Good Eats (1999–2012): Season 2, Episode 4 - Crustacean Nation - full transcript

I HAD MY FIRST COCKTAIL IN THE
MIDDLE OF THE MOJAVE DESERT.

IT WAS IN A DINING CAR

BOUND FROM LOS ANGELES
TO KANSAS CITY,

AND IT WENT BY ON THIS TRAY AND
I TURNED TO MY MOM AND SAID,

"I HAVE GOT TO GET
ONE OF THOSE."

AND SHE SAID, "GO AHEAD."

SO I ORDERED IT AND IT CAME,

AND IT WAS COLD AND
CLEAN AND CRISP,

AND REDOLENT OF HORSERADISH,

YET UNMISTAKABLY OF THE SEA.

IT WAS INTOXICATION
BY CRUSTACEAN,



NO TWO WAYS ABOUT IT.

NOW FAST FORWARD SOME 30 YEARS

AND LOOK WHAT WE'VE DONE
TO THE SHRIMP COCKTAIL.

RELEGATED IT TO CUT-
RATE MOTEL BUFFETS,

AND LOW-CLASS CAFETERIAS.

THE PROUD, FLAVORFUL
SHRIMP OF MY YOUTH

HAVE BEEN REDUCED TO
RUBBERY SAW SHOVELS,

SADLY SHARING SHERBET CUPS
WITH WEEK OLD LEMON WEDGES.

IT'S JUST NOT RIGHT.

IT'S TIME THAT WE PUT
THE KING OF APPETIZERS

BACK ON ITS THRONE.

WHERE DO WE START?

WELL, ME, I'M GOING TO SEA.

THAT'S RIGHT, I'VE SIGNED ON
TO CREW THIS SHRIMP BOAT,



JUST LIKE IN "FOREST GUMP,"

ONLY I DIDN'T GET TO
ACTUALLY BUY THE BOAT.

WHY GO TO ALL THIS
TROUBLE FOR SHRIMP?

I DON'T KNOW, CALL ME CRAZY...

CALL ME ISHMAEL...

BUT CALL THIS "GOOD EATS."

AS THE "NAUTILUS" AND
HER CREW HIT THE SEAS

IN SEARCH OF AMERICA'S
FAVORITE "ANTHROPOD,"

I BUSIED MYSELF WITH
OTHER CRUCIAL DUTIES.

THERE'S NOTHING, IF NOT
WORK, ON A SHRIMP BOAT.

NOW THE SHALLOW
WATERS OF THE GULF

YIELD A WHOPPING
200 MILLION POUNDS

OF PINK, BROWN AND
WHITE SHRIMP A YEAR.

BUT THAT ONLY SCRATCHES
THE SURFACE

OF AMERICA'S 850 MILLION
POUND-A-YEAR SHRIMP HABIT,

WHICH MUST LOOK TO THAILAND,
ECUADOR AND MEXICO

FOR IMPORTED SATISFACTION.

SHRIMP, BY THE WAY, IS OUR
SECOND FAVORITE SEAFOOD.

CANNED TUNA IS NUMBER ONE.

ENGINE'S FIXED.

MAN, I TELL YA, NOW I KNOW
THAT YOUR AVERAGE SHRIMP TRIP

IS NOT A THREE HOUR TOUR.

IN FACT, MOST SHRIMP
BOATS STAY OUT AND FISH

UNTIL, WELL, THE HOLD'S FULL.

BUT THAT'S OKAY, BECAUSE AS LONG
AS SHRIMP ARE PROPERLY HEADED,

CLEANED AND PACKED IN ICE,

THEY CAN LAST DOWN THERE
FOR UP TO TWO WEEKS
WITHOUT CATCHIN' THE FUNK.

OF COURSE, I CAN'T SAY THE
SAME THING ABOUT SHRIMPERS.

NOW I UNDERSTAND WHY, IN
THOSE OLD COMMERCIALS,

AS SOON AS THE SAILOR
CAME HOME FROM THE SEA

HIS WOMEN DOUSED HIM
DOWN WITH OLD SPICE.

WE'VE GOT BOTH BROWN
SHRIMP FROM TEXAS

AND PINK SHRIMP FROM
FLORIDA ON BOARD.

AND WE'RE SUCKIN'
THEM OUT OF THE HOLD

WITH THIS BIG VACUUM HOSE.

FROM THERE, THERE
GONNA GO INSIDE...

BE WASHED, WEIGHED AND SORTED.

WHITE, BROWN AND PINK SHRIMP

ARE CHARACTERIZED BY THE
COLOR OF THEIR SHELLS,

NOT THEIR FLESH.

AS A MATTER OF FACT, THE ONLY
REASON THEIR FLAVORS VARY

IS BECAUSE THEY HAVE
DIFFERENT DIETS,

WHICH IS AN ISSUE IN
FARM-RAISED SHRIMP TOO,

BUT WE'LL GET TO THAT LATER.

AS SOON AS THESE LITTLE BUGS SEE
THE LIGHT, HEAT AND AIR OF DAY

THE QUALITY CLOCK IS TICKING.

NEXT UP, THE BRIDGE OF SIZE.

AS SOON AS THEY'RE OFF THE
BOAT,

SHRIMP TAILS, CALLED GREEN
SHRIMP IN THE BIZ,

ARE SIZED OR SORTED INTO
VARIOUS WEIGHT COUNTS.

THE HIGHER THE NUMBER,
THE SMALLER THE SHRIMP.

THE 60-70s, FOR INSTANCE HAVE
60 TO 70 TAILS PER POUND,

WHICH IS PRETTY SMALL.

A POUND OF 26-30s,
CONTAIN AT LEAST 26,

BUT NOT MORE THAN 30 TAILS.

TWENTY-ONE, TWENTY-
FIVES ARE LARGER,

AND 16-20s LARGER STILL.

THE BIGGEST, HAVE A "U"
IN FRONT OF THE NUMBER,

SIGNIFYING THAT THERE ARE LESS
THAN THAT NUMBER PER POUND.

THERE ARE, FOR INSTANCE, 12 OR
LESS SHRIMP IN A POUND OF U-12s.

NOW THERE ARE STILL A
LOT OF SHOPS OUT THERE

SELLING ON ADJECTIVES LIKE
JUMBO, MEDIUM, COLOSSAL.

NOT ONLY ARE THESE TERMS NOT
STANDARDIZED OR CONTROLLED,

IT'S TOUGH TO EVEN FIND
TWO FISH FISHMONGERS
WHO'LL AGREE ON THEM.

SO IF YOU'RE MARKET DOESN'T
SELL BY THE WEIGHT COUNT,

FEEL FREE TO QUOTE MR. BIG

THAT TOLD JAMES BOND
IN "LIVE AND LET DIE,"

"NAMES IS FOR TOMBSTONES, BABY."

OF COURSE, I GUESS THOSE ARE
TOMBSTONES, AREN'T THEY?

FOOD FASCISTS, FOND
OF PREACHING THAT FOOD

IS EITHER FRESH OR JUNK,

ARE DEAD WRONG WHEN
IT COMES TO SHRIMP.

IN FACT, UNLESS YOU LIVE
CLOSE ENOUGH TO THE OCEAN

TO OWN YOUR VERY OWN PAIR
OF SUNDAY-GO-TO-MEETING
FLIP FLOPS,

YOU'RE BETTER OFF BUYING
YOUR SHRIMP SHELL ON,

AND HARD AS A ROCK.

MOST OF THE SHRIMP IN
THIS COUNTRY IS FROZEN,

EITHER RIGHT OFF THE
BOAT OR THE AQUAFARM,

AND THAT'S OKAY WITH ME.

I DOUBLE-DOG-DARE JULIA
CHILD TO SPOT THE DIFFERENCE

BETWEEN PROPERLY THAWED
FROZEN SHRIMP AND FRESH.

BESIDES, WHEN YOU SHOP
FOR FRESH SHRIMP, WELL,

THEY DECOMPOSE QUICKER
THAN BEETHOVEN

WITH AN ELECTRIC ERASER!

SO YOU GOTTA KIND OF APPROACH
THEM AS YOU WOULD A USED CAR,

WITH A CERTAIN
AMOUNT OF SKEPTICISM.

YA KNOW WHAT? I THINK
I SAW MY COUSIN RAY.

YEAH, I DID SEE MY COUSIN RAY.

YOU REMEMBER... YEAH, YOU
REMEMBER COUSIN RAY!

HEY THERE, COUSIN AB, YOU
WANT SOME FRESH SHRIMP?

WELL, I DON'T KNOW,
RAY, WHERE IS IT YOU
GET YOUR SHRIMP?

I GOT ME SOME
CONNECTIONS.

CONNECTIONS, HUH, LOOKS
MORE LIKE INFECTIONS.

HEY, RAY, YOU KNOW WHY
THESE ARE TURNING
PINK LIKE THAT?

WELL, THEY HAPPY
TO SEE YOU.

NO, ACTUALLY, THEY'RE
COOKING IN THE SHELLS.

IT'S TOO HOT OUT
HERE FOR SHRIMP.
THEY'RE ON ICE.

YEAH, BUT IT TAKES A LOT
MORE ICE THAN THIS, RAY.

BASICALLY, SHRIMP CAN
CONTAIN SOME PROTEINS

THAT CAN BASICALLY COOK
AT ROOM TEMPERATURE.

AND LOOK AT THIS,
YOU KNOW WHAT THESE
BLACK SPOTS ARE?

THEM THERE IS
LEOPARD SHRIMP.

NO, THEM THERE
IS GOT MELANOSIS.

AND BASICALLY, IT
MEANS THEY HAVE BEEN
GROTESQUELY MISHANDLED.

WHERE'D YOU GET THIS
STUFF, A BAIT SHOP?

WHO TOLD YOU THAT?

WELL, I THINK
YOU JUST DID.

OH, LOOK AT THIS,
SMELL THAT.

THAT'S AMMONIA, RAY, IT'S A
SURE SIGN OF DECOMPOSITION.

SHRIMP SHOULDN'T
SMELL LIKE AMMONIA.

THEY SHOULDN'T SMELL LIKE
CHLORINE OR GASOLINE,

OR ROTTEN EGGS OR ANYTHING.

BESIDES, FEEL THAT
SHELL, DO YOU FEEL
THOSE PITS ON THERE?

YOU MEAN IT AIN'T
SUPPOSED TO BE
LIKE THAT?

NO, THAT'S A SURE SIGN
THAT IT'S BEEN OVERTREATED

WITH SODIUM BISULFATE.

IT'S ONE OF THOSE FDA
APPROVED CHEMICALS

THAT SHRIMP PEOPLE PUT
ON TOP OF FRESH SHRIMP

TO KEEP IT FROM GETTING
MELANOSIS, WHICH IS
PERFECTLY FINE.

BUT, IF THEY USE IT
OVER AND OVER AGAIN,

IT CAN COVER UP
HEAT EXPOSURE.

THAT SANDPAPER SKIN'S A
SURE SIGN OF MISHANDLING.

I'LL TELL YOU WHAT,
I'LL GIVE YOU THIS
BATCH FOR HALF OFF.

OH, THAT'S
A COMFORT.

HEY, YOU GOT SOME
PEELED SHRIMP.

PEELED FOR YOUR
CONVENIENCE.
OH, I DON'T KNOW.

THEY KIND OF LOOK
A LITTLE SLIMY.

RAY, I THINK THESE HAVE
BEEN DOUBLE-DIPPED IN STP.
OIL TREATMENT?

NO, SODIUM
TRIPOLYPHOSPHATE.

IT'S ANOTHER COMPLETELY
OKAY CHEMICAL

THAT SHRIMP FOLKS DIP
PEELED SHRIMP AND EVEN
SHUCKED SCALLOPS IN

TO KEEP THEM FROM LOSING
THEIR NATURAL MOISTURE.

BUT IF THEY'RE DIPPED
OVER AND OVER AGAIN,

THE CHEMICAL CAN ACTUALLY
COAX THE SHRIMP TO SUCK UP

MORE THAN ITS NATURAL
SHARE OF MOISTURE.

AND THAT FRAUDULENTLY
RAISES THE SALE WEIGHT.

WELL, I GUESS THAT'LL
TEACH ME TO BUY SHRIMP
OFF A BASS BOAT!

WELL, YA KNOW, LIVE
AND LEARN, RAY.

LOOK AT IT THIS WAY, YOU
GOT A REAL GOOD START ON
SOME FERTILIZER HERE!

HEY, HOW DO YOU
SPELL FERTILIZER?

STARTS WITH AN
"F," BIG GUY.

TO DEVEIN OR NOT TO DEVEIN?

THAT IS THE QUESTION OFTEN
ARGUED BY MANY A SHRIMP LOVER.

OF COURSE, IT'S
NOT REALLY A VEIN

THAT RUNS DOWN THE
BODY OF THE SHRIMP.

IT'S ACTUALLY THE DIGESTIVE
TRACT, BUT DON'T GO, AH!

TO TELL YOU THE TRUTH, AS LONG
AS YOU'RE GONNA COOK THE SHRIMP

THERE'S NO REAL HEALTH
REASON TO REMOVE IT.

AND IN SMALLER SHRIMP FOR SAUCES
AND PASTAS, I USUALLY DON'T,

BECAUSE AS YOU TRY TO
GET OUT THE VEIN YOU
MUTILATE THE SHRIMP.

BUT IN LARGER SHRIMP,
LIKE THESE 21-25s

THAT WE'LL BE USING IN
OUR SHRIMP COCKTAIL,

THAT VEIN CAN GET PRETTY
GRITTY ON THE INSIDE,

SO YOU DEFINITELY
WANT TO TAKE IT OUT.

THE QUESTION THEN IS HOW
DO YOU GET IT OUT OF THERE,

WHILE LEAVING THE ARMOR ON?

THE SHELL REALLY DOES A LOT TO
KEEP MOISTURE INSIDE THE SHRIMP.

SO THE ANSWER, FOR ME AT LEAST,

SCISSORS--LITTLE BITTY
SCISSORS--I LIKE THE
BARBER KIND.

WHAT I DO IS I BASICALLY
LOOK AT THE END OF THE VEIN,

WHICH YOU CAN SEE KIND
OF STICKING OUT THERE,

JUST INSERT ONE BLADE,

AND GO RIGHT DOWN THE
BODY OF THE SHRIMP.

THE FEWER THE SNIPS THE BETTER.

IT USUALLY TAKES ME ABOUT
THREE.

THERE YOU GO... YOU'VE GOT THE
PERFECT AVENUE INTO THE VEIN,

WHICH IS RIGHT THERE, NOW I'M
GONNA CLEAN THIS OUT RIGHT NOW.

I'M JUST GONNA DUMP
IT IN THE WATER,

AND GET ALL THE CUTTING
DONE AT ONE TIME.

FLATTEN THE GUY OUT...
FIND THE END...

BARELY PUSH IN... SNIP...

SNIP, SNIP.

AND THERE'S THAT VEIN,
THERE FOR ALL TO SEE.

SO I JUST SET THOSE
ALL ON ONE SIDE.

WHEN YOU'VE GOT ALL THE SHRIMP
SNIPPED, TIME TO CLEAN.

ANYBODY THAT'S EVER DONE
THIS OUT ON THE LAND--

THAT'S TRIED PULLING
THESE THINGS OUT--

THEY STICK TO EVERYTHING... YOU
CAN'T GET 'EM OFF YOUR FINGERS.

SO WHAT I DO IS I
DO THIS UNDERWATER.

JUST GRAB THE SHRIMP,
OPEN 'EM UP...

NOW THAT'S A BIG ONE RIGHT
THERE, THAT'S A REAL SAND TRAP.

... AND REACH IN UNDERWATER
AND JUST PULL IT OUT.

TAKE IT OVER TO THE SIDE AND
IT'LL FLOAT TO THE BOTTOM,

AND YOU'LL BE LEFT
WITH A CLEAN SHRIMP.

THERE YOU GO.

WHEN YOU'VE GOT ALL THOSE
DONE THE NEXT STEP IS...

WELL, WHAT DOES A
1 1/2 OUNCE SHRIMP

HAVE IN COMMON WITH
A 15-POUND TURKEY?

THE ANSWER, OF COURSE, BRINE.

BRINE, AS YOU MAY RECALL
FROM OUR THANKSGIVING SHOW,

ROMANCING THE BIRD, IS
JUST ABOUT THE BEST BET

THAT THE COOK'S GOT TO
IMPROVE BOTH THE FLAVOR,

AND THE TEXTURE OF THE MEAT.

AND THE SAME PROCESS
WORKS FOR POULTRY

AS IT DOES WITH CRUSTACEANS.

NOW TO BASICALLY REVIEW, A
BRINE IS NOTHING MORE, REALLY,

THAN A SALT-SUGAR SOLUTION.

AND I LIKE KOSHER
SALT, OF COURSE.

WHEN I MAKE IT FOR SHRIMP,
I DO IT IN A COFFEE POT.

I PUT ABOUT A QUARTER CUP OF
SALT AND A QUARTER CUP OF SUGAR

IN THE BOTTOM OF THE POT.

PUT ABOUT A CUP, CUP AND A
HALF OF WATER INTO THE BREWER,

AND JUST LET IT MAKE A CYCLE.

IT'S THE PERFECT TEMPERATURE...
IT'LL MELT EVERYTHING.

AND THEN I THROW IN
TWO CUPS OF ICE,

AND THEN JUST LET IT
CHILL 'TIL I'M READY.

NOW LET'S SEE, WE'RE GONNA
MAKE FOUR SHRIMP COCKTAILS

WITH ABOUT EIGHT SHRIMP APIECE,

SO THAT'S 32 SHRIMP.

AND SINCE WE'RE
DEALING WITH 21-25s,

TWO POUNDS IS GONNA
MORE THAN COVER US.

AS A MATTER OF FACT,
THAT'LL LEAVE A FEW...

A FEW FOR THE COOK TO ENJOY.

JUST BE CAREFUL TO NOT
GET ANY OF THE VEINS

AS YOU GO THROUGH THIS.

IT WON'T REALLY HURT
ANYTHING IF YOU DO.

OBVIOUSLY, A SHRIMP IS A WHOLE
LOT SMALLER THAN A TURKEY,

SO INSTEAD OF SITTING IN THE
BRINE FOR SIX OR EIGHT HOURS,

THIS ONLY NEEDS ABOUT...

WELL, 20... 25 MINUTES,

WHICH IS JUST ENOUGH TIME
TO MAKE COCKTAIL SAUCE.

SO IT'S ONLY SHRIMP UNTIL
THERE'S COCKTAIL SAUCE, RIGHT?

NO SHRIMP COCKTAIL
WITHOUT COCKTAIL SAUCE.

NOW THERE ARE THREE DIFFERENT
WAYS THAT YOU CAN GO,

YOU CAN USE STUFF
RIGHT OUT OF THE JAR,

WHICH I THINK TASTES
PRETTY WRETCHED.

YOU CAN MAKE YOUR OWN
COMPLETELY FROM SCRATCH,

WHICH'LL TAKE HOURS OF WORK,

AND STILL TASTE PRETTY WRETCHED.

OR YOU CAN CREATIVELY
BLEND EXISTING PRODUCTS,

KIND OF COME UP WITH A FLAVOR
THAT YOU'RE HAPPY WITH.

NOW WHAT I LIKE IS TO START

WITH CANNED EITHER WHOLE
OR DICED TOMATOES,

PREPARED CHILI SAUCE--THERE'S
NO SHAME OR CRIME IN THIS--

AND PREPARED HORSERADISH.

(crew)
HEY AL, WHAT'S
FOR DINNER?

WE'RE HAVIN' SHRIMP
COCKTAILS.
OH, GOODY!

OKAY, THE BEST WAY TO BRING
THIS TOGETHER INTO A SAUCE,

YOU CAN USE A MIXER
OR A STICK BLENDER,

BUT I LIKE A FOOD PROCESSOR,
LIKE THIS LITTLE MINI ONE.

WE'RE GONNA GO WITH ONE 14 1/2
OUNCE CAN OF DICED TOMATOES,

DRAINED, VERY THOROUGHLY.

RIGHT INTO THERE.

ALONG WITH ABOUT HALF
A CUP OF CHILI SAUCE,

NO CRIME IN USING CHILI SAUCE.

I'M NOT GONNA MEASURE, I'M
JUST GONNA KIND OF GUESS,

THAT LOOKS LIKE
HALF A CUP TO ME.

YOU COULD GO MORE OR LESS,
DEPENDING ON WHAT YOU LIKE.

IT'LL BE A LITTLE
SWEETER IF YOU ADD MORE.

FOR THE HORSERADISH, I LIKE
A WALLOP OF HORSERADISH,

SO I'M GOING WITH FOUR
TABLESPOONS FOR THIS AMOUNT.

IF YOU DON'T LIKE QUITE
THAT MUCH HEAT,

FEEL FREE TO CUT BACK.

IF YOU LIKE A LITTLE MORE,
SEEK PROFESSIONAL HELP!

THREE...

FOUR, THERE.

NOW WE GO WITH ABOUT
A TEASPOON OF SUGAR.

ONE TEASPOON.

A FEW GRINDS OF BLACK PEPPER,

LET'S SEE, I THINK I'VE ALWAYS
GOT SOME HERE WITH ME.

THERE YOU GO... JUST IN
CASE THE BOAT GOES DOWN!

AND HALF A TEASPOON
KOSHER SALT.

THERE WE GO.

NOW THIS IS EITHER
GONNA BLEND PERFECTLY,

OR EXPLODE INTO A HUGE MESS.

AH!

INSTANT COCKTAIL SAUCE.

I'M GONNA PUT THIS IN THE FRIDGE
UNTIL WE'RE READY TO SERVE.

AND IT'S TIME TO BRING
OUT THE SHRIMP.

THEY'VE BEEN IN THE BRINE
FOR ABOUT 25 MINUTES,

TV TIME, AT LEAST.

BUT I DON'T WANT THAT BRINE TO
SIT THERE ON THEM FOREVER,

'CAUSE THIS IS GONNA START
MAKING THEM SALTY,

AT THIS POINT, THEY'LL
TASTE PERFECTLY SEASONED,

AND JUST KIND OF
CRISP AND PLUMP.

BUT WE WANT TO KIND OF
STOP THE ACTION AT THAT,

SO I'M GONNA GIVE A
LITTLE QUICK RINSE,

JUST SLOSH THEM AROUND
IN A LITTLE WATER AND
DRAIN THEM AGAIN.

WE'RE GONNA BE TOSSING THESE
IN A LITTLE BIT OF OIL

BEFORE THEY GO ONTO THE
BROILER.

SO I'M GONNA LAY OFF ON
A PAPER TOWEL TO DRY.

NOW YOU DON'T HAVE TO HAVE
THE PANDA PAPER TOWELS,

BUT IT IS A NICE TOUCH!

SO STRAIGHT ONTO
THE PAPER TOWELS...

... AND JUST ROLL THEM UP,

SINCE IT'S NOT GONNA BE VERY
LONG UNTIL WE COOK THESE,

I'M NOT GONNA PUT THEM BACK
INTO THE REFRIGERATOR,

BUT IF IT'S GONNA BE MORE
THAN ABOUT HALF AN HOUR
BEFORE YOU'RE READY TO GO,

GET THEM BACK IN THE FRIDGE.

SHRIMP DO NOT LIKE HEAT,
UNLESS, OF COURSE,

YOU'RE COOKING THEM, WHICH
IS A DIFFERENT THING.

NOW WHEN IT COMES TO
COOKING, I KNOW THAT
WATER IS THE TRADITION.

EVERYBODY WANTS TO BOIL
SHRIMP OR STEAM SHRIMP,

AND WE'VE TRIED IT ABOUT
600 WAYS FROM WEDNESDAY.

JUST ASK THE CREW, THEY'RE
ACTUALLY THREATENING

TO KICK ME OFF OF THIS
BOAT IF I FEED THEM
ANYMORE SHRIMP COCKTAIL.

WE'VE COME TO THE CONCLUSION

THAT THE BEST WAY TO COOK
THE SHRIMP IS DOWN HERE.

IT'S IN THE BROILER.

THERE'S SOMETHING ABOUT THE
INTENSE, DRY HEAT OF THE
BROILER

THAT REALLY LOCKS IN THE
JUICE AND FLAVOR OF A SHRIMP.

SO GO AHEAD AND PREHEAT YOUR
BROILER TO AS HOT AS IT'LL GO.

IF YOU DON'T HAVE AN UNDERSLUNG
BROILER LIKE THIS ONE,

DEFINITELY USE THE
ONE IN THE OVEN.

SET YOUR TRAY TO...

NEXT TO THE VERY TOP POSITION.

WHAT YOU WANT TO DO IS GO
AHEAD AND PUT IN A PAN,

EITHER A BAKING SHEET
OR LIKE WE HAVE HERE,

A BROILING PAN THAT JUST STAYS
IN THE BROILER ALL THE TIME.

IT'S JUST AS IMPORTANT TO
HAVE THE PAN LIGHTNING HOT,

AS IT IS TO HAVE THE OVEN HOT.

SO FINAL PREP FOR THE SHRIMP.

A LARGE STAINLESS STEEL BOWL,
AND A LITTLE BIT OF OIL.

WE JUST WANT ENOUGH
TO COAT THE SHRIMP.

AND IF YOU'VE DRIED
THE SHRIMP THOROUGHLY,

IT SHOULDN'T TAKE MORE
THAN A TABLESPOON.

YOU DON'T HAVE TO USE OLIVE OIL.

YOU CAN USE CANOLA OIL,
WHATEVER YOU WANT TO USE.

NOW THE SHRIMP GOES
STRAIGHT INTO THE BOWL.

GIVE 'EM A QUICK TOSS,

JUST TO GET 'EM COATED
WITH THAT OIL.

NOW WE DON'T WANT TO
ADD ANY MORE SALT

BECAUSE THE BRINING
HAS ALREADY DONE THAT.

PEPPER WOULD BURN
UNDER THE BROILER.

WHAT I LIKE, PROBABLY
BECAUSE I GREW UP WITH IT,

IS A LITTLE OLD BAY SEASONING.

IT'S GOT LIKE SIX
GAZILLION SPICES IN IT,

AND I LIKE TO JUST
SCATTER SOME ACROSS.

THE PAPRIKA IN IT, FOR
SOME REASON, DOESN'T
BURN WHEN YOU BROIL IT,

SO IT COMES OUT
LOOKIN' NICE AND RED,

WHICH IS KIND OF AN ADDED BONUS.

NOW EVERYTHING SHOULD
BE THOROUGHLY TOSSED.

AND REMEMBER, THE OIL
ISN'T JUST ABOUT STICKING.

OIL ON THE SHRIMP WILL HELP IT
TO COOK HOTTER ON THE OUTSIDE,

AND IT WILL BROWN THE SHELLS,

WHICH WILL BE A LOT
BETTER LOOKING DISH.

NOW INTO THE OVEN.

BROILER IS VERY, VERY HOT.

SHRIMP GOES STRAIGHT DOWN.

YOU'LL HEAR SOME
SIZZLING, THAT'S FINE.

SPREAD THEM AROUND.

TRY TO NOT HAVE ANYTHING
LAYERED UP ON THE OTHER.

THERE, NICE AND EVEN.

IN IT GOES...

... AND TWO MINUTES.

OKAY, TWO MINUTES IS UP, AND
THESE SHRIMP ARE READY TO ROLL.

NOW YOU MAY LOOK
AT THESE AND SAY,

"GEE, THOSE DON'T LOOK
VERY RED... THEY DON'T
REALLY LOOK DONE."

WELL, TRUTH IS THAT
DIFFERENT SHRIMP

HAVE DIFFERENT
LEVELS OF PIGMENT,

AND THEY COOK TO
DIFFERENT COLORS.

NOW YOU MAY HAVE HAD SOME
CHINESE TIGER SHRIMP--

OR TAIWANESE TIGER SHRIMP--

WHICH ARE VERY OFTEN SOLD
FROZEN IN OUR MARKETS,

AND WHEN YOU COOK THOSE, THEY
BECOME VERY, VERY, BRIGHT RED.

SOME SHRIMP, LIKE THESE PINK
SHRIMP, DON'T GET THAT BRIGHT,

BUT YOU CAN LOOK AT THE TAILS

AND SEE THAT THE FINS ARE
REALLY STARTING TO TURN.

THE OTHER WAY THAT YOU CAN
TELL THEY'RE READY TO GO

IS THAT THE MEAT IS
STARTING TO SPREAD OUT

FROM WHERE WE TOOK
THAT VEIN OUT.

THAT SPREADING IS A SURE SIGN
THAT THE MEAT IS COOKED.

I'M GONNA GIVE THESE ALL A
ROLL, AS QUICKLY AS POSSIBLE,

AND GET THEM BACK
UNDER THE BROILER.

YOU SEE IN SOME CASES THE
SHELL IS STARTING TO BURN.

IF WE WERE DOING THIS
WITHOUT THE SHELLS ON,

THEN GUESS WHAT WOULD
BE BURNING? THAT'S
RIGHT, THE MEAT.

SO THEY'RE ACTING AS A
PROTECTORATE AND ALSO
AS A FLAVOR ENHANCER.

THE SHELLS HAVE A WHOLE
LOT OF FLAVOR IN THEM,

AND AS THEY COOK,

THEY'RE GIVING A LOT OF
THAT FLAVOR TO THE MEAT.

SO IN AGAIN, AND I'M
GONNA CHECK THIS

IN ONE MINUTE.

ONE MINUTE IS UP.

AND OUR SHRIMP ARE
DEFINITELY DONE.

THE TRICK IS TO GET THEM TO
STOP
COOKING AS QUICKLY AS POSSIBLE.

SO I HAVE A VERY, VERY COLD
STAINLESS STEEL BOWL,

AND THE SHRIMP ARE
GONNA GO RIGHT IN.

TOSS A FEW TIMES TO WORK
OUT SOME OF THE EXTRA HEAT,

AND THEN INTO THE FREEZER
FOR FIVE MINUTES.

BUT DON'T FORGET ABOUT
THEM IN THERE,

OR THEY WILL TURN INTO
SHRIMPSICLES WITHIN
HALF AN HOUR.

AFTER THIS, MOVE THEM DOWN
TO THE REFRIGERATOR.

PERSONALLY, I LIKE TO
LEAVE THE PEELS ON,

I THINK IT GIVE PEOPLE
SOMETHING
TO DO WITH THEIR HANDS.

ONE OF THE OTHER GREAT
THINGS ABOUT COOKING
SHRIMP IN THE SHELL

IS THAT THEY DON'T CURL
UP INTO TIGHT LITTLE KNOTS

THE WAY THAT BOILED
SHRIMP SOMETIMES DO.

NOW YOU CAN DO THIS ON
A WINE GLASS OR A BOWL,

SHERBET GOBLET,
ANYTHING YOU WANT.

BUT I ALWAYS SAY, EXCEPT
FOR MAYBE, TAX ATTORNEYS,

NOTHING SITS ON THE
EDGE OF A MARTINI GLASS

BETTER THAN A SHRIMP.

REGARDLESS OF WHAT YOU'RE
LOOKING FOR IN A SHRIMP
RELATIONSHIP,

YOU WILL FIND HAPPINESS, AS LONG
AS YOU STICK TO THE "GOOD EATS"

12-STEP HAPPY SHRIMP PLAN.

ONE... WHEN BUYING, DEAL
IN COUNT WEIGHT,

NOT DESCRIPTIVE
MONIKERS LIKE, SUPER,

COLOSSAL, TREMENDOUSLY BIG.

AND AVOID ANY VENDER WHO
WON'T PLAY ALONG WITH THIS.

TWO... ALSO AVOID
PRECOOKED SHRIMP--ALWAYS.

THREE... PONDER THE BEST
SIZE SHRIMP FOR YOUR DISH.

U-10s MAY BE SWEET ON THE GRILL,

BUT THEY'RE NOT SO GREAT
IN, SAY, PASTA SAUCE.

FOUR... DON'T HATE A
SHRIMP BECAUSE IT'S UGLY.

HATE IT BECAUSE IT SMELLS BAD.

FIVE... IF HAWAII-FIVE-O RERUNS

ARE AS CLOSE AS YOU
CAN GET TO THE OCEAN,

IN SAY AN HOURS DRIVE,

YOU LIVE OUTSIDE THE
REALM OF FRESH SHRIMP.

SO DO WHAT THE BEST RESTAURANTS
DO AND BUY BLOCK FROZEN SHRIMP,

AND THEN THAW IT
YOURSELF AS NEEDED.

SIX... COOK THEM IN THE
SHELL WHENEVER POSSIBLE.

SEVEN... BRINE, IT'S
ALWAYS IN FASHION.

EIGHT... STICK TO HOT
DRY COOKING METHODS,

AND UNLESS YOU'RE SERVING
HOT, ICE IMMEDIATELY.

NINE... DEVEINING,
IT'S YOUR CHOICE.

AND NUMBER TEN...

... WELL, I CAN'T THINK
OF ANYMORE RIGHT NOW,

BUT GIVE ME A WEEK AND I'LL
COME UP WITH SOME MORE.

IN THE MEANTIME,
HERE'S TO "GOOD EATS."