Binging with Babish: Shrimp from Forrest Gump Part II

shrimp

are the fruit of deception, you can throw the tail, the ball, the fight, there are pineapple

shrimp

, lemon shrimp, coconut shrimp, shrimp and potatoes, shrimp burger, shrimp sandwich, that's the best, hey , what's up guys, welcome back to binge with

babish

, where this week we finally are. also checking a highly requested

part

and checking a few more boxes on Bubba's list of 21 styles of shrimp, let's just say I'm sorry little guy, but you were already dead first, we have to open the cap of a bottle of which sauce does not we make. I don't need this stupid flow regulator cap or we're leaving because first we're heading to the Bayou for New Orleans-style barbecue shrimp, which requires half a cup of you-know-what sauce, the juice of one lemon 2 or 3 cloves of garlic medium and something happened that I didn't know was possible my pepper grinder broke so some mortar and pestle peppercorns so I'm not sure if this is traditional but I saw Chef John do it and that's enough for me . about 1 teaspoon finely chopped rosemary and I'll tell you what's traditional: lots of butter, some recipes call for like 3 sticks, but I think we'll be fine with cutting into tablespoon-sized pieces and lastly, about a tablespoon of fresh parsley chopped now we head to the stove to make our rice, you know how I like to do it, wash it well and then add it to 1 and 1/2 times its volume in boiling water, cover and bake at 350 degrees Fahrenheit for as long as you don't believe which boil wins over the scorching heat of your oven remove the fluff with a fork, check for doneness and season with salt and then it's time to make some of the Emeril essence which is pretty much a great everything. purpose Creole seasoning starting with 2 teaspoons paprika 2 teaspoons kosher salt 1 teaspoon ground pepper 1 teaspoon garlic powder 1 teaspoon onion powder one teaspoon cayenne pepper one teaspoon thyme and one teaspoon dried oregano and as The man himself would say boom, go ahead and whisk up your delicious all-purpose Creole seasoning a little bit and now finally our whole mixture is ready so we'll head over to the stove where we have a very thin layer of vegetable oil. preheated in a stainless steel pan in which we are going to place our heads on unpeeled shrimp, which apparently gives the final dish an extra shrimp flavor.

After letting these guys cook on one side for 1 minute, we crushed a pinch of garlic. from our mortar and pestle, adding a small burst of the essence of our Emeril, letting everyone taste for an extra minute before deglazing with our Worchester Shire sauce along with the juice of our lemon and possibly some non-traditional freshly chopped rosemary. mix that in and let all those flavors come together while this guy simmers, once it does we'll lower the heat to pretty low and start adding our butter three at a time we want the butter. slowly emulsify into the sauce or stir and melt and add and stir and melt and add all the time over just enough heat to keep the butter melting until we have added the two sticks and then once I run out of my last little bit of butter I'm going to add the freshly chopped parsley, reserve some for garnish, and keep stirring until the butter is completely melted and we have an incredibly rich, surprisingly flavorful, and emotionally draining sauce that we'll serve with long grain white rice. put some of our shrimp friends in there and make sure you put a lot of sauce in there.

You're going to want to drink it with a straw. I swear, now you'll notice this isn't barbecue at all, but it is. what New Orleanians call barbecue shrimp and since Bubba is from Louisiana, it seems appropriate and I must say it's better than most barbecue I've ever had in my life. Be sure to suck the brains out of the shrimp skulls, peel the shells, and me. I'm about to take this into the other room, this is going to start getting R rated next. I want to kill two birds with one stone with a pineapple shrimp stir-fry, and as anyone interested in stir-fries will tell you, you have Use leftover rice to simulate that I'm going to refrigerate this rice uncovered for about an hour, time during which one I'm going to peel and devein my shrimp.

If you don't remember how to do it, just remove the peels. a shallow cut on the back of the shrimp that reveals its digestive tract, which can be easily removed using the back of your paring knife. Next I want to make sure there's shrimp and everything in this stir fry, so I'm going to grab the tails. Remove about half of the shrimp and cut them into small pieces, then I will make a pineapple place shallow cuts on the sides and remove the core and then place small cuts up and down the sides of the pineapple, it is pulp and take out everything with a spoon.

We are doing this because we want to keep the pineapple as a serving bowl for our rice. Set the chopped pineapple aside because it's time to wok and roll. Sorry, we're just roasting our cashews. a little crushed red pepper flakes right on top add a little flavor, but that will soften them, so be sure to let them cool completely before adding them back to the stir-fry. Next, we say 1/2 small white onion. and half a red pepper, both finely chopped until tender and translucent, then set them aside, let's get to our frying pan, keep it over medium-high heat and add our whole shrimp in a single layer cooking for about 45 seconds until tender and pink on one side, stir them a little and then add our shrimp pieces to hang until all the shrimp are barely cooked, about three to four minutes, set aside with the peppers and onions, pan fry once more and then it's time to break up. in a whole egg, let it sit for I don't know 30 seconds until it starts to set, stir a little bit and keep it on medium-high heat until it's barely cooked yet and then it's time to add. our imitation leftover rice, just add all of that, it's probably about three cups of cooked rice and to that I'll add two tablespoons of soy sauce, one tablespoon of fish sauce and about a tablespoon of garam masala that I made recently. for a basics episode, but you can use curry powder if you don't have it on hand, also a pinch of MVP, and a slightly larger pinch of kosher salt.

We're cooking it on medium-high heat for about a minute before adding our pineapple, it's a small one, you're not going to get away that easy, we're cooking it for another minute and a half before adding our reserve peppers, onion and shrimp , we are pre-cooking and adding these things and stages to make sure. don't let anyone get too soft or rubbery, mix it well but it will be known and as always, taste the seasoning and adjust as needed and last but not least we're going to add a chopped scallion and our toasted and cooled spicy cashews. make sure you have turned off the heat at this point so we don't end up with mushy cashews.

I'm sure this isn't an authentic version of whatever it is, but it's a perfectly lovely way to prepare shrimp and it looks pretty. nice stuffed into the shell of a pineapple topped with a couple of extra shrimp, these can be a little scallions scattered and there you have it, a whimsical way to kill two birds with one stone and make pineapple and shrimp stir fry, let's get a little Try here is not the most practical vehicle for eating, but like before, I will take him to the other room and do terrible things to him. The last step is a southern specialty, the shrimp burger, well that sounds pretty crazy.

You see, I sped that up. above but my hand moves with the residence of something like when a helicopter or a car tire, but that or not anyway, we will start by making a kind of remoulade with 1/3 cup of mayonnaise and the aforementioned chopped chives . a little fresh country pepper, about a teaspoon of our Creole seasoning, lamb, the juice and zest of half a lemon and a few generous shakes, about a teaspoon of Louisiana-style hot sauce, go ahead and whisk it all together before you remember that we forgot to add a generous teaspoon of whole grain mustard and maybe a teaspoon of freshly chopped parsley because why not continue whisking with a small lid and refrigerate until ready to use now under the royal shrimp burger recipe next from America's Test Kitchen?

I'm going to start by processing a slice of sandwich bread into fine, fresh breadcrumbs, setting it aside to make room in the food processor for a pound of peeled and deveined shrimp that we're going to grind together precisely one two three four five six seven eight times no more NOLA of They came out nine times and then to the breadcrumb mixture we added two chopped chives, two tablespoons of finely chopped parsley, about a third of a cup of mayonnaise, salt, freshly ground pepper and then I'll try like 1 teaspoon Old Bay seasoning. I feel like it's going to work very well in this context.

Go ahead and mix this tasty burger glue and then carefully but confidently add the processed shrimp mixture until well combined and then form three nice burgers which we will place on a baking sheet. cover loosely with plastic wrap and refrigerate for at least thirty minutes and up to three hours, long enough to toast our burger buns. It's like I always say, if you're not good at puns, just toast your buns or even if you're good at buns, you should toast them, but I always toast the buns and then in vegetable oil and then in a preheated non-stick pan, come on to our shrimp burgers, which we are going to fry on one side for two or three minutes until a golden crust forms.

Yes I know. I'm using a metal spatula on a non-stick pan. Don't do this at home. I am a trained professional. Actually, after flipping, I'll finish them in a 375 degree Fahrenheit oven for a few minutes until they register 140 degrees Fahrenheit. internally place a little of our remoulade refill on a seasoned bread and serve now. I want to delve into this, but I never pass up the opportunity for a halfway decent cross section and you know, for a burger. one looks pretty good, lots of color, the burger holds together very well and is absolutely delicious, so delicious, in fact, I didn't wait to take it to the other room before annihilating it in front of the camera.

I'm sorry you had to see that.