chef buck here today we're gonna cook up some shrimp bread now I put up a video
previously of some shrimp bread that I bought in an Asian market which was
really tasty but it was deep-fried so I'm gonna make a healthier version the
shrimp that I had before on the shrimp bread had the head and had the tail and
had the shell I don't think it had been deveined but what we got here today is
some wild-caught shrimp this is a Patagonia shrimp and these things are
heavily armored I mean this is a very thick shell that's on here and the legs
these are like tarantula legs so we're not gonna use those
we're not gonna leave the tail on here
they've already been deveined and you can save the shell you can save
the tail you can save this stuff here and use it to make a seafood broth if
you like so there we have it now we got a plate of peeled shrimp throw
them in a bowl here and I'm gonna add me a little olive oil you could use butter
if you want but I'm using olive oil for this recipe get our shrimp covered in
the oil now for seasoning I'm gonna use quite a little bit of paprika cuz that's
gonna add a really nice flavor and I'm gonna go kind of heavy on it... a bit of
salt ...and I'm gonna use a little bit of black pepper as well ....we'll just
stir it around get these spices and flavors mixed up here and get our shrimp
well coated then we'll set this aside for a little bit I think I got
enough shrimp to make 6 very shrimpy pieces of shrimp bread so I'm going to
use 3 English muffins I find English muffins just to be the perfect size for
this shrimp bread I call it shrimp bread cuz I'm
basing it off of that Asian recipe which of shrimp bread but we're not
deep-frying it we're toasting it it's gonna be more like a shrimp toast but I
really like using English muffins because it's so porous because we're
going to use an egg wash for the shrimp and it's gonna act like a glue to hold
our shrimp together and hold it to the bread and this is just a really great
width shape and size for the shrimp bread I'm going to olive
oil my bread up a little bit before I put my shrimp on there so I got a
skillet then I'm gonna heat on the stove here and I'm gonna just put a little bit
of just drizzle a little bit of olive oil in here not a lot
heat up the skillett here it'll just take a second
we're really not gonna leave this in the skillet for very long... we're
just trying to infuse a little bit of that oil into the bread while this is
warming through right here let's go ahead and get our little egg wash ready
cuz we're just gonna use the white so I'm going to use two which i think is
gonna be plenty you want to go ahead and crack it and then we're just gonna
separate the white from the yolk cause you don't want to use the yolk because
we don't want it to have a lot of eggy flavor so we're just going to go back
and forth and so now we just have the egg white and the yolk you can just eat
mmmm.... that's called a half rocky go ahead and
son of a buck! -- now this is an emergency but you don't have to panic no
just just remain calm and cool and composed and let's see if we can dig
this out of here without busting it and contaminating our
eggs...
..... don't panic you know if there's a fire
just remain calm and you know get your shoes on and run away as fast as
you can
I always just run from a fire ....anyway so
there we have it and I'll go ahead and save this later for camera girl so she
can have a hat rocky a little bit (I'll just make a scramble thank you) so we
just got our egg whites just a couple of egg whites and I got some minced up
garlic well it's really more finely chopped but you want it chopped up well
and this is just one clove but it's a super duper gargantuan clove put a
little bit of black pepper in there too and then we'll just stir this around
here you're gonna add a little bit of Italian seasoning and I'm gonna use
quite a little bit so just mix up our seasoning and our garlic and our egg
white and this is gonna be the glue our flavor glue so I got here bread off the
skillet here it's infused with olive oil but it's not toasted hard gonna have a
nice little bit of flavor to lay that strip on let me arrange this on my pan
here delicious but I'm gonna set aside some some whole shrimp here and then
these shrimp I'm gonna go ahead and cut some of the shrimp up so I'm gonna go
ahead and give a rough chop to some of these shrimp and that way we'll be
able to cover the entire bread surface with some shrimpy flavors
it's gonna be overly shrimpy pieces of shrimp bread you don't have to make them this
shrimpy you can make them less shrimpy more shrimpy it's really to taste now I
got my little egg white garlic mixture here and I'm gonna go ahead and put a
little bit down on the bread before I even put my shrimp on here this is gonna
be like a gluey base for my shrimp to sit on and you don't have to do a lot
but that's just a little more flavor to go down on the bread
take some of my chopped up shrimp and kind of divide it among my pieces of
bread here and you could chop this shrimp up as fine as you like and
then that way every bite that you have of the shrimp bread will be a shrimpy
bite it also keeps the edges of the bread from burning but if you get
some dark toasty edges on there that's nice too
so now we've got our shrimp spread out so you could just put some whole shrimp
just like this here and that's all you would need because I really like the
look of that but then it's not going to be as shrimpy ...a little bit more of our
garlic egg mixture just so we have this glue to hold our shrimp toast together
and because this is such a good look we're gonna go ahead and lay shrimp on top
of our shrimp so like I said this is gonna be a crazy shrimpy dish one shrimp
on each of these and then this one I've got doubled up with shrimp on top of
chopped shrimp and this one just the whole shrimp and then I'm gonna take my
remaining egg white cover it up here so there's a lot of egg white glue to bake
on here and keep our shrimp intact so that is an awful lot of shrimp I'm not a
whole lot of bread but this is gonna be super duper shrimpy flavor I got my oven
preheated at 400 degrees we'll just slide it in the oven we'll come back in
a little bit see what happens let's take a peek at home here all right it looks
like we're about halfway there maybe three quarters of the way there
definitely needs a little bit more time although it's gonna be nice and crunchy
around the edges but that's what we want .... nice crunchy toasty bottoms
nice flavorful cooked tops ...I'm going to slide it back again and we're gonna let
it cook away for as long as it takes shouldn't be too long...
it's been 19 minutes, almost 20 --I didn't
quite wait for my alarm to ring... it looks really pretty that's what's
nice about having those whole shrimp on there gives it a very fancy pants
appearance well these things are hot hot hot right now we'll go ahead and give
him a few moments to cool down before we give them the official taste test
so they've cooled down for a few minutes
the shrimp kicked you in the mouth that's the bad thing about using a whole shrimp it'll
go up your nose ...it's super tasty
thumbs up so that's all there is to it super duper easy peasy lemon squeezy if
you want to print the recipe go to MyFoodChannel dot com and print all our
recipes there... like, subscribe, believe in yourself, and
tomorrow is another day ....that covers it right?

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