Fish

Shrimp Oreganata Recipe | This shrimp oreganata is such a delicious meal, if you love #shrimp this is for you! Ingredients: 1 lb of Large Shrimp, peeled and deveined 3/4 cup of... | By Laura | 20 minutes and it's pure perfection. We're making shrimp oreganata which we have not made in a very long time and it's one of our favorite shrimp recipes and honestly, if you have got a hot grill and you have a stainless steel skillet, you can make this on your hot grill this summer and it is sensational. It's very simple, very easy and I'm going to walk you through it. Um starting off with your shrimp. Now, I'm using large tail-on shrimp. Peeled and deveined but the tail has been left on. That just happens to be what I prefer and per recipe you need about a pound. If you can find your really jumbo ones, that would be even better but they are admittedly like way, way, way more expensive and kind of harder to find. So, a regular or large shrimp will do and even if you buy them frozen, totally fine. Just make sure they are peeled demain and most importantly that they are raw. So, your shrimp is ready. Oven preheating to four some about four I'm getting a bowl because I didn't grab one. I'm getting a bowl. To make the filling, it's very very simple. Sorry. You need breadcrumbs. Plain breadcrumbs, okay? You can use Italian season. I don't prefer it but I'm using plain breadcrumbs. Now, I'm going to need a couple of cloves of garlic. I'm going to do three just because I like it. You know, it's not it's nice. I like it. Now, I think the easiest way that this comes out the best every time is when I cook them in like a skillet or in a really in a large roasting pan because you want everything to be about one layer. You don't want the shrimp to all be sitting on top of each other as best you can so make sure that you are lining them up in one single layer and like I said these are delicious and fantastic and you will love them it's just like a very classic Italian thing that has your shrimp it's give it's giving scampi vibe it's giving stuffed shrimp vibe kind of all together and it's sensational I'm bringing in my parsley because I want a lot of parsley as well and I might as well all chop it up together. Add all that in you know that's going to be great flavor right then you need the zest of about a half a lemon and hey if you want it really lemony by all means then just do a whole lemon but I think a half a lemon is pretty perfect here this is a great recipe to double triple it's also a great recipe to make on Christmas Eve because you know we do a whole lot of seafood on Christmas Eve and this is a really good one oregano you need it make sure when it comes to dry spices you kind of just crush them in palm of your hand or between your fingertips to release all of their flavors and their oils. Look at that and then you just need a good pinch of salt a good amount of extra virgin olive oil. Olive oil. About a quarter cup. You need this to be you know moist. I know a lot of people don't like that word but it is a way to describe food. You know. Kinda want it to be the texture of wet sand. About a quarter cup of really good extra virgin olive oil. You see how that looks a little dry? Add a bit more in like that. That's great and that's also going to help brown it and do really gorgeous things. Now, shrimp. I'm using my skillet, okay? I'm using my shallow dutch oven. Little olive oil on the bottom and since I don't want to sit, I don't want to flip my shrimp over. I like to season the bottom of my pan. I'm also going to add a pinch of hot pepper flakes to my filling. I like a little, I like a little heat, you know? Add in the shrimp Let me thinks out of my way for you. Add your shrimp in. Kinda keep em like that, okay? You see how they're all tight together but they're in a single layer, that's good. A little olive oil on those, a little pinch of salt on those and now, you're going to just take your filling or your topping actually and you scatter it all around and they're delicious. You can also do like the really jumbo ones and then take your shrimp and then butterfly them and then stuff them like that. I don't do that just because I don't have the patience for that but you can if you want to. These are sensational. You don't need to just trust me and these don't take long because your oven's really hot. Shrimp just take a few minutes to cook anyway about I would say 10 to 12 minutes and if the top does not get as brown as you like, you can just turn the broiler on for a few minutes and what I like to do is I like to take about two tablespoons of butter. Unsalted butter is just what I prefer and then I like to sort of slice it really thin and I like to break it up all over the top and this will bubble up with like the juices of the shrimp and everything and it's so so delicious definitely a must do don't skip it you can even melt it and drizzle it over the top if you want to but this just happens to be easy. Easy easy and this is just going to go like I said into a hot oven for about 10 to 12 minutes and I'll just check the top if it needs a bit more color broiler on don't keep your eyes off of it because it'll go from golden and delicious to to in about 10 seconds. So, if you are turning your broiler on, keep a close eye. I'm going to pop this in and I'll show you what it looks like when it's done. Look at how gorgeous they look. They were in the oven for 12 minutes and I put the broiler on for literally one minute and they are perfection. Scatter some fresh parsley on top. Take a lemon wedge. Squeeze that all over the top. Serve it with lemon wedges as well but let me tell you something. This, I'm going to take this one right here so I don't mess up the whole thing because I'm going to take a nice picture for you. However, I'm going to steal some of that topping right there. It smells like heaven. My mouth is watering. Give me a minute because it's going to be really hot. Just do it. Just just do it. Work at the Recipe Landed Kitchen. com. Make them next level. Hope you enjoy spending time with me and I will see you in the next one. Buh bye. Just do it. They're so good.

Jesslizs - Seafood Pasta with Linguine, Shrimp, and Mussels Ingredients: 8 oz linguine 1 cup shrimp, peeled 1 cup mussels, cleaned 3 tbsp olive oil 2 cloves garlic, minced 1 cup cherry tomatoes, halved Fresh basil Directions: Cook linguine according to package instructions. In a pan, heat olive oil, add garlic, shrimp, and mussels. Add tomatoes and cook until shrimp is pink. Toss with linguine and fresh basil. | Facebook

200K views · 2.9K reactions | 🍤 Mediterranean Shrimp Rice Easy one-pan seafood dinner with shrimp, rice, olives, and fresh herbs! Perfect for the summer!☀️ | Giovanni Siracusa | Facebook

Shrimp Scampi Recipe | Make PERFECT Delicious Shrimp Scampi EVERY. SINGLE. TIME. | By Chef | One of the easiest and most delicious recipes out there you could serve to your family or even guess when entertaining, it has to be Shrimp Scampi. It comes together in minutes. It's loaded with flavor and we're going to serve it up a couple different ways. I promise you, you'll love this recipe. Shrimp Scampi has an interesting pass. Scampi obviously being Italian, European through these small Langgostinas kind of like little lobsters so to speak. Originally, it was just cooked in its own juices and then it got upgraded sauteing an olive oil and a little bit of garlic and then fast forward to America when we have Italian immigrants here. They sort of took it to the next level and added other things like wine and parsley and butter but they also used what they had. Scampi, not available or maybe too expensive here. They use shrimp. So, that's where we're at today but we're going to start by peeling up these shrimp. Sound good? Let's cook. We're going to we're going to go ahead and bring out our shrimp in the refrigerator onto the cupboard and let's talk about this for a and there are several different kinds of shrimp that you can use brown pink like I'm using rock shrimp tiger shrimp feel free to find out what's available what's on sale if you can get fresh absolutely please do it you can also use frozen just in case that's all you have so don't worry about it now I've got some absolutely beautiful fresh pink Argentinian shrimp they are already devain which is a huge help but now let's talk about the size of these and I'm sure you may be asking what does 2125 mean. Well, that's how many shrimp it takes to get to one pound. So, these size, there's 21 to twentyfive that'll hook me up to one pound. There are also other size shrimps. There's U fifteens, U12s, Utens, those things are gigantic. So, when you see that number, you can have confidence that you know what it means and a really quick funny story. I used to wear this country club and every Sunday was like seafood day for all of the local people that would come there. I used to the poop and shell like fifty to a hundred pounds of shrimp every weekend. I hated it. So, at least these are deveined. We'll move quickly. Here we go. I'm just going to wear some gloves to peel these. What I like to do is start by the legs at the bottom, pinch em and wrap them around. Then, there's one little part to the shell before you get to the tail just like this. It looks excellent. Let's do it one more time just to show you again. Squeeze the legs, wrap the shell around. It should pull right off and yes, of course, you can take the tail off. I think it's much prettier if you leave it on but totally up to you. Let's get in there close. Again, pinch. See those leggings? Yep, pinch em and then what you do is just wrap it around and the shell will come right off. This is absolutely foolproof way to peel shrimp and peel a lot of it. This looks excellent. Again, tail on. What we're going to do is set the shells to the side. Don't you dare throw those away because maybe we'll make a shrimp stock and even a shrimp bisque someday and then just add your shrimp to a separate bowl. Now that everything's done, we're just going to take them and put them in the refrigerator and keep them cool. Now for some prep, let's come back to your cutting board. I've got quite a few garlic cloves here about three or four per pound. I'm going to squeeze them through a garlic press because I hate chopping garlic anymore. You already know that. And now I've got some fresh parsley Italian flat leaf. What I like to do is sort of roll it up. I don't know. It's just an easier way to cut it and then using that knife gripping the rocket back and forth. We want to finally chop this. You don't have to go crazy. This consistency right here though, this looks pretty good. Set it to the side and then last but not least, we're just going to slice up some unsalted butter. Let me stop and say this recipe moves extremely fast now that everything is prepped up. It doesn't mean we're going super high heat so it's done in 30 seconds. We don't want to overcook the shrimp. We have to pay close attention. So, right now, it's all about temperature of our pan and time it takes to cook. Here we go. Just a that butter in a little bowl. Now, let's bring everything right over to our cooktop. I've got a very large rondo pot. We are going to hit it with just a bit of olive oil. Once it's in there, we're next going to crank the heat onto medium. Get that burner going and now, I'm going to add in the garlic. I have always been told once you can smell garlic when it's cooking, it's done. There's a reason I've got the heat so low because I don't want to toast anything or caramelize or brown anything We're going to do this nice and slow. So, once you start smelling it, it's good to rock. Now, add in all that beautiful shrimp. We're going to immediately begin stirring it around. Again, we're not looking for a sear or brown or caramelization. We want to cook this very gently, very tenderly. We do not want to overcook them. So, after about maybe 60 to 90 seconds, we're going to hit it with a bit of white wine. Once it's in there, we're literally only going to cook it for maybe another to 90 seconds more. So, at this point, you're looking at a total of 3 minutes. Shrimp when cooked properly should be in a sea but not a tight sea. So, this is a perfect cooked shrimp. Now, let's finish it with a bit of lemon juice. Squeeze it in there. One whole lemon will be fine and now, I'm going to add in all that fresh chopped parsley and of course, we're going to season it well with a bit of sea salt and then some crushed red pepper flakes. Now, if that's a lot of spice for you, worry about adding in the fresh cracked pepper. For me, I like to just make sure I season it with pepper also. Now, a nice stick of unsalted butter that we cut up. We're just going to mix this in there. The heat is on very low at this point. We don't want to overcook anything. We're going to set them to the side to make sure they don't cook any further at this point. The shrimp are done. They smell incredible and you can absolutely eat it as is but it's also really good in pasta. So, let me show you how to do that. In a large pot of boiling water we are going to season it very well remember the water should taste like the ocean I've got some homemade linguine of course you know me I'm all about homemade pasta if you have store bought dried pasta totally fine too the good thing is fresh pasta only cooks in about 60 to 90 seconds as well which will further help that our shrimp does not overcook once it's perfectly al dente go ahead and give it a good drain we're heading over to our cooktop along with our beautiful Shrimp Scampi. You know me, I always make way too much but there's actually a purpose today. There's a lot of construction guys and girls outside working and I figured it's hot outside, maybe I'll go feed them and of course, I'll always have some extra for the neighbors and ourselves but Komi's, I tell you all the time. It's so important to know these fundamental cooking techniques and putting them into practice. How long to cook shrimp? How to peel? You apply to all of your everyday cooking, all of these techniques. Everything that I'm trying to teach over all these videos, you will become such a better cook, more competent in the kitchen. Better than anything you're going to get in the grocery store, better than anything you're going to get in restaurants because homemade food from scratch just taste better. Now, of course, let's plate up in slow mo. I'm just going to serve this up in a very large bowl. You could also use a plate but one thing for me that is necessary for eating it like this is a nice loaf of crusty bread. It is to soak up all those amazing juices in that shrimp scampi you will love it the other way of course is the pasta so taking a good amount go ahead and wrap it around some tong or even a large carving fork like you see here and then just using a ladle I'm going to pour on all of that deliciousness my friends either way is absolutely amazing but to finish off the pasta I'm going to hit it with a little bit of fresh grated Parmesan cheese it just makes it you can also put it on the shrimp scampi with the bread too but mano man. Check out this beauty. So good, so easy to make. I mean, you can serve it up with crusty bread or pasta you pick. Just do it and do it now. You'll love it. Be sure to like and share this video. Subscribe to my channel. Check out this video. You'll love it. I promise. I'll see you on there.

Shrimp Oreganata Recipe | This shrimp oreganata is such a delicious meal, if you love #shrimp this is for you! Ingredients: 1 lb of Large Shrimp, peeled and deveined 3/4 cup of... | By Laura | 20 minutes and it's pure perfection. We're making shrimp oreganata which we have not made in a very long time and it's one of our favorite shrimp recipes and honestly, if you have got a hot grill and you have a stainless steel skillet, you can make this on your hot grill this summer and it is sensational. It's very simple, very easy and I'm going to walk you through it. Um starting off with your shrimp. Now, I'm using large tail-on shrimp. Peeled and deveined but the tail has been left on. That just happens to be what I prefer and per recipe you need about a pound. If you can find your really jumbo ones, that would be even better but they are admittedly like way, way, way more expensive and kind of harder to find. So, a regular or large shrimp will do and even if you buy them frozen, totally fine. Just make sure they are peeled demain and most importantly that they are raw. So, your shrimp is ready. Oven preheating to four some about four I'm getting a bowl because I didn't grab one. I'm getting a bowl. To make the filling, it's very very simple. Sorry. You need breadcrumbs. Plain breadcrumbs, okay? You can use Italian season. I don't prefer it but I'm using plain breadcrumbs. Now, I'm going to need a couple of cloves of garlic. I'm going to do three just because I like it. You know, it's not it's nice. I like it. Now, I think the easiest way that this comes out the best every time is when I cook them in like a skillet or in a really in a large roasting pan because you want everything to be about one layer. You don't want the shrimp to all be sitting on top of each other as best you can so make sure that you are lining them up in one single layer and like I said these are delicious and fantastic and you will love them it's just like a very classic Italian thing that has your shrimp it's give it's giving scampi vibe it's giving stuffed shrimp vibe kind of all together and it's sensational I'm bringing in my parsley because I want a lot of parsley as well and I might as well all chop it up together. Add all that in you know that's going to be great flavor right then you need the zest of about a half a lemon and hey if you want it really lemony by all means then just do a whole lemon but I think a half a lemon is pretty perfect here this is a great recipe to double triple it's also a great recipe to make on Christmas Eve because you know we do a whole lot of seafood on Christmas Eve and this is a really good one oregano you need it make sure when it comes to dry spices you kind of just crush them in palm of your hand or between your fingertips to release all of their flavors and their oils. Look at that and then you just need a good pinch of salt a good amount of extra virgin olive oil. Olive oil. About a quarter cup. You need this to be you know moist. I know a lot of people don't like that word but it is a way to describe food. You know. Kinda want it to be the texture of wet sand. About a quarter cup of really good extra virgin olive oil. You see how that looks a little dry? Add a bit more in like that. That's great and that's also going to help brown it and do really gorgeous things. Now, shrimp. I'm using my skillet, okay? I'm using my shallow dutch oven. Little olive oil on the bottom and since I don't want to sit, I don't want to flip my shrimp over. I like to season the bottom of my pan. I'm also going to add a pinch of hot pepper flakes to my filling. I like a little, I like a little heat, you know? Add in the shrimp Let me thinks out of my way for you. Add your shrimp in. Kinda keep em like that, okay? You see how they're all tight together but they're in a single layer, that's good. A little olive oil on those, a little pinch of salt on those and now, you're going to just take your filling or your topping actually and you scatter it all around and they're delicious. You can also do like the really jumbo ones and then take your shrimp and then butterfly them and then stuff them like that. I don't do that just because I don't have the patience for that but you can if you want to. These are sensational. You don't need to just trust me and these don't take long because your oven's really hot. Shrimp just take a few minutes to cook anyway about I would say 10 to 12 minutes and if the top does not get as brown as you like, you can just turn the broiler on for a few minutes and what I like to do is I like to take about two tablespoons of butter. Unsalted butter is just what I prefer and then I like to sort of slice it really thin and I like to break it up all over the top and this will bubble up with like the juices of the shrimp and everything and it's so so delicious definitely a must do don't skip it you can even melt it and drizzle it over the top if you want to but this just happens to be easy. Easy easy and this is just going to go like I said into a hot oven for about 10 to 12 minutes and I'll just check the top if it needs a bit more color broiler on don't keep your eyes off of it because it'll go from golden and delicious to to in about 10 seconds. So, if you are turning your broiler on, keep a close eye. I'm going to pop this in and I'll show you what it looks like when it's done. Look at how gorgeous they look. They were in the oven for 12 minutes and I put the broiler on for literally one minute and they are perfection. Scatter some fresh parsley on top. Take a lemon wedge. Squeeze that all over the top. Serve it with lemon wedges as well but let me tell you something. This, I'm going to take this one right here so I don't mess up the whole thing because I'm going to take a nice picture for you. However, I'm going to steal some of that topping right there. It smells like heaven. My mouth is watering. Give me a minute because it's going to be really hot. Just do it. Just just do it. Work at the Recipe Landed Kitchen. com. Make them next level. Hope you enjoy spending time with me and I will see you in the next one. Buh bye. Just do it. They're so good.

How to Make Fish and Chips | You Can Cook That with Nicole | Allrecipes | We all get fish and chip cravings from time to time—but why wait until you can hit a restaurant to satisfy it? Let Nicole show you how to make the best... | By Allrecipes | Facebook

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Easy Broiled Lobster Tails Oreganata Style | This really is one of the easiest ways to prepare lobster! | By Sip and Feast | We're going to make an awesome Christmas Eve dish but really anytime of the year it's called lobster oreganata here are the ingredients let's get into it right now okay I was like to go over the ingredients this is a simple one it truly comes together in about 30 minutes and 45, if you're a little slow it's not much work and it's super impressive for the holidays for your guest because most people don't make stuff like this they don't want to make stuff like this lobster by tails just use tails it's going to make it so easy I have six beautiful tails right here and these tails are four-ounce tails, okay? So, they're quarter-pound tails. They're not that large. We'll clean em up. We're going to split em so it allows people to, you know, everybody to get a nice taste of lobster. I also adding clams in here that's not a part of the recipe but I just, you know, you're making an oregana, you got the seasoning, the breadcrumbs. You can just add a couple clams to the mix. So, you don't have to do that if you don't like but I'll show you how to do it and super easy. For that breadcrumb mixture that's going on there are oregano mixture. We have a a cup of plain breadcrumbs like two to three tablespoons of fresh minced parsley, half teaspoon salt, that's a diamond crystal kosher salt, half teaspoon of oregano, and about a/ 4 teaspoon of crushed red pepper flakes. You can add more spice if you want but you don't really need to because we're making a super flavorful sauce that we're going to spoon on top of the breadcrumbs too. For that sauce, we have about 10 cloves of garlic mince but I would use even more. I would use like 15 cloves or 20 cloves or 40 cloves like most Italian restaurants around here are going to do for these dishes. We have two tablespoons of lemon juice in our sauce. It's going to add a lot of zing to it. I have a half a cup of dry white wine that's going to add even more of that pop to it. Six tablespoons of butter. We're going to just divide that. Some of that will be for the top on top of our lobster tails and the other part will be used to finish our sauce to give it a really nice texture to it mouthfeel. I have 3/ 4 cup of asada. Now, this is not traditional for oregano. Oregana most of the time is going to have no tomato in it but I want to add tomato in here. I want to make it my own. I want to make it unique. If you don't like it, you can just take the tomato out of it. We have about one and a/ 4 cups of low sodium chicken stock. I'm using better than bouillon chicken base and then lemon wedges to finish it along with more parsley, fresh minced parsley to finish it. We're going to put olive oil in our breadcrumb mixture. We're going to use more olive oil over here to make our sauce. Let's prep the lobsters. Again, these are four ounce lobster tails. So, the recipe says one and a half pounds of lobster tails. You could use four, six-ounce tails if you like. If you can do a whole lobster, that's going to be like enough for probably two people, you know, unless you do really small lobsters but you know, you could do a really large lobster too. I've done it a good amount of times in my life and I'll tell you, it never really gets easier. So, I'm just like, this is kind of the easy way to do it and a lot of people just like the tails. You can also core meat in here too and you can buy that in the store as well alright so for each tail I already prepped them I removed these little swimmerette things here that are they're like little legs they're not the real legs the real legs are on you know come are off the body but those will just get in the way a little bit because we're going to split this open I'll show you I have one here that didn't do it you can see this little they're like just they're basically this little pieces here okay so you can take scissors and just cut them off like so if you're prepping a toll bunch of tails can save this and you can make a nice lobster stock. If you're doing a whole lobster, definitely save all your lobster pieces even after like, you know, say you're just boiling some lobsters. Save those pieces. You can make a really nice stock and the stock would be awesome in this. Okay, sharp knife and it's better to use a knife like a little bit, you know, a little bit thicker spine here. Just come right here, right here by the bottom of the tail. Just put your point down first to start just like this, okay and just cut down the middle like this now you turned it now you can just go back to where you made your cut okay and then you can just come complete the rest of it Now, we just split our lobster in half like so and that's what we want. We're going to do this for the other ones. I'll do one more here okay again cut in half do the other ones if you want to do clams set your oven to 425 degrees we just need to open them a little bit here's all these beautiful lobster tails alright now listen you don't have to do that you can leave them whole I like to do it this way because now I get six turn six tails into 12 pieces so especially for Christmas Eve feast of the seven fishes each person can get one piece of lobster clams been in the oven for about five minutes okay and there they are look pop they're all popped open a little bit I hope you can see that they're hot they're hard to work with when they're super hot it's going to pop them on here some of them open enough like this guy right here he's he's being stubborn but most of them did and then I'll throw him back in the oven and a lot of times what they'll do is because they have like only partial heat they'll close back up again okay so you gotta be fairly quick here without burning yourself so I like to get them to just like almost like they're starting to open okay just this one guy here that didn't open but he might open or I could throw him back in for thrown back in for another two minutes okay so listen this glove is perfect to do this with make sure you have a juice groove on your cutting board because you're going to get juice here take a clam okay just like this see I'm going like this put it all the way in all the way to the end okay and you know if you have a better butter knife than I do like a thicker one it'll work even more and now pivot okay pit I want Imma make sure you can see it okay pivot the whole thing what I just did and now you're able to easily open your clam like so you know after a minute or two they're actually they're cool enough to handle okay same thing okay just like this get all the way down to the knuckle of the clam and then you're not trying to pry it like you're not going like this you're going like this and then you're pivoting like get it closer the closer you get there see I'm in now so I'm all the way at the knuckle there now I can pivot and open it it's what I want to be able to do most commercial clams you buy now are going to be purged they're going to have no sand see no sand because like nothing in there so look all this juice sets here that's going on here that's why I said have have a juice groove you can strain this and you have clam juice especially if you're doing a lot of these but I just figure we're just doing a little bit of these which is nice to add to to the holiday feel of this dish okay so I clean most of them like just what I did was just remove one side of the shell okay it doesn't matter which side one side is a little deeper make the clam loose so when somebody's eating it after we stuff it that'll it'll go right in where they don't have to fight with it so I have a couple more here okay see like this one like this okay you can just break the shell okay and then you have this side and you have this side now just take it apart put it in you can leave a little juice in there that's going to make them a little bit nicer when they're in there now just repeat for the for the remaining ones alright we'll set this up we're going to set our lobster up we're going to make our simple sauce turn on your broiler okay your broiler and then the rack to the second highest level in your oven, okay? What I did was just use a fine mesh strainer, okay? And then you can save your clam juice that will take any sand out of there, okay? Sand's gone. Now, this clam juice, I don't have much of it but we can combine this with the chicken stock that we had, okay? You can take a little bit out or you can just add more, it's fine and that's going to increase the seafood flavor of this. Can you use shrimp stock instead of like the chicken stock? Absolutely, if you have on hand and obviously if you have lobster stock that's the best okay but you have to think ahead of time because you're not really going to be able to buy that in the store/ 2 a cup of plain bread crumbs half a teaspoon Diamond Crystal Kosher salt quarter teaspoon crushed red pepper flakes and half a teaspoon of dried oregano just do a couple tablespoons of extra virgin olive oil and just mix this up we don't want this be super wet right now okay fairly dry so I'm just going to break that oil where it kind of clumps and then we'll put this off to the side okay so now we're going to the sauce. Very simple sauce. I have a 14-inch stainless steel pan. You could use cast iron in the thumbnail. It was done with a cast iron. It doesn't make a difference. You need some though that can go under your broiler, okay? Needs to be a broiler safe pan. Okay, medium heat. Coat the bottom amount of extra virgin olive oil here. Okay, do not be shy. Don't worry. It's like, this is like an oily kind of like loose sauce and then this is ten cloves of minced garlic. So, you see it's to get a little bit of gold in there and there that's what we want a little bit golden brown you don't want just put like the garlic and then like it it have no color it needs to get color even though it's minced alright but you gotta do this fast because then it'll start to burn so here's the white wine it's a half a cup just watch out it's going to go like this okay that's one and a half quarter cup of the chicken stock this is the remaining clam juice so we'll add that in there I saw some sand going it'll be alright even with that fine mesh strainer it wasn't fine enough you should use the coffee filter okay and then here's the tomato Okay, you don't need so much tomato in here. That's fine that much and again, if you don't want tomato, just don't put the tomato in. You don't have to do anything different. Okay, turn this heat up to high. Wanna bring this to a lively simmer, okay? This has been boiling, going for about 3 minutes. It smells phenomenal. It smells like the best restaurant you've ever been to. Oh, my god for seafood it comes down to if you have good quality seafood if you have bad seafood nothing you do will help it okay you make the best sauce in the world you put it on there you still have bad seafood alright this is good turn it off that's the sauce that's that's how simple it is now this is mostly for garnish but we'll put it a little bit now and listen you can put a little bit of oregano in here a little bit of hot red pepper but you don't need much alright it's the garlic it's the white wine okay and it's that lemon juice that's going to be on there in a second you have your boiler on it's on your rack is on the second highest level okay this is the sauce right here I moved off to the side but I'm like no I need it next to me here could do this one of two ways. You could put the tails in here, put the breadcrumbs on or you could do it on a cutting board. I'll just do it on a cutting board to show you a little bit more easily. Jim, before you do that and the parsley to your breadcrumb mixture. Oh, yes. Thank you. I forgot that. I knew, I told you it was, I have put everything in there except for the one of the main things, the parsley. Thank you, Tara. You're welcome. Yeah. That's why we divided the parsley initially was for this reason. So, now look, this is all you have to do here. Got the tail. Beautiful tail. You're going to get your hands a little bit dirty here. There's really other way about it so I just take it like this okay and then I just push it on there and just do it on your cutting board because anything that gets away from you you can just use again okay but that's it that's that's how much we're doing here I'm just going to stick it in there okay I'm going to stick it breadcrumb side up any excess bread crumbs if you have like up to two tablespoons you can put in your sauce that will help thicken it a little bit and give it a nice texture but you don't want to put too much in or it will be too thick the sauce so that's why I like to just get it here like this and like they kind of adhere it adheres to the lobster flesh make sure you don't do a couple clams okay and if you think you're going to run out of bread crumbs just add like another quarter cup you know you can add a little bit more of all the seasoning if you like but I'm telling you as long as you keep it on this cutting board you're going to you you can use the excess alright so look this is how you do a baked clam you put the breadcrumbs on all around it okay like this and you pack it fairly tightly alright because that's what's going to happen is that if you don't do this the clam especially in the broiler is going to get severely overcooked. The breadcrumbs will help keep like it's almost like a protective layer on it. You know, these clams remember are partially cooked. The lobster tail is not cooked at all yet. Okay, so now, same thing clam is going to put right in here. Okay, we'll do another one. You don't have to put a ton of it. You just want to protect the clam and remember, we we loosened all the clams so when now people eat it after, they don't have to wrestle with it. It'll pop right out. Here are a lot of em. I probably will be able to fit everything in here because now I'm adding the clams in and might might not. I have everything else covered in breadcrumbs over here. What I want to do at the end and this is the reason why I'm not putting them all in here right now I just want to be able to spoon okay a little bit of that garlicky delicious wine sauce over the breadcrumbs just do a couple spoonfuls okay just to moisten everything up if you like seafood you're going to love this it's very easy to do I hope this doesn't look like complicated what I what I'm showing you here okay I fit everything you probably should use two different things but you you will see in a few minutes that the lobster tail everything how it curls up. So if you have any breadcrumbs left up to two tablespoons just go like this. It's actually we just had the exact right amount. So if you just do lobster potatoes you're going to have some extra. Don't dump it all in though. Lemon juice I should have actually just kept a lemon wedge. This you want to squeeze a little bit onto everything here like this. This is 2 tablespoons total. So you want to do it's roughly half a lemon. You're going to squeeze on top of everything. We're going to serve with more lemon wedges. Alright butter is cube spin out too long so it's going to be super soft definitely at least get a cube on on each tail but you can also put it on the clams too if you like basically I have six tablespoons of butter I want to save about half of it for later we'll mix into the sauce at the end Broiler for about four to 6 minutes on this. How do you know when a lobster tail is done, okay? 1 40 degrees Fahrenheit to 145. If you're worried, use an instant read thermometer. You can check that to get an exact temp or just it's opaque and firm, okay? So, it will no longer be clear meat. It'll be more like whitish meat and it'll be firm, alright? You can do last case thing, just take a fork, take one out, test one, okay? That's it. Jim, be more technical, okay? One minute in the per ounce okay these are four ounce tails so it's going to be about four minutes okay so that's why I said four to six even though they're split in half even though they're split in half it doesn't matter okay simple stuff alright so it's been exactly four minutes let's check it out you know get some over here because this handles is hot you don't want to like screw up instantly thermometer we got right here let's check a tail first let first let's use our hands so like I'm touching right here I can already tell that this is cooked alright let's get double confirmation go right in there 141 okay I'm in the center now 14-144 okay so let's feel that that's good it's done let's just take this out of here onto our serving platter now listen you can keep it all in here especially if you don't have as much like I added this clams in you don't even need to take them all out alright I can do now I can do this with just taking a few out okay it's remaining butter just going to mix that in there okay now you can do cubes cold butter whatever but I just want to get this nice butter in here whisk this in here remember cloth on handle because that handle is piping hot from the broiler. There we go. Our sauce is much much richer now. Give it a taste. That is incredible with the lemon juice oh this is why you're tasting it salt and pepper if you need it honestly it's absolutely perfect but we're going to do is we're going to put a lot of parsley in there just mix it all in get it all in the sauce now what you can do is you can take a massive platter okay and then you can like take your sauce and put it all on top of it or just put it on the side but you know I just love that on top of there a little bit on the side alright I'm going to set this up and we're going to get the taste tester down right now What did you do be when you first came down here? He did. He was like oh wow. Because and he told me why did you do that on video? I told him why couldn't you do that on the video? So we made it and James was very sick last week. So you couldn't have any of it. Yeah. So now you're looking forward to it. I can eat all this? There's a whole there's a whole bunch more here too. I'm going to give you a nice tale okay? Is there pasta? There's no pasta. I got nice bread though for you. I'm sorry. I didn't want to you know, I was going to make some pasta and by the way, you can do about a half a pound of pasta with this. So, James, I'm going to put some sauce on it, on these, a little bit over there. It's kind of messy. It it's a messy affair. There you go. You're pulling it out. Alright, that's actually perfect. Okay. That's really good. Good? Mm. So listen, you could save the shell here, the tail shells. You could save all of em after your son devours it. You can make a nice stock with it. Yeah, okay. So, I loosen the clams. How are those? They're pretty good. Not as big of a fan of baked clams of them like lobster. Oh, okay. I thought you love baked clams. I used to. I'm not, I just, I'm just not a big fan anymore. I like like tainy stuff more. I'm not a big fan of bread crumbs. I just like don't really like breadcrumbs with like most things. I'm a zombie fan you want a piece of bread yeah for the sauce yeah I love bread though I want bread crumbs no no so would you rather have clams with like just plain yeah just like clam sauce how's the lobster lobster's delicious so while he's eating his lobster this is for Christmas Eve we also have on Patreon a Christmas special that we did a roast oven tenderloin Brussels sprouts home fries we did a snowball drink so that's on Patreon that's going to be like the whole Christmas meal if you want to check it out check it out subscribe because we have about I would say 30 recipe videos now and we have six full length meals so that has four to five recipes per video it continues to grow we also have a Discord community and we're just really really working on that it's much more laid back have you been on any of them or not no but I want to cook. So. Yes. So that's what that is probably what we're going to bring to Patreon soon is it going to be James cooking and I'm going to be the taste tester. I'm a very good cook just so you know. The lobster is amazing but I love lobster and I love crab. It's so good. I just don't like baked clams. It's one of like the few things I just don't like. Oh man. Those are delicious. He's so big. I am weak. Oh man. I thought you used to what bake clams yeah I used to I just don't like them anymore I like clams with linguini and white sauce I don't like clams with a bunch of bread crumbs I just don't think they're good okay so what I love this dish is not about the clams I added them in as an extra okay overall the dish I would say it's like a 9 out of 10 it's very good nine out of 10 okay with pasta yes and you have enough sauce to make pasta until next time thank you and oh and merry Christmas because this episode is going up on one week before Christmas so I think this probably will be the last episode before Christmas.

3 Amazing Shrimp Dishes for Busy Nights | These 3 shrimp recipes are perfect for Lent and so easy! | By Sip and Feast | We're going to do three 15-minute shrimp recipes. The challenge, can I make these recipes in actually 15 minutes? Tara's going to time it so it's almost going to be in real time and there might be a little tension, maybe I'll fail. We're going over the ingredients. We go over the ingredients for every recipe. The instructions, everything are the same on these 15-minute ones. I have one pound of gulf shrimp. These are really nice shrimp. I just deveined them, okay? So, they're ready to go. We're going to mix those shrimp with quarter teaspoon of baking soda, half a teaspoon of diamond crystal kosher salt, 1 teaspoon of smoked paprika, and one teaspoon of crushed red pepper flakes. Make it nice and spicy, okay? Let them sit while they're sitting. We're going to saute ten cloves of garlic that I sliced. Okay, you can mince it too if you like and then shrimp saute. They go back in. We finish with a/ 4 cup of dry cherry, some lemon juice about two tablespoons and parsley. This is so easy and it's going to be done maybe in 12 minutes okay Tara start the timer alright 15 minutes right now okay running alright good alright so I patted this shrimp dry okay just make sure you pat them dry relatively dry see this is like a lot of wetness on there one teaspoon crushed red pepper flakes one teaspoon smoked paprika half teaspoon Diamond Crystal Kosher Salt get it all in there and then that quarter teaspoon baking soda you can omit this if you like that makes them a little we're not going to be able to do it for the other two recipes today because we won't have enough time so they will be a little bit modified that might be a good way for me to check like the efficacy is that the correct word of the baking powder baking soda yeah like versus the other shrimp like does is it really more I I gotta tell you I don't think I don't think it does much I I don't I just been doing it for a long time do you need to add olive oil to that no you can if you want but it doesn't matter I'm just trying to get it evenly distributed yeah so yeah the baking soda thing that my friend owned a Chinese restaurant when I was a kid okay young like 30 years ago over 30 years ago and they use baking soda always tell me about that because I was I was always into cooking from when I was like 12 years old and I was want to like know like how they made food there and stuff like that but that's when I learned about it you know and then other people have talked about it now like a lot of recipes have it in it I'm going to set this off to the side we gotta move so going to pop my pan right into frame and turn it to about a four out of 10 maybe a little bit less I might have to increase it a touch going to put a lot of olive oil down here what do I have in here in this recipe 3/ 4 cup of olive oil yeah lots of olive oil super oily this dish yeah you know some guy the other day just or today commented for the Greek potatoes that we just did the chicken lemon chicken one he said 180 MLs of olive oil he goes you must be out of your mind no I am not out of my mind okay actually that Greek dish for the most part will have a cup or more in it and this ajio will have lots of olive oil in it too. It always comes out super oily when you get this in a restaurant. Some restaurants like Spanish restaurants will do shrimp. They'll also do a pork version. They'll also do a mushroom version and they are equally delicious. I'll turn this up a little bit just to get a go faster and then we'll go back down. Really this is a waiting game now for your shrimp are sitting in that spice you're just waiting for your garlic. No pressure at all in this. What how much time? Uh 3 minutes and 20 seconds has elapsed. Okay. Jim, so the reason that you're able to to have time with this to brown the the shrimp is because you need to take a while to get the garlic like that like really deep. To brine the shrimp, right? Yeah. Yeah, to brine them. Yeah, what did I say? I think you said brown em. Yeah. Oh, I meant brine. Or maybe. Yeah. So, you need that time to get to develop that color on the garlic. Well, like longer than you would normally cook garlic for, right? Yeah, this fish like so most Spanish recipes here like and like recipes just I guess like authentic recipes, they'll cook the garlic very slow to get it super mellow. Yeah. And like really golden. Mm hmm. See, I gotta have the heat too high here for I'm trying to speed it up. Yeah. So now, I'm going to back it down and you know, in reality, I probably will just make this in 15 minutes. So, now I'm about a three out of ten. I gotta let my pan come down because I don't want to burn it but you want it like super super golden like golden brown okay and by the way if you feel like you are just take your pan off the heat okay that's all you do that's the easiest way to lower the temperature quickly yeah you're looking if it's even on right no it's still on this isn't the best burner like I really should be using an induction one here but you need a wire then and they annoy the heck out of me because the fan is on all the time we just passed the 5 minute mark okay so you have 10 minutes Doing fine. There's something magical about when the cherry hits like hits the shrimp. Oh it's like it's one of the best flavors. I agree. Cherries kind of slept on. Yeah. Well I mean it's not not in Spanish cooking. They use it all the time. But I feel like you can use it for so many different dishes that it just adds like a pop of flavor that it's kind of unexpected. Yeah it's it's so good. So good. I this is one of my favorite dishes. Most Spanish restaurants won't do it this way. They'll have like a whole big thing of the garlic already so they can just like confi so they can just pull it and then they just normally just stick it in a dish that goes in an oven so it comes out sizzling you know the shrimp right when you right when you order it alright yeah you know there's not a lot of tension in this one because it's like you're just waiting for garlic alright I had to start with the easiest one first buy your shrimp deveined if you can I like golf shrimp much better than the white farm shrimp from Asia okay whether they're from China Thailand whatever I have not been having good luck with those shrimp at all they just they don't taste good to me anymore like they're I don't like em and they're not that much cheaper they're like a few dollars a pound cheaper I say go with the gulf ones and then the gulf or you can also go for like North Carolina shrimp the Argentinian red shrimp are good those are good and they they have a different kind of a different flavor they're kind of like lobster those Argentine ones. Yeah. Those ones you can get at Wild Fork like and other places that have like a big frozen section of seafood. Mm hmm. Alright, see how it's getting nice and golden now. Look at that. I feel like this is a good one to make if you're having company over. Company, I love it. I know. Does anybody even call a company? I love that. I just really age myself. No, I feel like it's a good one because you can really, you really can make it super quickly. It comes out. It's hot. It's fresh. Yeah. By the time the taste tester comes in, it won't be so fresh because this is dish number one but alright, see how golden that is. Oh, yeah. Okay. In a perfect world, you have the heat even less and you would let it take about five more minutes to get up to this point. Okay, I'm going to put shrimping. Turn the heat up now okay to about a six out of ten okay I'm just spreading my shrimp so they all hit on one equal level just about one minute per side you could see the timer now so you'll see exactly how long I'm cooking them for that's which is nice about having the timer you know you have to turn your pan to get like equal heating Smells amazing. Yeah. And you didn't even add the cherry yet. Oh once the cherry goes in. Get it. It gets so good. Alright. So these are getting good now. Let's just start flipping them. 10 minutes has a lot. 10 minutes. Okay. Yeah. Alright. So I I was overconfident and I'm going to make it just in the right amount of time. They're almost done. Okay? So perfect. Sherry you can add this in now okay? So good that smell alright these are these are good you know okay so this one's not completely cooked yet you see that how it's a little bit so just stick it right in the middle but the residual heat of this pan even when we pull it off it's going to cook it enough alright I'm turning it off okay two tablespoons of fresh lemon juice bunch of parsley and the best most flavorful shrimp ever done 12 minutes and 38 seconds nice so easy yeah and you know like I'm trying to look here these shrimp are they're cooked all the way through you always want to like with shrimp just say like you undercook it by a touch it is hot pan right now the residual heat is still going to cook em and if you're worried just put it back on the burner again then but if you cook em too much they tend to get a little rubbery that that's kind of the issue I cook this shrimp for about two and a half minutes I'd say like roughly maybe three total when the cherry went in Uh I love that. The garlic, the cherry, the everything. The everything. Let me get a shrimp that doesn't have a kale on so I don't have to do anything right now. Mmm Oh my god and by what these shrimp destroy don't buy those white shrimp just don't buy those white shrimp alright now an hour and a half from now when I gotta reeat it for Tara or James I don't even know who's taste testing today I can't guarantee it Tara we are on number two shrimp a rabiata what does a rabiata mean Tara I believe it means enraged enraged sauce we're making an enraged sauce and that is actually a good description of the sauce that we're making Okay. So, the recipe that I'm linking is going to go to our website which is where all our recipes are that has one and a half pounds of shrimp. Just to make everything more uniform here. We're using one pound of shrimp per recipe. We'll just have a little bit more sauce here. I have those same golf shrimp that are deveined again and I left the tails on for all you tail freaks, you know, who like being like, why is he always have the tails on. You can take em off. You can take em off if you want but you will be happy be is the next recipe I will have them off okay little teaser for the next recipe anyway we're going to season this up with one teaspoon of crushed red pepper flakes and 3/ 4 teaspoon of diamond crystal kosher salt I'm not putting baking soda in this one you could if you want we'll put in like one tablespoon of olive oil just distribute that a little bit that's for that for the sauce I have 128 -ounce can of plum tomatoes that I just hand crushed I was using this brand but just use like what is this Bianco the just use any like high-quality tomato brand and you can make it easier for yourself by just using a high-quality crushed tomatoes which would be totally fine for this recipe. 15 cloves of garlic, okay? The larger pieces, just chop in half like so. The smaller ones, just leave em. If you don't like this much garlic and you want to complain about it, that's fine. You can, okay? You can use no garlic if you like. I mean, but this is like all these flavors are really potent and really good together. So, I like it this way. Cherry peppers are the main like super potent ingredient in here that makes kind of like a boring a rabbiata much much more interesting so like a typical a rabbiata will just have the crushed red pepper flakes adding this makes it way better bumps up the acidity I did four medium cherry peppers that I seeded and I just chopped like so I have one tablespoon of the vinegar from the cherry peppers so the pickling vinegar from those peppers that's going to go in the sauce as well half a teaspoon of dried oregano I have some parsley finish and then we'll use more extra virgin olive oil for when we make the sauce this is a little unorthodox how I'm going to do this one so I'm just going to let you know right now at this time get your broiler on high and put the rack to the second highest level okay so we're going to do kind of like a hybrid approach here we're going to do a cooking on a stove top and in the broiler but it's easy super easy we'll see if I can do it in 15 we are ready to go listen a little I am heating up my stainless pan over here on the side out of frame because me a few more minutes alright so that's that's going on start the timer now just like when I start boiling water it's the same thing this stainless steel pan needs about three minutes to be to be heated up so it's a little bit of a cheat there I guess I did alright alright I I did I'm putting in just a like a tablespoon actually I should use a bigger bowl here oh shoot and I didn't dry my shrimp off oh lot of screw up lot of screw ups going on today oh I'm trying to dry em off now even though there's oil in there already what was I thinking I wasn't thinking you were thinking I'm going to heat up this pan and give myself a few minutes so that was one teaspoon of crushed red pepper flakes and 3/ 4 teaspoon of diamond crystal kosher salt and this recipe I believe has baking soda in it too but we're not using it so again about a/ 2 teaspoon to 1/ 4 teaspoon depending on how much you use if you go for the full one and a pound shrimp then use like a half teaspoon. You would let that sit for about 10 or 15 minutes but we don't have that luxury here. So, I'm just going to mix this up. Just get it all like good. Alright, it doesn't look like you have enough hot red pepper. Just add more. That's all you have to do. Alright, so we're going to pull our stove right into frame. Alright, let's see if this is good it is so Tara what is the time two minutes and 20 seconds has left okay thank you I have the borrower on again I'm just reiterating get your borrower on second set the rack to the second level because we're doing a two-part process here I'm putting in a couple tablespoons of olive oil oh nice and seal it's nice and smoky okay Same thing as before. Spread these shrimp out, okay? Just get even contact. Only about 30 seconds per side. That's all you need to do here. In fact, I could just use that bowl. It doesn't even matter. I'm going to use the bowl again. So now, just turn em over quickly. If you heated your pan up properly, your shrimp won't stick. If you didn't heat up your hand pan properly, your shrimp will stick and you probably hate stainless steel and you probably have given it all away to like your brother-in-law or something like that or your mother, alright? That's what everybody does with stainless steel. They think it doesn't work well because they don't heat up the pan and then everything sticks. Hot pan cold oil. That's right. Okay, I'm flipping these over. Let them go for like 10 more seconds. One, two, three, four. Five. See how they're still like very raw, okay? That's what we want. We just got a little bit of sear on the outside of em. Okay, let's wipe off this pan. We're not burning ourselves, okay? Right back down, okay? And now, we're going to make a sauce. Okay, another three tablespoons of olive oil, or something close. Garlic, okay? Put foil over these shrimp. Just like a little tinting action like that five minutes has a lot five minutes I'm not I'm probably not going to make this one I don't know I I don't know if I'm going to make this one I gotta get enough golden golden color on this Yeah, because the shrimp need 5 minutes in the five to six minutes in the borrower. That means I have to finish this sauce within four more minutes right now. Not going to happen. I believe in you. How much time? A five forty-1 has a lapse. Yikes. Yeah. Yikes. The oil always goes to the other side of this pan so I'm just going to move all the garlic right to that side. I need to get enough color on the garlic. Nobody wants garlic without color. It's horrible. It's a travesty. It's not. It's not horrible. It's just not it's not it's not what you want. No. Not when you're cooking this type of food. No. Let me know seven minutes have elapsed. Okay. How much time has elapsed? 627. Okay. Yeah, it's all I'm going to be able to do. Alright, we don't have enough time. Okay, cherry peppers are going in. Oh smells so good. 7 minutes. Like the Scarpiello smell. Okay. Let's get the tomatoes in. Oh yeah. Turning up the heat. And I want to bring this to a lively simmer. I'll probably going to fall short by like a minute or two. Alright. This is a really good one though. Make sure you have a nice loaf of bread for this because the sauce is amazing. Every everything I make is amazing. But like this is like why you laughing? Why you laughing? Because sometimes I can't tell if you're being serious or not. Listen I try not to be an eagle maniac but like I have the best restaurants in the world within a 50-mile radius of my house. I just I'd rather cook myself, okay? I I just I just rather cook myself most of the time. Maybe that's because I'm a control freak but I don't know like I'm very particular about what I have. You won't make sushi though. No, I won't do that. Yeah, I'm kind of like not going to have enough time here. How much time is left? Um well, eight minutes and 55 seconds has a lapse. Uh I got the heat on like high. I'm trying to just I gotta get rid of some of this liquid. Should you have used paste? I mean, I could've modified this recipe. I was trying to do the original. Yeah. How many minutes does it eat in the broiler? About anywhere from four to 6. You gotta make sure the shrimp are like nice and toasty and like got some got some color on em. I love shrimp in the broiler like it's weird like you always think like overcooking shrimp but whenever you put em in the broiler, they just taste, they just taste better. Alright, I'm lowering this and that's all I got. I'm going to put that oregano in. Mixing that vinegar. So again, yeah, we're not trying to make our sauce like, you know, people always like, oh, how do I my sauce less acidic like I can't. 10 minutes. I gotta take the acid out of the sauce. How do you do that? Do I use baking soda? Do I put a lot of sugar in? Do I put a carrot in? This one we're trying to make acidic, some more acidic. It gives a nice bite to it from the cherry peppers. Take it with some roll aids. Well, yeah. If you got a problem with that, then maybe it's not for you. Okay. Turn off the heat. Okay, how much time? 10 minutes, 40 seconds. Yeah, I'm not going to make it. Okay, I need to taste this just to see if the sauce is really good and it's a little too liquidy. I should've let it cook longer. Good. Need some salt though. Okay. Mix that in. Let's get the shrimp back in. Okay, just move the shrimp like get em even kind of evenly distributed. Gets a little bit of sauce on them but not super not it does they want to be like, they don't want to be all the way under. Okay. Gonna put this in the broiler for four to six minutes until the shrimp are nice and cooked and everything looks great. You're at 11 minutes and 40 seconds right now. You know why I like making these videos? Because I know the time that I make the videos in is the time. It's a fixed amount of time versus like when we do like say like a pot roast or like a braising dish you know it's hours to make it because you know you're waiting for it. And this is probably what you want to know. Can you make these recipes in this amount of time. Now there's a little I guess like cheating and prep work involved but that's everything. You should always like say like you want to cook for your family during the week. Do some of that work at 9 o'clock at night. Stick it in the fridge because then when you get home the next day from work, you'll be able to bang out this recipe in like 18 minutes, 20 minutes. Maybe you're a little slower. Maybe you do 30 minutes, but still. You are at 145-five. Darn it. I gotta check it but it's only been in there for four minutes or so. It's 15 minutes right now. It looks good. Normally, I would let it go for like a couple more minutes and They're done. Delicious. So are you calling it right now I'm calling it okay it's 1540 okay little parsley if you got basil use basil basil stinks this time of year every time we buy it it's not so good so parsley is always good you stock a pan in the oven so just make sure you're careful just put a rago towel over it so you know and other people know that's done alright we are on to the last recipe and probably the one that's going to be the most difficult to do in the allotted 15 minutes of time this is a shrimp pasta lemon garlic shrimp pasta I already did this one about three or four years ago on the channel. It's it was a popular video. It's one of our most popular videos. I think it has like 3 million views. So, you, there's a good chance you've seen it if you watch this channel. I'm just going to try to do it in a shorter amount of time, okay? So, I have one pound of shrimp and I took the tails off here. So, it's probably a good idea for a pasta recipe but do whatever you like, alright? They're deveined all that. I have a quarter teaspoon black pepper. I have about a half a teaspoon of diamond crystal kosher salt and I have a quarter teaspoon crushed red pepper going to mix that into the shrimp for a second we'll sear the shrimp we're going to cook our pasta immediately that's a half a pound of linguine okay we're going to cook it in salted water boil it in salted water cook it to one minute less than al dente I'll tell you everything when we get going linguini is far superior to spaghetti in every way always I will fight that to the end it's the truth it's just a better pasta it's the same exact size and everything as as spaghetti but because it's flatter it whole sauce far better than spaghetti does that's the advantage of it spaghetti tends to get mushier quickly more quickly while linguine is harder to overcook and to ruin though it's though you definitely can ruin it okay pasta water we're going to save we're going to use lots of garlic about six cloves sliced we're going to finish with four tablespoons of butter and then we have the lemon zest that we have from one lemon we have the whole zest and the juice this looks like a ton of juice so I'm going to probably use about half the start I can always add more we have extra virgin olive oil and parsley to finish these are very basic Italian ingredients that you know find its way into most dishes there's not a lot of extra seasoning here you know that's the beauty of this type of food that it's just it's never you know like super over seasoned in fact somebody would say like Jim you're using too much garlic here but everything flows together and it turns into a beautiful dish the question is can I do it in 15 minutes okay I my shrimp. I have my seasoning. Tara, will you be so kind to start the 15-minute timer now? Got it. Okay. Linguini, my water is boiling. It's in salted water, okay? 1. 25 to 1. 5% salinity. Let's get it in there. One thing like when you put it in in there and I, you know, I used to do it on camera here with the double portable stoves but it's just over on my stove that's just three feet away. Make sure that you stir it for about the first 30 seconds. So, I got my pasta in, going to put in the pepper the hot red pepper and the salt that is a/ 2 teaspoon or 3/ 4 teaspoon diamond crystal kosher salt quarter teaspoon hot red pepper quarter teaspoon black pepper okay mix this up just get it really incorporated honestly a glove here would be better for this very small bowl that I have oh and I didn't dry my shrimp off again so I'm I'm putting I'm adding more drama into this but this do look pretty dry Alright, I have my pan here and I am preheating this pan already to medium heat. So, it's a 12-inch stainless. I'm using stainless again but you don't have to use stainless here because nothing's going in the oven. So, let's get the oil down. Whoo. Might be a little hot. Okay, same as before. Just spread them out so they're all making contact. Even contact with the pan okay just move your oil down if you like your you know my everything tilts this way might need a touch more oil and we're going to cook these shrimp to the pretty much done, okay? They're going to take about three minutes total. So, about minute to a minute and a half per side. Okay, if you want to get even heating, just keep turning your pan. These things aren't really going to matter if you have like a nice kitchen. Like, if you have a nice kitchen, you got a nice stove. The contractor installed it level. You know, these these are not going to be big concerns. I think I'm cooking here more for like the every person cook who's like maybe doesn't have the best setup. I mean, we get so many people asking about this burner all the time. How much time Terry? Three minutes and 33 seconds to the lapse okay and these are you know look I don't know how much time went by but I can tell already they're good so let's start flipping over quick oh yeah those look great don't worry about this this stupid OC like myth that's on TikTok once shrimp hit a hot pan they're going to turn they're going to tighten up almost immediately it's a natural tendency of shrimp so just like just get off that don't go down to the lowest common denominator don't believe like lies all the time ask questions investigate. Do your own due diligence. You put it in the pan if that happens and you go you know what that dumb idiot on idiot on TikTok was wrong. Okay that's what you do. Simple as that. Alright. Interrupt your rants. That's my rant. I you know what's nice about these 15 minute ones? I could do rants constantly. I know it's kind of like the podcast. Yeah. Alright. Off to the side. Pan back. Wipe the side if you don't want to let the oil get over. Garlic. In the pan more oil okay about three more tablespoons okay so I'm getting it nice and golden very quickly okay and just like just keep monitoring it and then once it gets golden enough for you you put the pasta water in and I'm smelling it it smells great just get some pasta water in there okay what that's going to do is going to stop the garlic from getting any browner so you're good okay it's super simple recipe Pat how much time do I have seven and a half minutes is elapsed fine and you can just kind of scrape up anything on the bottom there but it won't be much from just a couple of minutes of shrimp. I thought this going to be harder this one. Super easy. Smells so good. Smells like shrimp scampi. Just seed pasta water or just pull it from the pot so you have it the whole thing. I'm just going to save a couple cups. So how much time has for the pasta? 10 minutes. You're at 9 minutes. 9 minutes yeah. In the whole process. But the pasta needed 10 minutes. Yeah the checko. The checko in the box says like ten to twelve so we can just finish the rest in here. Okay. See how it's like all evaporating. We'll just put more in. Okay, so the pasta is about a minute or two from Al dente. You're at the 10-minute mark. I saved a lot of my pasta water. You put the pasta in here. You don't have to like really worry if it's too well drained. You're using a lot of pasta water anyway. So, just give it a toss with your tongs. There's too much like when you get too much pasta in a pan, you can't really toss it. That smells great. It's going to season it up with a little salt. I know it's going to need a little bit of salt so we'll already start. Little bit of black pepper. Little more hot pepper. Okay and then the pasta water that was in there it will all be it will absorb very quickly okay so just give it a taste make sure the pasta isn't getting overcooked I'm going to add in all this butter here because butter just makes it glistening like delicious, really good. Just really completes it. Little dry so a little bit more pasta water. Tara, how much time do I have? 1145 has elapsed. Okay. Okay, I'm just going to check another one. Parker. Add that pot add those shrimps back in there or so I should say shrimp this shrimp okay just get everything through there so they get reheated like if anyone wasn't cooked all the way that residual heat will get em that is good okay I'm turning that off going to add in that lemon zest Gonna add in about half of that lemon juice. Don't add it all in yet and some of that parsley. You were at 13 minutes. So, it's funny. I thought this was going to be the hardest one but this is actually the easiest one. You know, these shrimp dishes pasta dishes are are fairly easy as long as you get your pasta water going. You know, I think the thing that complicated the Arabiata and it's the same thing that complicated the spaghetti and ground beef like meat sauce that you made in the other 15-minute video was the tomatoes and giving the tomatoes time to reduce a little bit. Yeah, to evaporate the liquid. Yeah. That's the thing like the tomatoes have a lot of liquid in them. What what could help you speed up those dishes is to drain some of the liquid that's what you do with pizza whenever you make a pizza whenever you make a pizza and you wanted you know you want to make like a standard New York pizza sauce pizza sauce is never cooked okay so what they do what a pizzaia a pizzaola does is they drain the tomatoes to take some of that liquid out are you calling this is done it's done alright so actually let me give it a taste test what's how much time okay 1407 okay yeah I even I have enough time to get it absolutely perfect TikTok TikTok. You're going to add the more lemon juice? I'm going to put a little bit more. It is delicious. Okay and a little bit over here even though we have all the butter in there. Beautiful. Okay and if you don't have enough like see like a lot of there's barely any liquid in the pan, just add a touch more, okay? Just couple tablespoons at a time. You want to call it? I'm calling it, okay? Call it. 15, exactly. Great. Anyway, I mean and that was like, that wasn't really 15. I was I was done like an eleven. You were judging it. Yeah, I was judging it. I was I was done. Nice. Well, our entire house smells like garlic now because it's what? Like almost 30 cloves of garlic that we cooked in. That would be the big criticism for people that people that don't like this channel or like he uses garlic all the time well yeah I mean I really then pissed you off today because I I just I I did a ton alright Tara we are set let's do the taste test for all three shrimp shrimp recipes right now okay the taste tester is here taste tester number two I'm going to I would say that one last really the reason why I was going to try it first is because I think the flavors in this are going to be the most mild it's going to give it the most accurate taste test if I taste go for it the Arabia you know what you're right first it's going to overpower my. You are correct. My taste buds. Yeah, just do do like one shrimp I guess like per. I love these shrimp they're a little bit more money than the white ones they're way better not a little bit better they're way better just buy golf shrimp the thing that stinks about them is you always have to you have to peel them and devein them yourself but when I peel them I save the shells so I can make shrimp stock so I have like I have like eight pounds of shells in the freezer Gotta have the bread with this one. Oh to my god. Right? The best. It's going to be hard for any of the other ones to beat this. Oh my god. And this is the simplest one. You know there's people that don't have oil in their diet. Like they don't have any oil. They're oil free people. Can you just stop talking? Mm. We are extra oil people in this family. No I just want silence so I can eat this. This is insane. Next Alright, you got some bread still. Probably should've taken the towels off. Yeah, I'll get to that when I get my critique. So, gotta get gotta get a garlic. Gotta get a cherry pepper. Yeah. And I gotta get a shrimp. She wants to get everything out that way. Yeah, I know. If it wants to, it doesn't want to cooperate. Whatever. Okay. And eat another garlic. I didn't get the garlic quite as golden as I would have liked. Honestly, I just eat all the garlic. So delicious. When you get it really like take your time, get it super nutty, golden. It's so delicious just eating the cloves as you can tell how Tara likes it. Alright, so give it to us straight. This the pasta with the shrimp was more in I don't want to say taste it better but it was more enjoyable to eat because the tail were removed. So, I would suggest definitely removing the tails from the other two. Okay, I know it photographs better and it looks better. It's supposed to add more flavor but and I'm not one of those tail people that's going to get on you for for keeping the tails on because I do think it looks more appetizing with the tails. Way more appetizing. That's the main reason why I leave em on. Yeah. For for photographs. Yeah. But it it it is easier. It's more enjoyable to eat. Yup. Okay. You'll now get, you'll never go to a restaurant where they'll come off. The only restaurants that will serve em off will be Chinese restaurants. So, that being said, I think you know which one was my favorite by I think you could probably tell which one was my favorite by my reaction. This is on another level. This is beyond the ten, okay? Beyond a ten out of ten. The oil and the cherry and the garlic. It is just delicious and like Jim said earlier, you go to a Spanish restaurant and you'll get it with pork. You can get it with mushrooms and get it with shrimp and that sauce I I think could be good on anything. Anything. Yeah. I mean just like I can just sit there and eat the bread. Yep. Um so this was definitely my favorite. Honestly the the other two are are kind of tied in my opinion. I love the flavor of the arabiata. I love how the garlic is like really soft and which is surprising considering it was on in 15 minutes. Yeah and absolutely. Um the cherry peppers give it that nice smoky flavor. Really good. Definitely a little spicy which I like but overall delicious and the same thing this tastes really clean and simple it's very fresh tasting the lemon and the parsley give it a lot of a lot of brightness and and freshness like it taste like something I want to eat in the summer yeah sitting outside maybe with a glass of Sauvignon Blanc or something like that but overall really good so these two I'm going to tie these two and I'm going to I mean I'm going to give them both a Okay. They're both delicious. These two are great as appetizers and again, like I said earlier, this one, the Gamba Sajio is something you could definitely make while your guests are there. Yes. As an appetizer and you can even make it for like while they sit at your table. Yeah. And you can, you know, make it and like kind of. And you don't even need to do it the way I did it. You can do it. You can turn your broiler on and just you know, get your garlic a little golden, throw the shrimp in there in the broiler couple minutes later, serve it sizzling to your guest. Yeah. You can do it that way. But it's it's so good. Uh I'm just I want to eat like that whole plate right now. Um this I think you could turn this from an appetizer into a meal by adding pasta and this is just that's like a full meal. Yeah. Cuz it has the pasta and the shrimp. Alright. Well, thank you for two nines and a ten. This was beyond a ten. Like I said. What did you think about this video? There wasn't as much tension as the ground beef. The ground was definitely more tense. It could have been because it was the first fifteen-minute thing that we did and because shrimp just happens to cook way. Yeah. Way quicker. Shrimp shrimp's kind of easy. So, it was definitely like less tense but I don't know that you proved that they can all be done in a very short amount of time. If you have more ideas for these type of videos, again, let us know if you like these videos because the day we're filming this one, we haven't even released the 15-minute ground beef video yet. So, we don't know any any of your feedback for either video yet. Give us your feedback us know. If you do like these videos and you have better ideas like other types of ingredients or maybe a different type of format, we are all ears. We want you to become a part of like the channel like with your feedback. It, you know, we don't get to respond all the time to every comment but we read all your comments and we really take to heart what you say. It it's it's the god's honest truth. You know, I read the comments. Somebody said, oh you know, easy chicken dish. So, then we did a easy chicken dish. So, It's the same thing like give us that feedback. We we value it. Mm hmm. Yup. Yup. Anything else you want to add? I'm going to eat that whole plate. I know. I wish I made more of that one. That one is the best. It's so good. We'll see you next time.

3 Amazing Shrimp Dishes for Busy Nights | These 3 shrimp recipes are perfect for Lent and so easy! | By Sip and Feast | We're going to do three 15-minute shrimp recipes. The challenge, can I make these recipes in actually 15 minutes? Tara's going to time it so it's almost going to be in real time and there might be a little tension, maybe I'll fail. We're going over the ingredients. We go over the ingredients for every recipe. The instructions, everything are the same on these 15-minute ones. I have one pound of gulf shrimp. These are really nice shrimp. I just deveined them, okay? So, they're ready to go. We're going to mix those shrimp with quarter teaspoon of baking soda, half a teaspoon of diamond crystal kosher salt, 1 teaspoon of smoked paprika, and one teaspoon of crushed red pepper flakes. Make it nice and spicy, okay? Let them sit while they're sitting. We're going to saute ten cloves of garlic that I sliced. Okay, you can mince it too if you like and then shrimp saute. They go back in. We finish with a/ 4 cup of dry cherry, some lemon juice about two tablespoons and parsley. This is so easy and it's going to be done maybe in 12 minutes okay Tara start the timer alright 15 minutes right now okay running alright good alright so I patted this shrimp dry okay just make sure you pat them dry relatively dry see this is like a lot of wetness on there one teaspoon crushed red pepper flakes one teaspoon smoked paprika half teaspoon Diamond Crystal Kosher Salt get it all in there and then that quarter teaspoon baking soda you can omit this if you like that makes them a little we're not going to be able to do it for the other two recipes today because we won't have enough time so they will be a little bit modified that might be a good way for me to check like the efficacy is that the correct word of the baking powder baking soda yeah like versus the other shrimp like does is it really more I I gotta tell you I don't think I don't think it does much I I don't I just been doing it for a long time do you need to add olive oil to that no you can if you want but it doesn't matter I'm just trying to get it evenly distributed yeah so yeah the baking soda thing that my friend owned a Chinese restaurant when I was a kid okay young like 30 years ago over 30 years ago and they use baking soda always tell me about that because I was I was always into cooking from when I was like 12 years old and I was want to like know like how they made food there and stuff like that but that's when I learned about it you know and then other people have talked about it now like a lot of recipes have it in it I'm going to set this off to the side we gotta move so going to pop my pan right into frame and turn it to about a four out of 10 maybe a little bit less I might have to increase it a touch going to put a lot of olive oil down here what do I have in here in this recipe 3/ 4 cup of olive oil yeah lots of olive oil super oily this dish yeah you know some guy the other day just or today commented for the Greek potatoes that we just did the chicken lemon chicken one he said 180 MLs of olive oil he goes you must be out of your mind no I am not out of my mind okay actually that Greek dish for the most part will have a cup or more in it and this ajio will have lots of olive oil in it too. It always comes out super oily when you get this in a restaurant. Some restaurants like Spanish restaurants will do shrimp. They'll also do a pork version. They'll also do a mushroom version and they are equally delicious. I'll turn this up a little bit just to get a go faster and then we'll go back down. Really this is a waiting game now for your shrimp are sitting in that spice you're just waiting for your garlic. No pressure at all in this. What how much time? Uh 3 minutes and 20 seconds has elapsed. Okay. Jim, so the reason that you're able to to have time with this to brown the the shrimp is because you need to take a while to get the garlic like that like really deep. To brine the shrimp, right? Yeah. Yeah, to brine them. Yeah, what did I say? I think you said brown em. Yeah. Oh, I meant brine. Or maybe. Yeah. So, you need that time to get to develop that color on the garlic. Well, like longer than you would normally cook garlic for, right? Yeah, this fish like so most Spanish recipes here like and like recipes just I guess like authentic recipes, they'll cook the garlic very slow to get it super mellow. Yeah. And like really golden. Mm hmm. See, I gotta have the heat too high here for I'm trying to speed it up. Yeah. So now, I'm going to back it down and you know, in reality, I probably will just make this in 15 minutes. So, now I'm about a three out of ten. I gotta let my pan come down because I don't want to burn it but you want it like super super golden like golden brown okay and by the way if you feel like you are just take your pan off the heat okay that's all you do that's the easiest way to lower the temperature quickly yeah you're looking if it's even on right no it's still on this isn't the best burner like I really should be using an induction one here but you need a wire then and they annoy the heck out of me because the fan is on all the time we just passed the 5 minute mark okay so you have 10 minutes Doing fine. There's something magical about when the cherry hits like hits the shrimp. Oh it's like it's one of the best flavors. I agree. Cherries kind of slept on. Yeah. Well I mean it's not not in Spanish cooking. They use it all the time. But I feel like you can use it for so many different dishes that it just adds like a pop of flavor that it's kind of unexpected. Yeah it's it's so good. So good. I this is one of my favorite dishes. Most Spanish restaurants won't do it this way. They'll have like a whole big thing of the garlic already so they can just like confi so they can just pull it and then they just normally just stick it in a dish that goes in an oven so it comes out sizzling you know the shrimp right when you right when you order it alright yeah you know there's not a lot of tension in this one because it's like you're just waiting for garlic alright I had to start with the easiest one first buy your shrimp deveined if you can I like golf shrimp much better than the white farm shrimp from Asia okay whether they're from China Thailand whatever I have not been having good luck with those shrimp at all they just they don't taste good to me anymore like they're I don't like em and they're not that much cheaper they're like a few dollars a pound cheaper I say go with the gulf ones and then the gulf or you can also go for like North Carolina shrimp the Argentinian red shrimp are good those are good and they they have a different kind of a different flavor they're kind of like lobster those Argentine ones. Yeah. Those ones you can get at Wild Fork like and other places that have like a big frozen section of seafood. Mm hmm. Alright, see how it's getting nice and golden now. Look at that. I feel like this is a good one to make if you're having company over. Company, I love it. I know. Does anybody even call a company? I love that. I just really age myself. No, I feel like it's a good one because you can really, you really can make it super quickly. It comes out. It's hot. It's fresh. Yeah. By the time the taste tester comes in, it won't be so fresh because this is dish number one but alright, see how golden that is. Oh, yeah. Okay. In a perfect world, you have the heat even less and you would let it take about five more minutes to get up to this point. Okay, I'm going to put shrimping. Turn the heat up now okay to about a six out of ten okay I'm just spreading my shrimp so they all hit on one equal level just about one minute per side you could see the timer now so you'll see exactly how long I'm cooking them for that's which is nice about having the timer you know you have to turn your pan to get like equal heating Smells amazing. Yeah. And you didn't even add the cherry yet. Oh once the cherry goes in. Get it. It gets so good. Alright. So these are getting good now. Let's just start flipping them. 10 minutes has a lot. 10 minutes. Okay. Yeah. Alright. So I I was overconfident and I'm going to make it just in the right amount of time. They're almost done. Okay? So perfect. Sherry you can add this in now okay? So good that smell alright these are these are good you know okay so this one's not completely cooked yet you see that how it's a little bit so just stick it right in the middle but the residual heat of this pan even when we pull it off it's going to cook it enough alright I'm turning it off okay two tablespoons of fresh lemon juice bunch of parsley and the best most flavorful shrimp ever done 12 minutes and 38 seconds nice so easy yeah and you know like I'm trying to look here these shrimp are they're cooked all the way through you always want to like with shrimp just say like you undercook it by a touch it is hot pan right now the residual heat is still going to cook em and if you're worried just put it back on the burner again then but if you cook em too much they tend to get a little rubbery that that's kind of the issue I cook this shrimp for about two and a half minutes I'd say like roughly maybe three total when the cherry went in Uh I love that. The garlic, the cherry, the everything. The everything. Let me get a shrimp that doesn't have a kale on so I don't have to do anything right now. Mmm Oh my god and by what these shrimp destroy don't buy those white shrimp just don't buy those white shrimp alright now an hour and a half from now when I gotta reeat it for Tara or James I don't even know who's taste testing today I can't guarantee it Tara we are on number two shrimp a rabiata what does a rabiata mean Tara I believe it means enraged enraged sauce we're making an enraged sauce and that is actually a good description of the sauce that we're making Okay. So, the recipe that I'm linking is going to go to our website which is where all our recipes are that has one and a half pounds of shrimp. Just to make everything more uniform here. We're using one pound of shrimp per recipe. We'll just have a little bit more sauce here. I have those same golf shrimp that are deveined again and I left the tails on for all you tail freaks, you know, who like being like, why is he always have the tails on. You can take em off. You can take em off if you want but you will be happy be is the next recipe I will have them off okay little teaser for the next recipe anyway we're going to season this up with one teaspoon of crushed red pepper flakes and 3/ 4 teaspoon of diamond crystal kosher salt I'm not putting baking soda in this one you could if you want we'll put in like one tablespoon of olive oil just distribute that a little bit that's for that for the sauce I have 128 -ounce can of plum tomatoes that I just hand crushed I was using this brand but just use like what is this Bianco the just use any like high-quality tomato brand and you can make it easier for yourself by just using a high-quality crushed tomatoes which would be totally fine for this recipe. 15 cloves of garlic, okay? The larger pieces, just chop in half like so. The smaller ones, just leave em. If you don't like this much garlic and you want to complain about it, that's fine. You can, okay? You can use no garlic if you like. I mean, but this is like all these flavors are really potent and really good together. So, I like it this way. Cherry peppers are the main like super potent ingredient in here that makes kind of like a boring a rabbiata much much more interesting so like a typical a rabbiata will just have the crushed red pepper flakes adding this makes it way better bumps up the acidity I did four medium cherry peppers that I seeded and I just chopped like so I have one tablespoon of the vinegar from the cherry peppers so the pickling vinegar from those peppers that's going to go in the sauce as well half a teaspoon of dried oregano I have some parsley finish and then we'll use more extra virgin olive oil for when we make the sauce this is a little unorthodox how I'm going to do this one so I'm just going to let you know right now at this time get your broiler on high and put the rack to the second highest level okay so we're going to do kind of like a hybrid approach here we're going to do a cooking on a stove top and in the broiler but it's easy super easy we'll see if I can do it in 15 we are ready to go listen a little I am heating up my stainless pan over here on the side out of frame because me a few more minutes alright so that's that's going on start the timer now just like when I start boiling water it's the same thing this stainless steel pan needs about three minutes to be to be heated up so it's a little bit of a cheat there I guess I did alright alright I I did I'm putting in just a like a tablespoon actually I should use a bigger bowl here oh shoot and I didn't dry my shrimp off oh lot of screw up lot of screw ups going on today oh I'm trying to dry em off now even though there's oil in there already what was I thinking I wasn't thinking you were thinking I'm going to heat up this pan and give myself a few minutes so that was one teaspoon of crushed red pepper flakes and 3/ 4 teaspoon of diamond crystal kosher salt and this recipe I believe has baking soda in it too but we're not using it so again about a/ 2 teaspoon to 1/ 4 teaspoon depending on how much you use if you go for the full one and a pound shrimp then use like a half teaspoon. You would let that sit for about 10 or 15 minutes but we don't have that luxury here. So, I'm just going to mix this up. Just get it all like good. Alright, it doesn't look like you have enough hot red pepper. Just add more. That's all you have to do. Alright, so we're going to pull our stove right into frame. Alright, let's see if this is good it is so Tara what is the time two minutes and 20 seconds has left okay thank you I have the borrower on again I'm just reiterating get your borrower on second set the rack to the second level because we're doing a two-part process here I'm putting in a couple tablespoons of olive oil oh nice and seal it's nice and smoky okay Same thing as before. Spread these shrimp out, okay? Just get even contact. Only about 30 seconds per side. That's all you need to do here. In fact, I could just use that bowl. It doesn't even matter. I'm going to use the bowl again. So now, just turn em over quickly. If you heated your pan up properly, your shrimp won't stick. If you didn't heat up your hand pan properly, your shrimp will stick and you probably hate stainless steel and you probably have given it all away to like your brother-in-law or something like that or your mother, alright? That's what everybody does with stainless steel. They think it doesn't work well because they don't heat up the pan and then everything sticks. Hot pan cold oil. That's right. Okay, I'm flipping these over. Let them go for like 10 more seconds. One, two, three, four. Five. See how they're still like very raw, okay? That's what we want. We just got a little bit of sear on the outside of em. Okay, let's wipe off this pan. We're not burning ourselves, okay? Right back down, okay? And now, we're going to make a sauce. Okay, another three tablespoons of olive oil, or something close. Garlic, okay? Put foil over these shrimp. Just like a little tinting action like that five minutes has a lot five minutes I'm not I'm probably not going to make this one I don't know I I don't know if I'm going to make this one I gotta get enough golden golden color on this Yeah, because the shrimp need 5 minutes in the five to six minutes in the borrower. That means I have to finish this sauce within four more minutes right now. Not going to happen. I believe in you. How much time? A five forty-1 has a lapse. Yikes. Yeah. Yikes. The oil always goes to the other side of this pan so I'm just going to move all the garlic right to that side. I need to get enough color on the garlic. Nobody wants garlic without color. It's horrible. It's a travesty. It's not. It's not horrible. It's just not it's not it's not what you want. No. Not when you're cooking this type of food. No. Let me know seven minutes have elapsed. Okay. How much time has elapsed? 627. Okay. Yeah, it's all I'm going to be able to do. Alright, we don't have enough time. Okay, cherry peppers are going in. Oh smells so good. 7 minutes. Like the Scarpiello smell. Okay. Let's get the tomatoes in. Oh yeah. Turning up the heat. And I want to bring this to a lively simmer. I'll probably going to fall short by like a minute or two. Alright. This is a really good one though. Make sure you have a nice loaf of bread for this because the sauce is amazing. Every everything I make is amazing. But like this is like why you laughing? Why you laughing? Because sometimes I can't tell if you're being serious or not. Listen I try not to be an eagle maniac but like I have the best restaurants in the world within a 50-mile radius of my house. I just I'd rather cook myself, okay? I I just I just rather cook myself most of the time. Maybe that's because I'm a control freak but I don't know like I'm very particular about what I have. You won't make sushi though. No, I won't do that. Yeah, I'm kind of like not going to have enough time here. How much time is left? Um well, eight minutes and 55 seconds has a lapse. Uh I got the heat on like high. I'm trying to just I gotta get rid of some of this liquid. Should you have used paste? I mean, I could've modified this recipe. I was trying to do the original. Yeah. How many minutes does it eat in the broiler? About anywhere from four to 6. You gotta make sure the shrimp are like nice and toasty and like got some got some color on em. I love shrimp in the broiler like it's weird like you always think like overcooking shrimp but whenever you put em in the broiler, they just taste, they just taste better. Alright, I'm lowering this and that's all I got. I'm going to put that oregano in. Mixing that vinegar. So again, yeah, we're not trying to make our sauce like, you know, people always like, oh, how do I my sauce less acidic like I can't. 10 minutes. I gotta take the acid out of the sauce. How do you do that? Do I use baking soda? Do I put a lot of sugar in? Do I put a carrot in? This one we're trying to make acidic, some more acidic. It gives a nice bite to it from the cherry peppers. Take it with some roll aids. Well, yeah. If you got a problem with that, then maybe it's not for you. Okay. Turn off the heat. Okay, how much time? 10 minutes, 40 seconds. Yeah, I'm not going to make it. Okay, I need to taste this just to see if the sauce is really good and it's a little too liquidy. I should've let it cook longer. Good. Need some salt though. Okay. Mix that in. Let's get the shrimp back in. Okay, just move the shrimp like get em even kind of evenly distributed. Gets a little bit of sauce on them but not super not it does they want to be like, they don't want to be all the way under. Okay. Gonna put this in the broiler for four to six minutes until the shrimp are nice and cooked and everything looks great. You're at 11 minutes and 40 seconds right now. You know why I like making these videos? Because I know the time that I make the videos in is the time. It's a fixed amount of time versus like when we do like say like a pot roast or like a braising dish you know it's hours to make it because you know you're waiting for it. And this is probably what you want to know. Can you make these recipes in this amount of time. Now there's a little I guess like cheating and prep work involved but that's everything. You should always like say like you want to cook for your family during the week. Do some of that work at 9 o'clock at night. Stick it in the fridge because then when you get home the next day from work, you'll be able to bang out this recipe in like 18 minutes, 20 minutes. Maybe you're a little slower. Maybe you do 30 minutes, but still. You are at 145-five. Darn it. I gotta check it but it's only been in there for four minutes or so. It's 15 minutes right now. It looks good. Normally, I would let it go for like a couple more minutes and They're done. Delicious. So are you calling it right now I'm calling it okay it's 1540 okay little parsley if you got basil use basil basil stinks this time of year every time we buy it it's not so good so parsley is always good you stock a pan in the oven so just make sure you're careful just put a rago towel over it so you know and other people know that's done alright we are on to the last recipe and probably the one that's going to be the most difficult to do in the allotted 15 minutes of time this is a shrimp pasta lemon garlic shrimp pasta I already did this one about three or four years ago on the channel. It's it was a popular video. It's one of our most popular videos. I think it has like 3 million views. So, you, there's a good chance you've seen it if you watch this channel. I'm just going to try to do it in a shorter amount of time, okay? So, I have one pound of shrimp and I took the tails off here. So, it's probably a good idea for a pasta recipe but do whatever you like, alright? They're deveined all that. I have a quarter teaspoon black pepper. I have about a half a teaspoon of diamond crystal kosher salt and I have a quarter teaspoon crushed red pepper going to mix that into the shrimp for a second we'll sear the shrimp we're going to cook our pasta immediately that's a half a pound of linguine okay we're going to cook it in salted water boil it in salted water cook it to one minute less than al dente I'll tell you everything when we get going linguini is far superior to spaghetti in every way always I will fight that to the end it's the truth it's just a better pasta it's the same exact size and everything as as spaghetti but because it's flatter it whole sauce far better than spaghetti does that's the advantage of it spaghetti tends to get mushier quickly more quickly while linguine is harder to overcook and to ruin though it's though you definitely can ruin it okay pasta water we're going to save we're going to use lots of garlic about six cloves sliced we're going to finish with four tablespoons of butter and then we have the lemon zest that we have from one lemon we have the whole zest and the juice this looks like a ton of juice so I'm going to probably use about half the start I can always add more we have extra virgin olive oil and parsley to finish these are very basic Italian ingredients that you know find its way into most dishes there's not a lot of extra seasoning here you know that's the beauty of this type of food that it's just it's never you know like super over seasoned in fact somebody would say like Jim you're using too much garlic here but everything flows together and it turns into a beautiful dish the question is can I do it in 15 minutes okay I my shrimp. I have my seasoning. Tara, will you be so kind to start the 15-minute timer now? Got it. Okay. Linguini, my water is boiling. It's in salted water, okay? 1. 25 to 1. 5% salinity. Let's get it in there. One thing like when you put it in in there and I, you know, I used to do it on camera here with the double portable stoves but it's just over on my stove that's just three feet away. Make sure that you stir it for about the first 30 seconds. So, I got my pasta in, going to put in the pepper the hot red pepper and the salt that is a/ 2 teaspoon or 3/ 4 teaspoon diamond crystal kosher salt quarter teaspoon hot red pepper quarter teaspoon black pepper okay mix this up just get it really incorporated honestly a glove here would be better for this very small bowl that I have oh and I didn't dry my shrimp off again so I'm I'm putting I'm adding more drama into this but this do look pretty dry Alright, I have my pan here and I am preheating this pan already to medium heat. So, it's a 12-inch stainless. I'm using stainless again but you don't have to use stainless here because nothing's going in the oven. So, let's get the oil down. Whoo. Might be a little hot. Okay, same as before. Just spread them out so they're all making contact. Even contact with the pan okay just move your oil down if you like your you know my everything tilts this way might need a touch more oil and we're going to cook these shrimp to the pretty much done, okay? They're going to take about three minutes total. So, about minute to a minute and a half per side. Okay, if you want to get even heating, just keep turning your pan. These things aren't really going to matter if you have like a nice kitchen. Like, if you have a nice kitchen, you got a nice stove. The contractor installed it level. You know, these these are not going to be big concerns. I think I'm cooking here more for like the every person cook who's like maybe doesn't have the best setup. I mean, we get so many people asking about this burner all the time. How much time Terry? Three minutes and 33 seconds to the lapse okay and these are you know look I don't know how much time went by but I can tell already they're good so let's start flipping over quick oh yeah those look great don't worry about this this stupid OC like myth that's on TikTok once shrimp hit a hot pan they're going to turn they're going to tighten up almost immediately it's a natural tendency of shrimp so just like just get off that don't go down to the lowest common denominator don't believe like lies all the time ask questions investigate. Do your own due diligence. You put it in the pan if that happens and you go you know what that dumb idiot on idiot on TikTok was wrong. Okay that's what you do. Simple as that. Alright. Interrupt your rants. That's my rant. I you know what's nice about these 15 minute ones? I could do rants constantly. I know it's kind of like the podcast. Yeah. Alright. Off to the side. Pan back. Wipe the side if you don't want to let the oil get over. Garlic. In the pan more oil okay about three more tablespoons okay so I'm getting it nice and golden very quickly okay and just like just keep monitoring it and then once it gets golden enough for you you put the pasta water in and I'm smelling it it smells great just get some pasta water in there okay what that's going to do is going to stop the garlic from getting any browner so you're good okay it's super simple recipe Pat how much time do I have seven and a half minutes is elapsed fine and you can just kind of scrape up anything on the bottom there but it won't be much from just a couple of minutes of shrimp. I thought this going to be harder this one. Super easy. Smells so good. Smells like shrimp scampi. Just seed pasta water or just pull it from the pot so you have it the whole thing. I'm just going to save a couple cups. So how much time has for the pasta? 10 minutes. You're at 9 minutes. 9 minutes yeah. In the whole process. But the pasta needed 10 minutes. Yeah the checko. The checko in the box says like ten to twelve so we can just finish the rest in here. Okay. See how it's like all evaporating. We'll just put more in. Okay, so the pasta is about a minute or two from Al dente. You're at the 10-minute mark. I saved a lot of my pasta water. You put the pasta in here. You don't have to like really worry if it's too well drained. You're using a lot of pasta water anyway. So, just give it a toss with your tongs. There's too much like when you get too much pasta in a pan, you can't really toss it. That smells great. It's going to season it up with a little salt. I know it's going to need a little bit of salt so we'll already start. Little bit of black pepper. Little more hot pepper. Okay and then the pasta water that was in there it will all be it will absorb very quickly okay so just give it a taste make sure the pasta isn't getting overcooked I'm going to add in all this butter here because butter just makes it glistening like delicious, really good. Just really completes it. Little dry so a little bit more pasta water. Tara, how much time do I have? 1145 has elapsed. Okay. Okay, I'm just going to check another one. Parker. Add that pot add those shrimps back in there or so I should say shrimp this shrimp okay just get everything through there so they get reheated like if anyone wasn't cooked all the way that residual heat will get em that is good okay I'm turning that off going to add in that lemon zest Gonna add in about half of that lemon juice. Don't add it all in yet and some of that parsley. You were at 13 minutes. So, it's funny. I thought this was going to be the hardest one but this is actually the easiest one. You know, these shrimp dishes pasta dishes are are fairly easy as long as you get your pasta water going. You know, I think the thing that complicated the Arabiata and it's the same thing that complicated the spaghetti and ground beef like meat sauce that you made in the other 15-minute video was the tomatoes and giving the tomatoes time to reduce a little bit. Yeah, to evaporate the liquid. Yeah. That's the thing like the tomatoes have a lot of liquid in them. What what could help you speed up those dishes is to drain some of the liquid that's what you do with pizza whenever you make a pizza whenever you make a pizza and you wanted you know you want to make like a standard New York pizza sauce pizza sauce is never cooked okay so what they do what a pizzaia a pizzaola does is they drain the tomatoes to take some of that liquid out are you calling this is done it's done alright so actually let me give it a taste test what's how much time okay 1407 okay yeah I even I have enough time to get it absolutely perfect TikTok TikTok. You're going to add the more lemon juice? I'm going to put a little bit more. It is delicious. Okay and a little bit over here even though we have all the butter in there. Beautiful. Okay and if you don't have enough like see like a lot of there's barely any liquid in the pan, just add a touch more, okay? Just couple tablespoons at a time. You want to call it? I'm calling it, okay? Call it. 15, exactly. Great. Anyway, I mean and that was like, that wasn't really 15. I was I was done like an eleven. You were judging it. Yeah, I was judging it. I was I was done. Nice. Well, our entire house smells like garlic now because it's what? Like almost 30 cloves of garlic that we cooked in. That would be the big criticism for people that people that don't like this channel or like he uses garlic all the time well yeah I mean I really then pissed you off today because I I just I I did a ton alright Tara we are set let's do the taste test for all three shrimp shrimp recipes right now okay the taste tester is here taste tester number two I'm going to I would say that one last really the reason why I was going to try it first is because I think the flavors in this are going to be the most mild it's going to give it the most accurate taste test if I taste go for it the Arabia you know what you're right first it's going to overpower my. You are correct. My taste buds. Yeah, just do do like one shrimp I guess like per. I love these shrimp they're a little bit more money than the white ones they're way better not a little bit better they're way better just buy golf shrimp the thing that stinks about them is you always have to you have to peel them and devein them yourself but when I peel them I save the shells so I can make shrimp stock so I have like I have like eight pounds of shells in the freezer Gotta have the bread with this one. Oh to my god. Right? The best. It's going to be hard for any of the other ones to beat this. Oh my god. And this is the simplest one. You know there's people that don't have oil in their diet. Like they don't have any oil. They're oil free people. Can you just stop talking? Mm. We are extra oil people in this family. No I just want silence so I can eat this. This is insane. Next Alright, you got some bread still. Probably should've taken the towels off. Yeah, I'll get to that when I get my critique. So, gotta get gotta get a garlic. Gotta get a cherry pepper. Yeah. And I gotta get a shrimp. She wants to get everything out that way. Yeah, I know. If it wants to, it doesn't want to cooperate. Whatever. Okay. And eat another garlic. I didn't get the garlic quite as golden as I would have liked. Honestly, I just eat all the garlic. So delicious. When you get it really like take your time, get it super nutty, golden. It's so delicious just eating the cloves as you can tell how Tara likes it. Alright, so give it to us straight. This the pasta with the shrimp was more in I don't want to say taste it better but it was more enjoyable to eat because the tail were removed. So, I would suggest definitely removing the tails from the other two. Okay, I know it photographs better and it looks better. It's supposed to add more flavor but and I'm not one of those tail people that's going to get on you for for keeping the tails on because I do think it looks more appetizing with the tails. Way more appetizing. That's the main reason why I leave em on. Yeah. For for photographs. Yeah. But it it it is easier. It's more enjoyable to eat. Yup. Okay. You'll now get, you'll never go to a restaurant where they'll come off. The only restaurants that will serve em off will be Chinese restaurants. So, that being said, I think you know which one was my favorite by I think you could probably tell which one was my favorite by my reaction. This is on another level. This is beyond the ten, okay? Beyond a ten out of ten. The oil and the cherry and the garlic. It is just delicious and like Jim said earlier, you go to a Spanish restaurant and you'll get it with pork. You can get it with mushrooms and get it with shrimp and that sauce I I think could be good on anything. Anything. Yeah. I mean just like I can just sit there and eat the bread. Yep. Um so this was definitely my favorite. Honestly the the other two are are kind of tied in my opinion. I love the flavor of the arabiata. I love how the garlic is like really soft and which is surprising considering it was on in 15 minutes. Yeah and absolutely. Um the cherry peppers give it that nice smoky flavor. Really good. Definitely a little spicy which I like but overall delicious and the same thing this tastes really clean and simple it's very fresh tasting the lemon and the parsley give it a lot of a lot of brightness and and freshness like it taste like something I want to eat in the summer yeah sitting outside maybe with a glass of Sauvignon Blanc or something like that but overall really good so these two I'm going to tie these two and I'm going to I mean I'm going to give them both a Okay. They're both delicious. These two are great as appetizers and again, like I said earlier, this one, the Gamba Sajio is something you could definitely make while your guests are there. Yes. As an appetizer and you can even make it for like while they sit at your table. Yeah. And you can, you know, make it and like kind of. And you don't even need to do it the way I did it. You can do it. You can turn your broiler on and just you know, get your garlic a little golden, throw the shrimp in there in the broiler couple minutes later, serve it sizzling to your guest. Yeah. You can do it that way. But it's it's so good. Uh I'm just I want to eat like that whole plate right now. Um this I think you could turn this from an appetizer into a meal by adding pasta and this is just that's like a full meal. Yeah. Cuz it has the pasta and the shrimp. Alright. Well, thank you for two nines and a ten. This was beyond a ten. Like I said. What did you think about this video? There wasn't as much tension as the ground beef. The ground was definitely more tense. It could have been because it was the first fifteen-minute thing that we did and because shrimp just happens to cook way. Yeah. Way quicker. Shrimp shrimp's kind of easy. So, it was definitely like less tense but I don't know that you proved that they can all be done in a very short amount of time. If you have more ideas for these type of videos, again, let us know if you like these videos because the day we're filming this one, we haven't even released the 15-minute ground beef video yet. So, we don't know any any of your feedback for either video yet. Give us your feedback us know. If you do like these videos and you have better ideas like other types of ingredients or maybe a different type of format, we are all ears. We want you to become a part of like the channel like with your feedback. It, you know, we don't get to respond all the time to every comment but we read all your comments and we really take to heart what you say. It it's it's the god's honest truth. You know, I read the comments. Somebody said, oh you know, easy chicken dish. So, then we did a easy chicken dish. So, It's the same thing like give us that feedback. We we value it. Mm hmm. Yup. Yup. Anything else you want to add? I'm going to eat that whole plate. I know. I wish I made more of that one. That one is the best. It's so good. We'll see you next time.

Easy Shrimp Tacos | These shrimp tacos couldn't be easier and the sauce is outrageous! | By Sip and Feast | Today, we're going to make the perfect summer dish. Shrimp tacos with the most delicious spicy slaw and it's really easy to make. Here are all the ingredients. Let's get into it right now. I always like to go over the ingredients for me. It helps me but more importantly, it helps you. The way I'm setting this up here is probably how you should set it up too when you're going to start cooking especially if you're a beginner. It will really help you. So, there's two things, major things we're going to do here. We're going to bra shrimp so I tell you then for our shrimp tacos and we're also going to make a slaw which is delicious and it will be even better if you make it like an hour in advance you can even do this overnight it'll be even more potent so we'll probably start with the slaw first and the ingredients for the slaw are 2 1/ 2 cups of shredded cabbage if you look at the recipe the principal recipe I used red and green cabbage there's no need to do that this cabbage which isn't even a super large one you're going to get like 15 cups out of here or something but only need two and a half. Feel free to double or triple this if you want because the salt is delicious by itself. So, it's two and a half cups of shredded green cabbage. It is three cloves of garlic, a/ 4 cup of onion. I just have a leftover red onion. I took a quarter cup rough chopped it. Don't worry, this is all going to go in the blender. One cup of sour cream, a/ 4 cup of mayonnaise, we have one teaspoon of diamond crystal kosher salt, two ounces of fresh lime juice. It might take two limes maybe one and a half limes. We're going to do a half a cup of packed cilantro rinsed well. This is dirty right now. I feel like cilantro is always dirty when I get it versus parsley even though one looks dirtier than the other. You really want to rinse either one and all of your herbs and I have actually more cilantro for garnish at the end. Last ingredient in here is jalapeno. Now, what I recommend you do because the recipe says one jalapeno and if you frequently buy jalapenos, you'll know that spice level is very different and size is very different. Just take a slice, take a bite. If it's really spicy for you, have a hard time handling spice maybe use a quarter of it you can even omit it if you want but I'm probably going to use the whole thing because I love it so that's going to be for our slaw so for our shrimp we have one pound of I bought U31 U40 reason I bought this primarily was that they are already peeled and deveined and everything perfect for shrimp tacos this is going to be one of the only times that I recommend you remove the tails because you're going to be putting them right in tacos it's just going to make it easier for you we're going to brine this shrimp I have a quarter teaspoon of baking soda. I have one teaspoon of Diamond Crystal Kosher Salt. I have a bunch of spices here which I'll tell you the exact amounts and what they are when we actually grind them. Tacos shells, I have flour and corn. Corn are obviously traditional but flour don't break when you when you grab them. So, you know, use either one. I'll probably set up one of both for the taste tester. Quarter shrimp will saute in a little bit of olive oil and then finally, this last ingredient is two ounces of tequila. If you don't want to use it, if you of alcohol just omit but we'll just kind of deglaze the pan at the end with the shrimp it's a nice flavor that goes with everything here so let's get into doing the slaw first okay so cabbage big cabbage here we don't need anywhere near this so you can take the core out just take like a sharp knife and just hit it like this and then the other side but even this core is edible cabbage is very cheap so it's you know you waste a tiny bit it's okay so what I'm going to do is I'm going to take off a couple of these outer leaves I'm not even going to need like this is going to be probably enough we'll see okay so there's still more of the core here Okay and then just try to cut it as thin as you can. Those pieces are fairly thin here and then if they're too long for you just take your knife through it I would make it how you like it for your tacos that that's what I would do now I said two 1/ 2 cups so let's just see if we got 2 1/ 2 cups this is probably more and it's actually way more I can tell already four cups yeah and this is the other half still and I dispose of the core so you know and this is a kind of a small green cabbage too a lot of times they're about double the size of this two cups and I got about four. Tara is correct. So, you know what? It's going to use it all, okay? Recipe is pretty flexible here and I'll show, I'm going to show you why when we make the sauce in a second. Okay, so I have a little blender cup which is going to fit everything here just barely but take out take out the real blender if you want. Two ounces of lime juice. You don't have to follow recipes exactly. You know, part part of what I'm trying to do here is show you that a lot of times you get really good results. You know, you can take out squeezer and measure it or you could just squeeze it in and then learn by looking at it roughly what two ounces is or it actually might even have a measurement gauge on here. It took me actually three three limes to get to get that much which I think is two ounces. We'll just add more if there's not enough lime juice flavor in a second. So, I'm going to take a test of this. Whoa. Spicy. Whoa boy. So I'll do half with the with the seeds. Okay, garlic, three cloves of garlic, one teaspoon diamond crystal kosher salt, I might have to mix that rest of that bit in in a second we'll save that but I'll get it to fit I had to put some in here then I had to blend the rest so we'll just kind of mix this together which yeah it's about two cups you get so let's mix it together and taste it right now and you know the the only thing you would have to put back in the blender for if you needed like more jalapeno or more cilantro otherwise you know if you need anything else you can just mix it straight in here let's see and it's not too spicy actually pinch more salt Alright, so really simple. Just take half of the sauce and put it on your saw and then the other half of the sauce we're going to save for the tacos later like to put on top of it. I wanted to thoroughly coat the cabbage now and you could put this cabbage in the fridge or you can just leave it out just covered while we do the shrimp. Look what I have on. I have my glove already ready. Okay, so shrimp. This is one pound of shrimp. I dried them off fairly well but they're already leaking water again and then this is a quarter teaspoon of the baking soda. Here I have one teaspoon of Diamond Crystal Kosher Salt. I have one teaspoon of granulated garlic, 1 teaspoon of ancho chili powder, a half a teaspoon of Chipotle chili powder, and a teaspoon of cumin. That's a lot of stuff. Is that too much stuff? I feel like it's like a lot of spice for the little amount of shrimp I add. Two tablespoons of olive oil. Let's get these well coated. Let's let this sit for about 10 minutes before we saute them. Add two flour and two corn tortillas. Just heat your pan up to about medium. You can do a bunch of them. This recipe will be able to make about eight to 12 tacos depending on how many shrimp you want in there. There's roughly 40 shrimp so roughly four shrimp each would equal ten tacos. We'll just brown a couple of these tortillas now and then we'll go right into in our hot pan searing the shrimp. Okay, my pan is hot. I'm just putting a touch of oil just to heat them up a little bit. I'm not going to warm the corn ones. They're just going to break. Okay, so pan is about little bit higher than medium heat now. Okay, just two tablespoons of olive oil, not even and then the shrimp. Just try to get them all spread out. This is spice is going to go right up your nose. Okay, it's been like 20 seconds, you can actually immediately just start flipping them. It's actually easier to use bigger shrimp but if you use bigger shrimp, you probably want to cut em up for your tacos. I say it's easier because you don't have to flip forty of em like this. Then about 60 seconds, that's it but they're done. Pull em off, okay? What I'm going to do is I'm putting em right in this pan here. Put the pan back. Get your tequila get your nose back, it might flame up, okay? Okay just let this just cook off for a second it's a really strong flavor like the alcohol flavor we want to get rid of it 30 seconds boiling okay lower the heat down now it's low put the shrimp back in mix it around again and then they're done okay turn off the heat push the stove out of the way get your plate centered for your camera and pour the shrimp Let's try one. Make sure they're cooked through and guess what? If they're not cooked through, you throw em back in there for another 30 seconds. They're very snappy from the baking soda and delicious. They are perfect. Okay. I got the taste tester down here. He was already you already talking smack saying that it's not going to be spicy. It's delicious. Thank you. It's not spicy though. It's not spicy though? Okay. It's not. Well, I thought the spiced shrimp are spicy. He's sweet. Do you want to just put that down and go to the corn? Do a little switcheroo? I just don't like see why you'd eat a corn tortilla. I'm kind of the I'm kind of the same way. I mean, I do like a good corn tortilla. Uh it rips, it rips, it rips so easily. That's why you gotta double it up. I prefer the corn tortilla. I think it taste better. It's different for sure. Dude, it really changes the taco. The flour one is definitely better corn. Do you want me to rate them like individually? Well no I mean I I really want you just to rate the shrimp tacos in general because people are going to buy flour or corn. How are the shrimp? Let's forget about the tortillas. Okay the shrimp are delicious. Okay. Do you like the spice on them? It's chipotle powder and cumin and garlic and all that? I'm going to give this a nine out of ten. You're going to give it a nine. Okay. Cuz I I do really like this the spices on it. It's not like spicy really but. You were just saying before that the hot jalapenos that I thought was spicy weren't so let's see. I didn't say that. I said the tacos weren't really spicy. Okay. Let's see, James. Let let's see how you do with that. Just wait one second. It's not spicy. Okay, let's see. It's not spicy. He's lying. His face is turning red. It's it no I'm I'm like kind of joking but seriously it's not that spicy. It's not. It's only it's only spicy for me. I just had three of them. Anything else you want to tell people before we get out of here? About the food? What do you think of the the cabbage slaw? Yeah what about the slaw? I thought the slaw was amazing. The slaw is delicious. Like here's the slaw. Can I just bite, the fork, the saw is great. Like the don't keep eating out of the yeah, that's your one bite. The combination of the shrimp and the crunch of the slaw. It's it's delicious. Thanks, James. You're welcome. We'll see you next time.

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