Thank you for your very well instructed videos. We still call you the Smash Burger guy, I have no clue how many recipes I’ve done from you at this point, but they all turn out amazing!!
i like the goodfella reference and i can't wait to try your recipe. so clear and easy to understand, thank you. i highly recommended you don't suggest non stick cookware though, it's so bad for health and enviorment.
can we all just agree already that the good fellas garlic reference is completely overused cliche content for YouTube videos? Not that hard to come up with original material, especially if it is how you are making your livelihood- geez
I really appreciate how when you went through each step you shared alternative ingredients or cookware to use. I wish more chefs would take that into consideration when sharing recipes. I made your garlic mashed potatoes last year and they were very good. This year I'm going to try and make more of your recipes, this one included. Happy Holidays!
I appreciate how you've included tips and tricks throughout the recipe. It shows that you've put a lot of thought into making it accessible for everyone. 👌🤗😋
Thanks for pointing out the shrimp shells. If you throw them away, you throw taste out the window, similar to stalks of parsley, for example. I cook a stock from the skins together with some mirepoix, tomato, white wine and Pernot. Perfect base for many other dishes.👍
Thank you Chef for this amazing recipe … But we try to avoid mixing onions and garlic at the sofrito stage because it renders Spanish Mexican cuisine, for genuine Italian recipe it is either onions or garlic , personally with seafood i prefer garlic 🌶
Ha ha ha – I always thought he was saying "homies" and that really bugged me. I felt like he was trying to seem too "street", particularly back when he wore his baseball hat on backwards. I'm glad he's lost the hat…
The recipe looks amazing, and I can make it even better! After you've shelled the shrimp and rinsed them in the strainer, plop them back into a glass bowl, wet and dripping, and sprinkle about ½ teaspoon of baking soda on them, and mix very well. Put them back in the fridge for 15 minutes, no more. Remove from the fridge, rinse very well, you want to wash all of the baking soda off the shrimpies. Continue exactly as you do in your recipe, blotting them dry, etc. It's an old Chinese trick that works on everything, shrimp, beef, pork. In the case of the shrimp, they will plump up significantly, and stay very juicy, much juicier than they would have been without the soda. (And very salty if you don't wash off the baking soda!) Absolutely nothing else changes, just the consistency of the shrimp. Enjoy, and really, thank you for some amazing recipes! Your cassoulet is coming up later this week.
I can tell you for a fact that I NEVER, EVER, stir with one hand, (unless it's sauce) , and I LAUGH at all of you handicapped people who call yourselves CHEFS who can't. Two hands with TWO utensils, or practice. Challenge your mind and co- ordinate your hands.
In terms of the pan, it seems that most experts recommend bringing the stainless steel pan to temperature before adding oil. Reduces the tendency for food to stick.
26 Comments
Cannot believe this just popped up in my feed!
Just pulled shrimp 🍤 out of my freezer to make a shrimp and pasta dish!
Thank you for your very well instructed videos. We still call you the Smash Burger guy, I have no clue how many recipes I’ve done from you at this point, but they all turn out amazing!!
Duuuuuddddde! Can't wait to make this one. I've learned alot from you, thanks.
I made shrimp fra diavlo earlier this week. Serious Eats recipe.
Looks great. Need to try. How far in advance in can dish be made prior to adding the pasta. Is make ahead recommended?
Looks easy to cook, I will try this. Thanks for sharing.
🦐 🍤 ❤️
i like the goodfella reference and i can't wait to try your recipe. so clear and easy to understand, thank you. i highly recommended you don't suggest non stick cookware though, it's so bad for health and enviorment.
Thank you so much for sharing this recipe and it looks so delicious 😋 ❤🎉! Added this recipe to my recipe book 📙 ❤!
It was Paul Cicero that was slaying the garlic not ray Leoda lil
can we all just agree already that the good fellas garlic reference is completely overused cliche content for YouTube videos? Not that hard to come up with original material, especially if it is how you are making your livelihood- geez
Yessss lol, I always think of that scene in Goodfellas when I slice garlic like that! I can't wait to make this with all our homegrown goodies!
Would you do a copycat recipe for McCormick and Schmick's chocolate bag?
I really appreciate how when you went through each step you shared alternative ingredients or cookware to use. I wish more chefs would take that into consideration when sharing recipes. I made your garlic mashed potatoes last year and they were very good. This year I'm going to try and make more of your recipes, this one included. Happy Holidays!
I appreciate how you've included tips and tricks throughout the recipe. It shows that you've put a lot of thought into making it accessible for everyone. 👌🤗😋
A nice dish!
Thanks for pointing out the shrimp shells. If you throw them away, you throw taste out the window, similar to stalks of parsley, for example. I cook a stock from the skins together with some mirepoix, tomato, white wine and Pernot. Perfect base for many other dishes.👍
Oh man, this recipe looks fun to cook, and even better to eat. Thanks Chef!
Thank you Chef. You make every dish seem possible in every kitchen- turns out that it is!
Love it! But, it was Paulie slicing the garlic😉
Thank you Chef for this amazing recipe … But we try to avoid mixing onions and garlic at the sofrito stage because it renders Spanish Mexican cuisine, for genuine Italian recipe it is either onions or garlic , personally with seafood i prefer garlic 🌶
Anyone know where a written copy may be?
Ha ha ha – I always thought he was saying "homies" and that really bugged me. I felt like he was trying to seem too "street", particularly back when he wore his baseball hat on backwards. I'm glad he's lost the hat…
At 0:10 I thought he was putting some weed in there.
The recipe looks amazing, and I can make it even better! After you've shelled the shrimp and rinsed them in the strainer, plop them back into a glass bowl, wet and dripping, and sprinkle about ½ teaspoon of baking soda on them, and mix very well. Put them back in the fridge for 15 minutes, no more. Remove from the fridge, rinse very well, you want to wash all of the baking soda off the shrimpies. Continue exactly as you do in your recipe, blotting them dry, etc. It's an old Chinese trick that works on everything, shrimp, beef, pork. In the case of the shrimp, they will plump up significantly, and stay very juicy, much juicier than they would have been without the soda. (And very salty if you don't wash off the baking soda!) Absolutely nothing else changes, just the consistency of the shrimp. Enjoy, and really, thank you for some amazing recipes! Your cassoulet is coming up later this week.
I can tell you for a fact that I NEVER, EVER, stir with one hand, (unless it's sauce) , and I LAUGH at all of you handicapped people who call yourselves CHEFS who can't. Two hands with TWO utensils, or practice. Challenge your mind and co- ordinate your hands.
In terms of the pan, it seems that most experts recommend bringing the stainless steel pan to temperature before adding oil. Reduces the tendency for food to stick.