There's something about shrimp from a restaurant that feels so far away from what we make at home. If you're trying to step up your shrimp game, the world is your oyster.
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00:00There's something about shrimp from a restaurant that feels so far away from what we make at
00:04home.
00:05If you're trying to step up your shrimp game, the world is your oyster.
00:10The difference between good shrimp and great shrimp is freshness.
00:13Restaurants often have industry connections and suppliers that allow them to source high-quality
00:18local shrimp that gives their meals a leg up on home cooking.
00:21As Craig Norman, GM of Pensacola, Florida restaurant Redfish Bluefish puts it, there's
00:26nothing quite like shrimp that's been caught straight out of the Gulf of Mexico.
00:31While the majority of wild shrimp in the U.S. is sourced from the Gulf, it is also fished
00:35along the southeastern coast in the Carolinas.
00:38When shopping for fresh shrimp, registered dietician and blogger at Dish on Fish, Rima
00:42Kleiner, suggests looking for a firm texture, a mild saltwater smell, and intact tails.
00:49Be sure to avoid any shrimp that seems soft or slimy or has a strong ammonia-like odor,
00:54as this can signal the shrimp has gone bad.
00:57Paying close attention to the quality of your star ingredients will help ensure your final
01:00dish is delicious.
01:01For those who don't live near a coast, you can also opt for frozen shrimp.
01:06Since those are usually flash-frozen shortly after they're caught, their freshness and
01:10flavor are generally maintained.
01:13Shrimp comes in many different shapes and sizes, and choosing the right one can make
01:16or break a dish.
01:18While larger shrimp are perfect for raw bar recipes like shrimp cocktail, smaller shrimp
01:22are ideal for dishes like tacos or seafood stews.
01:26Professional chefs in restaurant kitchens are well-versed in the different types of
01:29shrimp, and which sizes are the best fit for which dishes.
01:32At the supermarket, you'll often be able to identify the size by determining how many
01:36shrimp are in a one-pound bag.
01:38The fewer the shrimp per pound, the larger the size of each shrimp.
01:42Just remember that the larger the shrimp, the longer it takes to cook.
01:45When cooking from a recipe, be sure to account for any differences in shrimp size between
01:49what's recommended and what you've purchased to make sure everything cooks through.
01:54While all shrimp may look the same to the untrained eye, there are many different varieties.
01:59Each has its own pros, cons, and flavors, and chefs know exactly which type to choose
02:03to best complement the dish they're preparing.
02:06White shrimp is one of the most common varieties, and is fished along the entire eastern seaboard
02:10of the United States and Gulf Coast, and can be found fresh or frozen in the grocery store,
02:15and is popular thanks to its sweet, mild flavor.
02:18White shrimp also quickly absorbs flavors, making it perfect for marinating or using
02:22in dishes with plenty of sauce.
02:24Another common option is pink shrimp, which is found from the warmer waters off the coast
02:28of Florida down to Mexico's Yucatan Peninsula.
02:32This large variety gets its name from its light pink color when raw.
02:36It's sweet, tender, and extra meaty, making it ideal for things like raw bar or shrimp
02:41boils.
02:42Brown shrimp, rock shrimp, and tiger shrimp are all other widely available options.
02:47It never hurts to try incorporating these different varieties in your dishes to give
02:51the final product a more elevated, unexpected flavor.
02:55Achieving a restaurant-quality shrimp dish largely comes down to prep.
02:58Without taking the time to ensure the shrimp are cleaned, dried, and seasoned well, a dish
03:03will surely fall flat.
03:05Kleiner suggests, allow the shrimp to come to room temperature for about 10 to 15 minutes
03:09before cooking, to help ensure even cooking.
03:13Once the shrimp reaches room temperature, shell it and remove the head.
03:16You can also remove the tail, so you don't have to avoid it while eating.
03:19Patting the shrimp dry will also help get a nice brown sear.
03:23This step is particularly important if your shrimp was thawed from frozen and has a lot
03:28of excess moisture.
03:29To keep shrimp moist and to lock in flavor, you can also employ a dry brine.
03:34A mix of salt and baking soda will help keep shrimp moist while encouraging a nice crunch.
03:39Add the raw shrimp to your mixture about an hour before cooking, and you won't regret it.
03:45Since many popular shrimp recipes are relatively simple, you might be surprised how much finding
03:49the right marinade can transform a dish.
03:51As Kleiner says, while shrimp is delicious with just a drizzle of oil or butter, lemon
03:56juice, and fresh herbs, using a marinade can enhance the flavor.
04:00Dried herbs, spices, aromatics, and condiments like mustard will complement the mild flavor
04:04of shrimp for nearly endless possibilities.
04:08For something Mediterranean-inspired, a marinade might include olive oil and herbs like dill,
04:13fennel, and cumin.
04:14A Cajun dish may have onion and garlic powders, paprika, black pepper, and cayenne.
04:20And while many meats and seafoods benefit from marinating a long time, you only want
04:24to marinate shrimp for about half an hour.
04:27Any longer can compromise the texture and lead to an unappetizing final product.
04:31I suggest that that one marinate."
04:34Kleiner also warns that it's best to limit acids in your marinade.
04:37As she explains, acid breaks down the proteins in shrimp, which can make the shrimp tougher
04:42if in vinegar or citrus juice for too long.
04:45Acidic liquids like vinegar or orange juice will denature the protein in the shrimp, causing
04:49the seafood to essentially cook without heat.
04:52And while this can be great for dishes like ceviche, the denatured proteins usually result
04:56in an unappealing mushy texture.
04:59It may be tempting to toss shrimp into a hot pan and saute it up almost instantly, but
05:04professional cooks prefer to take their time to deliver the luscious, tender texture everyone
05:09loves.
05:10Boiling the shrimp slowly is pivotal to preserving that tenderness, so patience is key.
05:15Discussing how important this step is, Kleiner explains,
05:18"...while boiling shrimp typically takes around five minutes, slowly raising the temperature
05:22of the water leads to a more tender texture.
05:25By allowing the shrimp to cook more gradually, you reduce the risk of overcooking."
05:29The length of time the shrimp cooks also depends on its size.
05:32Kleiner notes,
05:33"...a good rule of thumb to keep in mind is to cook medium shrimp for about three minutes,
05:38medium shrimp for about five minutes, and jumbo shrimp for about seven minutes."
05:42Regardless of the cooking method, look for a color transition from blue to red-pink,
05:47and watch for the meat to turn opaque before removing from the heat.
05:51These indicators will help you know when to pull the shrimp from the heat to avoid the
05:55dreaded rubbery texture that results from overcooking.
05:59Shrimp is endlessly versatile, making it the perfect protein for a variety of dishes.
06:03"...shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes."
06:09And while it's easy to focus on a single style, cooking shrimp in different ways helps restaurants
06:14diversify their menus and bring out new flavors and textures.
06:18Kleiner suggests sautéing, grilling, or boiling shrimp to enhance the flavor and achieve a
06:22perfect texture.
06:24Alternatively, Norman recommends lightly frying the shrimp for a crisp, satisfying crunch.
06:29Cultures all over the world cook shrimp in different ways, so next time you're in the
06:33mood for some Creole cuisine, a refreshing pasta, or something more Asian-inspired, try
06:38incorporating shrimp in a new way to see what it adds.
06:41Though shrimp holds its own against bold flavors, it's often most delicious prepared simply
06:46with fresh ingredients.
06:48As Norman suggests,
06:49"...in my kitchen, I prioritize using basic yet high-quality ingredients, paired with
06:53proper cooking techniques, to bring the best out of shrimp."
06:57Fresh lemon juice and zest add a bright acidity, while kosher salt and coarse ground pepper
07:02enhance the flavor profile.
07:04Fats like butter or oil complement these zesty flavors and round out the dish nicely.
07:09For something a little more sophisticated that emulates restaurant preparation, home
07:13chefs can also add a little white wine to their pan for a rich, layered taste.
07:19Norman reflects,
07:20"...I wholeheartedly adhere to the old culinary adage that seafood must swim three times — first
07:26in water, then in butter, and finally in wine, which I find holds true for shrimp, as it
07:31creates a divine combination that tantalizes the palate."
07:35One great way to test this theory for yourself is with classics like shrimp scampi.
07:40Using some white wine to deglaze the pan is an essential step in many scampi recipes,
07:44and ensures your dish is as flavorful as possible.
07:48Unconventional flavor pairings can set a restaurant apart, but there's nothing compared to the
07:53classic combinations that keep people coming back.
07:56Shrimp dishes like gumbo, shrimp, and grits, or shrimp scampi are all perfect ways to showcase
08:00beautiful fresh seafood.
08:02But just because a dish is tried and true, it doesn't mean you can't put your own twist
08:06on it.
08:07Discussing one of his own spins on a classic, Norman says,
08:10"...my culinary journey in Charleston, South Carolina, further enriched my appreciation
08:15for shrimp in the iconic dish of shrimp and grits, accompanied by a savory Tasso gravy.
08:21This dish has become my go-to recipe, encapsulating the essence of comfort food while offering
08:26a sophisticated palette of flavors that complements the sweetness of the shrimp beautifully."
08:31To implement the restaurant approach into your own kitchen, take your favorite shrimp
08:35dish and come up with your own interpretation.
08:37From something simple, like swapping out spices or sauces, to concocting more elaborate creations,
08:43shrimp is an easy and versatile choice.
08:45Okay, I see you.
08:47You see me?
08:48Yeah.
08:49Combining ingredients.
08:52Shrimp isn't just a great option for recipes.
08:55It's also a blank canvas for pairing side dishes.
08:57As Norman notes,
08:58"...my favorites reflect my Southern roots.
09:01A staple in my cooking is good Southern cheese grits infused with grated Parmesan and tangy
09:06goat cheese that enriches the dish's velvety texture."
09:10In addition to grits, Norman also favors a diverse range of sides to pair with shrimp.
09:14"...Sides?
09:15Sides?
09:16$26,000 worth of sides?"
09:19He says,
09:20"...pasta frequently graces my table as well, and I love complementing my shrimp dishes
09:24with fresh local vegetables that vary with the seasons."
09:28In the spring and summer months, opt for grilled vegetables like asparagus or zucchini.
09:32Shrimp is also a popular add-on to Caesar or garden salads for those looking for a light,
09:36refreshing meal.
09:38During the winter months, opt for heartier options like broccoli, potatoes, or cauliflower.
09:42With so many ways to cook shrimp and vegetables, combinations are endless.