I think this came out looking pretty good, although it took
me so much longer to edit, since I’m still barely at novice level using the new
software. So, with it being Friday afternoon and all, I’m gong to keep this
short and sweet, and simply suggest you do two things.
Ingredients for 2 large or 4 smaller portions:
1 pound shrimp, peeled and deveined (16/20 per pound size,
bigger is better)
1 teaspoon red pepper flakes, or more if you’re sexy
1 teaspoon salt, or to taste
2 or 3 tablespoons olive oil, enough to generously coat the
shrimp
1/2 large yellow onion, sliced
1/2 tsp dried oregano, or 2 tsp of fresh
3 garlic cloves, minced
1 cup drinkable white wine
11/2 cups can crushed San Marzano tomatoes
2 tablespoons chopped Italian parsley
2 tablespoons sliced fresh basil leaves
*some people like lemon, but I don’t think it needs it
unless your wine was too sweet.
34 comments:
I think I am going to have to try this on your corn custard.
Water beads on a hot pan due to the Leidenfrost Effect:
http://en.wikipedia.org/wiki/Leidenfrost_effect
This is along the same lines as your spaghetti al tonno, which has become my favorite pasta dish since you posted it. (I never would have sprung for the $6 jar of tuna and the $5 can of San Marzanos without your encouragement, but you're right, they're both so worth it.) I'll definitely be trying this soon. And when I do, I will eat it with angel hair pasta and grate a hefty mountain of Parmigiano Reggiano on top, seafood/cheese haters be darned.
I've got to slow down my reading I guess, was scanning this while looking up the KFC Chicken recipe from a couple days ago and I would have sworn you said Adobo Premier, not Adobe...
Looks good even if it wasn't an Adobo recipe... I Love that stuff ever since I went to the Philippines on a scuba trip, I about ate myself sick on Chicken Adobo, which is such a rich and flavorful stew...
Chef, this looks great. I do have a question however. When I make similar dishes with shrimp, I peel the tails off first so we don't have to do it at the table. Am I missing out on some flavor by doing that, or were you just going traditional Italian?
Hi John, I just realized something for myself that i would like you to explain further. After looking at the can of "san marzano" tomatoes that i'm sure we've all seen at whole foods, the white one with red tomatoes on it, I was shocked and disappointed to see printed in small letters "grown domestically in the usa". what should i do?
I can't really put my finger on it, but I think it was the sound that made this video seem different then the others.
Hey Chef John if you wanted to add clams and mussels to this when you add them ? After the deglaze and let the juices go into sauce or steam them separate and add at the end with the shrimp ?
I will totes trade premiere tips for a food wish.
Thank you so much chef John! We have been waiting for this for almost two years since we have been following you!!! YAY! Having this tonight!
Totally awesome and delicious looking...another winner...thanks
This looks great cant wait cook this. Thx for all the great recipes you make me a great cook.
Silly question: is there a reason you left the shrimp tails on? I would be more inclined to cut them off before they hit the sear as to not have to cut and fish them out later.
Thanks!
That looks delicious Chef. I have a grip of shrimp recipes 'cause I just love eating shrimp. This will definitely make it into the collection. Thanks Chef!
Another great recipe, and the video looks great too. Premiere is the the shizzle.
Hey Chef John. You just made my wife's day - this is her favorite dish in the world. Guess what I'm cooking tonight? Anyway - love your site (it's my start up page) and wanted to give you total props for the new 1080p video. Looks absolutely fantastic and no streaming stutter or other issues. Huge step up. Very professional looking, great color. All you have to do now is figure out how to stream smells ;-). Keep up the awesome work!
What is the exact measurement of the tomatoes? Is that 1.5 cups or is it 1 half-cup can?
That was an awesome dinner, again! Thank you Chef John!!
For those asking, we keep the tails since there is a small but delicious piece of meat you lose if you cit them off. You can carefully peel to remove shells and save this, but that takes forever, which is why they are almost always left on in restaurants. I eat the shrimp and then pick up the tail and squeeze the meat out with my teeth. That way everybody wins.
Looks great except for a little bit of defocussed background issues in the final simmer. I personally eat the whole shrimp, tails and all. I can't wait to try the super-hot pan then reheat technique.
Looks great except for a little bit of defocussed background issues in the final simmer. I personally eat the whole shrimp, tails and all. I can't wait to try the super-hot pan then reheat technique.
Looks great except for a little bit of defocussed background issues in the final simmer. I personally eat the whole shrimp, tails and all. I can't wait to try the super-hot pan then reheat technique.
Chef John, after watching MANY of your videos I notice that when you are throwing in the "minced garlic" it looks like the stuff from a jar, which I have never used because I think it's sacrilege--haha! BUT, if YOU say it's just as good, then I would take your word for it and start using that. I have been very tempted to do so since It is MUCH easier that way, but, always stick to mincing myself (which is a pain). Do you use minced garlic from a jar or do you actually mince yourself?? Thanks!!!
NEVER USE MINCED GARLIC FROM A JAR!!!!!!! I never do, nor should you.
Do you think you could do a compilation video on food preparation for inexperienced cooks, i.e. Mincing garlic, dicing onions?
Heidi, I believe he uses it from the tube. (Someone asked a long time ago and I vaguely remember that)
Heidi, I believe he uses it from the tube. (Someone asked a long time ago and I vaguely remember that)
Chef John, you are the bomb! Excellent recipe, would have been happy to pay a pretty penny at a restaurant for this most excellent chicken!
Chef John this was the Bomb! Great recipe, thanks so much!
I peel the tails and get every last bit of shrimp and it takes barely anymore time than peeling them. Its all in the technique. You have to crack the end of the tail by pressing it with your fingers and then just very gently pull the meat out with some finesse by holding the very end of the tail with one hand while pulling the top of the shrimp with the other.
wow wow and more wow. Made this tonight for the Hubbs and I and it RAWKED> thanks for another awesome recipe Master Chef :)
WOW!! This is as good as the one at our favorite Italian Restaurant! We did a shrimp and scallop mixture, followed the recipe exactly, after watching the video. The prep time for me was a lot longer than 15 minutes, but we did double the recipe. Make sure you get good quality crushed tomatoes! Served over pasta with garlic bread sticks. LOVE LOVE LOVE this! We will definitely be making this again. Thank you Chef John :)
Lovely shrimp, served mine with mofongo on the side.
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