- 2 days ago
Category
📺
TVTranscript
00:00Cook's Country is about more than just getting dinner on the table.
00:09We're also fascinated by the people and stories behind the dishes.
00:14We go inside kitchens in every corner of the country to learn how real people cook.
00:20And we look back through time to see how history influences the way we eat today.
00:25We bring that inspiration back to our test kitchen so we can share it with you.
00:31This is Cook's Country.
00:37Today on Cook's Country, Morgan and I make shrimp with garlic and jalapeno butter.
00:44Hannah reviews Swedish dish towels.
00:48And Christy makes a shrimp curry inspired by famed White House chef Zephyr Wright.
00:53That's all right here on Cook's Country.
01:05The tea choux is a community of Southeast Asian migrants with heritage in both China and Vietnam.
01:13And they're bringing that shared sense of culinary creativity to restaurants all across the U.S.
01:19And today, Morgan's going to show us one of their amazingly delicious dishes using shrimp.
01:25Yeah, Toni, so I'm making this dish from a restaurant called Royal Seafood.
01:29They have these really crispy fried shrimp that are tossed in a butter sauce with a lot of garlic and jalapenos in it.
01:34So I want to start with the sauce.
01:35Okay.
01:36So it has some really flavorful ingredients.
01:38So here I have a tablespoon of fish sauce.
01:41And I'm also going to add a tablespoon of lime juice.
01:43Got a tablespoon of sugar and one and a half teaspoons of pepper.
01:49And I'm just going to whisk these up.
01:51This is definitely a dish that moves quickly once you start cooking.
01:54So I like to get everything prepped in advance if I can.
01:56The sauce has two jalapenos.
01:58I already prepped one.
01:59And this one, I'll show you what I did.
02:01So I like to get in there and stem and seed them.
02:04So I'm just going to take out as much as I can just get out with my hands.
02:07I like to hold my knife parallel to the cutting board, protect my hands, and just make sure I'm getting out these ribs.
02:12They can be a little bitter and also they carry a lot of the heat.
02:15And I'm going to lob off the stems.
02:17And now I'm just going to cut it into quarter inch pieces.
02:19So I'm just making little batons and then going through and cutting it the other way.
02:23All right.
02:23So it also has some scallions.
02:25So here I have four scallions.
02:27And I always like to trim the little root end.
02:30You don't want to trim too much.
02:31You don't want to waste any.
02:32But for this, I really want to thinly slice the scallion whites
02:35and then cut the greens into three quarter inch pieces.
02:38All right.
02:39So three quarter inch pieces up here.
02:43Now we're all prepped.
02:44We have our mise en place ready.
02:45Okay.
02:46And we can move on to the shrimp.
02:48Now I'm going to start by actually making a brine,
02:50which I don't think a lot of people think of with shrimp.
02:53No.
02:53But this is a really high heat cooking.
02:55I'm going to fry these shrimp.
02:56So having a brine keeps them nice and plump and juicy.
02:59So I have two quarts of water here.
03:01To this, I'm going to add a quarter cup of kosher salt.
03:03And then I have a tablespoon of baking soda.
03:05So baking soda, it's not something you typically associate with shrimp,
03:09but it keeps the shrimp really juicy and plump.
03:12I cannot wait to see how that turns out.
03:14So I'm just going to whisk this up,
03:15make sure everything's nice and evenly distributed.
03:18And the brine is ready.
03:20Here I have two pounds of jumbo shrimp,
03:22which means they're 16 to 20 in a pound.
03:24And then I'm going to just peel and devein them.
03:26I peeled and deveined most of them,
03:28but I'll show you with this one.
03:30And you also want to take the tails off.
03:31So these are some seafood shears.
03:33If you're not used to cooking with these,
03:35they're so nice if you cook a lot of shrimp.
03:36So I like to go in,
03:38just cut through the back of the shell,
03:42and then you can peel it right off.
03:44It exposes if there's anything in there.
03:47And then you can go in with a paring knife
03:49and kind of just get out anything that is in there
03:51and get it clean.
03:53Got my shrimp here.
03:54And then I'm just going to make sure that's fully combined.
03:57All right.
03:58Now into the brine it goes.
04:01All right.
04:02Now these are just going to hang out in here
04:03for about 20 minutes.
04:04And I'm going to clean up, wash my hands,
04:06and then we can coat them.
04:07Sounds good.
04:08Tony, these have been brining for 20 minutes.
04:10So now we can drain them.
04:12And then I'm going to rinse them.
04:13So the baking soda,
04:14it does a lot of work in making the shrimp nice and juicy,
04:17but I don't want any residual baking soda on there,
04:19which can kind of give it an off flavor.
04:21I'm going to give them a nice rinse.
04:22Tony, the enemy of crispy fried food is moisture.
04:26So I want to make sure these are nice and dry.
04:28So I'm going to take them
04:29and just lay them on paper towels.
04:33I'm going to get off as much moisture as possible.
04:35And then I'm going to pat them dry.
04:38All right.
04:38I'm just going to use the same bowl.
04:40I'm going to make sure, again,
04:41there's no more moisture in here.
04:44And adding this from Beckham.
04:47So this coating is a little different
04:50than some of the coatings I've worked with before
04:52I'm going to start with frying.
04:53It's all potato starch.
04:55So potato starch is a lot like corn starch,
04:56but it's bigger granules,
04:58which gives it a really nice crisp coating.
05:00This is what they did at Royal Seafood,
05:02which is why I'm doing it here.
05:03It's also one of the easiest fry batters.
05:06It's just putting starch on it.
05:08So I used a third of a cup there.
05:10I'm going to toss the shrimp with that.
05:12I want all the little nooks and crannies coated in here.
05:14And then I'm going to go back
05:15with another third of a cup
05:17and give a second dose.
05:19That's such a smart way to get an even coating
05:21rather than it all clumping at once.
05:23Exactly.
05:24So I feel like that first one's sort of like,
05:26let me make sure all these shrimp are nicely coated.
05:28And then the second one's like,
05:29okay, all little nooks and crannies are covered.
05:32There's no clumps.
05:33Everything's really even.
05:34It's going to be a nice crisp outside.
05:36All right.
05:37Now I'm going to get rid of these towels
05:38and they're just going to go right back on here.
05:40I'm going to shake off any excess starch that's on them
05:42and just kind of space them out.
05:43And then we can get ready to fry.
05:46All right, Toni, I'm looking for this to be 400 degrees.
05:49It's pretty close.
05:50You're almost there.
05:52So I'm using particularly hot oil.
05:53I feel like I usually fry at 350.
05:55The shrimp are so small and they go really fast.
05:58So I want it to be hot enough
05:59that the shrimp actually brown in the time they cook.
06:02This is a quart of vegetable oil.
06:04With shrimp, you can shallow fry.
06:05Like you don't have to deal with deep frying if you want
06:07just because they're so small,
06:09you don't need a whole pot of oil.
06:10And this is a little more approachable.
06:11All right, so I'm going to take half these shrimp
06:13and add them in.
06:14I've seen people take like a shrimp and be like,
06:16I don't want to get near it.
06:17I don't want to get...
06:17And drop it.
06:17And that's the worst thing you could possibly do
06:19because it splatters.
06:21So I'm getting really close
06:22and just keeping an eye on my fingers
06:24and dropping them in really carefully
06:26and gently so there's no splatter.
06:28Well, sometimes I slide them down the side of the pan
06:31and that gives them like an ease into the oil.
06:34Ooh, like a little nestle into the oil.
06:35Yeah.
06:36So I'm going to let these go
06:38until they're golden and crisp,
06:39which will take about 60 to 90 seconds a side.
06:42It goes really fast with this 400-degree oil.
06:45I'm going to get in here
06:45and give them a nice little flip.
06:47Oh, yeah, those are beautiful.
06:49Yeah, and honestly,
06:49you don't have to be totally precious with these.
06:52The shallow fry is indeed shallow,
06:55but the shrimp are totally submerged.
06:56I'm just doing this
06:57because sometimes the bottom of the pan
06:59gets a little hotter than the top.
07:00Sure.
07:00So it gives you a little extra insurance for even cooking.
07:03Once they start getting a little curled,
07:05that's when I know they're ready.
07:06The spatter, it's looking nice and kind of crisp.
07:09It's a little hard to tell.
07:10So what I like to do,
07:11I like to take it and actually give it a little tap.
07:15Yeah, you can hear how it's like a little crunch going.
07:18Yeah, it's like the tap's there.
07:20It's a little bit like knocking.
07:21Yeah, exactly.
07:22So you don't have to check every single shrimp.
07:24Once you've got a few, you know they're good.
07:26But the point here is because they're so translucent,
07:29you really want to be sure that they're crisping right up.
07:33Exactly.
07:34All right, so here I'm taking them out.
07:35I'm putting this bowl that I line with paper towels.
07:38So often when I'm frying, I do it on a sheet pan.
07:41I'm trying to make this as easy as possible.
07:42And one plus of the potato starch is it's really forgiving.
07:45It, like, holds its crisp really well.
07:47So you can stack these shrimp right on top of each other,
07:50and it's not going to lose its crispiness.
07:53All right, I'm going to get this back up to 400.
07:54One nice thing about the quart of oil, it preheats pretty quickly.
07:58All right, Tony, we're back up to 400.
08:01There we go.
08:02I'll take 398.
08:03That's acceptable.
08:04So in goes the second half.
08:07All right, and I'm just going to fry these just like I did the first batch.
08:10So it'll be maybe a minute or a minute and a half each side.
08:13Tony, we have our shrimp.
08:15Are they nice and pretty?
08:16They are so beautifully golden.
08:17Yeah, they look really good.
08:18They look nice and crispy already.
08:20But I want to put the sauce on them.
08:22Okay.
08:22So I'm going to finish up the sauce.
08:24I did as much prep as I could earlier, but this is sort of the a la minute part.
08:28So I have three tablespoons of butter that I've melted in this small saucepan.
08:32And to that, I'm going to add the scallion whites from earlier.
08:36And you can see this is not a small amount of garlic.
08:39It's a lot of garlic.
08:40It's a lot of garlic.
08:41I have three tablespoons of garlic.
08:42So the garlic's going to do a lot here.
08:45It's shrimp with garlic butter on it.
08:46So you want it to have a lot of garlic.
08:48You do.
08:48So I'm just going to cook this until it's fragrant, which will take about a minute.
08:52It's a good smell.
08:53I love garlic.
08:54I love garlic too.
08:55All right.
08:56So now I'm going to take that sauce we put together earlier with the fish sauce, the lime
08:59juice and that sugar and add this in along with those jalapenos.
09:06Whoa.
09:07Yeah, I know.
09:08It's a bold sauce.
09:09There's a lot going on.
09:10It's one of those sauces that's so much bigger than the sum of its parts.
09:13Absolutely.
09:14It's really flavor packed ingredients that are coming together.
09:16And it's not a lot of sauce.
09:18It isn't.
09:18And especially when you compare it to how much shrimp you have in that bowl.
09:21So I'm just going to let this go until it just comes to a boil and that sugar is going
09:25to dissolve.
09:26You want it to actually cook so the sugar dissolves.
09:28It'll only take about 30 seconds.
09:30Can you hand me the shrimp and the scallion greens?
09:32Yeah, let's do that.
09:33All right.
09:34So one nice thing about this little bowl maneuver is you can just pull this out.
09:39Okay.
09:40That's great.
09:41This is boiling.
09:42Got some nice bubbles happening all over.
09:45That sugar is dissolved.
09:47So you pull this off heat and it's just going to go right in with the shrimp.
09:51Ooh, it's gorgeous.
09:53It is.
09:54Stuff doesn't get cooked all that long, so it's going to have a lot of flavor.
09:56Like, those jalapenos aren't going to get muddied or dulled at all.
09:59They're going to be hot jalapenos in a good way, though.
10:02In a good way.
10:03All right.
10:03And then these scallion greens also go in here.
10:05All right.
10:05And then we're going to toss.
10:08Yeah.
10:08So I'm just trying to make sure everything gets nicely coated.
10:12That sauce should be sticking to that nice, crisp coating.
10:15So the potato starch, one of the glorious things about it is that it stays really crispy even
10:20when you're putting liquid on it.
10:22Like, I feel like it has this lovely, like, crunch still to it.
10:25Yeah.
10:26And it can also cling to it.
10:27Like, that double coating gives it a nice surface area for everything to cling to.
10:31All right.
10:32So let's move on over to our platter.
10:33Your cut on the green onions makes perfect sense now.
10:39It makes a nice garnish.
10:40It's really pretty.
10:41It adds some intrigue.
10:43And it also just kind of, like, adds a little, like, change when you go to eat.
10:46If there's any sauce left, you can kind of just put it over on top.
10:50Oh, for sure.
10:51Okay.
10:52Now we get to eat.
10:53Wow.
10:53It's beautiful, Morgan.
10:54Mm-hmm.
10:55All right.
10:55Can I serve you?
10:56Please.
10:57All right.
10:57So I have some white rice on each of our plates.
11:00And then I also have some cucumbers.
11:02Okay.
11:02So they're served as a little garnish on the side?
11:04Yeah.
11:05People on our app love this dish.
11:06We actually had someone, Peggy C, write in, and she said that the cucumbers were such a nice, cool, moist reprieve from it.
11:12Are we ready?
11:13Mm-hmm.
11:18Mm.
11:19Wow.
11:20I know.
11:21You hear that crispy shrimp and you feel it.
11:23It's, like, just, like, such a nice little shell.
11:26I can hear your little tap, tap, tap happening.
11:28Mm-hmm.
11:28This is, like, delicate, and it allows the flavor of the shrimp to really come through.
11:34And the sauce is kind of subtle.
11:36Yeah.
11:37Well, given how much is in there and what you know is in there, it doesn't feel overpowering.
11:41It feels really imbalanced in a nice way.
11:43The pepper adds a nice little spiciness, and then you got the jalapeno, you get a little scallion green.
11:48This was really terrific, Morgan.
11:50Thank you so much for showing me how to make it.
11:51Thanks for cooking with me, Toni.
11:53And if you would like to bring this house special dish into your home, brine the shrimp, toss them twice with potato starch before frying, and serve it with a flavor-packed sauce.
12:06From Cook's Country, shrimp with garlic and jalapeno butter.
12:11I'm already getting ideas for this sauce, Morgan.
12:15I know.
12:16I'm like, let's put on some chicken.
12:17Let's put it on some white fish.
12:18And some little chunks of white fish.
12:19Mm.
12:19Today, we're going to talk about Swedish dishcloths, which evidently are dishcloths that you do not need to assemble.
12:31How about that?
12:32Well, Hannah's here, and she's going to take us through our most recent testing.
12:36Now, I'm very interested in this because I'm not quite sure what they are.
12:40We felt the same exact way.
12:42These have not been common in the U.S. for a long time, but recently they are everywhere.
12:46They're a biodegradable and eco-friendly alternative to paper towels, which are single-use, and sponges, which are made from plastic.
12:53They've been around in Europe for years, though.
12:55They were actually invented in 1949 by Kurt Lindqvist, a Swedish engineer.
13:01Yes.
13:02So now they're coming stateside.
13:04We wanted to test.
13:05First of all, we didn't know what they were either, like I said.
13:08Let's try this out here.
13:09Pick that one up.
13:10Okay, that's adorable.
13:11It looks like a giant cocktail napkin.
13:12Yes.
13:13The patterns on some of these, gorgeous, but it's, like, crispy, right?
13:16You're like, what's going on here?
13:18Now, go ahead and put it in the water.
13:19Watch it transform.
13:21Very floppy.
13:22Now this looks like a washcloth.
13:24Exactly.
13:24Now it's sopping wet and floppy, so totally different form.
13:28We went into methodical testing mode because we did not know how to test these.
13:31So we made a list of everything we do in the kitchen with a sponge, a dish towel, and a paper towel.
13:37And then we did a bunch of research on what is available in the U.S.
13:40Okay.
13:41We zeroed in on four major brands that were a little bit different from one another,
13:45and we tested them with all of those tasks we made in our big list.
13:49Our first finding, if I may ask you to do a little more work here.
13:52Right, because you want a dishcloth to be able to dry off glassware.
13:56Common use for a dishcloth.
13:57Exactly.
13:58So go ahead and see how that works.
14:00The outside's not bad, but the inside is challenging, let's say.
14:04Yeah, just getting that in there.
14:05It's crispy.
14:06It doesn't work.
14:07Very stiff.
14:08So we didn't like them for drying.
14:09Not great.
14:10Great news, though.
14:11We loved them for wiping down countertops and appliances and washing dishes.
14:15Some were really useful additions to the kitchen, but not all of them.
14:19Okay.
14:19Come with me over here, my friend.
14:21To the Pink Palace.
14:22Yes.
14:22Okay.
14:23These are a brand called Wowables, and I want to give them some kudos because this is a smart idea.
14:28This is a compact, familiar format to us, but that's where my praise ends because, unfortunately,
14:34these were really thin.
14:36They ripped often when we peeled them off the roll.
14:38They were too thin to be substantial enough to clean effectively.
14:42And look at this right here.
14:44These are reusable.
14:45So they come in this beautiful compact format, but once you use them, like this is a stack
14:50of six I have used right here, you're supposed to air dry them all around the house.
14:53So there's 30 on this roll.
14:55This is just six.
14:56Can you imagine having your house covered in these?
14:59No.
14:59And especially if you're in a small kitchen, forget about it.
15:02So good idea, bad execution, unfortunately.
15:06Let's talk about these three.
15:07This one, so pretty from Papaya, so gorgeous, a little bit insubstantial.
15:12We wanted a little more cushion when we were spreading out and wiping things down.
15:16Right.
15:16So we loved these two from Skoy Cloth and Swedish Cloths.
15:20Get what they did there?
15:21Love a good pun.
15:22They were just the right size.
15:24You know, big enough to feel substantial, but had enough finesse to get into small corners.
15:28Both biodegradable.
15:29Both can go in the washing machine or the dishwasher.
15:32Great.
15:32Yeah.
15:32You also have to air dry them, but since you don't have like 30 around, it wasn't a big
15:36deal.
15:37And they're both biodegradable.
15:38Exactly.
15:39So these work out to costing about $2 a sheet.
15:41They come in packs of multiples.
15:43These were about 65 cents a sheet, but they're not good.
15:46So it's not worth it.
15:47Invest a little bit more and get better performance.
15:49Well, we all need as much help as we can get in the kitchen, so thank you so much.
15:53You're welcome.
15:54If you want to go check out the Swedish Dish Cloths, we've got two winners.
15:58One is the Swedish Cloth.
16:00Very clever.
16:01And that retails for $10 for five towels.
16:04Or you can go with the Skoy Cloth, and that's $8 for four.
16:14Zephyr Wright was the personal chef for President Lyndon Johnson.
16:18And First Lady, Lady Bird Johnson.
16:20And she's remembered for both being a wonderful cook, but also for being a key influence on
16:25the passing of the Civil Rights Act of 1964.
16:28And today we're making a recipe inspired by her, a shrimp curry.
16:32Yes.
16:32Shrimp curry, which has actually been a really popular dish among Southern cooks like Zephyr
16:37since the 1800s.
16:39Wow.
16:39Yes.
16:40Now, Zephyr's version from the 1960s is actually a milder, more delicate curry than we might
16:47think of if you're thinking about modern or traditional South Asian or Southeast Asian
16:51curries.
16:52But it's got really nice, layered, complex flavor, and it comes together super quickly.
16:57Okay.
16:58We're going to start with a bouillon cube.
17:00Super concentrated flavor, great all-around seasoning.
17:04So that's what we're going to start with.
17:05Of course, you can use chicken broth.
17:07We're going to make a cup of this.
17:09So a cup of chicken broth is a great substitute, but Zephyr used a bouillon cube.
17:13Gotcha.
17:14And it does have a bit more flavor, especially if you rehydrate it yourself.
17:17Right.
17:17So I have some boiling water and we just need a cup of it.
17:22And I'm going to give it a little head start.
17:25We'll let that dissolve on its own.
17:28And we can move on to the star of the dish, the shrimp.
17:31I have two pounds of extra large shrimp.
17:34That's $21.25 per pound.
17:36And I've already peeled, I've deveined, and I've taken the tails off.
17:41Gotcha.
17:41Tails off.
17:42Tails off.
17:42Because you can buy them peeled and deveined, but you can't buy them with the tails off.
17:45No.
17:45Okay.
17:46Those tails came off.
17:48Now, I want to season the shrimp before I do anything else.
17:51And I'll just do that with half a teaspoon of table salt and a quarter teaspoon of pepper.
18:00Nothing major, just making sure that everything's nicely seasoned.
18:03I promised you some layers of flavor.
18:06You did.
18:07We can set the shrimp aside and now start talking about the sauce.
18:11Okay.
18:12I have a 12-inch skillet with two tablespoons of unsalted butter that I'm going to melt over medium heat.
18:18And we'll let that start while I prep an onion.
18:22Okay.
18:23I love watching people chop onions.
18:25Everyone does it just a little differently.
18:27All right.
18:28I don't know that I'm doing anything new and exciting.
18:30I'm just going to work with my slices up the onion first.
18:36And then I'll do my vertical cuts.
18:40And then just cut across the end.
18:43Nicely done.
18:44And then if there are any pieces that I'm not 100% sure of, I'll just rock back and forth through it.
18:50All right.
18:51Besides prepping the shrimp, that's the most work we have to do for this recipe.
18:55That's pretty easy.
18:56It is a great weeknight dish.
18:59Not only does it taste delicious, but it couldn't be easier.
19:03Okay.
19:03It looks like our butter has melted.
19:06So we can add the onion.
19:09And we'll also add half a teaspoon of salt so we're seasoning the sauce as well as the shrimp.
19:15Adding a little bit of salt when you're sautéing vegetables helps to draw out their moisture so they cook just a little bit more quickly and they get a little bit more brown.
19:22So we're just going to cook this until it's softened, and that'll take us about five minutes.
19:26Okay.
19:27The onions are nice and soft, so we can proceed to add some flour.
19:32Okay.
19:32This is a tablespoon of all-purpose flour.
19:35And we started with some butter.
19:37We have onion.
19:38Now we're adding some flour.
19:39You know where I'm going with this.
19:40That makes a roux.
19:41That makes a roux.
19:42We'll add one and a half teaspoons of curry powder.
19:45Okay.
19:45And that's where most of our flavor's coming from, half a teaspoon of sugar and half a teaspoon of ground ginger.
19:55And this is just going to have a lot of really nice, bright, fresh curry flavor.
19:59So now that our flavors have bloomed, I'm going to add a cup of whole milk.
20:04Interesting.
20:05Oh, just wait.
20:06A cup of whole milk and our cup of chicken bouillon that we've reconstituted.
20:16Because if you think about it, you made a roux.
20:18And then you added milk.
20:19That would be a bechamel.
20:20If you had not added the milk and just added the broth, that would have been a velouté.
20:24Right.
20:24So it's half velouté, half bechamel.
20:27These are classic sauces that Sefer would have been familiar with.
20:30She cooked in the White House.
20:31You know, she was cooking from classical recipes, and so this is how she built her curry, which makes a lot of sense.
20:38It does.
20:38I want to scrape up the fond, make sure I get every bit of those bloomed spices mixed in.
20:44And we're going to bring this up to a simmer so that we can thicken the sauce with the flour.
20:49It smells so good already.
20:50It really does.
20:51Yeah, Sefer, you know, she was the private chef, as you said.
20:54But she also cooked for a lot of state dinners.
20:57She did.
20:57She cooked when they entertained politicians.
21:00Yeah, and she was kind of well-known in LBJ's dinner party circle.
21:03Absolutely.
21:04In fact, I love, there's a quote from Sam Rayburn, who was the Speaker of the House at the time.
21:09He called her the greatest Southern cook this side of heaven.
21:12Yeah.
21:12I mean, that's pretty awesome.
21:16All right, we are coming up to a simmer, and you can see how the texture has already changed.
21:21It's definitely getting thicker.
21:23Yep.
21:23That roux is going to work.
21:25Mm-hmm.
21:26Now, interestingly, Sefer Wright would steam her shrimp separately and make her sauce and then bring everything together.
21:34Which is very French.
21:35Right.
21:36So this really is an homage.
21:38We're really inspired by the recipe in so many ways.
21:40This is one key difference, that we're going to add the shrimp now and cook it in the sauce.
21:46That makes sense.
21:47Fewer pops, fewer dishes, making it more of a weeknight staple.
21:50Right.
21:51And we can control the cook on the shrimp, too.
21:53So we're only cooking it once.
21:55So this really only takes two to four minutes once the shrimp goes in.
21:58And I will go in and unearth some of them from the bottom and make sure everything cooks evenly.
22:03Oh, wow.
22:04These look great.
22:05And they look like they're just perfect right now.
22:08So I'm going to turn off my heat.
22:10And now the one thing we want to do to really make this curry flavor sing is to add some acidity.
22:15Mm-hmm.
22:15So I have two teaspoons of lemon juice.
22:17Okay.
22:18We're adding here at the very end just to have a little bit of sharpness to contrast the richness.
22:25All right.
22:25So we have some rice.
22:27Mm-hmm.
22:27You need something to soak up all that good sauce that we have here.
22:30So without further ado.
22:37All right.
22:37We'll get a little extra zhuzh.
22:39Mm-hmm.
22:40I'm going right for the sauce on a little rice.
22:42Okay.
22:43Because I want to taste that flavor.
22:45The pure sauce.
22:46Mm.
22:47There's a lot of shrimp flavor in that, obviously, because you cooked the shrimp right in the sauce.
22:53But the curry.
22:54You said mild and sweet and creamy, but there was no cream in there.
22:58It was just milk and a little butter.
22:59Mm-hmm.
23:00That is lovely.
23:01And the ginger just kind of pops out at you.
23:03Mm-hmm.
23:03I don't think I've ever had a shrimp curry like this.
23:06It's really good.
23:08Neither the texture nor the flavor overwhelms the shrimp.
23:11It really is nice and balanced.
23:13I can't believe it came together that quickly and has this much flavor.
23:17Then again, there's the bouillon.
23:18The bouillon is a secret weapon for adding flavor to anything.
23:22Mm-hmm.
23:22You're using just a few ingredients.
23:24You need to pick them well and make sure that they're good and potent.
23:27Christy, this is delicious.
23:29Thank you for showing me how to make it.
23:30It's my pleasure.
23:31If you want to make this simple shrimp curry, dissolve a bouillon cube in one cup of water.
23:37Make a curried sauce with milk and the bouillon and simmer the shrimp right in the sauce.
23:42From Cook's Country, a terrific recipe for zephyrite-inspired shrimp curry.
23:47You can find this recipe in all the recipes from this season,
23:51along with our product reviews and select episodes at our website, cookscountry.com slash TV.
Comments