A Hands-Off Way to Sear Shrimp: Garlicky Broiled Shrimp
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- Опубліковано 20 бер 2024
- For tender, succulent, spotty-brown shrimp, let your broiler do the work.
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When Elle making it you know it's going to be great .
I didn't even recognize her until I heard her voice.
Elle's great, but this recipe (and its variations) were developed by her colleague Annie Petito.
Omg!! Elle!!! I’ve missed seeing you bring your magic to ATK. Chef’s 💋.
There’s genius segment of Elle making a full breakfast all in the oven. I’ve been making that for my family so much! I love her! She’s incredibly talented chef 😊
The French Toast for a crowd? Elle's great but that recipe is the work of her colleague, the also-incredibly-talented Lan Lam.
LOL That amount of shrimp serves one. That being said, cannot wait to try this!
Serve as an appetizer, tapas style.
That was my comment…😂 that amount of shrimp serves the perfect amount for moi
Maybe I'm the weird one, but there is no such thing as too much garlic for me.
I honestly wonder if there is a way we can broil the garlic, like a half bulb, along with the shrimp lol
I LOVE Garlic in just about Anything 👌🏾🧄💗🤞🏾💯🙏🏾🍓
Where has Elle been? We’ve missed you!
How can you pay full attention to food with her in the picture. 😳WHOA!!😍😄
She's been too busyy glowing up..looking good with that new cut too! 🤩
She absolutely crushed this one well done
I missed her to she is 1 of my favorite
Buying wigs
Oh Dear Lord that looked soooooooo good!!!!! Thank you, Thank you, Thank you!!! xo
Elle is my go to expert for shrimp recipes! Her Shrimp Scampi is second to none. I get rave reviews EVERY TIME I make it. And her garlic broiled shrimp is just as good!
Elle's great, but she's playing “test cook” for TV here. The garlicky broiled shrimp recipe and shrimp scampi were developed by her colleague Annie Petito and former colleague Andrew Janjigian, respectively.
@@sandrah7512 thank you for your response! Elle is the presenter and any of us novices are likely going to acknowledge that person. I believe many of us know there is a whole team working on the various recipes to bring them to the general audience. As with so many professions the person at the top gets the credit when a village was involved. Perhaps this better to say that Elle’s team is my go to for shrimp recipes.
@@davidmoore9945 Considering that ATK is first and foremost a publishing company in the business of selling print magazines and online subscriptions and cookbooks containing their recipe methods to help the home cook succeed as well as taste tests and equipment reviews, the TV aspect is not the major effort it seems unless it's how you came to know about ATK. Elle probably spends a couple of days a year in front of the camera for ATK - an entire 26-episode season of ATK TV is typically shot over a period of 2-3 weeks several months before they premier on PBS which is again several months before they appear on UA-cam. This segment was shot almost two years ago. "Team behind Elle" might be a better description than "Elle's team". The rest of Elle's time at ATK is at her actual "day job" as a food stylist. Apart from TV, ATK and Elle have put her food styling talents to the forefront over the last couple of years with the publication of a couple of cookbooks. "Boards" was released in 2022 and "Food Gifts" will be available next week.
Love quick shrimp recipes! Always great to see Elle as well. Thanks ATK!
Time to coat those garlic-butter shrimp in the bowl with panko (and parsley, cilantro, and/or herbed clippings). Turn and toss the shrimp. PAM spray the baking grill, THEN put the shrimp onto the grill. Full-flavored (no drippings) juicy, garlic-buttery-herby shrimp. Easy bake, easy cleanup of 1 bowl, 1 spatula, and 1 non-stick baking grill.
Almost like substituting the shrimp with ground beef, ball it, smash it flat, gill it and put it between two buns
Definitely making this.❤❤
This is helping. I've had such a taste for shrimp lately! But I've been unsure of how to prepare them, thanks.:)
Another awesomely quick recipe full of that bursting flavor! thanks!
Elle has the BEST personality ❤️
Going to the store to get some shrimp now!
thanks for this! perfect for lent! Can't wait to try it!
Garlicky broiled shrimp for dinner tonight! ❤
I think that I will make this dish; THIS week.🤭👌🏾💗🤞🏾💯🙏🏾🍓
Wow I can even make this, this is amazing.
oh my, how delicious do those look!!
Delicious!
Cher are you freaking kidding? You get your own, I'm not sharing mine.
I made this.
I meticulously followed the recipe
Even though the garlic was grated it burned and became bitter.
I would recommend garlic powder instead. Much better.
Thanks for the tip👌
yeah fresh garlic burns real easy you have to be careful
@@potapotapotapotapotapota It's not a question of being careful. It's inevitable. In order for the shrimp to cook, in the broiler, the garlic burns. Even Elle's shrimp have bits of black, burned garlic.
gonna try half with powder vs non powder
@@charliebarnes7514 There's ways around it. Garlic won't become bitter if you don't cook it for too long at too high a heat. It goes well with shrimp in that sense because you should only be cooking your shrimp at a high temp for a couple minutes anyway. If you cook it at an even lower temperature you can avoid bitterness altogether. But sometimes you want a little bit of burnt bits for flavour so you shouldn't turn the heat too low.
I would know because I cook garlic prawns in a pub every day and the garlic never becomes bitter.
Salivating!
I am a bit skittish about using my broiler though because the last time I used the broiler, I ended up needing a fire extinguisher.
Yum.
Yum!! 😋❤️
🔥🔥🔥🔥🔥🔥
Cut the recipe down for one, but kept full amount of sauce, added the extra to the rice bed i served the shrimp on, great
Just had this with shirataki fettuccini. It made a super low-carb dinner. I guess I could have steamed some broccoli, but I didn't bother. Was great all by itself!
Everything great starts with garlic
I need to Chef Reactions this one... 100/10 I'd eat the whole thing. Serves 4? In your wildest dreams. Serves 2? Only if I haven't consumed a platter of Senior Test Cook Lan Lam's excellent, low-myosin steak burgers beforehand.
You know where this would really shine? Alongside a Caesar salad; one made perhaps more with a nod to Cardini's original than a reproduction. The sweetness of the shrimp meat glazed in honey and garlic would offset the keenness of the lemony dressing.
I have a Hi Broil and a Low Broil option on my electric stove/oven. Which one would I use?
Always high unless otherwise specified.
YES
What makes it hands off?
I’ve seen so many sweet and savory dishes that use honey and I guess they provide different reasons why are needed. What do you do when you don’t like honey at all and are allergic to it at the same time? I’ve seen it in bread recipes too. How do you know what to substitute or an you leave it out?
You can just add sugar.
Agave nector’s a fab liquid sweetener that subs in for honey…
You mentioned the rack is 3-4 inches from the broiler.
Is the RACK 3-4 inches? Or are the shrimp 3-4 inches?
Are the shrimp "treated" if only "salt" is listed on the ingredients along with shrimp?
Yes
The ingredients should only list "shrimp".
What do I look for to determine if shrimp has been treated?
I guess by reading the ingredient label, if it lists shrimp and salts or just shrimp.
Salt and or tripolyphosphate
Ingredient list should only be "shrimp". Nothing else.
No one else thought she had the scissors backward?
Why do these videos always feel like watching daytime television on your local channels?
🤔Because that's what most of these videos were produced for? PBS. 🤷🏼♀
My daughter is allergic to shrimp 😢 Could this work with scallops?
Likely. Try it and find out!
(427) I can't remember what shrimp even taste like, its been so long since I ate any.
Elle you look so beautiful
I agree
7:25 I relate to the OCD arrangement of the shrimp. I'd do the same.
What does she mean by “treated shrimp” at the beginning of the video with the salt step.
Shrimp treated w salt will list both in ingredients. Untreated shrimp will only list shrimp as some ingredient…
What is "count"? What is "treated"?
"Count" is the number per pound as in with shrimp this size, there are 21 to 25 per pound. "Treated" means looking at the ingredient list on your package of shrimp and if it says anything other than "shrimp", they've been treated with something like salt (if salt is listed as an ingredient) or sodium tripolyphosphate (STPP) and the like.
I sneak a hint of horse radish .
So what is wrong with peeled and deveined frozen?
They're generally more expensive than shell-on shrimp and that peeling and deveining process can also beat the shrimp up so they become a bit raggedy. Plus the shrimp shells offer a potential to create a flavourful shrimp stock.
Nothing at all
I miss you Elle. I don't even hardly watch ATK anymore because you are hardly there
Treated shrimp?
Treated with added salt or chemicals like sodium tripolyphosphate (STPP) added to prevent darkening or water loss when thawed.
Oh dear, how did they ever cook shrimp before plastic and microwaves?
It's not like either are crucial to the success of the recipe.
I like Elle's new look
Elle's looking stunning ❤️ Love this simple recipe.
Cute hair style elle.👍
Treated shrimp? Would that be farmed shrimp?
A lot of supermarket shrimp have been treated with a saline-type solution to help extend their shelf-life. ATK recommends that there only be one ingredient on your shrimp's info label - just shrimp. They also recommend that the shrimp should have started out or be IQF (individually quick frozen).
@@mayonnaiseeee thank you for this info!
drop that KNOWLEDGE MAYONAISEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEE@@mayonnaiseeee
@@mayonnaiseeeeTripolyphosphate
If you are not eating the tail why leave it on? Deep fried and battered I get because you are just eating shrimp.
Ladies, it's 2024....no plastic in the microwave.
First
Wow. New girl. Ha.
What is treated shrimp? Too much garlic for my taste. I also like them seared in a cast iron skillet or on the grill.
Sodium bisulfite or sodium tripolyphosphate are added as a preservative
This is just their recipe that they're demonstrating to their audience. If you prefer your recipe, go for it. I'm sure it's fine with them. 😃
So we've officially cycled back to the Dumb & Dumber Jim Carrey haircut being back I see.
Put another shrimp on the barber. You know, Austrian style.
I thought it was unsafe to m/w food covered with plastic wrap??
The USDA says it's safe as long as it is a plastic wrap labeled safe for microwaves, and you don't let the wrap touch the food, so covering the bowl like she did is safe.
www.fsis.usda.gov/node/3355
Why are you using the scissors upside down? If you'll flip them over, and follow the shrimp's contour, the prep would go much faster. Wow for all of the haters to my comment, who owns these? I'll use these weekly and they save the veining step as well. Oh by the way I also have a crush on Elle and Morgan too.
According to whom? Are the scissors doing the job?
(BTW, the manufacturer's own website has them oriented the same way as Elle...)
I think you risk digging the point of the scissors into the flesh of the shrimp. They're too expensive to risk shredding them.
@@janzebuski3559Have you used these? I do at least once a week. They will save you from trying to remove the vein with any other tool. Simply slide your finger nail along the back side and the shrimp are ready to go!
I noticed that! 😊
This lady looks a lot nicer, with a natural hair color (other than blue, etc).
Very surprised to see an America’s Test Kitchen host cooking and handling food with grown out fake nails. Unprofessional.
Apparently, these two have never heard of forks. Otherwise, she would have removed the tail. Do you really want to dig around your plate touching greasy crustaceans?
The tail is left on not only so you can pick them up as finger food but also to protect that bit of meat underneath. Take them off if you want. Use a fork if you want. Remove that stick if you want - it must be uncomfortable.
@@charlieharris3240 "but also to protect that bit of meat underneath." Then why not leave the entire shell on.......to protect the meat underneath? I suppose there is some element of titillation to sucking grease and shrimp juice off one's fingers. Better yet, have somebody else do it.
@@jmac3327Shrimp taper and the tail is the thinnest point so some consider a bit of protection warranted. Why not leave the whole shell on? You do want, at some point to *eat* the shrimp, right? You could split the shells along the back and butterfly them a bit (and give you a chance to devein them) so the garlicky butter has some chance to get past the shell and onto the flesh. In some casual situations this may hold some appeal, but is a forker like you going to want to be peeling shrimp on the fly with your fingies as you eat?
Lego man hair cut! 😂😂
Live long and prosper.
Way too much garlic, and I'd leave out the pepper flakes. I'd also use a lot of black and white pepper.