My wife and I work different schedules. We only have a few days together during the week. I showed this to her four days ago. I took off early today and told her I had dinner. A quick trip to Publix and viola….dinner was perfect. This was the appetizer and main course. She loved it. Thank you Chef.
"Sound effects are very important!" LOL I adore your commentary as you cook... Or rather, create! I love garlic shrimp, I'll have to definitely try making it this way. Sounds and looks delicious. Thank you.
Till today i always had to start the old video version of Jean Pierre cooking this dish, i found on YT from the late 1990's/Millenium, i guess. Thx for this Revivalvideo of one of my most favourite shrimps recipes. And as i often say: A week without Jean Pierre's (recipes) is a lost week
Chef Jean-Pierre is probably the best cooking teacher on you-tube. I've been cooking a variation of this simple recipe for years, but after watching his method and techniques for this dish I've realised how much I can improve my version. Thank you Chef, you are an inspiration,
Good day. You have reinforced my education; I'm a G I Cook( cost guard) and luck enough to have worked in the San Francisco bay area which gives great 'hand-on' practice. Finding myself in Sacramento it was not as easy to revisit things that I did in the bay. I had time between my gast for breakfast (b n b) to watch your channel, Thanks and good to you and your!!
Chef JP, you won't believe how easy it is to look and listen to one of your videos to wind down after a cracking day. As many say, you're good as is. Even my kids love to watch your videos. Do what you're doing and we all love every bit of it. AJ from Sydney, Australia.
Jack lol ‘and the garlic’. 😂😂 The prep Chef forgot to say ‘lemon juice’. That goodness he remembered to verbalise what it was when he picked it up. Love this recipe. Yes very quick. I was expecting more butter talk. 😂😂 Jack are you in there dancing around trying to distract Chef whilst he is talking? 😅😅 Chef you speak with so much love and passion for your craft, this is evident in your pace of which you speak. ❤❤ Will definitely make this recipe! Cheers lads!😊😊
Hello Chef Jean Pierre, thank you for this recipe. I love shrimp they taste great. Thank you for sharing. Your recipe looks so good, a must-try. Best Regards.
merci beaucoup pour vos recette et l'accent français "à couper au couteau" est génial. De la vrai cuisine brut, ou l'on recherche constamment nos ustensiles, ce format de vidéos est juste parfait.
Thank you for this Chef, my daughter has been cooking up several meals lately she has fried rice and shrimp down pat. I bought 4 2lb bags of jumb 21-25 shrimp last week I'll show her this recipe and see how she does 😊
As soon as the garlic what? Ju jup, ( sound) camarones Alajillo, eso le quedó super-bien, me gustaría ver recetas así de fácil, friend. Thanks for sharing this video AWESOME
So, the night shift off tonight and I have been cooking: This recipe. Oh, my…. Dear Chef, this is finger licking GOOD. I put the crostini in the sauce, delicious. Touch of lemon rolling over my tongue. Thank you, Chef. Formidable!
I just made these for the wife..She loved them. Thank you so much for sharing this recipe! I love the videos. You take the time to explain everything...no more tic tac toc for me :)
Thanks for a great video. I'm gonna make this on saturday as a starter. A friend of mine had a child who is starting to get interested in cooking. I told her of your channel.
I’m glad you revisited this classic, I watched the original many times and used it to prepare a similar recipe several times as well. A classic Jean Pierre dish
Jean! I found you a few days ago and wow I’m a huge fan! There’s something so special about the way you teach. I’m 40 years old and have always been a terrible/laughable cook. You give me something to cook and I’ll ruin it. I’ve given up on it many times. I made your stew last night and blew my husbands mind. So much that he thinks I’ve been hiding my talent all these years. 😂 Yeah right! You are amazing, truly, I love the way you trip on words it’s so cute and it slows it down just enough for me to follow. Everyone goes so fast that I can’t absorb it. You’re an inspiration, thank you for making these videos.
Looks delish! Will try it tonight! Was laughing at the clip...Chef's gesticulations haven't changed at all! Ha! Still the same after all these years! Thanks for wonderful videos from a big fan of yours! (and Jack, too, of course!)
I want to thank you chef! I am a chef myself. You have inspired me to come up with more of my own recipes. I “measure carefully” on a regular basis. Yes, I went to culinary school (still am) and butter is your friend. Unsalted butter. Unsalted stock if you don’t make your own because you salt the dish, not the ingredient. I personally believe you are great! Thank you again!
I just wanted to thank you for education. The techniques ive learned from you ive applied to everything. Maestro thank you for teaching me how to cook.
Once again simple but brilliant. Chef J-P doesn't need gadgets or gimmicks - just honest and inspired cooking with great ingredients. Truly a culinary magician.
I let mine marinate for a couple of hours with olive oil, garlic and chilli peppers and then cook them. They are so good. Never put lemon in but will definitely try it out.
Hi !! Chef Jean Happy Monday 😊 Happy October. Wow the garlic shrimp 🍤 looks amazing. Yes the white wine , lemon 🍋 juice brings out the flavor such a pretty plate . Butter 🧈 is my best friend. Thank you friend for the garlic shrimp . I will make this for my mom , dad with some garlic butter Angle hair pasta . Have a great day . 💙💙💙💙💙💙💙💙💙💙💙💙💙💙💙💙💙💙💙💯💯
Thanks for this nice 'n easy recipe, dear Chef Jean-Pierre. I just bought Tiger Shrimps for Shrimps Provençale as my hubby loves them napper with a bit of Pernod. Now I wonder ... we have an invitation coming up with a friend who doesn't eat meat (not vegetarian, just doesn't like it) and I mostly make salmon filet when he comes. I guess the sauce would be a perfect match for the salmon, non? Big bisous as always, Eleonora 🥰
OH Chef, you never cease to amaze. I made steaks with your Lobster Thermador sauce on top again last night, SO AMAZING!!! I'll try this on Friday... Thank you, my family thanks you, I love you!!!
I use red wine vinegar instead of lemon, oregano instead of parsley and olive oil in the beginning. Turn off heat and add whole butter and fresh black pepper. If you want to serve cold, omit the butter, add some shaved onion at the end and refrigerate
I love simple recipes like this, and this one looks excellent. I'm thinking of substituting calabrian peppers, since I have those on hand. It looks like a great appetizer for the holidays.
Thank you for this recipe idea. I've got some big shrimp in the freezer that I was using for pasta, but then I realized I like using smaller shrimp in pasta so you can get them in one bite. But this will be great for the big ones I got left. Thanks.
I have something very similar for the first time on Catalina Island but with scallops. Absolutely delicious! Thanks for sharing. Making my mouth water so early in the morning.
I still remember your first cooking videos on here Chef, and besides a few gray hairs, you haven't changed one bit!
🙏🙏🙏❤️
Sound effects are the secret ingredient to the world's best chef's recipes. Thank you, Chef!
I definitely make sure my "Bloop Bloop Bloop"s are at the right level when I simmer something now
My wife and I work different schedules. We only have a few days together during the week. I showed this to her four days ago. I took off early today and told her I had dinner. A quick trip to Publix and viola….dinner was perfect. This was the appetizer and main course. She loved it. Thank you Chef.
"Sound effects are very important!" LOL I adore your commentary as you cook... Or rather, create! I love garlic shrimp, I'll have to definitely try making it this way. Sounds and looks delicious. Thank you.
Every time I wonder whether the Chef has run out of delicious looking recipes, he comes through yet again! Thanks, Chef!
In addition; 7 minute lesson. Perfection!
Gorgeous as always chef, what could be better than Garlic Shwimp, with plenty of budder. Look a dis, a chile could do dis.
Till today i always had to start the old video version of Jean Pierre cooking this dish, i found on YT from the late 1990's/Millenium, i guess.
Thx for this Revivalvideo of one of my most favourite shrimps recipes.
And as i often say: A week without Jean Pierre's (recipes) is a lost week
Chef Jean-Pierre is probably the best cooking teacher on you-tube. I've been cooking a variation of this simple recipe for years, but after watching his method and techniques for this dish I've realised how much I can improve my version. Thank you Chef, you are an inspiration,
Good day. You have reinforced my education; I'm a G I Cook( cost guard) and luck enough to have worked in the San Francisco bay area which gives great 'hand-on' practice. Finding myself in Sacramento it was not as easy to revisit things that I did in the bay. I had time between my gast for breakfast (b n b) to watch your channel, Thanks and good to you and your!!
Chef JP, you won't believe how easy it is to look and listen to one of your videos to wind down after a cracking day. As many say, you're good as is. Even my kids love to watch your videos. Do what you're doing and we all love every bit of it. AJ from Sydney, Australia.
Jack lol ‘and the garlic’. 😂😂 The prep Chef forgot to say ‘lemon juice’. That goodness he remembered to verbalise what it was when he picked it up. Love this recipe. Yes very quick. I was expecting more butter talk. 😂😂 Jack are you in there dancing around trying to distract Chef whilst he is talking? 😅😅 Chef you speak with so much love and passion for your craft, this is evident in your pace of which you speak. ❤❤ Will definitely make this recipe! Cheers lads!😊😊
🙏🙏🙏❤️
"woooo woooo sound effect very important"...cooking gold.
Hello Chef Jean Pierre, thank you for this recipe. I love shrimp they taste great. Thank you for sharing. Your recipe looks so good, a must-try. Best Regards.
You are really a chef cook and make me hungry😋. I will try this recipe tonight..
I love watching these videos, chef. As soon as the garlic!
merci beaucoup pour vos recette et l'accent français "à couper au couteau" est génial. De la vrai cuisine brut, ou l'on recherche constamment nos ustensiles, ce format de vidéos est juste parfait.
🙏🙏🙏😊
Great recipe Chef JP, simple and delicious...I'll take two dozen and a bottle of your best Chardonnay, bon appetit!
This was my son’s favourite dish while we were in Panama. He ordered it 6/7 days we were there haha!
and what about you? Don't you like it?
Thank you for this Chef, my daughter has been cooking up several meals lately she has fried rice and shrimp down pat. I bought 4 2lb bags of jumb 21-25 shrimp last week I'll show her this recipe and see how she does 😊
Sometimes the simple things are the best.
You make me want to entertain! Thanks Chef
Sound effects are very important! J'adore.....
As soon as the garlic what? Ju jup, ( sound) camarones Alajillo, eso le quedó super-bien, me gustaría ver recetas así de fácil, friend. Thanks for sharing this video AWESOME
Looks delicious! And so simple!
So, the night shift off tonight and I have been cooking: This recipe.
Oh, my…. Dear Chef, this is finger licking GOOD.
I put the crostini in the sauce, delicious. Touch of lemon rolling over my tongue.
Thank you, Chef. Formidable!
I just made these for the wife..She loved them. Thank you so much for sharing this recipe! I love the videos. You take the time to explain everything...no more tic tac toc for me :)
How delicious, thank you! Except for the Scotch Bonnets, think I'll leave them out!
You are such a charming and funny French man! Thank you for the videos, I'm trying all your recipes!!
Thanks for a great video. I'm gonna make this on saturday as a starter. A friend of mine had a child who is starting to get interested in cooking. I told her of your channel.
Thank you for starting out my monday on the right note.
🙏🙏🙏❤️
I’m glad you revisited this classic, I watched the original many times and used it to prepare a similar recipe several times as well. A classic Jean Pierre dish
You have taught me so much I am very grateful that you do this for the world
Yummy... and just happens to be what I put out for dinner and now have my plan 😂❤ ... Thank you! ❤
Simple and delicious! Love it. You the man.
Camarones al Ajillo!! What a wonderful recipe, I just discovered to the Chef Jean Pierre and I amazed. Thx
Some years ago there was a tapas restaurant in the U District (UW). Gambas Al Ajillo was one of my favorite items on the menu.
No no no Chef! Your Spanish sound good and you are a fantastic man as well. Kudos and greetings from Mexico for both of you.
Wow.. that was quick! I'm gonna have it for lunch!
Delicious!
Thank you for sharing your talent!
Greetings from Edith, Singapore 🌹🌹🌹
You are the funniest chef of all time and you make perfect meals 😊
Jean! I found you a few days ago and wow I’m a huge fan! There’s something so special about the way you teach. I’m 40 years old and have always been a terrible/laughable cook. You give me something to cook and I’ll ruin it. I’ve given up on it many times. I made your stew last night and blew my husbands mind. So much that he thinks I’ve been hiding my talent all these years. 😂 Yeah right! You are amazing, truly, I love the way you trip on words it’s so cute and it slows it down just enough for me to follow. Everyone goes so fast that I can’t absorb it. You’re an inspiration, thank you for making these videos.
Looks delish! Will try it tonight! Was laughing at the clip...Chef's gesticulations haven't changed at all! Ha! Still the same after all these years! Thanks for wonderful videos from a big fan of yours! (and Jack, too, of course!)
I want to thank you chef! I am a chef myself. You have inspired me to come up with more of my own recipes. I “measure carefully” on a regular basis. Yes, I went to culinary school (still am) and butter is your friend. Unsalted butter. Unsalted stock if you don’t make your own because you salt the dish, not the ingredient. I personally believe you are great! Thank you again!
👍👍👍😊
I just wanted to thank you for education. The techniques ive learned from you ive applied to everything. Maestro thank you for teaching me how to cook.
I see Chef JP, I click. It’s about as easy as that! 😊
Moved to Hawaii 35 years ago and learned that you can eat the tail of the shrimp. It is delicious. Nobody over here would toss the tail.
Thank you for another delicious recipe, Chef Jean-Pierre.
Hello 🙏🏻 Good morning … loved to see I’m love it best Fresh shrimp delicious and yummy yes of course .. thank you sharing trough welcome ….🙌🏼🤗💐
Once again simple but brilliant. Chef J-P doesn't need gadgets or gimmicks - just honest and inspired cooking with great ingredients. Truly a culinary magician.
Thank you 🙏
@@ChefJeanPierre have you made shirt steak in. A pan? Joe k
God bless you sir, IAM Chennai
I enjoy EVERY video!!!
Another fantastic recipe!!! I love shrimp and this must be on my menu tonight!!!
I Love it!!
I make Shrimp almost Every Wednesday Night.
So, Easy and Many different ways.
Simpático y agradable Mr Jean Pierre y póngale más en Español.
Wonderful !!! I' love it 'hot'... so I'm on board. (tks for saying the temp it takes the guess work out for those who don't do it every day)
your a legend brother!!!
thank you 🙏
Thanks chef, your show is always great. I’m hungry just watching you cooked.
Looks delicious!
That is absolutely going in the next alfredo noodle dish I make.
Maybe with a little bit more butter...
The only bad thing is now I'm craving jumbo shrimp but I'm stuck here at work........oh well, something to look forward to after work! Cheers Chef!
Keep the knowledge coming chef!
I remember watching the original, been ages!
Hello Chef JP and Jack. What a wonderful recipe and beautiful presentation. Thank you for showing us how it's done. I love the technique! 🥰🥰😋😋
What???BUTTER?? Looks delicious. Thank you.
Watching from Spain, perfect gambas al ajillo 🦐🦐👌💯
I'll remember the sound effects! Thanks Chef!❤
Chef you're making cooking shows great again!! Thank You!!!
Going to make it on the weekend.
Thank you chef
Oh my God! It’s 9:00 PM right now and I’m dying to eat this garlic shrimp right now!! It’s so easy a child could make it!! 😂
They are great. Thank you Chef 🇬🇧
Your Spanish is great and the recipe even better. I will likely make this sauce for any and everything
Shrimp, garlic and butter. Need I say any more? 😋
I let mine marinate for a couple of hours with olive oil, garlic and chilli peppers and then cook them. They are so good. Never put lemon in but will definitely try it out.
Hi !! Chef Jean Happy Monday 😊 Happy October. Wow the garlic shrimp 🍤 looks amazing. Yes the white wine , lemon 🍋 juice brings out the flavor such a pretty plate . Butter 🧈 is my best friend. Thank you friend for the garlic shrimp . I will make this for my mom , dad with some garlic butter Angle hair pasta . Have a great day . 💙💙💙💙💙💙💙💙💙💙💙💙💙💙💙💙💙💙💙💯💯
Thanks so much🙏😊
Gambas al ajillo and Gambas Pil-Pil are so great :) Love Andalusia Spain
anything shrimp is fantastic. Thaanks
Short and delicious, one of my favorites, especially with a tender Filet Mignon. I like your take with the peppers, I'll have to try the vermouth.
J'adore CJP ♥ Tres Magnifique! Merci beaucoup 😋
I always look forward to your videos. You're a phenomenal teacher, and an incredibly inspiring chef.
Thanks so much 😊
I'll definitely be making this one, seafood especially prawns is my weakness lol.
Have a ripper mate!
I love shrimp!
Simple and delicious.
Great looking recipe Chef
Thanks for this nice 'n easy recipe, dear Chef Jean-Pierre. I just bought Tiger Shrimps for Shrimps Provençale as my hubby loves them napper with a bit of Pernod. Now I wonder ... we have an invitation coming up with a friend who doesn't eat meat (not vegetarian, just doesn't like it) and I mostly make salmon filet when he comes. I guess the sauce would be a perfect match for the salmon, non? Big bisous as always, Eleonora 🥰
I like the old Great Chefs of the West theme song. great memories.
OH Chef, you never cease to amaze. I made steaks with your Lobster Thermador sauce on top again last night, SO AMAZING!!! I'll try this on Friday... Thank you, my family thanks you, I love you!!!
I am definitely going to make this recipe. I think this shrimp would be great on top of mixed gourmet greens with a light dressing. Thank you!!
I use red wine vinegar instead of lemon, oregano instead of parsley and olive oil in the beginning. Turn off heat and add whole butter and fresh black pepper. If you want to serve cold, omit the butter, add some shaved onion at the end and refrigerate
What an outstanding guy. Thank you
A quickie recipe with amazing flavour. Thanks for sharing chef. I will add this recipe of yours for my next gatherings ❤️❤️❤️❤️❤️
A definite must-make! As usual. Thanks again!
That presentation is beautiful.
I love simple recipes like this, and this one looks excellent. I'm thinking of substituting calabrian peppers, since I have those on hand. It looks like a great appetizer for the holidays.
Stop making me so hungry 🙈🙈🙈🙈🤤🤤🤤
Another hit! I am going t7o miss your show....going on vacation😘
Yum, wish I was there to eat.
Thank you for this recipe idea. I've got some big shrimp in the freezer that I was using for pasta, but then I realized I like using smaller shrimp in pasta so you can get them in one bite. But this will be great for the big ones I got left. Thanks.
I have something very similar for the first time on Catalina Island but with scallops. Absolutely delicious! Thanks for sharing. Making my mouth water so early in the morning.
Yum!!
One of my fav go to!!
I love to toss with a bucatini pasta for a lovely little side pasta with an entree
Chef, your recipes ate so fantastic!!!