My God man this recipe looks good. I scrolled through looking at some of your other videos and what they obtained and I liked it so much I subscribed. Hope you don't mind but I also shared it on the X platform
I was looking for a bold exciting recipe. I subscribe to you. Found this beauty, I used my green butter, Bueno brand Hatch Green chiles. I live in Albuquerque. Your is outstanding thank you.
@@ChilesandSmoke green chili is green chili. Mild, medium, hot, extra hot. Hatch just means they have to prove it was grown In hatch. Lots and lots of New Mexico green chili growers out there, and they are just as good. I have been cooking and eating NM chili for over sixty years. Your recipe is tantalizing tho!
Well you got the things good with shrimp > OLD BAY, GARLIC, BUTTER, SALT, and SMOKE.. THAT HARD TO BEAT! Cajun is next best Peppers give it another level 👍👍 Then soy sauce. You can't put soy sauce out of the pitcher < > I dearly love Hatch chilies ❤ I replace bell peppers for them
I haven't tried hatch chiles before, but this recipe has me intrigued! 😮 The garlic butter shrimp looks so tender and flavorful. Excited to try it out!
I did this recipe tonight and it was good. I think I used too much butter, almost no garlic or Hatch chile flavor. Just wondering how much butter you used. I used a pound. Love your videos. Thanks
The recipe linked called for 2 sticks of butter, which is 1/2 pound. That explains why the garlic and chile flavor didn't come through. I'm sure that was still dang delicious though!
I think I would take the Chili's with some finely chopped onion saute it and add some white wine and then continue on with your recipe and that would be absolute Michelin star perfection
Most people that follow my accounts have grills or smokers, that's my genre of cooking. You could make this recipe in the oven, just won't have smoke flavor.
I'd strain the butter into a pan, make a sauce, put shrimp on pasta, pour sauce over. Or do it as is with chicken instead over pasta. No matter what this needs pasta.
Way i cook shrimp Is YOUR DON'T WANT IT PINK ! Want it when it just turns WHITE ! THAT ABOUT 2 min.. Another key is? To watch for the ORANGE COLOR > When it turns BRIGHT ORANGE? Like a crab. ITS DONE
Haha, do we really need a thermometer for shrimp?! I always feel them and cut into one to check they're not overdone & are perfect. Warning: Don't eat this 3 times a day!!
It's the most accurate way to teach people how to cook, and I'm all about consistency. If you follow along you'll see I use thermometers for many cooks, so it's not a specific one just for shrimp.
@@rickycazares5262 I believe out side of it being in Colorado I believe Whole Foods is the market that carries them when there for sale they are meatier and have more spice to them
I appreciate this recipe. However, I resent that you have included your proprietary rub as one of the ingredients. It may not seem like a big deal but each of you TH-cam chefs each have your own signature rub as an ingredient. Because we don't have an ingredient list we cannot know which rubs we already have approximate another one or what combination approximates your rub. I realize you don't want to reveal your whole recipe but it might be nice if you gave up the top three or four ingredients so we can get close without having to acquire a cabinet full of everyone's signature rub.
In the written recipe on the blog, I mention that it can be substituted with a high quality chili powder and salt. I’m happy to explain more if you need. Chile powder is wildly common, mine happens to be fortified with salt and other spices to make it a more well-rounded blend used for many kinds of applications. It’s designed to be used for grilling and smoking, focusing out southwest flavors.
Who else is a garlic butter fan? 🤩
Garlic butter goes on EVERYTHING!!!! lol
Luv the cookbook! Freakin awesome!!!!
@@williemasonjohnson hey thank you!
🙋🏻♂️
I love it on shrimp, chicken, pork chops, and turkeys and on briskets too
Hatch green chilli from new Mexico is the best chilli in the world
Absolutely!
I grew up on it and I completely agree! 💯 👍🏻👍🏻
Agreed, but our Colorado Pueblos get an honorable mention 😊
I am salivating...Good gravy that's a beautiful dish!
Oh man wait til you taste it!
My God man this recipe looks good. I scrolled through looking at some of your other videos and what they obtained and I liked it so much I subscribed. Hope you don't mind but I also shared it on the X platform
Welcome aboard! Thank you so much for the support
I love cooking shrimp like this - KEEP IT UP 👍🏼
Thank you!!
I was looking for a bold exciting recipe. I subscribe to you. Found this beauty, I used my green butter, Bueno brand Hatch Green chiles. I live in Albuquerque. Your is outstanding thank you.
Heyyy thank you so much! Thats what I like to hear 🙌
So many people throw around the “hatch”, but NM green chili, is green chili, is green chili. It’s all good.
@@psum6537 there are many varieties of Hatch chiles
@@ChilesandSmoke green chili is green chili. Mild, medium, hot, extra hot. Hatch just means they have to prove it was grown In hatch. Lots and lots of New Mexico green chili growers out there, and they are just as good. I have been cooking and eating NM chili for over sixty years. Your recipe is tantalizing tho!
@@psum6537 thank you!
Oh yay🎉, I have another reason to get a smoker!!!! 🤩
You should!
This looks incredible! I can’t wait to try it. I have some hatch chili’s in the garden and some nice shrimp in the freezer.
Heck yeah you are set up
Well that looks delicious, awesome video.
Thank you!
Scrumptious 🎉🎉🎉🎉
Thanks!
Awesome recipe thanks.
Most welcome 😊
Damn... I'm making this tomorrow. Sounds soooo good
Heck yeah!
This looks delicious Brad! 😮
Thanks man!
I have a Weston indoor smoker/slow cooker that I use regularly. I would smoke the shrimp and chilies in it.
That works!
Well you got the things good with shrimp > OLD BAY, GARLIC, BUTTER, SALT, and SMOKE.. THAT HARD TO BEAT! Cajun is next best Peppers give it another level 👍👍 Then soy sauce. You can't put soy sauce out of the pitcher < > I dearly love Hatch chilies ❤ I replace bell peppers for them
You got that right!
Looks killer, I will be making this later this week. I made some green chili stew earlier this week and still have some chilis left.
Ohhhh that sounds good too
I haven't tried hatch chiles before, but this recipe has me intrigued! 😮 The garlic butter shrimp looks so tender and flavorful. Excited to try it out!
Keep me posted if you try it! Totally worth it.
Wonderful 🎉
Thanks 🤗
You melted that butter so quickly in this video! You've got the magic touch. 🧈
What can I say
Awesome 👌 would you toss this over pasta??
Yes absolutely! It's also great over rice, or even shoved inside a toasted roll. Almost like a lobster roll.
@@ChilesandSmoke take my money now !!❤️
@@Mrross1983 😂
YUM
Thanks 😊
If you don't mind, what brand of cast iron skillet is that ? I would love to have one like that. Awesome video too !!
It's from Finex Cast Iron, it's the 14" skillet. I love this one!
I did this recipe tonight and it was good. I think I used too much butter, almost no garlic or Hatch chile flavor. Just wondering how much butter you used. I used a pound. Love your videos. Thanks
The recipe linked called for 2 sticks of butter, which is 1/2 pound. That explains why the garlic and chile flavor didn't come through. I'm sure that was still dang delicious though!
I know that would be a hit
Absolutely
Squirt of lime juice is a great topper
Yes, along with chopped herbs too!
❤❤❤❤
Thanks!
I think I would take the Chili's with some finely chopped onion saute it and add some white wine and then continue on with your recipe and that would be absolute Michelin star perfection
Do it! It’s so good
What type of wood/pellets do you use to smoke it with?
I used my competition blend which was oak, hickory, and maple I believe. They are the Kirkland brand. Nice flavor, well balanced
Is the skillet required? Can you use a hotel pan and double the recipe?
Absolutely! This is the way. Double down!
@@ChilesandSmoke Sweet! I might have to melt some cheese over it also.
🥰🤤🤤🤤
Thanks!
What flavor of smoke do you use?
This was hickory!
Hatch chili is just NM green chili.
Yes, grown in Hatch, NM. You are correct!
Most people don’t have smokers. Just ovens. I don’t have a smoker
Most people that follow my accounts have grills or smokers, that's my genre of cooking. You could make this recipe in the oven, just won't have smoke flavor.
Can you add liquid smoke if cooking in the oven to give it a smokey flavor?
Did you roast the chilies yourself or buy them in the can?
I roasted them myself! Check out the video for tips on how to roast them: th-cam.com/video/edKMa9lsbw8/w-d-xo.html
What kind of wood for smoke? Hickory seems a bit heavy..
Apple also works really well. I'm sure Pecan would be super tasty too. It's not smoked for too long, I've used Hickory and it's great.
Unsalted butter, which is what I buy is not salty.
I would hope not
If you don’t have hatch green chilis you don’t have hatch green chilis😂😂😂
😎
Does Sedona Sand contain cumin? The label lists “spices.” If it has cumin, I can’t use it.
It does, it's one of the smallest ingredients in the rub, but it's present.
How would you cook this on a stovetop? I have neither an smoker nor BBQ but am fully armed with a bushel of Hatch chiles. Thanks‼️
Oven will work just as well. You won't have the smoky flavor but it will gently poach the shrimp in butter. That makes me hungry just typing it.
Try the Pueblo Chiles.Chile's. Taste Good😊
Yes!
I thought I heard Joe from family guy saying garlic butter lol
Hahaha
I'd strain the butter into a pan, make a sauce, put shrimp on pasta, pour sauce over. Or do it as is with chicken instead over pasta. No matter what this needs pasta.
It’s great with pasta! Also with rice
Hatch is a great commercially sold chili...but all New Mexicans know there is better chili in NM...
😎
Dude, what kind of wood?
Apple, maple, or a little hickory would work
Way i cook shrimp Is YOUR DON'T WANT IT PINK ! Want it when it just turns WHITE ! THAT ABOUT 2 min.. Another key is? To watch for the ORANGE COLOR > When it turns BRIGHT ORANGE? Like a crab. ITS DONE
Sounds good 👍
Looks like shrimpcargot.
Kind of yeah!
Haha, do we really need a thermometer for shrimp?! I always feel them and cut into one to check they're not overdone & are perfect.
Warning: Don't eat this 3 times a day!!
It's the most accurate way to teach people how to cook, and I'm all about consistency. If you follow along you'll see I use thermometers for many cooks, so it's not a specific one just for shrimp.
Wrong best chili is not HATCH!! The best chili is Pueblo green chili from Pueblo Colorado period!!!
😎
I aabsolutely love Hatch but never had Pueblo Green chili. I will look for it to try.
@@rickycazares5262 I believe out side of it being in Colorado I believe Whole Foods is the market that carries them when there for sale they are meatier and have more spice to them
I appreciate this recipe. However, I resent that you have included your proprietary rub as one of the ingredients. It may not seem like a big deal but each of you TH-cam chefs each have your own signature rub as an ingredient. Because we don't have an ingredient list we cannot know which rubs we already have approximate another one or what combination approximates your rub. I realize you don't want to reveal your whole recipe but it might be nice if you gave up the top three or four ingredients so we can get close without having to acquire a cabinet full of everyone's signature rub.
In the written recipe on the blog, I mention that it can be substituted with a high quality chili powder and salt.
I’m happy to explain more if you need.
Chile powder is wildly common, mine happens to be fortified with salt and other spices to make it a more well-rounded blend used for many kinds of applications. It’s designed to be used for grilling and smoking, focusing out southwest flavors.
“If you don’t have Sedona Sand you can mix some chili powder and salt and that will get it close.” Don’t overthink it, it’s not rocket science
@@MichaelPodrasky thank you!!