Why Frozen Shrimp is Fresher and The Magic of Shrimp Shells | What’s Eating Dan?

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Dan explains why it's worth it to buy shell-on shrimp and how to ensure you're buying the freshest, sweetest, and juiciest shrimp.
Recipes:
Shrimp Scampi: cooks.io/3sGhJDQ
Garlicky Roasted Shrimp with Cilantro and Lime: cooks.io/46jtRt1
Salt and Pepper Shrimp: cooks.io/3Z5Ycso
Buy our winning large saucepan: cooks.io/2QQbsgK
Buy our winning stainless skillet: cooks.io/2D1JWbN
Buy our winning whisk: cooks.io/3QA6RPh
Buy our winning colander: cooks.io/3Ox0Z90
Buy our winning baking sheet: cooks.io/2OTFRd8
Buy our winning wire rack: cooks.io/3NtH2h6
Buy our winning Wok: bit.ly/3uZzprD
Learn more:
You Should Be Buying Your Shrimp Frozen: cooks.io/3sAQhak
Why You Should Keep the Shells on Your Shrimp: cooks.io/3Z5gzh2
For the Shrimpiest Shrimp Stock, Cook the Shells for Just 5 Minutes: cooks.io/3ZaSjKv
Browse all WED content: cooks.io/3WUr8mf
Follow Dan on Instagram: / testcook
Follow Dan on Twitter: / testcook
ABOUT US: The mission of America’s Test Kitchen (ATK) is to empower and inspire confidence, community, and creativity in the kitchen. Founded in 1992, the company is the leading multimedia cooking resource serving millions of fans with TV shows (America’s Test Kitchen, Cook's Country, and America’s Test Kitchen: The Next Generation), magazines (Cook’s Illustrated and Cook’s Country), cookbooks, a podcast (Proof), FAST channels, short-form video series, and the ATK All-Access subscription for digital content. Based in a state-of-the-art 15,000-square-foot test kitchen in Boston’s Seaport District, ATK has earned the trust of home cooks and culinary experts alike thanks to its one-of-a-kind processes and best-in-class techniques. Fifty full-time (admittedly very meticulous) test cooks, editors, and product testers spend their days tweaking every variable to find the very best recipes, equipment, ingredients, and techniques. Learn more at www.americastestkitchen.com/.
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Опубликовано:

6 сен 2023

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Комментарии : 445

@DanielJSouza 8 месяцев назад

Hello shrimpsters! I gotta know--who is making scampi? If not, would love to know your favorite way to eat shrimp.

@kinjunranger140 8 месяцев назад

Hey there. I think either this scampi recipe or shrimp cocktail with St. Elmo's cocktail sauce are my 2 favorite. Although you can get the sauce in a jar, I live in Indy so can go there for the real thing.

@kaleco 8 месяцев назад

Test Kitchen's Grilled Shrimp and Vegetable Kebabs!

@jbfygff7957 8 месяцев назад

Will be making your scampi 🍤 when the Fabian Shrimp truck from Galveston makes its next stop here. Over angel hair pasta with crusty bread for sopping. Can’t wait! We also enjoy marinating raw shell-on shrimp in Newman’s Own Lime Vinaigrette dressing and grilling over charcoal. Unfortunately, I see that dressing has been discontinued recently. I saw the link in your description for cilantro lime shrimp but I don’t have a membership to access it.

@burtbacarach5034 8 месяцев назад

Boiled with taters andouille corn and garlic.The best part is eating this with family.Mrs loves scampi,so I'll probably be makkng this recipe for her.

@hyfy-tr2jy 8 месяцев назад

you did miss one shrimp decision....head on or head off? Any preference there?

@fjordfjesta 8 месяцев назад

Funny story about shrimp. I had been allergic to shellfish for most of my life, along with a million other food allergies. I eventually grew out of most of them by adolescence, but I never knew if I was good to go on shellfish or not. After getting a skin test that suggested I was good to go, I put my body to the ultimate test--I went to the local Popeyes for a shrimp Po Boy, parked my car in the emergency room parking lot of the local hospital, and ate it there just in case anything bad happened. Happy to report that I have had many years of enjoying shellfish of all kinds since then! Excited to try out some of these recipes!

@DanielJSouza 8 месяцев назад

HAHAH. This is incredible dedication.

@lunova6165 8 месяцев назад

That's awesome to hear. A lot of food allergies as long as they aren't too severe can be alleviated by adjusting your body to it very slowly. My friends friend used to be deathly allergic to peanuts. He started out eating less than half a peanut, then after awhile he waws able to eat half a PBJ sandwhich.

@lisabishop6266 8 месяцев назад

I am the reverse 😂. For at least 40 yrs, I could eat eggs. I found out at my nieces graduation party, after eating mac n potato salad, cake etc, I am allergic lol😂. Not a bad type, maybe just hyper sensitive, cause if I NEED a nap, a piece of cake over easy egg etc, I get a good 4 hr nap lol😂

@dboothpublic 8 месяцев назад

That was really brave! Congrats on ditching the shellfish allergy!

@dawnbowie352 7 месяцев назад

Great plan... But keep the Epi-Pen on you so you don't pass out in the parking lot trying to get inside. My experiences with my severe food allergy (Zucchini) have not been positive, but for Shrimp or Lobster, I might try your plan (wink, wink!) - tasty risk!

@rickwallace2091 8 месяцев назад

I like Dan’s videos. It moves fast and full of info, including chemistry

@iamsouley 8 месяцев назад

Dan is the modern day Alton Brown... I like what he does... What they both do.

@paulryan2128 8 месяцев назад

Ummmm ... shrimpy goodness

@minnievaughn1782 Месяц назад

⁹9 o 9 hi⁹bin@@iamsouley

@brianm9085 8 месяцев назад

Also, if you're not going to use the shells immediately, put them in your freezer seafood stock bag. What's that you ask? Have a bag for chicken parts, for beef parts, for seafood, for veggie pieces that go unused. Whenever you have a bag full, put some water on the stove and dump your bag in to make a fresh stock.

@Metoobie 8 месяцев назад

This guy is spot on. I spent my whole youth growing up next to the ocean and if you are not eating the shells, tails and heads you are missing out. At the very least, use them to make a stock and blow your friends away with the most amazing ramen or laksa that they've ever had. ... if you're a real keener, dry or fry those shells out, grind them up with seaweed and sesame seeds to make the best rice seasoning you've ever had. Zero waste.

@TheSouthIsHot 8 месяцев назад

I love to eat the crispy tails on fried shrimp. Thanks for the inspiration to dry shrimp shells!

@noahbarkelew6093 8 месяцев назад

Chitin is indigestible by humans and causes a host of bowel diseases. Also, it is one of the most toxic allergens there is when it comes to food born allergies.

@Ben-kv7wr 4 месяца назад

Shrimp eggs Benedict, with the shrimp and eggs poached in the shell+head stock, and using the stock instead of water to make hollandaise is one of my fav quick, “seems hard” week-end breakfasts!

@SuperTiffyLynne 8 месяцев назад

The only time I've bought shrimp that wasn't frozen or previously frozen is when we lived in Gulfport, Ms. There I was able to buy fresh shrimp off of the boats. They were head on and had been iced but never frozen. I didn't notice a huge taste difference but the cost was so much less. Shrimp became cheaper than chicken. I miss that. Thanks for this great video.

@artistlovepeace 8 месяцев назад

Yes! Shell on shrimp uncooked is the best value for the flavor.

@timothyfinlay5062 2 дня назад

Always enjoy Dan's videos. I got spoiled years ago when living in Florida and my favorite bar had a "pitcher of beer and pound of steamed shrimp" special. The beer was crap, but the shrimp were amazing. No shrimp have tasted that good since. When I was growing up we would have shrimp cocktail for Christmas dinner. That shrimp came in a frozen block, and I remember it as being very good. A few years back I found the same block no-one imo in a Chinese market, and it was amazingly good. That market closed, and I've never seen shrimp like that since.

@thedracophile 8 месяцев назад

I made this shrimp scampi recipe last week. It is amazing! Especially with the addition of some fried crispy potato gnocchi.

@jvallas 8 месяцев назад

Do you just fry them in butter, no additions except whatever herbs you want? (The dinner combo sounds delectable.)

@thedracophile 8 месяцев назад

@@jvallas Butter or regular(not extra virgin) olive oil. There was a scampi with gnocchi recipe in the Seattle Times some months back, so I combined ATKs scampi with some gnocchi. Its a fantastic combo.

@willcookmakeup Месяц назад

I love how we call this dish shrimp scampi in America. It literally means shrimp shrimp lol. It's like saying atm machine lol

@wrongwayconway 8 месяцев назад

Well, from now on I'll be using shrimp shells to create a knock out sauce. Thanks!

@ClaraSunshine 8 месяцев назад

Me also! Very informative clip indeed. ❤

@ClintonFerrara 8 месяцев назад

When we lived in the Pacific Northwest near the hood canal we would get 50 pounds of hood canal shrimp from our local Native American. We would separate the heads from the bodies and freeze the bodies. We made broth from the heads that was the best shrimp broth ever. I’m with you, shrimp exoskeletons are great.

@skikid00 8 месяцев назад

You're killing me, Dan! Your face and reaction before eating is just priceless! LOL

@jvallas 8 месяцев назад

I could not love this video more.

@sirhamalot8651 8 месяцев назад

16-20 Shrimp shells on. Toss in a bag with generous amount of Old Bay seasoning. Broil 3 minutes each side. My easy, once a week dinner.

@Lili-xq9sn 8 месяцев назад

Literally a life-changing life skill.

@fargosnow994 8 месяцев назад

I have been putting my shrimp shells in with the other things that I make stocked with, like vegetable pairings bones from various things I’ve cooked. I’ll give them their own container in the freezer now. And start making my shrimp scampi with shrimp stock.

@curtismatsune3147 8 месяцев назад

I'm allergic to shrimp but it's an adult-acquired allergy so I know how delicious shrimp is. I'm still trying to figure out what heinous sin I committed for the food gods to have placed such a brutal curse on me. Edit: Could it have been that time I wanted my rib eye well-done and then ate it with ketchup?

@dre2132 8 месяцев назад

there is justice in the world

@curtismatsune3147 8 месяцев назад

@@dre2132 Lol, at least the food gods didn't make me allergic to rib eyes! Or ketchup... ;-)

@DanielJSouza 8 месяцев назад

I checked and it's definitely that well-done ribeye. Sorry 😞

@joycej9415 8 месяцев назад

No way it us that. I love well done juicy ribeyes with catsup and eat shrimp often with no problems. My son has an iodine allergy so can't eat seafood.

@ZepG 8 месяцев назад

Any steak cooked well done is a piece of shoe leather lol. I prefer mine rare to medium rare.

@d.t.1470 8 месяцев назад

I wish Dan had discussed the thawing process and "EZ Peel" shrimp. EZ Peel eliminates the deveining but leaves the shell on. Two major oversights!

@daveklein2826 8 месяцев назад

Very easy, thaw in cold water

@opwave79 8 месяцев назад

EZ peel is my choice! I thaw shrimp overnight in the fridge, peel, give them a quick salt rub, rinse, pat dry, then cook.

@PokhrajRoy. 8 месяцев назад

5:31 This recipe is so awesome! Great with Spaghetti, I’m sure.

@mrmoshpotato 8 месяцев назад

Didn't expect a "Would you rather fight..." joke. Well done!

@BillMerchantVideo 8 месяцев назад

I modified your broiled/baked shrimp with air frying. I mixed the salt with my very hot tap water and added the frozen easy-peel shrimp. After 15 minutes the shrimp were thawed and brined. I took them out of the brine and put them on paper towels while I wiped out the bowl. In went the oil (olive) and seasoning, then the shrimp. I set the Breville oven to air-fry at 480° F, put a baking sheet under where the shrimp would be to ease cleanup, and when at temp popped the shrimp in for 8 minutes. Super easy, super quick, and super delicious! Next up, scampi.

@oscarjohannesson1430 8 месяцев назад

This series with Dan is my favorite!

@jvcyt298 4 месяца назад

One of my all-time favorite meals is shrimp scampi served over angel hair pasta, it's the ultimate comfort food.

@niza4953 8 месяцев назад

Shrimp shells are my mother's secret weapon when cooking Filipino mung bean stew. It elevates the flavour of the dish 10x!

@sepandee 8 месяцев назад

The cockroach of the seas and oceans. I love it.

@hiyahandsome 8 месяцев назад

Love learning how to be a better cook from you, Dan. Cheers~

@ohwowoh7281 8 месяцев назад

I love the extra crunch of eating shrimp shells

@thecreativecontessa 3 месяца назад

In many places in asia, people eat the shells, a practice that I've adopted as well after living in Korea on and off for many years. I actually enjoy the crunch, plus the shells have some really powerful, extremely bioavailable micronutrients, some of which may be anti-aging and anti-inflammatory, such as astaxanthin. Great video as always, Dan and America's Test kitchen!❤

@tonygomez1018 8 месяцев назад

Thank you Dan! You’ve re-sparked my inner cook 👨‍🍳 this was my first “Dan” video! I just saw the previous video and you’ve won me over with your Racoon 🦝 comment ❤☺️

@WildwoodCastle 8 месяцев назад

Ohh.. just remembered that I have a bag of frozen jumbos in my freezer right now..! Thanks Dan...

@ETBrenner 8 месяцев назад

Ever since someone taught me that hack of using scissors to cut the shrimp shell up its back, I've been using that for all my shrimp peeling even if I'm taking the shells completely off. I dunno if it's all that much of a time-saver, but when I'm doing a whole bunch of them, de-shelling/de-veining in one step like that at least feels a little less tedious! Loved learning the tip about sauteeing the shells to get even more flavor out of them - will be trying that next time.

@russh6414 8 месяцев назад

Shrimp for Breakfast? I think that is the call this morning after watching Dan's video!

@mercedesgonzales5220 8 месяцев назад

Hi Dan, I learned so much about preparing shrimp, going to buy frozen, shell on shrimp from now on, ,wow, what a difference in flavor, Thanks, Mercy in Monterey, Ca

@Succubusisis 8 месяцев назад

Surprised that Dan didn't suggest adding baking soda to the water, like with other proteins! I love finding out I've basically been doing things the right way all along from applying ATK principles (shell on cooking, remove shells, brown and extract more flavor)! Another good way is to sous vide at 133 a big batch, chill then freeze. You can add them to finished hot soups and they will reheat in the broth without a second cook!

@JEM3 8 месяцев назад

Just saved your playlist 👍🏽

@user-lv3sp7bi9v 8 месяцев назад

Fantastic video as always Dan!

@jeanne-marie8196 8 месяцев назад

I always learn something new! Thanks Dan

@queenursa7186 8 месяцев назад

Love video content. Great info. Pls do more like this!😊

@hmistry 8 месяцев назад

LOVE THIS! Thank you!

@Pammellam 8 месяцев назад

Please, more videos.from Dan. I learn so much!

@AppleBearKitchen1999 8 месяцев назад

Great video!

@ruffinarector541 8 месяцев назад

Thanks again Dan for a marvelous recipe!!!

@murokaitaro 8 месяцев назад

Simply great content

@peoniesandroses3203 8 месяцев назад

so good!

@sharonbeatty8047 8 месяцев назад

Thank you. Great info

@dianamiles-hannah1286 8 месяцев назад

Brilliant! Never thought to broil! Thank you so much for the tips and tricks, Dan!

@marijkeschellenbach2680 8 месяцев назад

Learned something new again!!! Always love watching you and Lan.

@laurieginsburg3336 8 месяцев назад

Wow! I learned so much, thanks Dan!

@jf3274 8 месяцев назад

Another superb video. Thank you!

@louhess6355 8 месяцев назад

Excellent. Your videos are fantastic.

@cirrus820travelers9 8 месяцев назад

THANKS! Great new technique to prep shrimp & Grits! ❤❤

@chriholt 8 месяцев назад

I love shrimp, and I can't wait to try these recipes!

@chambersstevens3135 8 месяцев назад

I think this is the best video ever!!! Thanks Daniel!

@guchieskitchen 8 месяцев назад

What a delicious recipe 🎉🎉

@ewtam24 8 месяцев назад

Thank you!

@ixfalia 8 месяцев назад

Making that shrimp shell broth is the secret to really good seafood tom yum soup

@leeedwards3783 8 месяцев назад

Look and sounds delicious!

@scodes77 8 месяцев назад

Wow this is super useful. I’m making roasted shrimp soon.

@hasaniennis442 8 месяцев назад

I love shrimp ceviche tacos with birria sauce for dipping. Heavenly! 😋

@Hollis_has_questions 8 месяцев назад

I love the crispness of the shells ❤

@MORIDEUT 8 месяцев назад

So good and informative, thanks.

@husnidawood7130 8 месяцев назад

Thanks again chef Dan

@RobiulIslam-lt5uv 8 месяцев назад

Brilliant! Never thought to broil!

@brianminsk8 8 месяцев назад

Great job buddy!

@mayonnaiseeee 8 месяцев назад

Always a quality video chock-full of culinary knowledge. I will force myself to buy shell-on and put in a bit of extra work for flavor's sake. Thanks Dan!

@charlessoukup1111 7 месяцев назад

BEST BIGGEST EVER in a bar restaurant where some shrimp boats pulled right to their dock, apparently a big event, celebration for locals, I had just wandered in, and now all at the bar were able to enjoy the Captains Catch, selecting a big tup of the biggest of the catch, sorted out shrimp I swear were some damn near big as your fist...NEVER saw shrimp that big ..BITES to eat each shrimp. Bar owner was part owner of this shrimp boat & he had this deal hooked up where he'd serve first pick to these locals before stocking the bar & sending off the rest sold to other nearby places....guess they only come in from a trip every few weeks or so hopefully with their poundage limit, so HOW lucky to be stopping in there for a beer not knowing about this, during my month working down there! Incredible!! Don't even recall name of the place.

@YangGao-vg1lx 8 месяцев назад

Thank you Dan, I will try to use the shells next time.

@wraytew8666 8 месяцев назад

I like mine cooked Sous Vide. I buy frozen and and divide into one or two serving bunches without thawing. Vacuum seal in individual bags with a little salt and baking soda and back into the freezer they go. Whenever I want shrimp they go straight from the freezer into the Sous Vide bath at 135 F for forty minutes et voila, perfectly cooked shrimp. So convenient, easy and almost impossible to under or over cook.

@wink9970 8 месяцев назад

Thanks Dan

@terrihasstedt5855 8 месяцев назад

You made me hungry, I've got to try your 'broiled' version for sure. I LOVE shrimp, THANKS❤

@corgeousgeorge 8 месяцев назад

Made the scampi recipe during the pandemic when the recipe first was on ATK or CI , it was so good that I've definitely added it to my rotation of food and the shell trick is incredible!!! Put that over pasta and YEEEEESSSSSS LAWRRRDT!!! So good!

@etraudrod 8 месяцев назад

"Shrimp-shielding shells", the makings of a tongue-twister

@shauncorney5944 8 месяцев назад

I LOVE shrimp and I LOVE Dan! How can I go wrong with this video! Lucky me. ❤️❤️❤️

@elsafischer3247 8 месяцев назад

I love your videos. Thank you

@ruthnoronha8206 8 месяцев назад

Great recipes and good skills

@christinemadrazo6755 8 месяцев назад

Thanks, Dan.

@michelleread247 8 месяцев назад

Dan! You're awesome and your video's are too! Shrimply fantastic 😊

@travisbalthasar9544 8 месяцев назад

That’s awesome that lodge lid fit the stainless steel pan

@ginahale3066 8 месяцев назад

Kob Kun Ka🙏🏼 love watching you very educational and helpful! Im about to cook shrimp scampi and you showed me how to make it even more delicious🎉

@weston.weston 8 месяцев назад

Dan Souza is a explainer extraordinaire!

@CookinWithSquirrl 8 месяцев назад

Very nice, sir!

@michaelotto8696 8 месяцев назад

Big user of fresh frozen shell on shrimp. Some gets cooked shell on, some shelled. And yes! save for seafood stock. Gotta thumbs up from me.

@robertlopez6430 8 месяцев назад

Thank you!! Great video. Just brining alone made a batch of shrimp ceviche we made this weekend better!!

@714libertad 8 месяцев назад

I love his videos!

@melaneymattson3733 8 месяцев назад

I love your videos Dan, so informative and entertaining!! Melaney from SoCal

@charlessoukup1111 7 месяцев назад

Oh, this was in Key West ....kept checking in the rest of the two or three weeks I was still down there, but the boat never made another stop back in, thought they left a few days before I had to leave for a video shoot some other State, West Virginia I think...in March. Ugh. Me with sand still in my loafers....but I sure never forgot those shrimp!!

@markcollins457 8 месяцев назад

GREAT VIDEO, first I make the mistake of over cooking the shrimp shells and 5 min. Works for me quick!. IQF is my go to quick meal. Your videos help fine tune my dinners life is to short and a fast meal doesn't have to be adequate. Thanks again!😊

@Moonshine54321 8 месяцев назад

Creole Barbecue Shrimp. Greatest shrimp dish ever. Find it on RU-vid, make a little more than you think you want. Your new favorite seafood dish.

@angmer7541 8 месяцев назад

Growing up in FL I’m a bit of a shrimp snob. I now live in TN and there are very few places I can find good shrimp. I understand the convenience of “easy peel” shrimp…but I find that the texture and sweetness of the shrimp is comprised. It’s also tough to find shrimp from the US in a regular grocery store.

@glennzanotti3346 8 месяцев назад

THANK YOU, Dan! I have been telling people for years that the shrimp in the "fresh seafood" counter is NOT fresh, just frozen shrimp that has been thawed out. Half of them don't believe me, and insist on buying what they think is "fresh" shrimp. You are not going to find "fresh" shrimp in any grocery store. They are too perishable. They are frozen at or near the docks.

@glennzanotti3346 8 месяцев назад

@@Lettuce-and-Tomatoes I am in Houston for a few days. Farmed shrimp from SE Asia is a lot cheaper than wild caught shrimp from fifty miles away from here. That's all kinds of messed up. And yes, the "fresh shrimp" in the counter has to say "previously frozen"and where it came from, but they can make it in very small print. You have to be a smart consumer.

@gingercrees3596 8 месяцев назад

Well now I'll have to make shrimp stock and scampi. Thanks, Dan!

@agbook2007 8 месяцев назад

I am all in here for this delicious shrimp content. 😁

@tihzho 8 месяцев назад

I lived in Indonesia and shrimp (prawn) shells are stir fried and are yummy! Also you can buy LIVE prawns!

@BLT2114 8 месяцев назад

The counter intuitive part for me is if cooking shells longer breaks down volatile flavor compounds, does browning them first do that too? Or does the new flavors created by browning outweigh the non-browned flavors?

@robertc7323 8 месяцев назад

Curious about this too

@vincejohnm 8 месяцев назад

Good questions. He kind of mucks up the chemistry here a bit. Volatile means that the oils have a high vapor pressure so they evaporate quickly. He says overcooking destroys them but that’s not related to volatility at all. Boiling will only dissolve water soluble flavor compounds. Fat soluble compounds (the volatile ones he speaks of) will most likely “oil out” and float on the surface in oily droplets where some evaporation will occur. The more compound you smell the less that will be left in the pit when you’re finished. Sautéing in oil will dissolve (read capture) those compounds much more efficiently. However, high direct heat could easily decompose those compounds. Maybe some of those decomp products taste great. Maybe some taste burnt. Who knows. Chemistry in a pan is very complicated.

@Lisa608 8 месяцев назад

Would using an instant pot help to contain the volatile flavors?

@vincejohnm 8 месяцев назад

@@Lisa608 maybe? High pressure increases solubility of a gas in a liquid. So volatile flavor molecules will be pushed back into the liquid by force (Henry’s Law). Counterpoint: steam is really good at carrying volatiles away. Think steam distillation. As soon as you open the steam vent -poof- there goes your flavor. As with most cooking, experimenting is really the only way forward. We can armchair chemist this all day and never arrive at the true answer.

@haroldtakahashi8875 8 месяцев назад

💛...the shells, deepfried, make a great shrimp-flavor chicharrones...

@morkjuan1528 8 месяцев назад

Bravo

@dcastropty 8 месяцев назад

Gotta make fried shrimp heads Dan. A classic.

@FranksPercussion 8 месяцев назад

I've been eating shrimp with shells on for about the past 5 years!

@Memotag 8 месяцев назад

Excellent episode. Lots of useful information for the home cook. Particularly I'd love to know more about ribonucleotides as it relates to umami taste. So many people mistakenly believe umami taste is nothing but glutamates but in reality there's more to it. That, or a complete exploration of umami, should be a future episode. And the part where you said certain flavor and aromatic substances are more volatile and actually get lost with longer cooking, that sounds like a very important topic to explore because it applies to so much of cooking and especially all dishes that call for long cooking times like stock and stew. Please consider making a future episode about that too.