Creamy Garlic Shrimp Toast
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Date: 2022-01-22
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Comments and reviews: 9
QophSilrahq
I've Tweeted you already, but to give it more visibility, I'll comment here as well. I'd like you to demonstrate how to make tahini halva. Nice dry, flaky, crumbly halva. Most of the recipes I've looked at claim to produce a fudgey halva. What is it that makes the difference in texture? Water versus no water? Bringing the sugar to a higher temperature? Pulling the mixture like a candy or leaving it be? One source suggested that you cannot get the flaky texture without high batch volumes that you wouldn't be making at home. If you can, please demystify this process.
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I've Tweeted you already, but to give it more visibility, I'll comment here as well. I'd like you to demonstrate how to make tahini halva. Nice dry, flaky, crumbly halva. Most of the recipes I've looked at claim to produce a fudgey halva. What is it that makes the difference in texture? Water versus no water? Bringing the sugar to a higher temperature? Pulling the mixture like a candy or leaving it be? One source suggested that you cannot get the flaky texture without high batch volumes that you wouldn't be making at home. If you can, please demystify this process.
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Vanaan
Felt really comfortable when i saw u using knife and fork the way you did, using forks in the right hand and knives in the left hand is seen as reverse.
Since i was little i used em the same way, causing me many grievances.
Finally seeing a cook having the same disposition makes me happy, especially after witnessing all those tasty recipes.
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Felt really comfortable when i saw u using knife and fork the way you did, using forks in the right hand and knives in the left hand is seen as reverse.
Since i was little i used em the same way, causing me many grievances.
Finally seeing a cook having the same disposition makes me happy, especially after witnessing all those tasty recipes.
reply
MEH
This reminded me of the Shrimp Newburg my mom used to make--basic same sauce but with sherry instead of lemon juice and some added paprika. She served it on puff pastry shells--similar crispy buttery thing as your toast. Thanks for reminding me how easy to make this yummy combo!
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This reminded me of the Shrimp Newburg my mom used to make--basic same sauce but with sherry instead of lemon juice and some added paprika. She served it on puff pastry shells--similar crispy buttery thing as your toast. Thanks for reminding me how easy to make this yummy combo!
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Mayday
I don't think I would keep the shrimp in the sauce for the entire time it takes to reduce. It looked a bit springy. So I'd reduce the sauce, then add the shrimp so its softer when done. When it curls tightly it's texture is rubbery.
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I don't think I would keep the shrimp in the sauce for the entire time it takes to reduce. It looked a bit springy. So I'd reduce the sauce, then add the shrimp so its softer when done. When it curls tightly it's texture is rubbery.
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Mayday
The toast coated with the clarified butter is the way I prepare my bread when making french onion soup. It acts as a waterproof coating so the bread doesn't absorb the broth so fast that it dissolves into the soup.
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The toast coated with the clarified butter is the way I prepare my bread when making french onion soup. It acts as a waterproof coating so the bread doesn't absorb the broth so fast that it dissolves into the soup.
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Rooga
Going to use what I have on hand, and switch things out a bit, using lemon pepper seasoning, garlic and adding fresh Parmesan and feta. Waiting now for the bread to rise. It will be kind of a scampi on toast
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Going to use what I have on hand, and switch things out a bit, using lemon pepper seasoning, garlic and adding fresh Parmesan and feta. Waiting now for the bread to rise. It will be kind of a scampi on toast
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Jeff
No one has said but, that's not butterflying the shrimp. That's simply cutting them in half (longitudinally. Butterflying would keep the shrimp as one piece. Looks like a great recipe though.
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No one has said but, that's not butterflying the shrimp. That's simply cutting them in half (longitudinally. Butterflying would keep the shrimp as one piece. Looks like a great recipe though.
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Tim
My father, who served during WWII, used to make us a military favorite call SOS. It was similar to this recipe, but the SOS didn't stand for Shrimp on a Shingle.
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My father, who served during WWII, used to make us a military favorite call SOS. It was similar to this recipe, but the SOS didn't stand for Shrimp on a Shingle.
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MurderMostFowl
Ok old timers: Has Chef John s voice changed to normal in his videos now or have I just gotten so used to it, it doesn t sound strange anymore?
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Ok old timers: Has Chef John s voice changed to normal in his videos now or have I just gotten so used to it, it doesn t sound strange anymore?
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