There are cooks! There are cooks! And then there is Martha Stewart!!! There is an almost "holiness" that Martha exudes as she explains her recipes! What would we be like without the great Martha?
Martha Bakes and Martha Stewart Cooking School are two of the most beloved shows . It is my hope that you really and truly know how much we love and cherish you. You have checked ALL the boxes✅❤️ Ms. Martha!
same here lol...she s like the epiphany of class and style...love shrimp so much, my family didn t used to cook it at all, no seafood while growing up, now as an adult I love it and I ll definitely give it a try following Martha s recipe....she s just amazing,there are no other words to describe this lady....thank you,Martha,for all you do for us!you re inspiring!
I'm sure you hear it all the time but I learn so much from you. Your channel is wonderful and you talk like I'm just sitting across the table from you. Thank you.
I am a big fan of Martha Stewart. When she was made an example of, and sent to the big house she came out healthier, having done good there, and looking 20 years younger. Picked up by her private jet. Hello! Martha is incredibly talented and seems happy which is really cool. I love her.
I cook my shrimp in butter and lemon with garlic, salt, pepper, a bit of cayenne pepper if I want some heat. I found some huge, Red Argentinian shrimp and have to devein them when I cook them. These are colossal.
I love shrimp I love when it's made an shrimp scampi. I even love garlic shrimp. Last one. At least the cheddar garlic biscuits. 13:16 And a yummy sprite to drink My favorite restaurant is the red red lobster
Scampi - in some countries such as Italy this is the peeled tail of almost any type of large prawn, in others it is the peeled tail of ONE particular type of prawn which is actually a small LOBSTER. In NO COUNTRY - except possibly the US - is it made from shrimp. And Scampi have been a favourite of mine, in many different countries, for many decades now, all made from large prawns or the langoustine lobster.
Hey Martha! Did you know that a large majority of farm-raised shrimp are actually full of antibiotics and sometimes even illegal drugs? Not to mention less than 0.05% of all imported, farm-raised shrimp that come into the United States are tested by the FDA! However, by sticking with wild-caught Gulf shrimp, you never have to worry about what's actually in your shrimp or where they come from (and Gulf shrimp are unmatched in flavor).
We love your recipes, but we always recommend using wild-caught American shrimp! Farm-raised shrimp can potentially contain injected antibiotics and other harmful chemicals due to lack of inspection from the FDA. With wild-caught American shrimp, you always know that your shrimp were able to grow in their natural habitats!
Place the shrimp in cold, salted water and turn up the heat. When the shrimp are no longer translucent, plung into ice water for one minute. Perfect snappy, not soggy, shrimp for any recipe.
And I do love new york style cheesecake that they'd be having ..... red lobster It's one of the best desserts I ever hadd. It's text like homemade Vanilla Ice cream when you first take a bite out of it. It's crazy when you're not on your side. And I do like I'm ashes. I don't know what butter I needed. It gave his head outside all that I already cooked could open and buttered before you eat it. They supper, right along with the shrimp you order. 13:33 There are millions of space snakes out there.
Hi Martha I have been buying fresh wild caught shrimps and they are very tuff and I do not Cook for a long time. What is going on because it’s expensive for a Pound., they do not smell fishy but they have that chlorine smell I hate it they say it keep them fresh 4-19-2022♥️
There is something I have never understood. Should shrimp be deveined or not? In the first dish, the shrimp were not deveined and were boiled with the vein on them, so why sometimes are deveined and sometimes are not?
I absolutely hate eating shrimp with tails on. At a party it leaves you carrying around shrimp tails while talking to people. At dinner you have scraps piling up on the table. Hate it lol
Enjoyed your program..you are still too darn cute.. I enjoy the youtube about you garden varity of herbs, and fresh veggies like asparsgus . .started some last year..like my aloevera ..they keep on growing..
Just a fyi do shrimp in butter instead of anything with oil idk why with the science and all but just trust me on it. Otherwise it won’t taste the same if cooked in oil I’m learned with my ohana. Always do butter you will thank me on that!!! And growing up I think I’ve tried when they do that and you’ll know first hand right away it wasn’t done properly 😅😮
Great ideas, however I purchased large 21-30 count , from Walmart, these were on sale frozen uncooked..yet the flavor of the shrimp is missing ..they were frozen fresh, had heads, tails, shell, leg removed and eere also deveined.. The issues is without the any shell l. The shrimp dont leave any shrimp flavor ...I normally add the shtimp broth (cooked with Lawrey. Original, Obay into my fried red or yellow spanish rice ...if there anything that can recover even a little bit of flavol... See they do freeze a 21-25count with tail.. I thinking they used the shellt to make Knorr or Top Ramen shrimp flavor... Because there is nothing thrllling about the flavor.... Thanks.
Martha I like to make stuffed shrimp with a crab imperial topping..so I butterfly them..but they also have a tiny black vein at the bottom of the shrimp seen when I butterfly and open. I don’t like the looks of it nor do I want to eat it so I remove with tweezers. What is it actually? I was thinking their waste..! Ugh.
Martha should know better than to say a shrimp is ‘used for scampi’. Scampi are an entirely different crustacean you can eat in Venice grilled. (Surely she also knows that the ‘t’ in ‘court bouillon’ is not pronounced.)
Shrimp are tiny wee crustacians, prawns - such as King Prawns, Dublin Bay Prawns, Tiger Prawns etc - are the size you show in your introduction. If your shrimp are this huge, then what size are your prawns, and what do you call the smaller versions I know as 'shrimp' (and which are way too tiny to eat)? Or is this simply you changing all the names simply because they are called something else in the rest of the world. Downvoted for an extremely misleading title. PS Scampi are the peeled tails of a small lobster, not a shrimp.
I love when Martha says “marin-nahd” (marinade) 😍
She’s saying marinated and not marinade!
Yes she DOES say “ Mara-naad”… as only she can!😂♥️‼️☮️
There are cooks! There are cooks! And then there is Martha Stewart!!!
There is an almost "holiness" that Martha exudes as she explains her recipes!
What would we be like without the great Martha?
Martha Bakes and Martha Stewart Cooking School are two of the most beloved shows . It is my hope that you really and truly know how much we love and cherish you. You have checked ALL the boxes✅❤️ Ms. Martha!
I love you Martha. The older I get, the more I respect you.
same here lol...she s like the epiphany of class and style...love shrimp so much, my family didn t used to cook it at all, no seafood while growing up, now as an adult I love it and I ll definitely give it a try following Martha s recipe....she s just amazing,there are no other words to describe this lady....thank you,Martha,for all you do for us!you re inspiring!
@@purplebutterfly4078 epitome.
@@timesfire sorry,my bad....my english is a bit rusty,since I haven t used it on a daily basis....thank you for correcting me!
*@Martha, I never get tired of watching your videos. You are an absolute perfectionist in the kitchen.*
Love the way you teach us. Please please do a casserole episode as well. Thanks 🙏🏾
I do not get tired of watching Martha cooking. What a delight!
I'm sure you hear it all the time but I learn so much from you. Your channel is wonderful and you talk like I'm just sitting across the table from you. Thank you.
I am a big fan of Martha Stewart. When she was made an example of, and sent to the big house she came out healthier, having done good there, and looking 20 years younger. Picked up by her private jet. Hello! Martha is incredibly talented and seems happy which is really cool. I love her.
I have been a big fan of Martha for sixty years !
Martha you are such a great teacher and such a treasure!
I cook my shrimp in butter and lemon with garlic, salt, pepper, a bit of cayenne pepper if I want some heat.
I found some huge, Red Argentinian shrimp and have to devein them when I cook them.
These are colossal.
I love shrimp I love when it's made an shrimp scampi.
I even love garlic shrimp. Last one. At least the cheddar garlic biscuits. 13:16 And a yummy sprite to drink My favorite restaurant is the red red lobster
You made me so hungry, I love shrimps, and scallops
WOOOW I DIDN'T KNOW THAT ABOUT SHRIMP! I LOOOOOOOVE ROYAL REDS FROM SPAIN
Yeah indeed and no wonder shrimp taste.
Just learned so much about shrimp. Thank you!
Certified Gold!!!!!😎
OUR MARTHA grows her own horseradish. Duhhh....of course she does. Love her.😊
Yummmm I love shrimp SO much 🍤🦐 🧡
Mm oh yes! They all look divine and especially the scampi wow. I must make that soon. Such an elegant performance watching Martha cook too.
Scampi - in some countries such as Italy this is the peeled tail of almost any type of large prawn, in others it is the peeled tail of ONE particular type of prawn which is actually a small LOBSTER. In NO COUNTRY - except possibly the US - is it made from shrimp.
And Scampi have been a favourite of mine, in many different countries, for many decades now, all made from large prawns or the langoustine lobster.
She's simply the best
Martha's got it going on! Thank you Martha for all this I formation on my favorite seafood & appetizers.& God Bless you Martha!
Interesting sauce recipe. At my house we only use the homemade ketchup and horseradish, no lemon juice. I will have to try that little tidbit.
@Joseph Osterman no thank you, but its sunny and I'm great.
Excellent and fun “class”!
Hey Martha! Did you know that a large majority of farm-raised shrimp are actually full of antibiotics and sometimes even illegal drugs? Not to mention less than 0.05% of all imported, farm-raised shrimp that come into the United States are tested by the FDA! However, by sticking with wild-caught Gulf shrimp, you never have to worry about what's actually in your shrimp or where they come from (and Gulf shrimp are unmatched in flavor).
SHE of course knows. Martha knows everything. 😊
Show your proof
I could listen to Miss Martha all day!
Im not a Martha fan, but I do like her shrimp recipes
I like a little clove, very little, in the boil and just a dash, little dash, ofWorcesterhire sauce in the cocktail sauce
We love your recipes, but we always recommend using wild-caught American shrimp! Farm-raised shrimp can potentially contain injected antibiotics and other harmful chemicals due to lack of inspection from the FDA. With wild-caught American shrimp, you always know that your shrimp were able to grow in their natural habitats!
Place the shrimp in cold, salted water and turn up the heat. When the shrimp are no longer translucent, plung into ice water for one minute. Perfect snappy, not soggy, shrimp for any recipe.
Does the crew get to sample these wonderful dishes after the taping is completed?
I love Martha Stewart 💕
Always the best and classiest!
*Great insights* , I love to learn from professionals and perfectionists
Now, I know!
AWESOME!!!
And I do love new york style cheesecake that they'd be having ..... red lobster It's one of the best desserts I ever hadd. It's text like homemade Vanilla Ice cream when you first take a bite out of it. It's crazy when you're not on your side. And I do like I'm ashes. I don't know what butter I needed. It gave his head outside all that I already cooked could open and buttered before you eat it. They supper, right along with the shrimp you order. 13:33
There are millions of space snakes out there.
Martha you are the queen 👑
Merci infiniment 😍😍😍
Great recipes ever!! Wow..
I like it better when Ms. Steward has no guests. 😎
That's because shrimp is so 😋.
Maryha's Recipes R Just GREA8 2 WATCH & LEARN FROM. THNX. HOLLY FRM KARACHI, PAKISTAN
Good to see you Martha! I never thought that you should of been muscled by congress in the first place!
Set your broiler for 5min. She never said on high or low for the Scampi!
My seafood sauce has prepared horseradish and a bit of wasabi ....so good!
Hi Martha I have been buying fresh wild caught shrimps and they are very tuff and I do not Cook for a long time. What is going on because it’s expensive for a Pound., they do not smell fishy but they have that chlorine smell I hate it they say it keep them fresh 4-19-2022♥️
i still can’t believe she’s 80
There is something I have never understood. Should shrimp be deveined or not? In the first dish, the shrimp were not deveined and were boiled with the vein on them, so why sometimes are deveined and sometimes are not?
The shrimp for the shrimp cocktail was deveined
Why is fresh Lemongrass so expensive 😫
I am very happy to be one of your students!
Love this
The shrimp scampi you broiled on what temperature🤔
No salt in the shrimp boil?
I doubted too
I absolutely hate eating shrimp with tails on. At a party it leaves you carrying around shrimp tails while talking to people. At dinner you have scraps piling up on the table. Hate it lol
I agree. Plus it wastes a half inch bite of shrimp. The only time I leave it on is for Shrimp Cocktail, just for looks.
Would like to make a request if I may; video on slow cooker recipes.
Nice Helpful
What? No wedges of lemon in the presentation of the shrimp cocktail? That was surprising.
Are you supposed to clean the veins from the shrimp for the shrimp boil??
excellent. x
Tails on for shrimp boil. Are they deveined?
What happened Ms Martha? Who did it, was it me? What's wrong? Let's talk. This highly unusual. Is that red hot hot sauce? What happened.
Love Martha and I love shrimp so am very happy!!
Enjoyed your program..you are still too darn cute..
I enjoy the youtube about you garden varity of herbs, and fresh veggies like asparsgus .
.started some last year..like my aloevera ..they keep on growing..
Me encantan tus recetas pero si podrías subtitularlas en español sería una maravilla! ❤
YUMMY🤤🤤🤤🤤
Just a fyi do shrimp in butter instead of anything with oil idk why with the science and all but just trust me on it. Otherwise it won’t taste the same if cooked in oil I’m learned with my ohana. Always do butter you will thank me on that!!! And growing up I think I’ve tried when they do that and you’ll know first hand right away it wasn’t done properly 😅😮
Great ideas, however I purchased large 21-30 count , from Walmart, these were on sale frozen uncooked..yet the flavor of the shrimp is missing ..they were frozen fresh, had heads, tails, shell, leg removed and eere also deveined..
The issues is without the any shell l. The shrimp dont leave any shrimp flavor ...I normally add the shtimp broth (cooked with Lawrey. Original, Obay into my fried red or yellow spanish rice ...if there anything that can recover even a little bit of flavol...
See they do freeze a 21-25count with tail..
I thinking they used the shellt to make Knorr or Top Ramen shrimp flavor...
Because there is nothing thrllling about the flavor....
Thanks.
love you Martha 💞💞💞
Prawns
Wy aren't they marinahded? :)
I like this.
Martha I like to make stuffed shrimp with a crab imperial topping..so I butterfly them..but they also have a tiny black vein at the bottom of the shrimp seen when I butterfly and open. I don’t like the looks of it nor do I want to eat it so I remove with tweezers. What is it actually? I was thinking their waste..! Ugh.
, Hello from Washington State!!♥️🌸🌺🌷🌹💐
Hello from NY State 🌹
Hello from California! 🌉 ☀️ 🌈🧡
Bonjour de japon🌸
Yum!
Martha forgot the marucha soup mini shrimp 🍤
😊
Steam till they turn pink. Done.
super amazing vdo
can i use dry tarragon?
Did you and Snoop really get it done
💗
👍👍👍
stemware shrimp
Any other blue collar men who share this guilty pleasure with me? 😂
👌🏾👌🏾👌🏾👌🏾👌🏾
I suppose I’m a bit finicky but I don’t like their heads one..& staring at me. 😂
How could she have forgotten about Tom Cruise?
salt?
I am allergic to schrimp!!!I do not like the smell of schrimp!!! I been out I hivez,and start Itching😒🙄👀🚑🏨😞🤕😤😢😨
Wrong Australia consumes more seafoods than other countrys
So you don’t devein them?
Martha Martha Martha You 🔥Cougar You little 🧁Marry Me 💘
Indigenous all American are from Europe it’s Indian that inidigneousof America
Martha should know better than to say a shrimp is ‘used for scampi’. Scampi are an entirely different crustacean you can eat in Venice grilled. (Surely she also knows that the ‘t’ in ‘court bouillon’ is not pronounced.)
You should know better than to question Martha
Shrimp are tiny wee crustacians, prawns - such as King Prawns, Dublin Bay Prawns, Tiger Prawns etc - are the size you show in your introduction. If your shrimp are this huge, then what size are your prawns, and what do you call the smaller versions I know as 'shrimp' (and which are way too tiny to eat)? Or is this simply you changing all the names simply because they are called something else in the rest of the world.
Downvoted for an extremely misleading title. PS Scampi are the peeled tails of a small lobster, not a shrimp.
Too many herbs etc takes away the unique flavour and taste of the shrimps and prawns.
Good cooking, but why talking too much?