[3 - 6] seven seventy six seventy seven seven
[7 - 10] so um for this obviously shrimp um i
[10 - 12] made sure to get shrimp that i have the
[12 - 15] skin on and the head on still if you can
[15 - 16] find them with the head on go for it
[16 - 18] because that's gonna give this more
[18 - 20] flavor and you'll see why in a moment
[20 - 22] okay so check it out i'm a right-hander
[22 - 24] i always work left to right man dude
[24 - 25] this was one of my first jobs peeling
[26 - 27] shrimp okay so here's what we're gonna
[27 - 28] do we're just gonna peel the shrimp and
[28 - 31] we're going to set those uh shells aside
[31 - 33] we want to save those shells we need
[33 - 35] those shells typically you throw them
[35 - 37] away but we need them so heads
[37 - 39] everything go in one bowl and then over
[39 - 41] here we've got our clean scrimpies you
[41 - 42] know what i also might
[42 - 45] save one that's cleaned with the head
[45 - 47] intact that'd be a good garnish right
[47 - 49] so i remember one of my first restaurant
[49 - 52] jobs was on the island i come from the
[52 - 55] southern border uh texas and mexico and
[55 - 57] we have south padre island there anyways
[57 - 59] for hours and hours i had to peel these
[59 - 61] damn gulf shrimp it was such a pain
[61 - 62] there were ladies that worked there
[62 - 64] their job was just to peel shrimp the
[64 - 66] whole time such a tedious job and they
[66 - 67] were really fast at it too i mean i
[68 - 69] don't know if i need to give a tutorial
[69 - 71] on peeling trip there's not much to it i
[72 - 73] guess i can i'll just show you what i do
[73 - 75] it might be right it might be wrong
[75 - 77] whatever i'll just like take the edge
[77 - 79] here and sort of like break it off with
[79 - 80] the side of my finger and it was just
[80 - 82] there's really not much to explain
[82 - 85] there's not much to it
[86 - 87] now what's going to go on here is i'm
[88 - 90] going to make the fume fume with like
[90 - 92] any seafood is basically seafood stock
[92 - 94] and it's very simple to make compared to
[94 - 96] regular stock as in like regular stock
[96 - 97] like chicken stock beef stock they take
[98 - 100] like six eight hours this takes 20
[100 - 102] minutes so another good soup that is
[102 - 103] super quick i got this gang hot here
[103 - 105] i've got my shells ready just gonna do
[105 - 108] some rough chopped celery
[108 - 111] then some rough chopped onion with the
[113 - 115] then what we'll do is we'll just add
[115 - 116] just a touch of butter
[126 - 126] black pepper in there i've got some
[126 - 128] thyme in there here's a whole bay leaf
[128 - 130] in there there we go once that's all
[130 - 132] sort of settled we're gonna add in our
[132 - 136] water to cover
[138 - 138] then we're just gonna let this
[138 - 140] come to a simmer set this aside keep
[140 - 143] going now over here onion shallot just
[144 - 145] gonna get these ready for the soup
[146 - 147] itself a couple swipes if you don't know
[148 - 149] how to cut an onion i've gone over this
[149 - 150] many times you just do a couple
[150 - 152] horizontal swipes then you do it the
[157 - 157] good dice just like that you might be
[157 - 158] asking what do you do with this part
[158 - 163] right here oh same thing
[165 - 165] there you go onion diced up doesn't have
[165 - 166] to be too small because we're going to
[168 - 177] shallot [Music]
[177 - 179] [Music] now to clean these guys i usually just
[179 - 181] break down the middle and then we'll
[181 - 184] just scrape all that out scrape down be
[184 - 186] scrape all that out scrape down be gentle with it
[186 - 187] and look at that
[187 - 189] you don't want to eat that definitely
[195 - 195] okay stock's going shrimp is peeled and
[195 - 197] cleaned now we are going to make the
[197 - 201] soup this is what we're going to do
[203 - 203] just got some celery i've got my onions
[203 - 206] my shallots you know that's some thyme
[206 - 208] right now we're just going to do a healthy
[208 - 211] now we're just going to do a healthy amount of butter
[211 - 213] and i had some extra virgin olive oil as
[218 - 218] i've got the thyme we got the onions
[220 - 222] shallots i just season that generously some black
[222 - 223] i just season that generously some black pepper
[223 - 225] all right now we got all this right
[225 - 228] here i'm gonna do some paprika
[228 - 231] good healthy amount of paprika a touch
[231 - 233] of cayenne red pepper flake
[233 - 235] some celery seed
[236 - 240] and then some tomato powder
[242 - 242] now once that all sort of marries
[242 - 244] together i'm going to add in some ap
[244 - 246] flour we're just going to whisk this up
[246 - 248] i lowered the heat as well we don't want
[248 - 250] to burn the flour and we're sort of
[250 - 251] making a roux here right that's what
[252 - 253] we're doing this is what's going to
[253 - 255] thicken that soup i'm just cooking this
[255 - 257] on low heat we want to get this nice and
[257 - 258] cooked it should start to look like kind
[258 - 260] of like wet sand mixed in with
[260 - 261] vegetables let that cook off for a
[262 - 263] minute there all right dude this is our
[263 - 265] fumey right here i'm sorry just kind of
[266 - 268] all this stuff like spraying it out and
[268 - 270] as you can see that's a nice looking
[273 - 278] [Music] and we're just pouring in that fume
[280 - 280] give it a little whiskey whisk and we're
[280 - 283] just going to bring this up
[283 - 284] now we're just going to blend this guy
[290 - 290] okay now we want to blend this even
[290 - 292] smoother so i will put it in an actual
[293 - 295] blender you don't have to do this it's optional
[295 - 301] you don't have to do this it's optional if you just want it to be silky smooth
[304 - 304] oh man it smells so good just drink a
[304 - 305] whole picture of this right that's
[305 - 307] that's your day right there there we go
[307 - 310] and look at that super silky smooth
[310 - 312] like a baby's ass
[312 - 315] nice and now what we'll do is we'll just
[315 - 316] kind of add some cream but you don't
[316 - 318] have to because i mean look how
[318 - 320] creamy that is and then we'll season it
[320 - 321] to taste and all that stuff all right
[321 - 324] let's see where we're at right now
[325 - 327] okay holy maybe a little too much
[327 - 329] holy maybe a little too much cayenne it's okay we like it spicy right
[330 - 331] yeah that's pretty good we're gonna season it
[332 - 333] that's pretty good we're gonna season it with some salt because i don't even
[333 - 334] think i put salt in this yet let's go
[334 - 337] hard on the pepper we like pepper here
[338 - 340] and our cream healthy amount now we can
[340 - 342] add in a little bay
[342 - 344] there we go we're chilling just let this
[344 - 346] chill out on low heat for a while let it
[346 - 348] sort of melt together
[349 - 352] yeah it's gonna be nice now for the scrimps
[352 - 354] it's gonna be nice now for the scrimps i'm going to make what is called a
[354 - 356] bermante now bermonte you take butter
[356 - 358] melt this up a little bit vermont is
[358 - 359] with water actually i could do a burr
[360 - 361] blanc that might be pretty good so i'm
[361 - 363] going to do a bird blanc now i'm
[363 - 365] changing it up let's do some chives in
[365 - 371] our burblanc some bay some bay peppercorns
[371 - 373] touch a white wine
[373 - 375] so i'm doing it kind of backwards here
[375 - 377] typically you want to get the white wine
[377 - 379] cook it down until it's nothing then add
[379 - 381] your butter but i just i want more that
[381 - 383] whiny taste so it's all good
[383 - 385] not a typical bird blanc just putting
[385 - 386] this out there
[386 - 389] i was adding in all our shrimpies
[391 - 392] and then i'm just getting the zest of a
[392 - 394] lemon it's going to brighten it up a
[394 - 395] little brightness to it and we'll do the
[395 - 402] juice of the lemon why not it
[403 - 403] all right there we go there's our little
[403 - 405] scrimpies and a little pan sauce look at
[405 - 407] that dude beautiful now you don't want
[408 - 409] to like over cook these because they'll
[409 - 410] be rubbery so we can just take these off
[410 - 412] the heat now we're good to serve the
[415 - 417] bowls which one left or right
[419 - 422] hot plate hot food
[422 - 425] all right the chill is off now this is a
[425 - 428] very very luxurious looking soup all
[428 - 431] that fat right very good for you very
[431 - 436] good soul food
[438 - 438] you know seafood goes great with
[438 - 440] mushrooms so you know we could do some
[440 - 443] mushrooms in our soup as well why not
[443 - 446] and then our little scrimpy on the side
[446 - 449] put some scrambies in this one too it's
[449 - 450] like a little surprise inside waiting
[450 - 452] for you finish here with a little black
[454 - 456] pepper there we go let's get a nice close-up
[456 - 459] there we go let's get a nice close-up beautiful thumbnail of this soup right
[459 - 463] there beautiful good soup
[465 - 465] oh yeah that's great that's hearty dude
[465 - 468] here try this out
[468 - 469] it's good right
[473 - 476] all right man this is
[477 - 477] that's a really good one i could just
[477 - 478] drink the out of this
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