.
The Two Ronnies - Four Candles ruclips.net/video/gi_6SaqVQSw/видео.html
and
Hale and Pace - Foreign Bar Tender ruclips.net/video/0RGunY3OM4M/видео.html
I already know this one is gonna be a banger. Here before the million views
I see a new chicken wing recipe in my future, but “ hey .. that’s just me, cooking”
ditto. but i will add sambal also for some spice.
Tofu, too.
I found this channel today and I'm so happy ime early
oh you will LOVE this channel...♥️
Welcome :)
Food Wishes is my go to
This is the best channel on RUclips, along with the best comments!
Welcome! You'll love being here.
"By the way, Beyonce loves that, or at least that's what I assume!"
You're thinking of her lawyers, actually. They go nuts for that sort of thing.
In other news, though, I tried a test batch of this recipe the other day and it turned out great, except for how I learned that since the last time I had shrimp, my body's reaction to the stuff had devolved from "slight tingling in the lips" to "hurry and take a Benadryl so you can breathe normally".
So yeah, I'll be trying the same marinade with steak next time. I had the idea to serve it over a cylinder of sushi rice wrapped in nori, like a large roll.
“Just A Single Layer,” Chef John’s #1 vocal tribute to all things shrimp and Beyoncè, now available on iTunes.
Okaaay, let me just tell you...add some chopped cilantro to the marinade, then skewer these on lemongrass stalks and grill...it's f'ing ridiculous.
“You are after all the honey of your alskdgieurhgkjnawieyoithaskdngiuherlgkhjsdkhjgasoiehtg money.” I loved that part.
Craftier than saying that "pimp of your shrimp" lol
I'm putting this on my toast
I coated the nooks and cranies, but I think I forgot the crevices. Oh no!
That's just you cooking...
“That’s it! Dishonor! Dishonor on you; dishonor on your cow!”
As long as you don't forget his advice to enjoy. I did that once - big mistake.
@@recoil53 My commiserations, sir
I hope Chef John realizes that the "Single layer" joke will have to be used every time he uses that phrase from now on just like the "around the outside" one that we all love.
His best one will always be... "Man I wish Prince Albert rhymed with calamari or sqid."
Chef John, are there Sufficiently Sized Shrimp t-shirts available sir?
There almost wasn’t a rhyme and then he finally did, and then life was complete.
_'Fish sauce'_ is indeed a secret ingredient! I consider myself 'somewhat of an expert' on the stuff!
Just make sure you look at the label when buying it. If it's not at least 4 grams of protein, buy another. The protein (or nitration content) is a direct reflection on the number of 'pressings' the anchovies went through.
_Much like olive oil, where the more times the olives are pressed, the lower the quality? In the case of fish sauce, the more times the anchovies are pressed, the lower the protein content._
If you want the best? Buy a 'first pressing'. RED BOAT uses nothing but first pressings. An old Vietnamese chef turned me onto it, and it's noticeably better than the others. Their standard is the 40°N (4 grams of protein).
As for use?
I'll use it in place of salt some times. A little with scrambled eggs is great!
When it comes to recipes, if I'm using very few ingredients, I'll use Red Boat. If the fish sauce is one of many ingredients where it's not as noticeable, I'll use a less expensive 2 grams of protein, such as 'Squid', 'Golden Boy' or 'Three Crabs'.
_For this recipe? I'll use the Red Boat._ *Thanks John! Making this tonight.*
Thank you for the information, that's helpful.
Toast.
I love how you’ve done somewhere in the ballpark of a bajillion recipes yet you always sell them as one of the best ones ever. And you’re always right.
His narration reminds me of the show “How it’s Made”. Anyone else think that?
Yay, I have all the ingredients in the house right now to make this. Chef John has definitely elevated my game when it comes to things I always have on hand. Fresh ginger? Check. Garlic? Check. And, so forth.
Really looking forward to making this.
You are the Duff Blimp of your Honey Garlic Shrimp.
👍 or You'll become a Duff Blimp if you eat too much Honey Garlic Shrimp.
Claim your “here within an hour ticket here”
Does everything? This guy says? Have a question? Mark after it?
I have made this recipe 2 or 3 times since watching this video and I can honestly say it is sooo delicious and so very easy to make. Yummy! Thanks, Chef John!
Happy New Year God's Peace. Chef John looks delicious.
🐝🐝🐝🐝🐝🐝🐝🐝🐝🐝🐝🐝🐝🐝🐝🐝🐝🐝🐝🐝🐝🐝🐝🐝🐝🐝🐝🐝🐝🐝🐝🐝🐝🐝🐝🐝🐝🐝🐝🐝🐝🐝🐝🐝🐝🐝THE HIVE HAD ARRIVED
That fond on the bottom of the pan would make for an amazing sauce.
Deglaze with Jack Daniel's and thicken with corn starch slurry: Applebee's JD shrimp only better.
@@Swim2TheMoon thank you for this
who dis? babish?
Careful because the honey might burn and that does not taste good
mmm, love the addition of fish sauce.
Headcannon: Beyoncé is actually a huge Chef John fan, and has just been lurking since 2011.
Lol really? Does she need to lurk? I once heard that guys that cook keep the girl 🤭
Ohhh 😏 chef John
Holy crap I was just thinking about possibly making this and then this was just uploaded.
Tiz a sign!
Chef John reads minds.
Chef John the goat 🐐
He's the greatest of all time goat? That's not very nice.
@@RangeRov49 how’s that not nice I’m saying he’s the greatest
@@tomtom2142 /rwoosh
@@RangeRov49 what?
@@tomtom2142 it means it went right over your head
TOAST TOAST
Is there a noticeable flavor difference if you were to remove the tails beforehand? One thing I hate is having to remove tails afterward in a completed dish.
Did anyone see the Chef John parody
"just some ******* toast." It's very good
That was a parody?? 🙃
Yeap. Great video.
I made this tonight by the letter. I must have had my pan on too high. I'd suggest that if you have a pro cook top like my Wolf, I'd turn the heat down to med-high. The dish was delicious, but the shrimp were a bit overdone. The next time I make it, lower heat and a bit of Sambal or Siracha to raise the heat, if only a bit. Will make again.
oh yeah. I'm gonna make this.
Can you use this marinade on salmon as well? Love you Chef John! You da man!
Honey garlic salmon sounds delicious. I don't see why not :)
I’ve done a recipe that was quite similar with salmon so definitely!
@@vitaly6312 tried it tonight and it is going in the recipe roster
I hate that the amounts are not always there......
It looks amazing, especially over that perfectly cooked rice - i'm jealous.
Rice cooker is the way to go. perfect every time, no fuss.
The shrimp looks awesome I definitely will be making this thank you God bless and stay safe
Being vegetarian I think I would use the marinade on cubed tofu. Looks awesome and delicious. Thanks.
That sounds very very tasty. Something aggressive like honey garlic would go a long way towards offsetting the blandness of tofu.
@@danielleanderson6371 before I went vegetarian, I did have things like honey garlic chicken wings.
If u are not sensitive to dairy you can use paneer too
Paneer with a slight char in that sauce will be a bite from heavens
@@deutschelehrer69 I second paneer, despite being lactose intolerant. That stuff is worthy of my medication.
Let us know how it goes, if you do try it! I'm always looking to dress up my tofu.
Folks, use the larger shrimp like chef john, the larger the better flavor is the rule of thumb per chefs. Also, don't use raw honey or that fake/partial honey in the plastic bear container. The best are clover & sourwood honey( not sour tasting). If you have a farmers market that sells those, stock up, honey is the only known food product that never goes bad, & if you can find some harvested within 60 miles of your home, it will help clear up allergies & sinus issues. They found a jar of honey in a pharoah's tomb that was 1000's of yrs old, honey was still good as a brave soul ate some & no problem.
Hello Chef. Just subscribed today after making a few of your dishes (sticky garlic porkchops and honey garlic shrimp. Just went by the video for ingredients and everyone was so impressed with the food. Thank you for what you do and making such good tasting food for us to emulate. Awesome!
I would remove the tails before cooking, looks delicious!
Chef John, if you’re going to eat the shrimp with your hands, you know you can skip the cutting with your fork step entirely to make it easier, right? Just bite down on the shrimp right next to the tail, then squeeze it to get all the meat out at once. Then you get the head and the tail in your mouth all at once. I’ve actually never seen anyone eat tail-on shrimp with a fork.
When I'm served large tail-on shrimp with a fork, I always use the fork first to eat the majority of the shrimp, then grab the tail with my fingers and eat the last bit. But that's just me eating shrimp. Do it however you want. After all, you are the troll-ish imp of how you eat your shrimp!
you have such great recipes and my belly thanks you! tyfs
I cannot eat shrimp unless is has a nice dark color to it. Looks so good
Ive been watching you chef since 2013 💯💯💜
More garlic recipes to fuel my addiction
I love to eat the crispy tails too! Like chips. I'm making this recipe this weekend!
Just made this. Delicious but I was a little shy on marinade. Also used a few drops of sambal instead of cayenne which helped.
There's not much liquid in the recipe apart from however much soy sauce you put in -- some of us have to cut down on salt. It looks like a little water could be added to make the marinade go a little farther, and on the high heat it would thicken up just fine. Or even a little orange juice might be good to both thin and flavor.
Easily the most gorgeous shrimp I've ever seen
Shrimp: C = cooked
O = over cooked....es verdad?
I feel like Sambal sauce would be perfect in here
never clicked so fast in my life
A little bit of finely diced lemongrass (the inside, not the tough woody bits) in the marinade and sauce takes this to a whole new level. That's ften my favorite goto for shrimp and sometimes pork slices too.
You had me at honey. And garlic. And shrimp. Can't wait to try this out. Thanks, John! 👍🏻
hello how are you?
This looks so good 🔥👍
Dammit!! I'm making your worshire puddin , now I want shrimp 🙄😒😁.
So it's yorkshire 🙄. Don't listen to what I say hear what I mean..😉
Came out great btw. 😁
hot and sour soup please @chef john!
I think he's done that one, I'll have to look
Im cringing watching metal tongs on your nonstick skillet
Let the man live, he’ll buy a new one eventually anyway
"or I forgot" 😂😂
I made this tonight. Hands down the very best garlic honey shrimp I have ever had - it's a keeper. I served it on crispy noodles and it was nothing short of amazing. Not too sweet, perfectly cooked - really great, thank you.
Tried this last night (+ the cayenne), with the 1 hour marinade the shrimp is extremely flavorful, they absolutely do taste even better than they look. Thanks again Chef John 🔝
Tried this recipe today and enjoyed it. Thank you
A little bit of meat in the tail of a shrimp is like bag fries. Never know why they taste better they just do.
You get it!!!!!!
I don't think I've seen chef John cook anything without Cayenne 😁
instead of shrimp, i tried with port with same recipe, it turned out ok! thx for your vid as always~
I've never tasted a difference from sea shells being cooked with the meat. Only with the marrow in bones.
Can we replace fish sauce with something else? Any suggestions?
you can leave it out, maybe put some more soy sauce, but it doesnt matter much
This is EXACTLY what I was looking for today
He’s spitting barss😂
Looks good and easy but I prefer much more sauce than that because the rice is dry.
Me too Bethy! He tells how to thin the sauce at the end!
The power of chef John.... I have a seafood allergy and still watched this video ... twice 🥰😆
nice video but i hope you dont constantly talk like that in real life that high to low pitch is irritating
Go to his early videos. He didn't talk like that, so I'm guessing this is just for presentation. (but it is kind of weird)
I just eat the shrimp tails too, saves me the fuss. nice lil' crunch at the end :P
Tell me, how did you get that narration voice?
Oh they look so yummy. I wanted to reach into the screen and try one. Thank you.
These shrimps looks amazing. Great recipe.
"candied shrimp" yeah I spat out my water, thanks... 😂
I'm currently at work....already had plans to go to the grocery store....
now I know what I'm having for dinner!!!
Well? How was it?
@@vitaly6312 it turned out exactly like he has it in the video. And it was absolutely delicious
I love your voice John, you always sound like your in a good mood and ready to laugh x
Do you actually talk this way?
I have never heard anyone talking like this
Super annoying way of talking
"NO Sniveling"
Made it this evening, absolutely delicious! The only way I could see it improved was adding some salt to the white rice
I cook my rice in chicken stock! Perfect amount of flavor! Try it!
Oh, yes! Yes!! YES!!!
~ When Harry Met Sally
😏😉
Can you substitute the shrimp for prawns if that's what you have?
Do you think it would affect the recipe very much, like would you have to change the cooking time etc. if you wanted to use prawns?
Prawns should be fine - in reality many large shrimp are sold as prawns and vice versa.
In cooking it's interchangable. The cooking time might be different because of size.
My rule on tails is yes, if the intention is to eat them by hand, otherwise no. And no, I don't find any crispy fried tails edible. It's like I have bits of fingernail or insect legs in my teeth. I'd rather they still have poop in them than eat any shell.
Love your channel.....I just tried this recipe and found it a little dry / bland!
I think a little more honey and some butter added before serving would make it better?
I know, I know.....
Chef, would you like to take a stab at Flemish Carbonnade aka beef beer stew, with dark beer and - importantly - covered with gingerbread spread with mustard...? Perfect with fries, of course.
Dude, figure out to add inflection on your voice correctly.
I think he does it to keep the Riff Raff out.....
Sure wished I still lived near on Galveston Is. I had a place near the west end where I could wade out and cast net some of the largest gulf brown shrimp you ever saw. The was the first thing I ever ate raw like sushi. So big just the tail was as long as my hand. Took about 15 to make a pound. So clean that when in water alive all you could see was the eye dots in water. After eating them I won't touch Indonesian shrimp. So if you can buy gulf brown shrimp do so. They have the best overall flavor. Beat Atlantic shrimp and those Asian tiger shrimp. Like buying a good steak, you get what you paid for. And remember if they are fresh frizen, when thawed, they shouldn't have a strong smell. Unlike some Indonesian frozen the smell like last weeks catch when thawed.
I’ve done garlic shrimp, gambas al ajillo, and now this. They are all so good. And I loved the ‘char’ on this one. Next I’ll try the Diablo shrimp
Made this tonight and it was AMAZING! I did add some pepper flakes and smoked parika. But that honey + soy? Kicker!
Woooooowww OSM supppppppppeeeeeeeeerrrrrrrb 👌👌👌👌👌👌👌👌💝💝💝💝💝💝💝💝💝💝👍👍👍👍👍👍👍👍👍👍👍
I got one for ya...same recipe...just switch chicken thighs for shrimp....i threw some pineapple juice at end for some sauce
Not on rice. Needs sauce. And maybe, noodles. After all, you are the pimp, of your honey and garlic shrimp...noodles.