Morris Time Cooking | THE SHRIMP RECIPE THAT HAS MY WIFE WEAK EVERY TIME | S4:E9 | Hawt Chef

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[Music] welcome back to the channel if you’re new here welcome and thank you very much for stopping by my name is shefield john morris and you’re watching morris time cooking as seen in the title today we’re going to be making some couple shrimp yeah man so after the intro we get right into it they know about saudi [Music] and we are back this is one of alisa’s favorite shrimp to have and she requested it so i’m here to deliver fluffy crispy fried shrimp toast in our sauce let’s get cooking we have some um large white shrimp i already defrost these because i got them frozen and they’re still in the shell so what you want to do is squeeze the tail just at the tip of the tail squeeze it and pull and that takes off the tail shell you just use your fingers and just remove the shells from the side get your sharp knife slit that down the back because one end is already deviated and slightly butterflied so you take a knife that down the back to remove the remainder of that vein so you’re basically leaving in a shrimp this is chewy so you don’t want that in a shrimp so nice and clean squeeze some lemon juice seeds are in there so okay i’m gonna wash everything with some lemon juice on there you don’t want to keep this on for too long because it will start to cook the shrimp let’s toss that around and then we’re just gonna rinse this with some room temperature water about two to three times so the shrimp is nice and clean and we somewhat pat dried everything right for the seasoning now i’m gonna go in with one teaspoon of smoked paprika for color and for flavor a teaspoon of onion powder teaspoon of garlic powder half teaspoon white pepper and black pepper one and a half teaspoon of pink salt and we’re just gonna mix that up okay so we’re gonna use half the amount of this seasoning to season our shrimp just like so juice a bit of olive oil over that to get everything nicely coated lightly seasoned because the secret is in the sauce you know all right so you can set this aside so we have here two cups of all-purpose flour we’re gonna go in with quarter cup of corn starch this is gonna help everything to be nice and crispy because we’re going to be tossing this in a sauce the remainder of that um seasoning as i said half on the shrimp and half in our breading so you give the bread in a bit of flavor as well i’m just going to mix that up thoroughly to evenly distribute the spices right going in with two eggs you can use one egg if you prefer it’s going to go in two eggs whisk those up if you don’t if you want to use one egg you can do that and add a little bit of milk to this i don’t have any milk so i’m just using two eggs i already have my oil heated up as i said this is a quick recipe but delicious you know i say i have my shrimp here my egg wash as well as my breading right and i’m going to be using a clean plate to put everything on so first up get the shrimp dip that in the egg properly coat them nice drain the excess this will help to stick the breading onto the shrimp beautifully drain the excess and i’m going with half the amount of the shrimp at a time going into a clean hand you’re just gonna break those nice ensure that you coat these properly oil should be heating up at this time to 300 degrees fahrenheit shake the excess flour off and we repeat for the remainder of the next half come in now with some room temperature water some people may use milk if they want the buttermilk i’m using water water makes my fry stuff nice and crispy and i have this a regular basket here i’m gonna drop that there grab my shrimp ones that were buttered once then i leave that into some room temperature water slowly cover all the pieces to set around a little bit we’re not washing off the flour we’re just going to double bread this and allow that to drain until it’s no longer dripping you can’t just shake it right what this is doing now we’re going to double brown butter the shrimp to protect them from dryness so they have nice crispy on the outside and the shrimp are nice and moist on the inside right because we need them to be extra crunchy because we’re going to be tossing them in our sauce and then they’re going to get a little sucky that’s why we have that um coin starts to help get it nice and crunchy we’re just going to dump that now right into the flour mixture again and i’m going in with both hands dry i’m just gonna toss that around ensure to separate the shrimp pieces as you toss say scoop and toss and this is gonna get a nice second bread in one this is why i’m using two cups of flour because too little flour will let this become cakey and they’re not flaky and just rhyme you know what i’m gonna say shake those between the hands ensure to separate the shrimp from each other we don’t want them sticking on to each other because we want them to fry up beautifully listen hit the thumbs up button if you like in this video so far these are the shrimp nicely braided look how fluffy these look nice and fluffy all right so now we’re gonna drop that in make sure the temperature is high enough because we don’t want these to boil them to fry crispy and for frying steak i’m going to add half of this shrimp at a time if i have a deep fryer you can add all your shrimp at once i don’t want to over curl this because i want my shrimp to fry nice and crispy so shift that around a little bit whoo they’re looking so fluffy smelling so good all right so about two minutes has passed i’m going to remove this because i want to get a nice bright color under i’m going to remove them and add the second batch in so let’s put them on a wire rack and we’re gonna fry the remainder two and a half minutes down i’m gonna give them a second fry to even get it to get it even more crispier so don’t know with the remainder too much shrimp in the oil at once will just bring down the temperature of the oil and then all that nice breeding that flakiness would just fall right off we don’t want that so just fry this in batches [Music] so the oil is now up to temp we’re at 350 degrees fahrenheit i’m gonna give those shrimp a second fry to get color and extra crispiness so about one minute should do the trick and i’m going in with half the amount you realize how hot this oil is now because the shrimp is already somewhat cooked in the middle we just need to crisp up the butter and to give this some nice color so for a minute for the second fry give it that beautiful color and again half the amount of the shrimp because we don’t want to overcrowd the oil overcrowding the oil will drop the temperature of the oil and then let the shrimp become saggy and the butter just flake apart all right remove them so just a minute look at that nice and crispy i’m gonna remove those immediately just a minute in there just to get that up to temp look at the big difference that’s the double fried ones and those are the single fry right in goes the shrimp again beautiful oh you know when the shrimp is ready when it’s breaded you can see slight little pink traces you know it’s cooked right the outer part is slightly pink you know that’s cooked remove them from the oil and allow them now to just drain okay so now for the sauce we have here some fresh cilantro and i already washed these you know messy what you want to do i’m going to rough chop this nice fresh cilantro get one lime and we’re just gonna roll that out so just push your fingers between your hand and you’re just gonna roll that out so get that extra juicy i’m gonna squeeze in the palm like this just to catch any traces of um seeds right so about the juice from half of our lime so we’re gonna go into some thai chili sauce yeah seas are dressing and we give this a proper whisk smells so great in here man you want to whisk this well to add that crispy fried shrimp in our bowl just gonna juice some of that sauce over nice i’m just gonna toss this toss in the sauce you don’t want to go too much because i don’t want this to be too soggy look at that beautiful [Music] this is beautiful you guys mm-hmm i’m gonna eat this with some rice afterwards it didn’t make you background blur and it makes only one sing oh you see hold on do you see them so sorry i might just hold on this tastes so good um okay i’m fried chicken and i like it it’s good but but it’s good it tastes good but i’d more like it and more like it if it if it didn’t we have this the oh this is the crust the crust yeah in a leg crust you like the sauce do you like the sauce yes i know excuse me eating it you like sauce he’s wasting my good food so let me tell you he doesn’t like crust yeah he doesn’t like fried chicken and stuff like that so first the crunch is on point you hear the crunch you feel it here um you pick off your mind we might see it yeah oh so you can hear it crunchy gummy can’t eat it and even it has been done for a while because me i take pictures so this shrimp has been on the time do everything blend so well even the cilantro they come back down front of the camera mm-hmm edge is good it’s just not like skinny and i like crushed crunch you know like the crispiness so good so now like one a 12 out of 10. definitely what you burn oh is it thick strawberry soup oh it’s not over good i don’t know double fried kusamana montana and there you have it how to make kapow shrimp quick and easy the ingredients are just simple ingredients the steps are simple to follow just follow them as i showed you and you will have success in making the shrimp you know i say you can use that sauce for your chicken and for your fish dishes as well so if you did enjoy the video don’t forget to give it a thumbs up you know i say comment down below what were your thoughts on this one and don’t forget to subscribe to the channel for this and more amazing videos once again thank you very much for watching until next time see us travel panic raffle anguan big opponent self you