Andy Makes Shrimp and Basil Stir Fry | From the Test Kitchen | Bon Appétit

use your index fingers you and your middle fingers and then you take your knuckles and you just go across your forehead like this outwards towards it your temples and then you could also work your way in and it just forces your whole face to kind of relax and then once you get the hang of it you can go around and you just hold so much tension around your face and it's just good to do this I like to do in the morning sometimes when I'm just like tired of my colleagues they were making this spicy funky shrimp dish that really kind of came about for our farmers market challenge for healthy ish when you go to the farmers market you'll buy these like big bundles of basil and most likely I can't even use all that so I just made this recipe to kind of add the basil interest or FRA it's an easy dish and I'm gonna show you how to make it so the marinade for the shrimp is fresh chilies a lot of garlic fish sauce and a healthy amount of sugar maybe not to help the amount of sugar you need the sugar for carmelization and to kind of it provides a lot of balance from the funk of the fish sauce and the heat from the chilies so first the marinades it's all gonna happen in a blender three Fresno chilies I use red Chili's just for the color you could use green chills if you want and I'm just gonna give them a coarse chop I'm gonna leave the seeds because this is a pretty spicy dish if you want a more spicy I had an extra chili if you don't want a spicy remove some of the seeds we're gonna use six garlic cloves the garlic is also something you should be looking at at the farmers market that's when the garlic is still quite fresh and hasn't dried out and that has like a subtle like almost sweet flavor to it you go in two tablespoons of fish sauce it's pretty concentrated so actually two tablespoons doesn't sound like a lot but it's a lot three tablespoons of oil one teaspoon of salt and a quarter cup of white sugar again that's gonna make this shrimp caramelize really nicely and it provides a nice sweet flavor and it's balanced with all the kind of aggressive flavors of from the chilies garlic and fish sauce so I'm just gonna blend this up you want it to be pretty smooth I'm just gonna give this one more all right cool super-intense opens up the nostrils what is this it's just a tomato galette it needs some work so the first time I was making this dish Carla and Julie Kramer were at the tasting they loved the shrimp but I did something I fried the basil until they were really crisp which made them really pretty and almost translucent they were like basil chips but it was a little fussy and they're like no don't do that so that's how I just ended up adding a big handful of basil at the end the better basil flavor because they kind of will and they don't just kind of fry out in oil once you have the sauce you're gonna add one pound of shrimp this is headless jealous shrimp but if you're into that totally do it with the shell on and add on I'm just give these a toss and the thing with when you're working with any kind of seafood it doesn't really need to marinate as much compared to let's say a steak chicken thighs or any other kind of protein like that because the flesh from the shrimp is actually a lot more softer and less dense so all the kind of flavors of the marinade are gonna be able to penetrate really easily and that's why we only need to let it sit for about 10 minutes those 10 minutes if you're smoker you could smoke a cigarette if you're a drinker you could have a drink if you never mind I probably look up old Oscar speeches I don't know how could that not make you happy anyways back to the recipe I'm giving this shrimp a bit of a toss it's been about 10 minutes it's been a while we're gonna use a large nonstick skillet we're gonna turn up to medium-high heat I'm gonna add about a tablespoon of oil it should be shiny add the shrimp I'm gonna leave the marinade behind though I'm not gonna have the whole thing now if you don't have a big skillet you're gonna do this in batches we're gonna cook these for about a minute per side and we're gonna wait until they're nice and lightly charred on the bottom before we flip them I'm gonna just take a peek at one that's what you want and let leave charred bits that looks good see that's sugar helps with all this kind of normalization once I flew I don't want to mess around with them I don't want to move them too much I want them to come to sit in place so they could actually get lightly char to caramelize on the other side so check both sides nicely char I'm gonna turn this off move this kill it off Pete take my bullet basil there's about two cups of basil these are small leaves so I don't have to tear them up and give it a light toss smells amazing I do too ah create cuz you really just need the residual heat to bolt the basil and I want the base as I kind of stay green I don't want it to darken and I'm gonna take one lime I'm just gonna just cut around some people do wedges I like to do these little weird pieces like this because of the sugar you get this kind of not necessarily across such like these kind of sticky pieces that are like sweet spicy funky and addictive he's probably my favorite shrimp recipe I've ever developed but if you guys need a back of opinion Leone drop the chicken drop the chicken we'll get this one all right let's try it great job on Sierra thank you how long would you cook a minute on one side maybe and like maybe 40 seconds on the other good snap I think the biggest thing people mess up with shrimp is they overcook it up yeah I mean this should happen in like two minutes great balance the heat sugar yeah that goes that combo I think Lee's great not sure yeah I could eat about 85 these awesome it's a weird I think people think that the two of us Brad and myself don't get along but he's like the uncle and I'm the dad of the Test Kitchen and we're brothers no maracas the real bad I'm the dad be with alive that's all

Channel: Bon Appétit

Views: 863,865

Rating: 4.9524312 out of 5

Keywords: andy, shrimp, stir fry, test kitchen, from the test kitchen, shrimp stir fry, andy bon appetit, andy baraghani, shrimp recipe, how to cook shrimp, best shrimp recipes, easy shrimp recipe, how to make shrimp, make shrimp, making shrimp, shrimp stir fry recipe, andy makes, andy makes shrimp stir fry, how to stir fry shrimp, how to make stir fry, how to make shrimp stir fry, shrimp basil, cooking shrimp, food, bon appetit

Id: SwWO5bA46jg

Length: 7min 8sec (428 seconds)

Published: Sat Sep 22 2018

Reddit Comments

[u/tikituki]

Fucking delicious looking.