Ingredient amounts (with grams) are right in the description and the print recipe is linked as well. As always, thanks for liking our recipes and videos and sharing our family table each week. ▶🎥Become a Patreon member for full meal videos: www.patreon.com/sipandfeast This week's video: Better Bolognese, Side, and testing 2 drink ideas for our upcoming cookbook! ▶📝Our Newsletter with free weekly new recipes: www.sipandfeast.com/subscribe/
A few years ago, I did some research into exactly how big "1 clove" of garlic is. The answers that I got ranged from 3g to 7g, so I split the difference. I count 1 clove as being 5 grams of peeled garlic with that little woody root plate cut off. So for "8 cloves" in your written recipe here, that's 40g of peeled, trimmed garlic. Really helps my consistency when I'm making various recipes. You've provided lots of good tips over the years, so I figured I'd share one of mine with you; please feel free to use it in the videos if you like it.
Hi Jim, it's Mike, the seafood chef in Kent England. Fantastic ingredients. Your use of the Sundried Tomato Oil for the Shrimp Mainade is INSPIRED. Regarding Baking Soda for the Marinade, it breaks down the proteins in fish and meat making them soft. The Chinese use this all the time to marinade Beef for stir frying. Many thanks for a great video with your customary professional demo. Cheers, Mike.
Hi Mike. Where in Kent? We have great friends in Bearsted and get there at least once a year. We are always looking for nice spots to dine in Kent. Where do you cook?
@@williamryan2067 Hi William, it's Mike and thanks for your comment and question. I run a small farm in Halstead ten miles from Sevenoaks. I know Bearsted and have three recommendations. Firstly, The George in Trottiscliffe. The restaurant menu is really excellent and the Sunday Roast quite exceptional. A friend who is a restaurant critic/reviewer gave the Pub overall and the restaurant in particular 10/10. OK, a little nearer me is Soprano in Tunbridge Wells. It is a fantastic Spanish Tapas Bar and Restaurant. Finally, I highly recommend Cote Restaurant in Sevenoaks. The menu offers authentic Breton Cuisine and the provenece is high standard with much of the food being flown in fresh from Brittany. If you decide to visit any of these venues, I'll gladly meet up with you. Just let me know. Cheers for now, Mike.
Growing up in an Italian family, my parents were super crazy about not overcooking the pasta. They would call us to the table when the pasta was dropped! We had better be there when it came out or the yelling would commence! Pasta WAITS for nobody was preached constantly! Cheers!
THIS☝Pasta Grannies and/or Lidia Bastianich is where I heard first and it makes sense: when you drop the pasta into the water that's when you call people to the table. 😉
I really appreciate how guys put all of the ingredients in the beginning. It makes it easy to see what I have and what I have to run to the store for. Out of all the cooking shows on YT, I find myself actually making your recipes at home the most. 😊
I live in Brazil, and it's nice to see you using Tramontina pots and pans, Jim! A Brazilian company founded in 1911. I noticed that in a recent video you used a Tramontina Dutch Oven. I love their products, have several of their stainless, professional line pans. Keep up the good work, love your content.
I have made some of your dishes and have never been disappointed but I must say, I love when you and the taste tester interact. Love you guys. hope your success continues!
Wow! I made this recipe tonight just as written. It was so good. My husband loved it and said it was one of the best pasta dishes I’ve made. It’s a keeper and I’ll be making it often
As a vegetarian since the 80’s I can’t tell you how much joy your videos bring me, I love the recipes, the energy and the interactions with little James and the wife. If the world watched these videos it would make it a nicer place. Thank you
The Taste Tester is always so entertaining! What a pleasant youngster! His reviews have become more and more refined as he grows into his own style. 💙👏 I love your interactions!! I love that your recipes are so adaptable for personal preferences, or availability of ingredients. You’ve also just illustrated the importance of saving the pasta water. 👍
YUM! I agree. Not only does the tail make it look pretty, but it also adds shrimp flavor after sauteeing (just like shrimp heads make for a wonderful broth).
If people still want the acidity of "wine" in a dish but don't consume alcohol, a good substitution for wine is verjuice. Verjuice is unfermented wine grapes. Recipe looks delicious 😻 I'm eagerly waiting for my basil to srart taking ovdr the garden like last summer. 🤪
I love the 14" skillet. Just looked it up on Amazon, and thought this would be unaffordable for me. I was amazed to see that it is affordable. So happy to see someone that understands we can't all afford $200+ pots and pans. Your recipes are amazing too. Keep the videos coming. I have a book full of them and make them regularly. 💯
The baking coda probably tenderizes the shrimp? It's used a lot in Chinese cooking for tenderizing beef and chicken...called "velveting" the chicken/beef etc.
Time from final prep to fork is a HUGE factor in how food tastes, which is why I get annoyed at people who give food reviews based on bringing it home, yacking for ten minutes and then finally tasting it.
I just made this dish......and it was delicious....I followed the recipe except halved it for 2 .... except the sauce. Kept it as written ....yummmmeeeee....thank you
Thank you for the recipe and great instructions. I just want to mention to those who might find their sun-dried tomatoes in a vacuum pack... they are quite bitter. I always soak them in warm water and a Tbsp of honey for about 10+ minutes. Most importantly be sure to taste your sun-dried tomatoes before adding them to any dish.
I'm impressed by James's 10 rating! Wow! Especially since you had to adjust the creaminess of his tasting portion because he kept you waiting too long. LOVE your generous use of garlic. And sundried tomatoes and spinach. I use baking soda sparingly in many of the dishes I make. It works for me! Thank you for your Tues. night entertainment. I love your videos, Jim. - Marilyn
Great recipe. I have made something very similar, and it is amazing. I think that the protein is vary flexible as you could easily swap out the shrimp for chicken. I love how your son just ignores most of what you are saying about the recipe as he knows that his job is just to eat and that is what he does😊
11:39 Yeah 100% to saving that pasta water. I’ve been doing that more too and it just helps in general. If I accidentally put too much salt? Add some water. If it’s not wet since it’s been a while? Add some water.
Dude...getting so close to 1 million subs. Well deserved. Love your format. Tried MANY of your recipes. Although seafood is not big in my household and this one won't make an appearance, it looks amazing. So cool seeing James grow up (and soon taller than you 🤣) in front of our eyes. Keep up the great work!
I’ve only recently found your channel and I’m hooked! Everything you make looks amazing and you make your technique so easy to follow. I love that you’ve got the whole family involved. Great content!
Hey Jim, so this is what "they " say the backing soda does in a shrimp dish. Raising the pH: Baking soda's alkaline properties raise the pH of the shrimp's muscle, which keeps the muscle fibers apart and retains moisture. This results in shrimp that are firmer and snappier, and less likely to overcook. Speeding up the Maillard reaction: Baking soda's alkalinity speeds up the Maillard reaction, which is the chemical process that creates complex flavors in browned foods. Well I just learned something hopefully now we all did a little. Love your shows. I see your brother often out East. Keep the videos coming!
I got this really cool gadget on QVC that pops the seal on jars. No more struggling! They also have an adjustable top remover that is great for anyone with strenght or dexterity issues or that lives alone, like me!
A recent catch of jumbo shrimp from the gulf were really salty tasting. I avoided adding extra salt to my shrimp salad. It was perfect. Next dish will be this minus the salt.
I feel like James has grown so much since I started watching your videos!! I can't eat much pasta anymore, but I always live vicariously through James cleaning off his plate 😂Love your videos!!
You can give it a quick bath in baking soda. About a teaspoon per pound and let it chill in the baking soda water mixture for about 30 minutes. Then you can rinse the protein with water and a bit of vinegar. You definitely won’t taste it and get all the benefits of adding it. More tender
I always leave the tails on. I have no compunction about picking them up to eat them using the tail as a handle. Or it’s pretty easy to stick the point of your knife under and quickly lift them off. They add flavor and they’re worth it.
Omg, Jim...this is, like, my jam!!! Everything you make is soooo Long Island-delicious, I actually feel bad for people who've never been there.😂 BTW, the "LI deli" series was inspired!!! Loved every one of those because I've eaten them all! Been away a long time but prepping these recipes makes me smile and weep at the same time. What a great place to have grown up. Blessed for sure. Keep up the awesome work. 😊
That sounds really good! And really easy. And a great way to sneak some vegetables into my carb heavy diet. I just have say, though, after you've dropped the cash for a whole jar of sun-dried tomatoes, it's too late to save a few cents on extra olive oil, although there is an argument for the tomato oil adding that little bit of extra flavor, and there's no pointing in wasting it.
So my wife went out with the girls tonight and since she is not a big seafood girl I made my self a Creamy Shrimp Pasta, sat down, turned on the TV and there you were making what I'm eating! Mine is Orecchiette with shrimp in a ricotta lemon sauce. BTW, I live in Port Jefferson and enjoy watching your videos, especially your tase tester, he is so NOT full of shit! 😂
Looks like an excellent recipe that I will make soon. I appreciate your teaching. I do not appreciate tails on shrimp. It bugs the crap out of me at restaurants.
Baking soda changes the protean structure on the surface of the meat fish you put it on to. It’s a Chinese method of retaining moisture when frying meats and fish at high heat. I think!! 🤓
This a great recipe for sun dried tomatoes packed in oil. I had a lot of tomatoes. I dehydrated them and packed them in olive oil. It was very easy to do. It's a perfect use of extra tomatoes. Can you ever have too many? BTW, will the "Taste- Tester" every do his own cooking and have a TH-cam?
When you say emit the alcohol like in the dry red wine or dry white remember the alcohol content is completely eliminated it's just the flavor that's left behind. I think it's an important ingredient and that is your preparation.
Man, that really looked good, Jim! Good thing you saved some pasta water. Quick question: Why do people who can't have alcohol have to omit the wine in these recipes if the alcohol evaporates during cooking?
Baking soda works as meat tenderizer. Wondering why Chinese meat so tender? This is what Chinese cuisine chef use when they cook meat. (Small amount) then put seasoning and marinate.
Having to remove the shrimp tails makes you slow down while you are eating the delicious dish 🙂. The chef can read about the Maillard reaction, which makes the food more flavorful when you brown it in the pan. That’s why people add a little baking soda to certain foods like shrimp during the cooking process. However, you may want to eliminate the baking soda if you suffer from high blood pressure. Man that dish looks so good…
Looks delicious, definitely going to make it, but I didn’t see you de vein the shrimp ? We cannot buy deveined shrimp in UK, so spend soooo much time deveining!,
They are available peeled and deveined in the U.S. but I still like to take my thumb and run it through where it’s cut for deveining and make sure that they are throughly cleaned. It might just be me thinking about it, it’s kinda like using my hands to pull off the tails while I’m eating, I don’t like digging in my food with my hands while I’m eating. Some people don’t think about it and that’s fine too. When I eat out and the tails are on I deal with it. Lol
As far as I know in UK you cannot buy deveined prawns, I wish ! No worries I will buy fresh from fishmonger, and do the deed myself…. Just takes so long…
I do a simpler olive oil/fresh chili/garlic prawn dish, I added sun dried tomatoes from the original recipe I found but I have to blitz them, I hate the texture! I flame it with a bit of brandy.
Hi, Garlic quantity? Love what garlic does for flavor, but don't like too much garlic forward. I estimate approximately 1/2 of what you use in a recipe. Frequently I use a few anchovies to pump up the flavor.
Ingredient amounts (with grams) are right in the description and the print recipe is linked as well. As always, thanks for liking our recipes and videos and sharing our family table each week.
▶🎥Become a Patreon member for full meal videos: www.patreon.com/sipandfeast This week's video: Better Bolognese, Side, and testing 2 drink ideas for our upcoming cookbook!
▶📝Our Newsletter with free weekly new recipes: www.sipandfeast.com/subscribe/
A few years ago, I did some research into exactly how big "1 clove" of garlic is. The answers that I got ranged from 3g to 7g, so I split the difference. I count 1 clove as being 5 grams of peeled garlic with that little woody root plate cut off. So for "8 cloves" in your written recipe here, that's 40g of peeled, trimmed garlic. Really helps my consistency when I'm making various recipes. You've provided lots of good tips over the years, so I figured I'd share one of mine with you; please feel free to use it in the videos if you like it.
Hi Jim, it's Mike, the seafood chef in Kent England. Fantastic ingredients. Your use of the Sundried Tomato Oil for the Shrimp Mainade is INSPIRED. Regarding Baking Soda for the Marinade, it breaks down the proteins in fish and meat making them soft. The Chinese use this all the time to marinade Beef for stir frying. Many thanks for a great video with your customary professional demo. Cheers, Mike.
Thanks, always appreciate it!
Hi Mike. Where in Kent? We have great friends in Bearsted and get there at least once a year. We are always looking for nice spots to dine in Kent. Where do you cook?
@@SipandFeast…Hi Jim…really nice recipe! Mandy, on Souped up Recipes uses baking soda in a-lot of her recipes. Great tip!!!!
@@williamryan2067 Hi William, it's Mike and thanks for your comment and question. I run a small farm in Halstead ten miles from Sevenoaks.
I know Bearsted and have three recommendations. Firstly, The George in Trottiscliffe. The restaurant menu is really excellent and the Sunday Roast quite exceptional. A friend who is a restaurant critic/reviewer gave the Pub overall and the restaurant in particular 10/10.
OK, a little nearer me is Soprano in Tunbridge Wells. It is a fantastic Spanish Tapas Bar and Restaurant.
Finally, I highly recommend Cote Restaurant in Sevenoaks. The menu offers authentic Breton Cuisine and the provenece is high standard with much of the food being flown in fresh from Brittany.
If you decide to visit any of these venues, I'll gladly meet up with you. Just let me know.
Cheers for now, Mike.
Growing up in an Italian family, my parents were super crazy about not overcooking the pasta. They would call us to the table when the pasta was dropped! We had better be there when it came out or the yelling would commence! Pasta WAITS for nobody was preached constantly! Cheers!
THIS☝Pasta Grannies and/or Lidia Bastianich is where I heard first and it makes sense: when you drop the pasta into the water that's when you call people to the table. 😉
I really appreciate how guys put all of the ingredients in the beginning. It makes it easy to see what I have and what I have to run to the store for. Out of all the cooking shows on YT, I find myself actually making your recipes at home the most. 😊
Our major focus is the recipe, though we try to make it a bit fun with the taste tester and my occasional rants.
I live in Brazil, and it's nice to see you using Tramontina pots and pans, Jim! A Brazilian company founded in 1911. I noticed that in a recent video you used a Tramontina Dutch Oven. I love their products, have several of their stainless, professional line pans. Keep up the good work, love your content.
Tramontina makes good stuff
hey kid, your dad is a hero that makes the world a better place. just so you know we appreciate it. carry on..
I have made some of your dishes and have never been disappointed but I must say, I love when you and the taste tester interact. Love you guys. hope your success continues!
Wow! I made this recipe tonight just as written. It was so good. My husband loved it and said it was one of the best pasta dishes I’ve made. It’s a keeper and I’ll be making it often
Sip and Feast Family nailed it again!!!! Thank you for sharing. I wish I lived next door!!!
As a vegetarian since the 80’s I can’t tell you how much joy your videos bring me, I love the recipes, the energy and the interactions with little James and the wife. If the world watched these videos it would make it a nicer place. Thank you
The Taste Tester is always so entertaining! What a pleasant youngster! His reviews have become more and more refined as he grows into his own style. 💙👏 I love your interactions!!
I love that your recipes are so adaptable for personal preferences, or availability of ingredients.
You’ve also just illustrated the importance of saving the pasta water. 👍
Watching your videos have got me prepping my ingredients before I start. It has helped me to make sure I don’t omit items. Thanks
Thanks for asking the baking soda question.
YUM! I agree. Not only does the tail make it look pretty, but it also adds shrimp flavor after sauteeing (just like shrimp heads make for a wonderful broth).
If I wasn't already making Chef John's Chicken Florentine tonight, I would be making this. I'll try this soon, thanks for the great recipe!
If people still want the acidity of "wine" in a dish but don't consume alcohol, a good substitution for wine is verjuice. Verjuice is unfermented wine grapes.
Recipe looks delicious 😻 I'm eagerly waiting for my basil to srart taking ovdr the garden like last summer. 🤪
I make this dish quite often, we love it, but I've never brined the shrimp prior. I think I'll give that a try the next time! Thanks!
I love the 14" skillet. Just looked it up on Amazon, and thought this would be unaffordable for me. I was amazed to see that it is affordable. So happy to see someone that understands we can't all afford $200+ pots and pans. Your recipes are amazing too. Keep the videos coming. I have a book full of them and make them regularly. 💯
The baking coda probably tenderizes the shrimp? It's used a lot in Chinese cooking for tenderizing beef and chicken...called "velveting" the chicken/beef etc.
Time from final prep to fork is a HUGE factor in how food tastes, which is why I get annoyed at people who give food reviews based on bringing it home, yacking for ten minutes and then finally tasting it.
Yum! James has inspired me to make this dish this weekend.
The ‘taller than you someday’ exchange was absolutely hilarious. Excellent video as always. Thank you sir
Looks so delicious. Like you, I always use Better than Bouillon for my cooking. We love your recipes and your presentations. Thank you.
Liked before I’ve even watched, sending love to you and the family from the UK 🙌
I just made this dish......and it was delicious....I followed the recipe except halved it for 2 .... except the sauce. Kept it as written ....yummmmeeeee....thank you
I put a jar under my colander. It catches my pasta water, which I use that night if I need it. I save the rest for leftovers! Works every time.
Love me some shrimp and pasta!
Thank you for the recipe and great instructions. I just want to mention to those who might find their sun-dried tomatoes in a vacuum pack... they are quite bitter. I always soak them in warm water and a Tbsp of honey for about 10+ minutes. Most importantly be sure to taste your sun-dried tomatoes before adding them to any dish.
I'm impressed by James's 10 rating! Wow! Especially since you had to adjust the creaminess of his tasting portion because he kept you waiting too long. LOVE your generous use of garlic. And sundried tomatoes and spinach. I use baking soda sparingly in many of the dishes I make. It works for me! Thank you for your Tues. night entertainment. I love your videos, Jim. - Marilyn
Great recipe. I have made something very similar, and it is amazing. I think that the protein is vary flexible as you could easily swap out the shrimp for chicken. I love how your son just ignores most of what you are saying about the recipe as he knows that his job is just to eat and that is what he does😊
Baking soda in the brine makes the skin a bit crisper, gives the shrimp a better, firmer bite.
Super easy, tasty, fresh. We binge watch, and rewatch all the time. Only get to eat once a day, its nice to see what other meals could be like.
11:39 Yeah 100% to saving that pasta water. I’ve been doing that more too and it just helps in general. If I accidentally put too much salt? Add some water. If it’s not wet since it’s been a while? Add some water.
I like to leave the tails on the shrimp because I think they add flavor! My family never complains. 🥰
Looks so good! James is adorable! He's gonna be tall! That was cute...
Dude...getting so close to 1 million subs. Well deserved. Love your format. Tried MANY of your recipes. Although seafood is not big in my household and this one won't make an appearance, it looks amazing. So cool seeing James grow up (and soon taller than you 🤣) in front of our eyes. Keep up the great work!
I’ve only recently found your channel and I’m hooked! Everything you make looks amazing and you make your technique so easy to follow. I love that you’ve got the whole family involved. Great content!
So in love with this channel! You make us feel like family.
I like James taste testing and eating it all. It inspires me to definetly make the dish. Taste test for me at least is important. Good video. 👍
Hey Jim, so this is what "they " say the backing soda does in a shrimp dish. Raising the pH: Baking soda's alkaline properties raise the pH of the shrimp's muscle, which keeps the muscle fibers apart and retains moisture. This results in shrimp that are firmer and snappier, and less likely to overcook.
Speeding up the Maillard reaction: Baking soda's alkalinity speeds up the Maillard reaction, which is the chemical process that creates complex flavors in browned foods. Well I just learned something hopefully now we all did a little. Love your shows. I see your brother often out East. Keep the videos coming!
The shrimp tails make a convenient handle!
So you eat the whole meal with your hands?
@@The_Timinator
No, just the shrimp, as James did.
I got this really cool gadget on QVC that pops the seal on jars. No more struggling! They also have an adjustable top remover that is great for anyone with strenght or dexterity issues or that lives alone, like me!
A recent catch of jumbo shrimp from the gulf were really salty tasting. I avoided adding extra salt to my shrimp salad. It was perfect. Next dish will be this minus the salt.
That looks really good. I might make it one day. Thanks for sharing
I feel like James has grown so much since I started watching your videos!! I can't eat much pasta anymore, but I always live vicariously through James cleaning off his plate 😂Love your videos!!
Thanks for the great shrimp videos. My kids love shrimp so easy shrimp recipes really help me. Love this channel. Appreciate y’all
Hi,
Came across your channel a few months ago, love your recipes and your delivery! Love how it’s a family affair when you get cooking!
I love these videos and I need to get a bigger pan to try this recipe out.
You can give it a quick bath in baking soda. About a teaspoon per pound and let it chill in the baking soda water mixture for about 30 minutes. Then you can rinse the protein with water and a bit of vinegar. You definitely won’t taste it and get all the benefits of adding it. More tender
9:52 in addition to making the shrimp look better, the tails and shell also add shrimpy flavor!
I always leave the tails on. I have no compunction about picking them up to eat them using the tail as a handle. Or it’s pretty easy to stick the point of your knife under and quickly lift them off. They add flavor and they’re worth it.
Looks fantastic 😊
That looks delicious!! I usually do my go to pesto, but this is amazing, thanks so much🎉
Oooooh, I love some shrimp pasta, especially your recipes! Can't wait to make this! 🤤🤤🤤
Thank you
+1 on Tramontina non-stick. I have several.
Omg, Jim...this is, like, my jam!!! Everything you make is soooo Long Island-delicious, I actually feel bad for people who've never been there.😂 BTW, the "LI deli" series was inspired!!! Loved every one of those because I've eaten them all! Been away a long time but prepping these recipes makes me smile and weep at the same time. What a great place to have grown up. Blessed for sure. Keep up the awesome work. 😊
That sounds really good! And really easy. And a great way to sneak some vegetables into my carb heavy diet. I just have say, though, after you've dropped the cash for a whole jar of sun-dried tomatoes, it's too late to save a few cents on extra olive oil, although there is an argument for the tomato oil adding that little bit of extra flavor, and there's no pointing in wasting it.
Thanks Jim good stuff as usual
I love this channel so much
That looks GOOD, thank you!
If I was a guest at your house and you served me this, I would definitely eat those shrimp tails!
James' brutal honesty is refreshing!
It is no longer necessary to open with it helps you… love the videos
I save a cup or 2 of pasta water. Essential when you have sauces going and need to adjust without making it cold
Jim, That looked like a banging dish!
I don't get the hate about the tails. It's easier to pick the shrimp up with them on.
So my wife went out with the girls tonight and since she is not a big seafood girl I made my self a Creamy Shrimp Pasta, sat down, turned on the TV and there you were making what I'm eating! Mine is Orecchiette with shrimp in a ricotta lemon sauce. BTW, I live in Port Jefferson and enjoy watching your videos, especially your tase tester, he is so NOT full of shit! 😂
I've been looking for a 14 inch fry pan. I'll have to pick this one up
I hope and pray that this man gets his own show on the Food Network...or anywhere else on tv...
My family would definitely like this. 😁 I think they’d be happy if we had pasta every night, but I try to only do it once or twice a week.
You need to know about Toowoomba Pasta an Oz/Korean pasta hybrid!
Love pasta and shrimp, for how many people is this recipe? I need a very small one for just me , still like to cook for just myself.
Thank you, @ 3:17 was my question at the same time she asked ( what is the baking soda for). 😂
LOVE food LOVE
Hi Jim, great recipe. Can't wait to make it for my family. One question what brand of sauvignon blanc do you personally buy?
Looks like an excellent recipe that I will make soon. I appreciate your teaching. I do not appreciate tails on shrimp. It bugs the crap out of me at restaurants.
Baking soda changes the protean structure on the surface of the meat fish you put it on to. It’s a Chinese method of retaining moisture when frying meats and fish at high heat. I think!! 🤓
'Open with the same exact monologue'... and often the same exact shirt!!
😂😂😂😂😂😂😂
Great video again!!
Ohhhhh heck yeah!!!!!
😎🤌🏻🤌🏻
Love ur vids👍🏼💕. I get inspired 👌🏼
This a great recipe for sun dried tomatoes packed in oil. I had a lot of tomatoes. I dehydrated them and packed them in olive oil. It was very easy to do. It's a perfect use of extra tomatoes. Can you ever have too many? BTW, will the "Taste- Tester" every do his own cooking and have a TH-cam?
Delicious spaghetti yummy i love this way you prepare it so yummy, pls I need it oooo, thank you for sharing with us sir ❤❤👍🏻😋👏
The baking soda trick works best with beef and chicken. Shrimp is already tender.
When you say emit the alcohol like in the dry red wine or dry white remember the alcohol content is completely eliminated it's just the flavor that's left behind. I think it's an important ingredient and that is your preparation.
Some people don't like the flavor, and alcoholics in recovery or people on anabuse can't do wine even for flavor.
QUESTION: Doesn’t the alcohol quickly boil off when added to a hot pot on the stove?
Thank you, great recipe! I sun dry my own tomatoes and do NOT pack them in oil... now what?
Man, that really looked good, Jim! Good thing you saved some pasta water.
Quick question: Why do people who can't have alcohol have to omit the wine in these recipes if the alcohol evaporates during cooking?
They may not want to keep alcohol in the house.
Similar to "Marry me Chicken" - Yummy with chicken or shrimp!!
Whenever I see Jim come through the doorway, I know it’s about to get real.
Baking soda works as meat tenderizer. Wondering why Chinese meat so tender?
This is what Chinese cuisine chef use when they cook meat. (Small amount) then put seasoning and marinate.
👍👍 love this video
Yum!
Having to remove the shrimp tails makes you slow down while you are eating the delicious dish 🙂. The chef can read about the Maillard reaction, which makes the food more flavorful when you brown it in the pan. That’s why people add a little baking soda to certain foods like shrimp during the cooking process. However, you may want to eliminate the baking soda if you suffer from high blood pressure. Man that dish looks so good…
Looks delicious, definitely going to make it, but I didn’t see you de vein the shrimp ? We cannot buy deveined shrimp in UK, so spend soooo much time deveining!,
I am using peeled and deveined shrimp. They are often sold this way here in the US.
They are available peeled and deveined in the U.S. but I still like to take my thumb and run it through where it’s cut for deveining and make sure that they are throughly cleaned. It might just be me thinking about it, it’s kinda like using my hands to pull off the tails while I’m eating, I don’t like digging in my food with my hands while I’m eating. Some people don’t think about it and that’s fine too. When I eat out and the tails are on I deal with it. Lol
What type are you using? I use frozen, it’s not necessary.
As far as I know in UK you cannot buy deveined prawns, I wish ! No worries I will buy fresh from fishmonger, and do the deed myself…. Just takes so long…
I do a simpler olive oil/fresh chili/garlic prawn dish, I added sun dried tomatoes from the original recipe I found but I have to blitz them, I hate the texture! I flame it with a bit of brandy.
I've always wondered why the tails are left on. Do people eat them? I hate fighting to get them off when at a restaurant.
No, you can push out the meat from the tail with your teeth when you eat
The tails are typically left on just for aesthetics, but they also contain flavor compounds that are absorbed by the flesh during cooking.
Hi, Garlic quantity? Love what garlic does for flavor, but don't like too much garlic forward. I estimate approximately 1/2 of what you use in a recipe. Frequently I use a few anchovies to pump up the flavor.
You often use pecorino Romano, how is that different than Parmesan regiano? Does it matter which?
Could you substitute the wine for chicken or vegetable stock liquid