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Latest comments made on this video:
By: Dididole. on 28 Jul 10, 18:14:45
Thanks yooooouu!!! That was deliciouuuus!!!
By: schmucksta. on 27 Jul 10, 05:59:22
omg how much butter?
By: ChefTips. on 27 Jul 10, 03:58:41
@KhaddysKookery Thanks!
By: KhaddysKookery. on 26 Jul 10, 20:34:49
looks delicious
By: ChefTips. on 26 Jul 10, 15:56:13
@MrSeafood95 Yes, you leave the shells on to maintain moisture and flavor. Then you peel and eat.
By: ChefTips. on 26 Jul 10, 15:55:52
@gtpm90 Sounds wonderful! Thanks for your feedback! Jason
By: cl4d. on 25 Jul 10, 21:06:57
@spearchucker911 Little more.
By: ChefTips. on 25 Jul 10, 01:03:48
@hayato000 Sorry, but I love butter...
By: spearchucker911. on 22 Jul 10, 08:31:24
what if you can't find shrimp could i just use my cat? If so would the cook time be the same?
By: hayato000. on 21 Jul 10, 19:37:54
why do you use aways butter in your recipes? that makes the meal heavier
By: ChefTips. on 20 Jul 10, 01:42:01
@MrSeafood95 We cooked with the shell on, then peel and eat.
By: gtpm90. on 20 Jul 10, 01:25:31
An amazing amazing dish! We used Gulf Shrimp though (we're in north Texas) and substitued the white wine with EVOO (didnt have it on hand) and it turned out great.
By: MrSeafood95. on 19 Jul 10, 10:29:52
looks great do you cook it with the skin still on..? thanks
By: MrSeafood95. on 18 Jul 10, 12:54:43
hello jason that looks great one question im busting to try it but i gotta know do you peel off the skin?? thanks jason.
By: TheGmgirl77. on 18 Jul 10, 07:46:18
Seasoning baby! and stock! stock is your best friend, along with fresh produce, wine and anything laden with fat (unfortunate but true, butter, cream and animal fats are loaded with flavour) Deglaze your pans with wine or stock, stir fry spices till fragrant and cook casseroles and curries the DAY BFORE to let the flavours mature and settle. Allow steaks and roast meats at least 15 minutes resting time before carving and dont hold the salt! its the best flavour enhancer when all else fails!
By: ChefTips. on 18 Jul 10, 07:29:42
@skevo9 I think you can find jumbo shrimp at most grocery stores. If not, you can use any shrimp for this. I like the jumbo for their presentation... =]
By: MsBookLady43. on 18 Jul 10, 04:47:36
What is the name of your cookware?
By: BajanCreation. on 16 Jul 10, 22:43:18
@ChefTips well i did a shrimp stir fry, with brocoli , carrots and celery i used salt garlic curry , paprika and some butter ooh and cyan pepper but the dish tatedd like a disaster, my uncle sarcastically questioned how long i have been cooking for believe it or not since 17. i just cant get it right. I see all there wonderful dishes that gordon Ramsey does and othere and when i do them its a exact opposite. i the flovouring thing an exact science please respond?
By: skevo9. on 16 Jul 10, 13:25:23
Nice job. Do most grocery stores have these shrimp?
By: ChefTips. on 16 Jul 10, 04:21:11
@BajanCreation All food has it's own flavor. Adding other ingredients such as herbs, spices, marinades and sauces will enhance and compromise the flavors of food. What is it you are trying that has no flavor?
By: ChefTips. on 16 Jul 10, 04:05:53
@TheObliviX Thanks for that comment! Glad you enjoy the videos.
By: ChefTips. on 16 Jul 10, 04:04:51
@nirujasiva Glad you liked it. Thanks for taking the time and commenting!
By: BajanCreation. on 15 Jul 10, 21:40:03
ehy i neeed some advice. No matter how hard i try , when i cook my dishes they have no flavour how do you make the food with so much flavour. Im 25 and it sucks that i cant cook, i try alot of stuff i see in books or youtube but still the flavour is not there. Someone please respond.
By: TheObliviX. on 15 Jul 10, 20:16:11
Jason, man, you are an impresive, amazing and great chef! I LOVE what you cook in every video
By: nirujasiva. on 14 Jul 10, 06:29:12
i did this after watching your video , and i love it !!!! great recipe!!!!! keep up the good work !!!!