I'm going to try it. There use to be a jarred refrigerated product called Nate's prawns and I loved it. It hasn't been available for years now and I still miss it.
I made this for Easter as a starter course. I let it marinate for 24 hours, and I'm sorry I did! The olive oil congealed on top, even after I turned the fridge up to 45°. Also the dressing kind of cooked the shrimp like seviche! After all that effort of using this special method of cooking shrimp without overcooking it (and the shrimp were perfect that way!) but when serving it, the texture looked a little off, and so did the flavor! Had it today at lunch, 48 hours later (can't just throw out 20-25 size shrimp!) and it tasted even more overcooked. If you make this, I would marinate for *not more* than 3 or 4 hours.
I wasn’t sure about the pickling liquid at first, but by the time everything else was added it looked so good. It’s hard to find good shrimp where I live, but will have to… cast a wider net 😂 to find some.
Always learn A Lot when we come around here. That method of cooking shrimp was worth the price of admission. I'm going to hang onto that marinade/dressing recipe... For me it's an everything recipe. It sounds like it'd be good on everything. Including imitation crab when the budget's tight. Thanks so much. Lol, don't know why I'm thanking you, they Pay you too do this, you lucky dogs!
You two are hilarious, and no doubt are legit fans of really good food. "make you thirstier for the other things they served there." "Like beer." You are a woman after my own heart!!! lol Great vid cannot wait to try this! Question: could this marinade be use to make ceviche? I'm thinking maybe with the lemon and apple cider vinegar it would be acidic enough to "cook" the fish, but if this could be used to make ceviche, that would be some amazing ceviche! I'm thinking a fish like sea bass or other firm white fish?
And I'd bet that they had an absolutely fabulous time!!! I'd be thrilled to have a fun girls-night-out with these two as well as the other ladies on their two shows! Let the good times roll!!! • Bridget Lancaster • Julia Collin Davison • Erin McMurrer • Rebecca "Becky" Hays • Lan Lam (I suspect that "the quiet one" can on occasion really let loose and have some fun!) • Elle Simone Scott • Christie Morrison • Ashley Moore • Morgan Bolling • Lisa McManus • Hannah Crowley
I don't know if you'd want to do a video about it but I would like to know what your favorite procedure is for cleaning lemons that you're going to use. I've seen everything from just washing and brushing to Boiling what's the best way to clean a lemon? When using them in a dish like this or just getting some zest it'd be nice to know what's a clean lemon.
I usually just wash in plain water and rub with my hands. Remove any obvious dirt. The inside is clean. This is not really a concern with citrus fruit which is naturally resistant on the outside to any harmful bacteria or fungus. Nature makes them that way. If it is old and has rotten spots, throw it away, of course.
You can take a vegetable brush and clean any fruits/veggies with a bit of baking soda & water. Rinse well and everything should be clean enough to cook with and/or eat.
hahaha, I like how Julia mentioned that game of the slicing the very last piece of onion from the quarter wedge. it's always a debate (how thin of a slice vs how risky that the last piece will just topple over while trying to get that last thin slice). lol lol
Hello! I have a question about the knife Julia is using at 4:20 (😏). Once upon a time, I believe I saw on this channel that you suggest the Victorinox chef knife. I think the price point was around $30. Is this same knife Julia is using, or is she using a more expensive version? I bought the $30 version, but it doesn’t chop like that! Do I lack the gusto and expertise of Julia’s knife skills, should I invest in a more expensive knife, or should I be sharpening or taking care of this knife differently?
I have been using the same Victrinox knife professionally for 14 years. Keep it SHARP & Honed. It'll be nice to you. I recently recommended it to some friends & family members who purchased it, I think for about $40.00
I'm guessing that the first cooking actually allows you to get the cooker texture you actually want from cooking it low and slow so that by the time the acids come to the party the texture is already set? I guess you do something similar with smoking Meat. Not too worried about the 2nd cook ruining the texture.
I wonder if it really necessary to poach the shrimp. The marinade could be more acidic (omit olive oil) and then you have a shrimp ceviche. The acidity of the vinegar and lemon will "cook" the shrimp in a few hours.
True, but it's better to actually cook them for those of us who are pregnant. I was curious about that myself. I'm happy to have a gentle cooking method!
I got 21-25 "peeled and devained" shrimp from Sams Club and I had to finish devain about 1/3 of them. 😡 Also at least 1/10th of them had part of the tail on.
Just not sure why you didn't use the initial shrimp boil water (and further condense it down into a thicker sauce) as part of the whole pickle marinade with all of that original juicy shrimpy flavors !
@@DPhoenix1981 use proper tap water - make sure you have fresh and safe shrimp - and don't use so much salt - from the already salty shrimp - and there should be no problem - especially as there is strong apple cider vinegar that will burn up any critters and bacteria in the solution (albeit the sugar will have them chewing and breeding ... they won't prevail with the additional fresh sulfurous onions in the mix). And microwaving of the sauce will internally fry the DNA of those little critters into extinction. No problems with the juicy sweet-sour mixture marinade.
No, we don’t like you very much….you beg us to watch your shows and absolutely will not give us a recipe unless we purchase the magazine or online app. WOW
Sorry, but true pickled shrimp should not be cooked. It is brined in salt & vinegar for several days, drained/rinsed, and then actually pickled with vinegar, sugar, spices & onions for at least an additional several days. I'm sure what you are creating is good, but it is more appropriately "marinated lemon-garlic shrimp" because, except for the addition of vinegar, it's closer to ceviche than true pickled shrimp...as pickling does not occur in 3 hours. True pickled shrimp will last for a couple or months in the fridge (...though likely to be consumed sooner) whereas your product would go bad after several days or a week at most. Again...I'm not bashing your dish, but it is not true pickled shrimp. By the way, if you start with Argentine Red Shrimp, you will end up with something that is hard to distinguish from lobster, but at half the price per pound.
