IMPORTANT: Please be sure you have the ANNOTATIONS turned on in YouTube so that you can see the ingredients and other information that pops up in the video.
If you can get concentrated shrimp stock like this that’s professionally made that’s fine otherwise just use salt don’t use regular fish stock or you shrimp will not taste like shrimp they’ll just taste like fish uh I’m also going to add regular salt about a teaspoon and a half uh some garlic
Powder about half a teaspoon a bay leaf and the water and this is going to go in the microwave uh to warm it up okay it was in the microwave for a couple minutes I’m just going to stir this to make sure that it’s um it’s dissolved as it can be and I
Check it with your finger cuz microwaves will vary you want this to be quite hot not so hot that you pull your finger back immediately scream but but it should be hot the reason why is the shrimp are going to cool it down now here I have completely Frozen rock hard
Raw shrimp never buy cooked shrimp in a package it’s just terrible terrible thing they they you don’t want to eat cooked shrimp it’s nasty so these are um shell on cooked shrimp the water is quite warm but these shrimp are frozen and the two are going to equal
Each other out in a few minutes and the water will cool down and the shrimp will warm up but the shrimp won’t cook cuz the water’s not that hot the water’s not actually boiling now I just going to let the shrimp um brine which is essentially
What we’re doing doing here uh just put some plastic film over them now if you’re going to use them pretty soon you don’t need to put them in the refrigerator um you okay it’s been a couple of hours take these that hopefully if you’re watching my videos hopefully you
Already know how to peel and and devain shrimp but just in case you don’t I guess I’ll uh I’ll show you anyway here so um I’m going to save this for making shrimp stock you might wonder why didn’t I use shrimp stock when I was soaking the
Shrimp differ so once you get the shrimp you just run a sharp knife down the middle here you find the vein pull it out that does not go into the stock because it’s nasty and gritty so there’s the first shrimp we’re going to accumulate these onto a cloth and start drying
Them okay we got all the uh the shrimp uh cleaned and Dev vined now they’re actually going to go back in here um now that they don’t have any shells on them they’re going to go back in here for another quick swim just a a couple of
Minutes and then we’ll put them out on a towel and start drying them out since we we sliced them open here to get the the veins out of them we we exposed more surface and uh we’re going to make use of that by by letting them get a little
Bit more of the brine inside now I’ve got them on a clean dish towel um I’m going to put a little bit of freshly grated ground black pepper over them just a few twists and uh complete the drying process before we start actually cooking them okay this cast iron pan has been
Heated already for quite a few minutes it’s um 580 fah about 350 C is a very very hot pan it’s why you need cast iron for this too so going to put a splash soil only 3 to five C at a time this is exactly how long they are
Cooked in all I’m not editing anything out it’s only possible to cook them this quickly because the pan is so hot and that’s going to also bring a lot of flavor to it it’s going to be little tiny bits you can hardly see that it slightly carbonized that’s it for this side going
To flip them we’re going to get them even less on the second side that’s about enough for the second side now I’m going to turn them up on the end to get that middle part we’ll give them just just a few seconds here and that’s enough now you’re going
To go into a bowl with the rest of them okay then put a little bit just a little bit of lemon juice on them toss them around now in a restaurant actually what we do is we we bring them up to this stage and we refrigerate them
Believe it or not and then when a dish calls for pasta or something this is just these are brought out and they’re just reheated very briefly with the hot pasta or with the other dish uh and they’ll retain that flavor so we make these every day in the in the restaurant
And get a batch of them in the in the refrigerator so when an order comes in we don’t have to go through the process of bring the shrimp and all that that’s all ready to go all you have to do is is warm them up again they’re they’re
Perfect perfectly tender and they taste very fresh as long as you do them the same day so you can do this for parties and banquets too make them all ahead of time also look for my cocktail book cocktails of the South Pacific and Beyond Advanced Mixology available through Amazon online
21 Comments
I have recently cook two dishes , and were the best i have ever cook i truly appreciate your culinary experience thank you .
Well I blew it, "never buy cooked shrimp in a pack..it's nasty" I bought them cooked in a bag in the frozen food section i still gotta give it a go but that let me down a little lol
I cooked another my favorite shrimp, stream jasmine rice, boil corn on the cob add butter, spring onion, salt and pepper for my dinner once a week, wash down with a glass of red wine and a cigarette to relax, as a treat, such a yummy guys. Son try it, cheers!
Great video, thanks! Would love to know the technique you use for reheating … ?
What are your opinions on that kyocera paring knife (2:40)? I haven't tried ceramic knives and they sell that same model at a store nearby for about $12.
Any rough idea how hot the brine is when you put the shrimp in? I don't have a microwave so I have to heat it up on the stove!
I think you would impress Ramsay most of the time!
ccccccccccccccccccccccccccccccccccccccool………….
Hi chef, I'm planning on making a shrimp cocktail for a Thanksgiving appetizer. I bought frozen shrimp as shown in this video. Would you recommend thawing the shrimp in this brine before cooking? Just wondering if these flavors would go well if the shrimp was to be eaten cold.
Chef Greg. I've made this recipe a few times. Last nite for a Christmas gathering, it was a total hit. Thanks so much. I've been viewing all your videos to help me in my cooking venture. You have helped me immensely. I very much appreciate you sharing your experiences and skills
For those of you reading and viewing in the US, the oftentimes difficult to come by Knorr Shrimp product, is carried in most Walmart Neighborhood Market stores (the smaller neighborhood Walmart stores – and btw, I'm not a Walmart fan).
I have used this method of cooking the shrimp for some time but was not making use of the marinating process. Looking forward to finding out what the Knorr product marinade imparts to the shrimp. Thanks for all you share Chef Greg.
Looks wonderful!
What is the best way to warm up the shrimp without overcooking it? ~ thank you!
Chef Greg, I've made this (your) exact recipe, quite a number of times. I've gotten nothing but positive, delicious, awesome , how do you make this, feed back from people. Its my go to appetizer these days…. Thank you much for this. I never go to a party empty handed with this as my ammo
Chef Easter this was the best shrimp I ever had! I made it tonight for dinner and I and wife were licking our fingers. It smells and tastes like it was barbecued and not cooked on the stove. Cast iron pan was smoking even before I put an oil on it and also all the time during cooking, lots of smoke. Thank you for this wonderful recipe!
Any idea how to clean up cast iron pan?? Oil that is burned on doesn't seem to want to come off.
Going to try this one soon. Do you also have a good recipe for lobster tail?
ANNOTATIONS
0:06.300
Most home cooks and even restaurant chefs overcook shrimp. It is very easy to end up with tough, rubber-like shrimp — so common that many people have never tasted shrimp any other way!
0:06.300
This technique comes from a French bistro in New Orleans that I learned decades ago. The method is so reliable and flavorful that I have never been able to improve on it. If you master this, you will impress everyone you know – and I once impressed even Gordon Ramsay with exactly what I am about to show you.
0:19.400
* Make an effort to get the Knorr™ product, or use your own shrimp stock instead of water. Using only 3 teaspoons of salt should be regarded as an emergency method when you have to make this and simply have no shrimp stock available.
0:19.400
INGREDIENTS
200g (7 oz) Frozen Raw Large Shrimp, shell-on
400ml (14 oz) Water
1 Bay Leaf, 1/4 to 1/2 t Garlic Powder
Lemon Juice, fresh
Black Pepper, freshly ground
EITHER::
1 Knorr™ Shrimp Boullion Cube plus 1 1/2 t Salt
OR
3 t. Salt (see note below)
0:35.500
Knorr also makes powdered concentrated fish stock, as I am showing here. Do NOT use this….
0:49.725
Depending on the final application, you may want to use only 1/4 t of garlic powder. Using 1/2 t will produce a noticeable garlic taste.
1:35.459
These are shell-on UNCOOKED (raw) shrimp. In the audio I mistakenly say "cooked".
2:33.400
If you have extra shrimp stock on hand, then you can certainly use it. In a professional setting, quality house-made shrimp stock is a valuable commodity that we use for making sauces, not for brining solutions where the Knorr product can be used with excellent results.
3:44.912
If you don't have an infrared thermometer like this, just heat the pan on a high heat until it starts to smoke. Do NOT do this with a Teflon pan ever – and stainless steel will not produce the same results, either. Use cast iron for this.
3:57.400
The audio in the next section is poor because of the sound of the sizzling cooking. It is being shown in REAL TIME with no editing. That is, one cycle of the shrimp are shown being cooked. Cook only 3 at a time for maximum control. If you have a lot to do and you are experienced, you can do 4-5, but no more.
4:09.100
Note that this is in REAL TIME with no editing. This is the FULL TIME that the shrimp will be cooked – just over 1 minute TOTAL time. No more!
5:21.363
In addition to being used for warm dishes, these can be used for salads, or even shrimp cocktails — especially for Mexican shrimp cocktails.
5:34.398
That is, they are stirred together with the freshly cooked hot pasta (or rice, etc.) which is just enough to warm them back up without cooking them any more and making them tough.
omg, thank you sooooooo much for posting these vids as they help me in the kitchen so much better!
Good b
Video useful info but a bit disjointed
Chef, in an older comment you say that these shrimp are U8 size, but if in the video you use 200 gr and there are 8 shrimp, wouldn't that be more a U16 / 20 size per pound?
Many thanks for sharing! Would raw shell-off shrimp be okay to use?