Caribbean Shrimp! (Marinated for 45 minutes!)

hey everybody hunter Fisher trapper trader guide scout an interpreter and just a country cook Steve Hall here in Nashville Tennessee along with pretty miss Sheila running that camera hi Sheila you always do such a wonderful job I am so in the mood for shrimp now and Sheila is in the mood for shrimp she loves shrimp cocktail you know cook it up make a cocktail sauce and bring it to her when she's watching TV so she can dip that shrimp in there but today we're gonna make a Caribbean style shrimp I bought a two pound bag of shrimp still has the tails on it says easy to peel but it is raw and I peeled all of them but three because I'm gonna show you a little technique that I use to peel them to make it maybe a little easier for you come on over let's get started it's an easy recipe you're gonna love it now these shrimp are raw but they are devein other words they took the little track out of there that nobody likes to eat tails on and I used to peel them starting with the little teeny feet or whatever is sticking under the bottom of the shrimp peel like that now if you just go back here to the back side and peel it around you can bring it around here now you can peel it off and leave the tail on if you like that presentation but I want all meat no tail even though a lot of times she will eat her shrimp crunchy shrimp and throw the tails over to me and I crunch them up as well because they're so good but we're gonna take the tail off but we want the meat that's in that little collar that's just up from the tail so we're going to pinch that and pop that chunk of meat out and it's so easy I left three of them to show you I go to the back where they devein them and go around to the front this way then Pete and then squeeze that little thing just up from the tail just like that pops right out but I want to show you the easiest way because I used to peel the legs and peel and peel and do all that stuff if you'll just go to the back peel the collar towards the front then pinch that little collar you'll get that meat and it's so easy now let's get the rest of our stuff in here now we're gonna deep-fry these shrimp in peanut oil over here but before we do we're gonna marinate them for about 45 minutes now in this cup right here I have 1 cup of flour 1/4 cup of corn starch 2 tablespoons of chili powder two tablespoons of paprika that's why it has that kind of a red tint to the flower we're gonna start out putting it in here and we're not gonna use all of it but I just want to make sure we had enough so I made that batch like that and we're gonna stir this shrimp in this flour start coating it a little bit more so far we've used about half in case you're making a bigger batch it'll work out good for you but we're gonna stir the shrimp around in this flour till we get them coated you don't see any sweat shrimp chunks showing up at all here now here's the next thing this is kind of a Caribbean style shrimp and they use all kinds of Indian spices there and you can use whatever spices you want at this point the flour mixture with the one cup of flour the quarter cup of cornstarch two tablespoons of chili powder and 2 tablespoons of paprika is the basis and after that you can go any direction you want with your spices now the reason I'm calling this a Caribbean shrimp today is because I got some Caribbean seafood seasoning and it smelt so good I opened it up because I knew I was going to buy it anyway at the international section in the grocery store and I'm gonna put quite a bit of that in here maybe oh I'd say a good eighth of a cup to start with stir oh that smells so terrific now here is something very unique is we're gonna add some water to this but we're gonna add garlic water and what I did is I went in the kitchen and I took 1 cup of water and put it in the blender and I took some chunky garlic paste and I squirted in about a tablespoon now you can throw you know full real-deal garlic in there and blend it but we want to use garlic water to get this mixture GUI we want to make this real GUI almost like a pancake batter kind of oh look at that can you see that Sheila oh man talk about wake up all them spices on that flour Lord I got to tilt that towards the camera look at that that's what we want that setting in for 45 minutes before we drop it in the peanut oil you see something I should move around you tell me Sheila cuz you're my little director out there and there we have it when we only use a little bit I only use about a half a cup of that garlic water I blended that up until it had lots of garlic in it and that's what we used to turn our flour and our seasoning into this gooey mixture here now we're going to set this in the frigerator for 45 minutes and we'll be back and drop it in our peanut oil see you then they say timing is everything our peanut oil is rolling up on three hundred and forty degrees I took this shrimp out of the refrigerator at 45 minutes but I also took it out at 30 minutes and stirred it around a little bit and put it back in for the last 15 come on over let's make some Caribbean shrimp alright I'm gonna give this shrimp one more stir to make sure that our flour and our seasoning gets on as much of it as possible then we're gonna take these little babies here easy now drop mineral oil back I'm gonna kind of don't come down in there and get a little sauce on them before I plonk each one you're gonna love this recipe I'm telling you you're like me and you like fried shrimp you'll love this when I used to play all the Dierdre at nightclubs up in Minnesota years ago I used to get that 21 shrimp basket you know they bring you a little plastic basket with 21 shrimp in there and I just love fried shrimp I don't know I can't wait for this get fried up and like I said just take and kind of stir your shrimp down in there and get it coated as much as possible this is not like a real thick breading it's more of a coating I would say it's not like a batter it's I don't know how to explain it it's kind of a it's just a gooey spicy delicious little coating on the shrimp and I'm not gonna put too many in here in the first batch I don't want to make sure that I get plenty of room to swim around in there that's good right there I'll let these soak a little bit more in the seasoning can you see these guys Sheila now you know if you're over at the sushi bar you can eat shrimp Ross it doesn't have to cook a long time you don't want to just absolutely cook it to death but you want it so it's got a nice golden brown coating and I'm kind of picking them up and giving them a little shake to separate them because they do want to find each other and snuggle up we don't want any of that snuggling going on here put our little shrimp then of course like anything else if it is fish or shrimp or anything that you deep-fry when it floats to the top you know it's pretty well done all right I think it's time to get some of these little guys out of here and look at the nice little coating they got on them wow-whee that looks absolutely terrific can you see that Sheila okay kind of hard to get all three things in the shop there but they are separating real nice because I kind of stir them around once they got in there I gave him a little I gave him a little shake there we go can you see him now over here let me back this up a little more does this help even more alright see you guys have to understand I have a little director lady over here and she don't like it if something's out of frame or it don't look good if you think our Cooking Channel looks good it's because of that girl right over there that make sure that everything looks good in that little viewfinder on that camera because she wants it to look right with the world let's see there you go again I knew it all right now is that say 275 degrees on that thing Sheila I know it I got to explain this because I got to explain it every time this cooktop when you set it at 275 degrees it pulls the oil to 350 so ignore that temperature out there because somebody will send me and was it probably already sitting down starting to types and how come your temperature says 275 but you say you're cooking it at 350 that's because it pulls it up to 350 how that happened is I was in dressed and getting ready to do the the you know recipe and I said it at medium 275 thing and I'll pull the oil to 275 let it sit there then when I get in here and Sheila gets the camera ready and I get ready we'll turn it up and pull it up to 350 and start our recipe and when I came in the oil was exactly at 350 degrees even though it said 275 on that little gauge I think this is gonna be a three batch recipe here now I bought two pounds of this easy peel raw shrimp to make this recipe so that's how much we're dealing with here and that's going to take about in this cooker it's gonna take about three little batches we do want to stir them after they've been in there just for a little bit kind of knock them loose done this look pretty Sheila looks beautiful we picked the nicest ones out of the deep fryer to put in our little display here and when they do this Caribbean style shrimp they always serve it on a bed of sliced red onions we threw some lemons in there to make it pretty we got our course Frank's redhot sweet chili dipping sauce which I just love for anything deep-fried over here here's our tartar sauce and I'll put our tartar sauce recipe underneath the video in the description box with all the other ingredients because it's so good as well let me give it a try Wow Wow because of that chili powder in there it's got a little bit of a kick to it and you can modify that to make it your own but make sure you don't put too much salt in it that's the main thing I think it turned out fantastic let me try the tartar sauce which I already know it's really delicious Sheila's standing over there with her mouth watering because she loves shrimp and she's gonna love this this is so good but I would tweak a couple of different ingredients so please check underneath the video and look for my notes of what I reduced what I added all that kind of stuff but that flour in there with that cornstarch and all in spices and marinated and deep-fried it really is terrific we hope you enjoyed our caribbean shrimp and we hope you enjoy all of our recipes we hope you subscribe to our channel little shotgun Ritz face will pop up over here and just a little bit I'm always still smacking when I'm trying to talk when you click on his little face it'll say subscribe right next to the word subscribe if you click on that bell you'll be notified every time we come out with another recipe we'll put a playlist of recipes over here you can kind of check out we think you might enjoy but is this the most delicious Caribbean shrimp on a bed of onions you ever ate if it ain't a Tata me this is Steve Hall in Nashville Tennessee reminding you that you never need to go to a website to get any of our recipes it's right underneath the video if you just click on show more but if you do want to snoop around and check out our website it's easier to remember shotgun red you can remember that shotgun red calm and there's lots of neat stuff on there and how to get videos and dolls and all kinds of stuff but most of all we hope you tune in often watch our videos she'll a great job I know you want this shrimp and we hope you you know subscribe to our Channel tell all your friends share it on all your friends Facebook pages everything you can do because we are just thrilled of how our channel is going we'll see you next time right here on cooking with shotgun red bye bye for now

Channel: Cooking with Shotgun Red

Views: 20,969

Rating: 4.9418712 out of 5

Keywords: Steve Hall, Shotgun Red, Shotgunred, caribbean shrimp, deep fried shrimp, shrimp cocktail, shrimp scampi, cocktail sauce, tarter sauce, shrimp cabob, grilled shrimp, steamed shrimp, cooking with shotgun red

Id: y8KlqstbdEE

Length: 13min 25sec (805 seconds)

Published: Thu May 31 2018