Binging with Babish: Shrimp from Forrest Gump Part II

shrimp

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

shrimp

, lemon shrimp, coconut shrimp, shrimp and potatoes, shrimp burger, shrimp sandwich, that's it the best, hey, what's up? checking out a highly requested

part

too and ticking a few more boxes on Bubba's list of 21 styles of shrimp let's just say sorry little guy but you were already dead first we need to pop the lid on a bottle of which sauce I don't need either this stupid flow regulator cap or we're leaving because we're headed to the Bayou first for some New Orleans-style BBQ shrimp that calls for half a cup of you-know-what sauce the juice of a lemon 2 or 3 cloves of medium garlic and something happened I didn't know was possible my pepper mill broke so some peppercorns from the mortar and pestle not sure if this is traditional but I watched chef John do it and that's what good 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 okay with cutting into tablespoon sized pieces and lastly about a tablespoon of parsley chopped fresh now we head to the stove to make our rice you know how I like to make it wash it well then add 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 think it will boil beats the scorching heat of your oven remove the fluff with a fork check it is done and season with salt and then it's time to make some Emeril's Essence which is pretty much a great all purpose Creole seasoning starter starting with 2 tsp of paprika 2 teaspoons of kosher salt 1 teaspoon of allspice 1 teaspoon of garlic powder 1 teaspoon of onion powder a teaspoon of cayenne pepper a teaspoon of thyme and a teaspoon of dried oregano and as the man himself would say boom, go ahead and tiny mix up your delicious all purpose Creole Seasoning and now finally all of our mise is in plus so we're going to head over to the stove where we have a very thin layer of vegetable oil preheated in a stainless steel skillet that we're going in To lay our heads on unpeeled shrimp, which apparently gives the final dish an extra shrimp flavor after letting these guys cook on the side for 1 minute, we crushed a pinch of garlic our way of mortar and pestle adding a little burst of our essence of Emeril allowing everyone to taste for an additional minute before deglazing with our Worchester Shire sauce along with the juice of our lemon and possibly any freshly chopped rosemary not traditional we're just going to mix that up and let everyone those flavors getting to know each other as this guy starts to simmer once it does we're going to turn the heat down to pretty low and start adding our butter three ways at a time we want the butter to 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've added the two sticks and then once I'm down to my last one pad of butter I'm going to add the freshly chopped parsley, reserving a little for decoration and keep stirring until the butter is completely melted and we have an incredibly rich, shockingly tasty and emotionally draining sauce that we will serve with long grain white rice. put some of our shrimp friends in there and be sure to put a lot of sauce in there, you'll want to drink it through a straw, I swear, by now you may notice this isn't barbecue at all, but it is. what New Orleans locals refer to as BBQ Shrimp and since Bubba is from Louisiana seems fitting and I must say this is better than most BBQ I've ever had make sure you suck the brains out of the skulls of the shrimp, it opens its shells and 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 like anyone who cares the stir fry will tell you that you have to use the leftover rice to pretend I'm going to refrigerate this rice uncovered for about an hour, during which time I'm going to peel and devein my shrimp if you don't remember how to do that, just remove the shell a shallow cut on the back of the shrimp which reveals their digestive tract which can be easily removed with the back of your peeling knife next I want to make sure there are shrimp and all in this stir fry so I'm going to take the tails Remove roughly half the shrimp and cut them into small pieces then I'm going to make a pineapple place shallow cuts on the sides and remove their core and then place small cuts up and down the sides of the pineapple it's meat and take it all out with a spoon we're doing this because we want to keep the pineapple as a bowl in which to serve our rice leave the chopped pineapple aside because it's time to wok and roll sorry we're just toasting our cashews with some red pepper flakes crushed just above they give a bit of flavor, but that will soften them up, so be sure to let them cool completely before adding them back into the stir-fry.

Next, we say 1/2 small white onion. and half a red bell pepper, both finely chopped until smooth and translucent, then set aside, we're going to get to our skillet, keep over medium-high heat, and add our whole shrimp in a single layer, cooking for about 45 seconds until nice and pink on one side, give them a little stir and then add our shrimp pieces to hang until all the shrimp are just barely cooked, about three to four minutes, set aside with the peppers and onions in the pan once more and then it's time to break into a whole egg let it sit like I don't know 30 seconds until it starts to set give it a little scramble keeping it on medium high heat until just barely cooked and then it's time to add our leftover imitation rice just have all of that in there , it's probably about three cups of cooked rice and to that I'm going to add two tablespoons of soy sauce, a tablespoon of fish sauce, and about a tablespoon of garam masala that I made recently for a basic episode, but you can use curry powder if you don't have it on hand also a pinch of MVP and a little larger pinch of kosher salt we're cooking it on medium high heat for about a minute before we add our pineapple it's a little guy you're not going to escape so easily we are cooking it for another minute and a half before adding our reserve peppers, onions and shrimp, we are pre cooking and adding these things and stages to make sure. no one ever gets too mushy or rubbery give it a good spin but get to know each other and as always taste the seasoning and adjust as needed and last but not least we'll add a chopped scallion and our spicy roasted cashews and chilled.

Make sure you've killed the heat at this point so we don't end up with mushy cashews now. I'm sure this isn't an authentic version of whatever, but it's a perfectly lovely way to prepare shrimp and it looks pretty. nicely tucked into the body of a pineapple topped with a couple of extra shrimp these can be some scattered scallions 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 taste here is not the most practical vehicle for eating, but as before, I will take it to the other room and do terrible things to it.

The last step is a southern specialty, the shrimp burger, well that looks pretty crazy. above, but my hand moves with the residence of something like when a helicopter or a car tire, but that or not, anyway, we're going to start by making a kind of remoulade with 1/3 cup of mayonnaise, the mentioned above chopped spooky chives some fresh country pepper about a teaspoon of our Creole seasoning the lamb juice and zest half a lemon and a few generous shakes about a teaspoon of Louisiana style hot sauce go ahead and whisk it all together before to remember we forgot to add a generous teaspoon of whole grain mustard and maybe a teaspoon of freshly chopped parsley because why not continue to whisk the lid off and refrigerate until ready to use now in the royal shrimp burger recipe that Does it come from America's Test Kitchen? processing one slice of sandwich bread in fine fresh breadcrumbs, set aside to make room in the food processor for one pound of peeled and deveined shrimp that we are going to whisk together precisely one two three four five six seven eight times no plus nine times NOLA we exit then to the breadcrumb mixture we are adding two chopped scallions two tablespoons finely chopped parsley about a third of a cup mayonnaise salt just passing pepper and then I'll taste like 1 teaspoon Old Bay seasoning I feel like it's going To work really well in this context, go ahead and mix up this tasty burger glue and then add the processed shrimp mixture gently but confidently until fully combined and then form into three cute patties which we'll 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. buns you have to toast them but I always toast your buns and then in vegetable oil then in a preheated non stick pan go to our shrimp patties which we are going to fry on one side for two to three minutes until a golden crust is formed yeah , I know.

I'm using a metal spatula on a nonstick skillet. Don't do this at home. I am a trained professional. Not really after flipping. I'm going to finish these in a 375 degree Fahrenheit oven for a few minutes until they register 140 degrees Fahrenheit. place internally on top of a dressed bun some of our remoulade and serve now. I want to dig into this but I never pass up an opportunity for a half decent cross section and you know what for a burger this one looks great it has a lot of color the burger holds together really well and it's absolutely delicious so delicious that, In fact, I didn't wait to take her to the other room before killing her on camera, I'm sorry you had to see that.