Test cook Keith Dresser shows host Julia Collin Davison the secret to Pan-Seared Shrimp with Peanuts, Black Pepper, and Lime. Equipment expert Adam Ried shares his top picks for petty and utility knives with host Bridget Lancaster. Test cook Elle Simone Scott makes Bridget a showstopping Shrimp Risotto.
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22 Comments
Great job on petty knife choice. I bought my Tojiro about 3 months ago. Love it. Well worth the price. I also HIGHLY recommend their bread knife. Has a scalloped edge rather than saw tooth. Be careful as it's the sharpest bread knife I've ever used.
Such a tedious video… it insists upon itself. The Test Kitchen books are great, concise and to the point with relevant information, these videos are such fluff obscuring the details that Test Kitchen made it's name by providing in the past. The best these can people do is "what a bold flavor combination".
@Julia Collin hasn't aged at all. It's amazing.
Shrimp Risotto a.k.a. Italian Shrimp 'n' Grits
"Do its business"… what my sister used to tell her dog when she took him out of the house! lol
1:10 "taking the legs off" those are swimmerets not legs.
Thanks for the great tip on using the cold non-stick pan.
I'll go with the shrimp risotto
Why extra large shrimp if you are cutting each into 3 pieces?
When you clean the shrimp, I know you clean the vein off the back but what about the black line on the underside? Thank you.
How funny this video gets posted today. My wife and I had pan seared shrimp and risotto for dinner last night.
Land, sea & wine. I think I have my new food groups as well! 18:18
“Edgy” sense of humor
Great recipe of pan-seared shrimps! Do You think, can I use it for scallops? Thanks!
snuppy puppy says hi!
Very poor interpretations and imitations emerge from US cooking techniques. They are basically saccharine distortions and lipidised fakes of traditional European and Asian cuisine that are fundamentally simple and functional.
It’s as if these classic recipes have bern drained through a fast food outlet collander
Yum & yum!
ATK, you're starting to get boring!!!! Reinventing old receipes over & overl haven't seen no new recipes that is keeping myself & (my followers) interested. Maybe take hint from Kimballs Milk Street, they travel and have exciting RECIPES!!!! Sorrry to say we're bored with Julia & Bridget, any new faces hosting?
The shrimp risotto was going so well until the Dreaded Fennel came out. Another dish Ruined.
Again, we need new & FRESH from ATK, keep showing old fashion revamped and repetitive.
I made the shrimp risotto on Christmas Eve. BLEW MY MIND!!! It is so amazingly good…I am getting hungry just thinking about it. lol I think I might make a slight change next time and see what oven roasted shrimp would be like with it. This recipe is a keeper!!!
Take a fork. Place it at the top back of a shrimp… move fork from end to head… removes shell and vein in one motion.