Binging with Babish: Shrimp from Forrest Gump Part II

shrimp is the fruit of deceit you can Bowl the queue it ball it brawl it there's pineapple shrimp lemon shrimp coconut shrimp shrimp and potatoes shrimp burger shrimp sandwich that's best bout it hey what's up guys welcome back to binging with babish where this week we are finally revisiting a hotly requested part too and ticking a few more boxes on Bubba's list of 21 styles of shrimp let's say I'm sorry little guy but you were already dead first up we got to pop the top on a bottle of which sauce we don't need this stupid flow regulating cap or we're going because first up we're headed to the Bayou for some New Orleans style of barbecue shrimp which calls for one half of one cup of you know what sauce the juice of one lemon 2 or 3 medium cloves of garlic and something happened that I didn't know was possible in my pepper grinder broke so some mortar and pestle peppercorns then I'm not sure if this is traditional but I saw chef John do it and that's good enough for me about 1 teaspoon of finely chopped rosemary and I'll tell you what is traditional a lot of butter some recipes call for like 3 sticks but I think we'll be okay with to cut into about tablespoon sized pieces and lastly about a tablespoons worth of chopped fresh parsley now we're headed over to the stove top to make our rice you guys know how I like to do it wash it thoroughly and then add it to 1 and 1/2 times its volume in boiling water cover and bake at 350 degrees Fahrenheit for however long you don't believe boil it wins from the blistering heat of your oven remove fluff with a fork check for doneness and season with salt and then it's time to make some of Emeril's essence which is pretty much just a great all-purpose Creole seasoning starting with 2 teaspoons of paprika 2 teaspoons of kosher salt 1 teaspoon of mortar and pestle pepper 1 teaspoon of garlic powder 1 teaspoon of onion powder a teaspoon of cayenne pepper a teaspoon of thyme and a teaspoon of dried oregano and as the man himself would say boom go ahead and tiny whisk together your delicious all-purpose Creole seasoning and now finally all of our mise is on plus so we're going to head on over to the stovetop where we have a very thin layer of vegetable oil preheated in a stainless steel skillet into which we are going to deposit our head on unpeeled shrimp which apparently imbues the final dish with extra shrimpy flavor after we've let these guys cook on one side for 1 minute we are crushing in our garlic a pinch of our mortar and pestle path adding a nice little bang of our Emeril's essence letting everybody test for an additional minute before deglazing with our Worchester Shire sauce along with the juice of our lemon and are possibly non-traditional freshly chopped rosemary we're just gonna mix that up and let all those flavors get to know each other while this guy comes up to a simmer once it does we're gonna lower the heat down to pretty darn low and start adding our butter three paths at a time we want the butter to slowly emulsify into the sauce or in stir and melt and add and stir and melt and add all the while over just enough heat to keep the butter melting until we've added all two sticks worth and then once I'm down to my last pad of butter I'm going to add the freshly chopped parsley reserving some for garnish and keep stirring until the butter is completely melted and we have an incredibly rich shockingly flavorful emotionally draining sauce which we are gonna serve with the side of long grain white rice spoon a few of our shrimpy buddies in there and make sure that you spoon a whole lot of the sauce in there you're gonna want to drink it with a straw I swear now you might notice that this is not barbecue at all but it is what New Orleanians refer to as barbecue shrimp and with Bubba being from Louisiana it only seems fitting and I gotta say this is better than most barbecue I've ever tasted make sure you suck the brains out of your shrimp skulls peel open their shells and I'm about to take this into the other room this is gonna start getting r-rated next up I want to kill two birds with one stone with a pineapple shrimp stir fry and as anyone who cares about stir fry will tell you you've got to use leftover rice so to simulate that I'm going to refrigerate this rice uncovered for about one hour during which time I'm going to peel and devein my shrimp if you don't remember how to do that just peel off the shells place a shallow cut down the back of the shrimp revealing its digestive tract which can be easily removed using the back of your paring knife next up I want to make sure that there's shrimp and everybody at this stir Fry's so I'm going to take the tails off about half the shrimp and cut it into small bite-sized pieces then I'm going to have a pineapple place shallow cuts down the side of and remove its core and then place small cuts up and down the sides of the pineapple is flesh and scoop it all out with a spoon we're doing this because we want to maintain the pineapple as a bowl in which to serve our rice set the chopped up pineapple aside because it's time to wok and roll sorry we're just toasting our cashews with a little bit of crushed red pepper flake just up there flavor a little bit but that's gonna soften them so make sure you let them cool pletely before you add them back to the stir fry next up we are so saying 1/2 a small white onion and half a red bell pepper both chopped finely until softened and translucent then setting aside then we're going to reach our pan keep it over a medium-high heat and add our whole shrimp in a single layer cooking for about 45 seconds until nice and pink on one side give them a little toss and then adding our shrimp pieces so that's hang until all the shrimp is just barely cooked about three to four minutes set aside with the peppers and onions real the pan one more time and then it's time to crack in a whole egg let that sit for like I don't know 30 seconds until it just starts to set up give it a little scramble keeping it over a medium-high heat until it's just barely not quite cooked yet and then it's time to add our imitation leftover rice just get all that on in there it's probably about three cups worth of cooked rice and to that I'm going to add two tablespoons of soy sauce one tablespoon of fish sauce and about a tablespoon of garam masala which I made recently for an episode of basics but you can just use curry powder if you don't happen to have that on hand also a little pinch of MVP and a slightly larger pinch of kosher salt we're cooking that over medium-high heat for about a minute before adding our pineapple it's a little guy you're not getting away that easy we're cooking that for another minute and a half before adding our reserve peppers onions and shrimp we're pre cooking and adding these things and stages to make sure that nobody gets too mushy or rubbery give that a nice toss over but it gets to know each other and as always taste for seasoning and adjust as necessary and last but not least we're gonna add one chopped scallion and our toasted and cooled spicy cashews make sure you've killed the heat at this point so we don't end up with mushy cashews now I'm sure this isn't an authentic version of whatever this is but it's a perfectly lovely way to prepare shrimp and it looks pretty nice shoved into the carcass of a pineapple topped with a couple extra shrimp these may be a little scattering of scallions and there you have it a whimsical way to kill two birds with one stone and make both pineapple and stir-fried shrimp let's get a little taste here not the most practical vehicle from which to eat but as before I'm going to take it into the other room and do terrible things to it last step is a southern specialty the shrimp burger well that looks pretty crazy you see I sped that up but my hand is moving with the residency of something like when a helicopter or a car tire but that or not anyway we're gonna start by making a sort of remoulade out of 1/3 of a cup of mayonnaise the aforementioned spookley chopped scallion some freshly peasent pepper about a teaspoon of our Creole seasoning lamb the juice and zest one half of one lemon and a few generous shakes about a teaspoons worth of louisiana-style hot sauce go ahead and tiny whisk that all together before remembering that we forgot to add a generous teaspoon of whole-grain mustard and maybe teaspoon of freshly chopped parsley because why not continue tiny whisking cover and refrigerate until ready to use now under the recipe for the actual shrimp burger this comes from America's Test Kitchen I'm gonna start by processing a slice of sandwich bread into some fine fresh breadcrumbs set those aside to make room in the food processor for one pound of peeled and deveined shrimp which we are going to pulse together precisely one two three four five six seven eight times no more NOLA de nine times went out then to the breadcrumb mixture we're adding two chopped scallions two tablespoons of finely chopped parsley about one third of one cup of mayo salt freshly passing pepper and then I'm gonna try out like 1 teaspoon of Old Bay seasoning I feel like it's gonna work really good in this context go ahead and mix together this flavorful burger glue and then add the process shrimp mix gently but confidently until thoroughly combined and then form into three pretty little patties which we are going to arrange on a sheet pan cover loosely with plastic wrap and refrigerate for at least thirty minutes and up to three hours just enough time to toast our hamburger buns it's like I always say if you're no good at puns just toast your buns or even if you're good at buns you should toast you but I just always toast your buns and then into a vegetable oil then preheated nonstick skillet go our shrimp burgers which we're gonna fry on one side for two to three minutes until a golden brown crust has formed yes I know I'm using a metal spatula on a nonstick skillet don't do this at home I am a trained professional not really after flipping I'm gonna finish these in a 375-degree fahrenheit oven for a few minutes until they register 140 degrees Fahrenheit internally place on a dressed bun top a little bit of our remoulade top up and serve now I kind of want to just dig into this thing but I never pass up an opportunity for a halfway decent cross-section and you know what for a burger this one looks pretty nice lots of color the patty is staying together nicely and it is absolutely delicious so delicious in fact that I didn't wait to take it into the other room before annihilating it on camera I'm sorry you had to see that [Music] [Music]

Channel: Babish Culinary Universe

Views: 5,717,181

Rating: 4.9582386 out of 5

Keywords: shrimp, bayou, cajun, forrest, gump, bubba, company, burger, shrimp burger, bbq shrimp, barbecue, new orleans, nola, pineapple, stir, fry, fried, rice, thai, butter, pear qwerty horse, bubba gump shrimp, shrimp from bubba gump, binging with babish, babbish, cooking with babish, shrimp burger recipe, how to make shrimp burger, shrimp fried rice recipe, how to make shrimp fried rice, bbq shrimp recipe, how to make bbq shrimp

Id: mF6JUfczaO8

Length: 9min 4sec (544 seconds)

Published: Tue Apr 23 2019

Reddit Comments

[u/LokiGodofWTF]

Pretty sure Emeril's phrase is BLAMO

[u/SkyIsGod]

7 months in the making

[u/Zyxer22]

If you've never had them, try some Mayport shrimp out of Florida - a bit sweeter, more flavorful taste. Like, if you google for it these guys are a minor obsession for anyone who lives close enough to have tried them. As someone who grew up near there, basically everywhere else I've tried shrimp has been a disappointment.

[u/argetholo]

I'm so happy 😭💖🍍

[u/Potato-Alex]

We are finally saved!

[u/Osprvy]

I’ve been waiting for this for so long

[u/Beatlejwol]

wham

[u/IT_Chef]

I'm sorry...you are going to make a southern shrimp burger and not use Dukes mayo?

Why...just why?

[u/Gettygetty]

“Spookily chopped scallions”