Ditch the fork and get ready to dig into Jacques Pepin’s seared shrimp in shell recipe. That’s right, cook these deveined shrimp right in their own shells. Though it may not be the best choice for a first date, this recipe is simple, healthy, flavorful, and filling.
What you’ll need:
1 lb of shrimp (deveined and in the shell), olive oil, 1/4 tsp Tabasco, 1/4 tsp minced garlic, paprika, salt, chives or parsley
Jacques Pépin Cooking At Home: Seared Shrimp
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Jacques Pépin Cooking At Home features short recipe videos that transform readily-available ingredients into exciting new dishes, perfect for newly-anointed home cooks and seasoned chefs alike. Presented by the Jacques Pépin Foundation, an organization dedicated to enriching lives and strengthening communities through the power of culinary education. https://jp.foundation/
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– Hi, I’m Jacques Pepin, and I’m "Cooking at Home." (gentle jazz piano music) I want to show you a very easy way to cook those large shrimp. As you see, they have been deveined, and I cook them with the shell. So, don’t do that if you’re not ready to eat with your hand. That’s how we like it; cooked in the shell, with your hand. So, those are large shrimp, and add about a tablespoon, at the most, of olive oil in there. Tabasco, I’m gonna put a good, hmm, quarter of a teaspoon of Tabasco. About a quarter of a teaspoon, a little bit of a minced garlic. Yeah, dried garlic. And a dash of paprika, smoked paprika. Now, this would actually be very good if you do it ahead and let it marinate for a while. Oh, and of course a little bit of salt on top of it. But if you marinate it ahead, don’t put the salt. Put the salt only at the last moment. Okay, so what I have here is a very hot pan. Test your pan sometime, you know, with a few drops of water. (water drops sizzling) You go like that, it beads like that. You can see it on top, so that’s hot. So, we wanna put that, (shrimp sizzling) just this way, directly. (shrimp sizzling) That’s it. And they’re going to char a little bit. And this will cook, minute and a quarter, minute and a half, on each side. All right! So you see they’re already sealed. We do that when we go to Amelia Island in the winter. The people who have boat there, and they have fresh shrimp coming out, and it’s really, really good. Just seal like this. And here I am now. Put my nose on top. Woo! Oop! We have it here. Add a dash of olive oil on top, or maybe a bit of herb just for color. And this is it. The seared shrimp with the shell on. Enjoy it with your finger. Happy cooking. (gentle jazz piano music)
39 Comments
One of my favourite chefs I've tried some of his recipes & they're superb thanks chef
Happy Holidays Chef Pepin 💞🍀🙏😇 Breathe Love Cook & Conquer 🌬️🌎🍷✌️
Simplicity is the ultimate form of sophistication–Steve Jobs
Love how that one shrimp got literally all the seasoning 😂
I love Jacques, he makes these recipes look so easy
Very good!
Hello Jacques my friend I made Shrimp Scampi last night delicious with Caesar salad. Happy Holidays to you and your family. Where was your glass of wine. I'll get one and will cheers to all of us ! Happy Cooking !
YUMMY 🤤🤤🤤🤤🤤
ja der weltbeste Entschleuniger am Herd . Danke Hr, Pepin .
Looks fantastic (-; Thumbs up.
I would love to go to his home and have dinner drink some wine watch him cook and talk.
Don't be afraid of the shell. I used to go to a Chinese buffet, and they had whole small shrimp, heads and all, that were seasoned and cooked. So good eating whole. Don't knock it until you've tried it.
Thanks Jacques
Don't forget to remove the shell before eating.
Chef got his sinus cleared by the hot sauce. I love this man.
The way he just flips those shrimp around to mix them up without even thinking about it. You know he has forgotten more than most people will ever know about cooking. What a delight to watch the master doing what he loves.
I have been secretly preparing large shrimp this way for a few years — I guess I thought it might be illegal! How could something so delicious be illegal! Best ever way to enjoy those big boys shells and all!
I don't mean to be offensive. This is so simple that I dunno, can't anyone do this with out following instructions. I have a better recipe sorry.
hand me that plate and a glass of sauvignon blanc and I am happy
Say prayer: Jesus is Lord and I believe in my heart that God raised him from the death on third days, Forgive me Jesus with your shredded blood on the cross and save me in Jesus name amen.
Masters of chef Jacques Pepin 👍👍👍🇺🇲
Shrimps are delicious, you must try this dish
This is a variant of the famous New Orleans' Paschal's Manale "bar b qued shrimp. Is similar but is baked in a 350 degree oven for 15 minutes with buter and olive oil. Chef John Folse has a more intricate recipe for this, however, for just a few shrimp or just for 2 people, Jacque's recipe cannot be beat.
LOVE
Monsieur Pepin' shows more than the cooking book called from my family memory, "The Joy of Cooking." Manifeque!😊
Jacques, L’ancien cuisinier de Général Charles de Gaulle, sait faire aussi simple que délicieux 😋
Where go you get your French Mustard?
Lol is this a recipe, he basically just dusted some shrimp and seared them in a pan. If you need instructions on that, you are hopeless at cooking.
😃
I've got his book, but I treasure these little, short preparation dishes!
You do such good work my friend. You bring lights to dark days. I wish you well my friend. Happy cooking.
My husband just made this at my request. Extremely flavorful and tender, not rubbery.
@ KQED And @ Jacques Peppin Wishing You And Your Families A Very Happy And Healthy New Year And Successful 2024 Happy Cooking and Happy Eating @ KQED And @ Jacques Peppin 👍👍😀👍👍❤️❤️
"Enjoy it with your finger" – what a master stroke ?
Surprisingly good (and I should have known better), but I didn’t have high expectations. Cooking in the shell really added flavor. So easy to make. I didn’t have minced garlic and substituted garlic powder and it was fine.
Wow it really takes that fast to cook? I always would over cook shrimp, feeling like I’d have to keep cooking them 😂 longer.
Iron Chefs and other pop cooking icons have less than zero on JP. I have no idea if Jacques Pepin will be remembered a century from now, although my bet is that he will–but the point is that he generously shares everything he knows, and demystifies cooking for people who usually depend on "restaurants" to cook their shrimp, for God's sake. Nothing could be easier, if you just see that other humans DO this stuff in their own kitchens.
You and Julia are my favorite chefs !
Professional chef charge u $160 for that plate at chef Gordon's restaurant