We've waited, some of us for up to a decade, to be told "after all, you are the Chef John...." Problem is, after a decade of watching him, I don't believe I darn well _can_ be!
Oh yes! I have a bag of 16-20’s in the freezer, AND, I had no idea what to do for tonight’s supper! Thanks CJ! I’m a month away from two full years of preparing all but a handful of meals at home! We only succumbed to take out and delivery on approx. 10 occasions! And……..75-80% of my meal ideas have been generated from THIS channel. He’s turned me into a pretty darned good home chef! So, thanks again CJ!
It is SO HARD to come up with appetizing meals day in and day out! Chef John has addressed almost every category of thing I might want to eat for dinner!
My wife & I used to frequent this little place on the beach after a day of kayaking around the bay. It was kind of a dive bar with a few "upscale" dishes on the menu. One of those was our absolute favorite, and it was very similar to this. They used not only shrimp, but scallops, clams, mussels & crab. The perfectly toasted, buttery bread was served on the side, but we'd always spoon the seafood & sauce on top of the bread. Sofa king good! Sadly, that place got wiped out by the ocean a few years ago. :(
We have a local delicacy in Cumbria and Lancashire called potted shrimp. They are these tiny brown shrimp which are boiled in sea water and then 'potted' in a nutmeg and Cayenne clarified butter. They are excellent on toast!
the way you present your videos are more like a 'life lesson in cooking' than a recipe. I feel like your presentation is always something we can build on and make our own. THANK YOU!!
"MOMMY! CHEF JOHN MADE ANOTHER VIDEO FOR MY BIRTHDAY!" Bless him. 😆 And thank you, Chef John, for all your excellent content! My kids are very excited about this toast.
I started making a version of this a couple months ago more or less by accident. I had the ingredients, and my daughter came over to visit. I really didn't have any other ingredients to cook except for a nice loaf of sourdough bread and some shrimp. The only thing I did differently was I also added a small pinch of generic cajun spice to the shrimp, and I put thin slices of goat cheese on the bread before I put the shrimp on. I was going to serve it with a small side salad, but we never got to the salad, because we had to eat it right away. What a strange coincidence. So far I have only made it twice. After the first time, you know I had to make it again.
The toast coated with the clarified butter is the way I prepare my bread when making french onion soup. It acts as a "waterproof" coating so the bread doesn't absorb the broth so fast that it dissolves into the soup.
Halfway through the video I started thinking "You know, I never know when you want to use clarified butter and when to use regular"... and then you actually explained it! Thanks, Chef John!
Every time you do a recipe.. you make me feel so much better about when I agree with you and even when I don't. You are the kind of chef we all wish we could be.
"Holding with knife but cutting with fork" is a translated Cherokee idiom for "never had a chance" also cheeky for "dropped on his head" in some parts.
How many years?? How many times have I come back to your page over the years for your recipes?? So glad and blessed to see you still posting. I've been through many phones lol
As I'm sure you know UA-cam has an endless # of cooking vid's but Chef John's kitchen is where I find my happy place! Clear, informative and helpful recipes & techniques and with a sense of humor. You make me smile and want to cook! Thanks Chef!
Felt really comfortable when i saw u using knife and fork the way you did, using forks in the right hand and knives in the left hand is seen as reverse. Since i was little i used em the same way, causing me many grievances. Finally seeing a cook having the same disposition makes me happy, especially after witnessing all those tasty recipes.
My good sir, you make make my life better, by inspiring me to make my life better through cooking - and that is not a small thing, so please take this to your heart! love from a norwegian home cook
I have a bag of frozen gulf shrimp with their heads attached in the freezer. I have a list of what to make with that bag. You just made the list. Congrats!
Mmmm. This looks awesome. Reminds me a lot of your Creamy Chicken Toast recipe that I've tried before, except minus the peppers. Ohhh! I wonder how Tarragon would've gone with this instead of the parsley? I know you've said that Tarragon is one of your favorite seafood herbs. It just so happens that I was planning on cooking the last of my frozen U-15s tomorrow. But this time I think I am going with your "BBQ" Shrimp recipe since I also have some shrimp stock and fresh rosemary to use up, and it'll all go nicely with some homemade sourdough. But this one definitely deserves an earmark for next time!
I've been watching Chef John for years, but this is the first time I've tried one of his recipes. I have to say it was amazing. Incredibly easy to prepare and the shrimp was creamy and delicious. A+
I was searching up food recipes with white toast in them and I ended up rewatching the shrimp toast video! How big of a coincidence is it that you end up making another shrimp toast video. Lolz!
This reminded me of the Shrimp Newburg my mom used to make--basic same sauce but with sherry instead of lemon juice and some added paprika. She served it on puff pastry shells--similar crispy buttery thing as your toast. Thanks for reminding me how easy to make this yummy combo!
B'day today! I hope Chef will still feed me now I'm 64. I received a laser thermometer for the oven. In the last year I learned that my pans were not good quality and not hot enough. Now I have good pans and sharp knives. I can cut up vegetables fast. So thank you, Chef, and here's a slice of cake.
My friend and I made this and it was amazing!!! It was so good and we were so proud!!! And we made your tiramisu chocolate mousse for dessert and that was amazing too!!! 2 for 2!!! Yay for us and yay for Chef John!!!!
Chef John is a great teacher, wonderful communicator and among the most helpful cooks in America right now. And has been for some time. I will only offer this tiny correction: any butterfly cut (effect?) on shrimp or other item leaves the object intact with a hinge that opens it up like a book. What Chef John demonstrates her so well is slicing a shrimp in half along the dorsal ridge. Also great. But not butterflying. I love Chef John and everything he does. But thought it was worth saying
The Creamy Chicken Toast recipe is a staple in our home. This will be made ASAP. When you can feel your salivary glands activate you know a food vid is good.
Thanks Chef John! My girlfriend had started eating it while I was getting a glass of water and I could here her speaking obscenities from the other room about how delicious it was.
Wow, I just remembered the first time I watched a chef john video. It was the garlic buttered shrimp dish (with cayenne of course). Little did I know that it would be the beginning of a journey chock full of delicious meals and, of course, an immeasurable amount of, yes, cayenne. . .
Right now I have some beautiful french artisan bread about a week old, that I was wondering how to rejuvenate, as it nearly breaks my teeth to eat. This looks like a great remedy. I would also be tempted, if at the end it needs some salt, to grate some parmesan cheese over the top.
Watched a car repair video the other day and the mechanic was having issues with bolt so he got out a hammer and gave it “ the ol’ tappa tappa” Do you know what this means? You’re not just a UA-cam chef. You’re a pop-culture. Congratulations!
Looks amazing as usual chef John. One of my food wishes is I'd like to see you make a beef cobbler. The last time I mage it I was 15 and It was for my school exam in home economics here in the UK. I'd.love to see a professional like you make it! 😊
@@annbrookens945 I loved it and only just recently remembered about it after all these years. Compared to my modest effort I think it needs someone with more skill than myself l to really do it justice
In my first job as a teenager in a real restaurant (as opposed to a mining camp) I was told to clarify some butter. I knew about clarifying butter but always a small amount. I asked how much and was told to get a 25 lb. block and do that much. Later I was told to make the cheese sauce. It called for one gallon of sauterne. I got a kick out of that.
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
We've waited, some of us for up to a decade, to be told "after all, you are the Chef John...."
Problem is, after a decade of watching him, I don't believe I darn well _can_ be!
Chef John believes in you, and that's all that matters
@@Lectrikfro Thank you. That's really lovely of you to say.
And here comes Chef John with another recipe you hadn't realised you had been missing your entire life 😍
For what? A mushy toast?
I was drooling the whole time.
Yeah! How does he do that???
You are, after all, the Alain Prost of your garlicky creamy shrimp toast. That's how quick you'll be getting to the kitchen to make it.
@@rheinerftvideo2647 You must have been watching a different video!
Oh yes! I have a bag of 16-20’s in the freezer, AND, I had no idea what to do for tonight’s supper!
Thanks CJ!
I’m a month away from two full years of preparing all but a handful of meals at home! We only succumbed to take out and delivery on approx. 10 occasions! And……..75-80% of my meal ideas have been generated from THIS channel. He’s turned me into a pretty darned good home chef!
So, thanks again CJ!
It is SO HARD to come up with appetizing meals day in and day out! Chef John has addressed almost every category of thing I might want to eat for dinner!
@@annbrookens945 he’s fantastic!
That's good. In my experience, lately restaurant food has been lacking and home cooked meals are just as good if not better.
@@emmel4fun You can't find quality better than your own kitchen.
You know you love a dish when you’re halfway from finishing before noticing that you’ve been holding with your knife and cutting with your fork. 😁
This could have been called ‘Crustaceans on Uncrusty Bread’. This looks amazing.
After all, you are the host with the most of your shrimp toast.
Ha ha- love that!!!!
Idk why I read this with Chef John's voice in my head 😆
My wife & I used to frequent this little place on the beach after a day of kayaking around the bay. It was kind of a dive bar with a few "upscale" dishes on the menu. One of those was our absolute favorite, and it was very similar to this. They used not only shrimp, but scallops, clams, mussels & crab. The perfectly toasted, buttery bread was served on the side, but we'd always spoon the seafood & sauce on top of the bread. Sofa king good!
Sadly, that place got wiped out by the ocean a few years ago. :(
We have a local delicacy in Cumbria and Lancashire called potted shrimp. They are these tiny brown shrimp which are boiled in sea water and then 'potted' in a nutmeg and Cayenne clarified butter. They are excellent on toast!
I'd like to try that!!!
the way you present your videos are more like a 'life lesson in cooking' than a recipe.
I feel like your presentation is always something we can build on and make our own.
THANK YOU!!
Chef John is making 4 million subscribers look like they can cook....... bless you, Chef John.
Finally, a rhyme with "after all, you're the Chef John..." The one we've all been waiting for. 🙏
He also used it in the Garlic Naan video. Yes I'm proud of the fact that I'm well-versed in Chef John lore.
Creamy. Garlic. Shrimp. Toast. Everything there is a winner all by itself.
“If you didn’t cut yourself, your technique was excellent.” I died! 🤣
"MOMMY! CHEF JOHN MADE ANOTHER VIDEO FOR MY BIRTHDAY!"
Bless him. 😆 And thank you, Chef John, for all your excellent content! My kids are very excited about this toast.
Happy Birthday!!
That’s so sweet!
Yup he smashed pretty much the whole thing before the video was over. The best sign to try it immediately.
I started making a version of this a couple months ago more or less by accident. I had the ingredients, and my daughter came over to visit. I really didn't have any other ingredients to cook except for a nice loaf of sourdough bread and some shrimp. The only thing I did differently was I also added a small pinch of generic cajun spice to the shrimp, and I put thin slices of goat cheese on the bread before I put the shrimp on. I was going to serve it with a small side salad, but we never got to the salad, because we had to eat it right away. What a strange coincidence. So far I have only made it twice. After the first time, you know I had to make it again.
I love goat cheese and I love shrimp but I never thought to combine the two. Did it turn out good?
@@annag707 it turned out terrific. My daughter has been vegan for several years, but she darn sure ate those shrimp.
I understand cutting off the crusts, but if I am pan toasting the bread, I want that extra crunchy crust. Especially with a cream sauce.
(:
That's just you cookin
@@_mytube_
No kidding, Captain Obvious.
LOL
@@ardiris2715 That was a reference to his other videos, captain oblivious
@@Leto_0
I don't get it then.
(:
The toast coated with the clarified butter is the way I prepare my bread when making french onion soup. It acts as a "waterproof" coating so the bread doesn't absorb the broth so fast that it dissolves into the soup.
Halfway through the video I started thinking "You know, I never know when you want to use clarified butter and when to use regular"... and then you actually explained it! Thanks, Chef John!
Every time you do a recipe.. you make me feel so much better about when I agree with you and even when I don't. You are the kind of chef we all wish we could be.
"Holding with knife but cutting with fork" is a translated Cherokee idiom for "never had a chance" also cheeky for "dropped on his head" in some parts.
This is like a portable version of a shrimp scampi!
I make something like this, but use a portabella mushroom cap as the bread. So good
Did you cook the mushroom?
How many years?? How many times have I come back to your page over the years for your recipes?? So glad and blessed to see you still posting. I've been through many phones lol
As I'm sure you know UA-cam has an endless # of cooking vid's but Chef John's kitchen is where I find my happy place! Clear, informative and helpful recipes & techniques and with a sense of humor. You make me smile and want to cook! Thanks Chef!
I made it last night. Added a tad more cream and put it on pasta. Was fantastic.
Felt really comfortable when i saw u using knife and fork the way you did, using forks in the right hand and knives in the left hand is seen as reverse.
Since i was little i used em the same way, causing me many grievances.
Finally seeing a cook having the same disposition makes me happy, especially after witnessing all those tasty recipes.
Tried it today and everyone loved it. The toasted bread was the star of the show. Thank you!!!
Seafood in cream sauce is basically my favorite dish. Shrimp Alfredo, Crawfish Monica, I love it all.
Chef John is a national treasure that we must protect at all costs.
International treasure*
Thanks chef John.The top five foods that I make for friends and family over the years are all your exact recipes and techniques
This is actually a recipe I might try as a starter when I see my family. Looks absolutely stunning
My good sir, you make make my life better, by inspiring me to make my life better through cooking - and that is not a small thing, so please take this to your heart! love from a norwegian home cook
So chef John has started the new trend that’s better than both sliced bread and avocado toast. Genius.
That makes for a good shrimp & grits recipe. Hmmm...
Magnificent! Will definitely try this very soon! After my upcoming colonoscopy. Magnificent dishes deserve time to be properly enjoyed and digested!
I have a bag of frozen gulf shrimp with their heads attached in the freezer. I have a list of what to make with that bag. You just made the list. Congrats!
Mmmm. This looks awesome. Reminds me a lot of your Creamy Chicken Toast recipe that I've tried before, except minus the peppers. Ohhh! I wonder how Tarragon would've gone with this instead of the parsley? I know you've said that Tarragon is one of your favorite seafood herbs. It just so happens that I was planning on cooking the last of my frozen U-15s tomorrow. But this time I think I am going with your "BBQ" Shrimp recipe since I also have some shrimp stock and fresh rosemary to use up, and it'll all go nicely with some homemade sourdough. But this one definitely deserves an earmark for next time!
I just came home from catching shrimp, got about five pounds. I open youtube and find my favorite chef uploading this. Thank you.
I've been watching Chef John for years, but this is the first time I've tried one of his recipes. I have to say it was amazing. Incredibly easy to prepare and the shrimp was creamy and delicious. A+
I was searching up food recipes with white toast in them and I ended up rewatching the shrimp
toast video! How big of a coincidence is it that you end up making another shrimp toast video. Lolz!
Just looks really scrumptious I can't get the shrimp right now but I might do the garlic toast and cream,
Over the top delicious! Better than any fancy restaurant. Amazing flavors.
This reminded me of the Shrimp Newburg my mom used to make--basic same sauce but with sherry instead of lemon juice and some added paprika. She served it on puff pastry shells--similar crispy buttery thing as your toast. Thanks for reminding me how easy to make this yummy combo!
This is by far one of the tastiest dishes I've made. I always make sure to let the sauce soak into the bread before digging in.
B'day today! I hope Chef will still feed me now I'm 64. I received a laser thermometer for the oven. In the last year I learned that my pans were not good quality and not hot enough. Now I have good pans and sharp knives. I can cut up vegetables fast. So thank you, Chef, and here's a slice of cake.
oh my, that looks simple devine! Wow!
Devine for what? A mushy toast?
@@rheinerftvideo2647 why you mad ? 😂
@@chunkysushibread Because of you
@@rheinerftvideo2647 let me make it up to you then 😏😋
@@chunkysushibread You like a mushy toast? So you got me.
My friend and I made this and it was amazing!!! It was so good and we were so proud!!! And we made your tiramisu chocolate mousse for dessert and that was amazing too!!! 2 for 2!!! Yay for us and yay for Chef John!!!!
What an amazing trick with knife and fork at the end to instigate people to write comments! A talented person is talented everywhere
Made this dish for lunch today, it was out-of-this-world delicious. Thank you so much for this wonderful recipe.
This is how I cook and eat my shrimp every month..my favorite way! Delicious
You are the Duff Beer Blimp of your Creamy Garlic Shrimp.
Good one 🤗
The knife and fork role reversal was classic lol! 😂
Oh this was just what I needed. I love when you have Sprimp or Scallops as choice.
Slicing some 26/31 size shrimps this way makes them go twice as far with more surface flavor. Totally Awesome!
Chef John TORE into that saucy, creamy delight! A sure indication of how good it must be
This is absolutely divine, easy too. Another winner.
Just made it!
Just ate it!
Just LOVED IT!!!
FANTASTIC and so Simple!!!
🤗👍🏻
Chef John is a great teacher, wonderful communicator and among the most helpful cooks in America right now. And has been for some time. I will only offer this tiny correction: any butterfly cut (effect?) on shrimp or other item leaves the object intact with a hinge that opens it up like a book. What Chef John demonstrates her so well is slicing a shrimp in half along the dorsal ridge. Also great. But not butterflying. I love Chef John and everything he does. But thought it was worth saying
I cannot believe his just said you are the Chef John!!! After over 10 years of watching him.
chef John deserves a "Nobel price" in making people hungry, not to mention a Bocuse dòr in addition..!!
still miss chef Johns version of Winsdor soup.
Wow, this may be the greatest appetizer ever.
The best part of this, apart from every part of this, was watching you hold the toast with your knife and squash-cut with your fork.
Just finished making and eating this, wow delicious and so easy.....👍🦐🦐🦐
The Creamy Chicken Toast recipe is a staple in our home. This will be made ASAP. When you can feel your salivary glands activate you know a food vid is good.
I’m not sure if I’m worthy of being the Chef John of anything tbh
Thanks Chef John! My girlfriend had started eating it while I was getting a glass of water and I could here her speaking obscenities from the other room about how delicious it was.
Made this last night. Absolutely incredible. Thanks Chef John!
I'm making this tomorrow night. What a clever and delicious recipe.
Oh man seeing that bread soak up that sauce... *drool*
What did we ever do to deserve chef John, what a legend
finally, its about time chef John used himself in one of the rimes , applauding , running to the kitchen to make this
Wow, I just remembered the first time I watched a chef john video. It was the garlic buttered shrimp dish (with cayenne of course). Little did I know that it would be the beginning of a journey chock full of delicious meals and, of course, an immeasurable amount of, yes, cayenne. . .
Fantastic. I shall be cooking this soon.
OMG this looks so good! I'm going to make some tonight!
Oh man, pure decadence... Thank you Chef John!
Right now I have some beautiful french artisan bread about a week old, that I was wondering how to rejuvenate, as it nearly breaks my teeth to eat. This looks like a great remedy. I would also be tempted, if at the end it needs some salt, to grate some parmesan cheese over the top.
Watched a car repair video the other day and the mechanic was having issues with bolt so he got out a hammer and gave it “ the ol’ tappa tappa” Do you know what this means? You’re not just a UA-cam chef. You’re a pop-culture. Congratulations!
"And as always ENJOY." Looks yummy 🔥
Looks amazing as usual chef John. One of my food wishes is I'd like to see you make a beef cobbler. The last time I mage it I was 15 and It was for my school exam in home economics here in the UK. I'd.love to see a professional like you make it! 😊
I'm American and I've never heard of beef cobbler. Gotta go look that up now!
@@annbrookens945 I loved it and only just recently remembered about it after all these years. Compared to my modest effort I think it needs someone with more skill than myself l to really do it justice
I think I'll attempt this one. I love shrimp beyond reason and the sauce looks wonderful!
Bless you and thank you for the recipe!
OMG ! “If you didn't cut yourself your technique was excellent” - LOL So good
Waited the whole video for a pun…. Boom you are the chef John of what to put this on! Perfect 😍
Looks absolutely delicious.
"And why did I reach for one piece, then decide to turn the other?"
This absolutely sounds like something I would do. How did you do that?
Made this today so quick and simple and so good
oh my gawd Chef John!!! that looks incredible!!!
In my first job as a teenager in a real restaurant (as opposed to a mining camp) I was told to clarify some butter. I knew about clarifying butter but always a small amount. I asked how much and was told to get a 25 lb. block and do that much. Later I was told to make the cheese sauce. It called for one gallon of sauterne. I got a kick out of that.
A good country loaf should have a thin glassy crispy crust and has so much flavor! I would leave my crust on!
After all, you are the chef John of how to mount your prawns
Very …. Very … so glad You show us how to eat it …. Thank you
Made this last night. It was on point.
Yay new chef John
Seriously tasty prawn toast. Thanks for the recipe.
I made it yesterday for lunch and it was absolutly devine!!! Thank you for a recepie which will become a staple 🥂🍾
Made this the other week, superb dish!
First I was mad about the crazy cutting technique but then I got even madder that I am not eating this right NOW!
This look amazing. I'm going to try this some Argentina Red Shrimp I got from TJ's. Those thing are great. Like a cross between Lobster & Shrimp!
Wow I use to watch your videos in the old UA-cam golden age days. It’s been so long