Chipotle-glazed shrimp with garlic lime rice

[@ayouboueslati8676]

When Adam was showing the beach thing, I genuinely thought he was going to fish the shrimps himself.

[@1224chrisng]

nah, this isn't Binging with Babish

[@gonzisonsbc]

LOL I thought the same for a second.

[@aragusea]

I wanted to go shrimping this summer, but social distancing, etc.

[@ayouboueslati8676]

Adam Ragusea understandable haha

[@j_rivera2007]

Adam Ragusea shrimping or simping?

[@alexkirkpatrick6786]

So early he hasn’t put his Q and A in the comments yet let’s gooo

[@carlitojaunito2269]

I think he just forgot

[@tenaciousjoda8605]

@@carlitojaunito2269 He doesn't do it anymore

[@tenaciousjoda8605]

Also, He released the video a while ago, just private. That's when he makes the QnA

[@korgitoergo]

Lol

[@richardcarson3596]

he didn't do q/a on the last video because of all the factual inaccuracies and gaslighting.

[@Elliotmaybe]

I know this will get lost in the sea of comments but thank you for uploading. I have autism and the way you explain things and talk is extremely soothing and has calmed me down from sensory overload several times. Keep doing what you're doing and thank you.

[@zyplixx1415]

here for you bub :) I know this comment is a bit old, but I hope you are doing well

[@williejoe5593]

no one asked

[@t0xtricity2]

Who asked?

[@uniworkhorse]

Adam is doing good work! I agree his writing and VO is always nice

[@justwaiting5744]

My ADD agrees with you completely, Elliot! ✋🏻

[@pronounced.see1day]

vinegar leg: on the right upside down bear: summoned shrimp skins: in the stockpot Let’s Roll

[@pandapou9154]

Hotel: trivago

[@otakuterrarian5430]

White Wine: half a bottle

[@otakuterrarian5430]

Cutting Board: seasond

[@donsullivan1256]

Seasoned cutting board: seasoned

[@ritzy8806]

My mum: give me 3 bottles of wine

[@Jonjonrenzo]

0:21 remember that honey sponsorship he mentioned he was gonna buy a drone for a shrimp video, nice foreshadowing

[@ahyanahmed3998]

it took me 45 minutes, 8 staff, and the manager at my local Walmart to find chipotle peppers in adobo sauce.. i think I’m about to pass out...

[@Abbad1579]

😂😂

[@adventure_hannah3841]

😆😆

[@Lysergic_]

Damn mine were right at the front, they mustve done some major chainwide changes from your visit lmao

[@1oboeajusco586]

Move to México!!!❤️

[@Fuchsia_tude]

@@1oboeajusco586 Or find your local Mexican supermarket!

[@calebbabcock5687]

I've been waiting all day for a video from him to come out and I'm not disappointed, never am.

[@joshuatang69420]

I have been wait all week

[@pacomoreno190]

Simps for Adam?

[@retr1939]

Caleb Babcock S I M P

[@user-xf6ox6zx4w]

Yes

[@user-xf6ox6zx4w]

S.I.M.P

[@JohnMatlosz]

This guy's Ad transitions are FLAWLESS everytime

[@aadityapun5386]

About time someone said it

[@Manuel-pd9kf]

deadass

[@dorobantuvlad7924]

Speaking of ads,private internet acces

[@horatio1316]

I wouldn't know, I don't have ads. I kinda want to see now.

[@belledelphine9692]

Horatio mate- the in video ads. like when he talks about squarespace lMAO

[@novapariah8135]

"I prefer to get my acid by squeezing a fresh lime on the shrimp." Huh, I've always just asked the guy who stands behind my local library but I suppose that works.

[@CrimsonDragoon23]

1:45 The mad lad actually did it. He made a graphic for the Upside Down Bear

[@kp2a301]

*SUMMON FORTH THE UPSIDE DOWN BEAR*

[@LeidenPierce]

I scrolled down and was surprised to not see an advertisement for him selling that as a t-shirt

[@SCIFIDW]

This is an even better meme that vinegar leg on the right

[@VideogamesPang]

I summon upside-down bear in attack mode, and end my turn

[@BluE68_]

SCIFIDW V I N E G A R L E G I S O N T H E R I G H T

[@noahwyatt9260]

I was looking for this comment

[@LiquorWithJazz]

"A cheap little thing that is very good at several jobs." That's my stage introduction.

[@alexsmith-rs6zq]

Well played sir 👏😂

[@Cringemoment4045]

Lmao

[@rebix6848]

Lmao

[@whenameliaflies5788]

Thank you Adam for including options for leftover ingredients. You consistently put out recipes with food use in general in mind rather than just focusing on getting the one dish done and even include ways to clean up after, and it is greatly appreciated. My partner and I have adapted many of your dishes into our usual rotation and the extra information has made the meals repeatable rather than making it once and never wanting to get an ingredient again and have half of it spoil in the back of a cupboard. Cheers :)

[@prapanthebachelorette6803]

That’s what I like 👍

[@vidheyeshprabhu1174]

When I saw you dry them on paper towels I thought you too were sponsored by bounty paper towels 😂😂😂😂

[@misanthrope8803]

lol

[@vidheyeshprabhu1174]

@mjrichardss lol

[@Matzes]

@mjrichardss lol Joshua Weissmann as well haha

[@VeryTalMidgt]

No but babish was

[@Leo_Has_EJR_Rizz]

Good thing Adam didn't do the food backwards.

[@alionroare7777]

Although Adam's videos feel very professional, I love the "home cook" type vibe all his videos have! They're somehow so more engaging than the other "pro chefs in their homes" type channels

[@user-ze7sj4qy6q]

i think the difference is hes a professional media person but not a professional chef, so its both well put together/ professional and also approachable

[@alionroare7777]

@@user-ze7sj4qy6q yeah you're right, and it's a winning combination!

[@lucasf9898]

The way he transitions into his sponsors gets me every video, I never know when it’s coming

[@Paxtez]

Liked the Upside Down Bear graphic! I think that might be my favorite recurring saying from the videos. The first being the alternate universe version of recipes. Long live the empire.

[@alexskolnick337]

Paxtez excuse me I don’t see your standard issue gotee. please correct immediately or spend some time in the pain chamber..

[@Robert-pl8sz]

Made this last night and it was incredible. Also put some in street taco shells with some melted jack and a little sour cream, even better. The sour cream mixing with the glaze of the shrimp was awesome.

[@MrHootiedean]

I know what I'm cooking this weekend! And that's a great garlic hack, never seen that before. My only issue was not foil-lining your baking sheet for easier clean up, otherwise, another great video!

[@pancakes8475]

I don’t know how he does it, he transitions from his cooking straight to his sponsor so smoothly it’s incredible

[@skeletonking2501]

I SUMMON YOU, *"UPSIDE-DOWN BEAR!"*

[@manwithbaconflaks927]

Vinegar leg is on the right vinegar leg is on the right don’t let me forget vinegar leg is on the right

[@mimichou777]

white wine

[@canada4life216]

Adam I started watching your content from the very start (New York style pizza). I have watched you grow into something bigger than just food and I honestly have something to look forward to now. Fantastic job and keep going for 1mil!

[@cookingwithdapo9639]

White Wine Report: No white wine has been used. This has been your white wine report.

[@calebbabcock5687]

You never fail me

[@guscox9651]

White Wine Report Report The closest white wine report to you is one comment North N W ● E S This has been your White Wine Report Report

[@gumpygumpy]

such an overplayed joke

[@guscox9651]

@Internet Explorer it had to be said.

[@ajobapplication9707]

Yall original and funny as fuck

[@smlbwdn]

That little cleaning tip at the end, gorgeous. This is why I love your vids Adam; straight forward, passionate, subtle tips throughout, and your ad segues are masterful.

[@VirulentWalrus]

"I just don't wanna get mine out and wash it." MOOD AF

[@takeaim420]

Your channel is super inspiring in the “dude, it doesn’t have to be hard. Just do it - it’s totally worth it”, kinda way.

[@davisf8946]

Me and my brother made this for our family, and it was a hit! Thank you so much

[@pepesylvia2208]

Watching the food preparation along with Adam's little insights is quite comforting

[@YaamFel]

Does this mean "summon forth the upside down bear" merch is coming?

[@loafd-s4int554]

id buy

[@microwavedmars9937]

I hope so

[@CH-wk6gw]

The bear is sticky with honey.

[@eggg1709]

This aged well...

[@Ouefdie]

I like the ad at the end, it doesn't distract like when it is in the middle.

[@mtsg3761]

Adam I think you need to meet up with your son Markiplier, he hasn't seen you in years

[@idontusethisanymore7732]

Yes

[@mtsg3761]

@@deexjeios wait is it copied? What video is it from, I knew I heard it from somewhere I just want to check

[@razaqadeanova3255]

@@deexjeios just because there's alot of people saying the same thing doesn't mean you can assume they're copying.

[@JohnDoe-ih8ov]

You think they look alike?

[@zeno.7519]

@@JohnDoe-ih8ov yea

[@DuckDuckGoose13]

You don't really need scissors or any equipment to peel shrimp. A faster method, in my personal experience, is pinching the dorsal and ventral sides of the base of the tail. This will crack the shell without damaging the meat. The shell on the body should then be able to be pulled apart (medial to lateral) from the spine around the body. Then just pull the tail shell off. Great recipe, Adam!

[@Jets262]

1:56 "CHILPOTLE PEPPERS", nice

[@Zuul47]

i was just about to put that lol

[@BluE68_]

Internet Explorer no it’s not lol

[@yeetusfetus8687]

You know it's the good stuff because the English is bad LOL

[@LARKXHIN]

I saw that too lol

[@user-oh6il6bm9p]

@Internet Explorer its because you're delayed "Internet Explorer"

[@natellj]

Made this for my Father’s Day meal. The flavors were delicious. Next time I'll buy bigger shrimp and less liquid in the glaze. Didn’t come out as “sticky” as I would’ve liked. The rice was a huge hit with the family. Overall, I recommend and will make again.

[@Kskillz2]

1:44 *Summon Forth the Upside Down Bear* is the best thing that Adam did

[@faithfulfilo7994]

The fact that you added the little cleaning bit at the end shows that you definitely care, if that wasn't obvious already- great video!

[@cls63amgwagon34]

Ooo can you do a chicken recipe with this?? Looks amazing

[@Freawulf]

My thoughts exactly! I believe chicken would be also a great choice for this recipe!

[@mistersir]

Try it out for yourself and let us know how it is!! Chicken sounds amazing with this

[@bo0fpak649]

Do t see why you couldn’t

[@dirtymike69420]

You seriously cant figure out how to substitute chicken here? The internet has bred sheep and its sad.

[@welbo3573]

I totally think you could! Basically just adapt his honey mustard chicken recipe to this. I actually am gonna do that

[@haystaxinGIR]

This is the first of your videos I've watched and your intonation, succinctness, and informative energy all scream Alton Brown. I dig it

[@twdjt6245]

"I just don't want to get mine out and wash it" SAME. I sweat my absolute searing loathing of washing dishes is the reason why half of my small appliances never get used....everything from my food processor to my stand mixer... would rather put in a little elbow grease in prepping the food than have to wash something extra later.

[@pcbuk1976]

Adam has the best explaining voice. Agreed?

[@benjamintran5562]

Why I glaze my oven and not my shrimp

[@liamma273]

I was about to say that

[@leprechaunsteve8930]

Bruh you should just cover the top of the oven in glaze and slowly let it drip onto the shrimp.

[@Tobbe1000FTW]

Such a predictable comment...

[@hbfdfgjcyk555]

@@Tobbe1000FTW Ikr

[@partlygeneric6855]

haha funny welcome to the clown university

[@chrismcdonald5118]

That video to website transition is top notch. Looks incredible.

[@daniellete9049]

Chipotle San Marcos? My man I’m glad you’re able to get those in the US

[@essamgouda1609]

The Ad transition was so smooth ! I don't even cook but your videos are super entertaining for some reason.

[@Sai-wf8pz]

Other cooking shows: fried chicken, chocolate chip cookies, pizza Adam: *candied beefy butter with chipotle shrimp raspberry truffled white wine*

[@joshday4933]

...in addition to fried chicken, chocolate chip cookies and pizza. Lol

[@amansivaprasad5842]

underrated

[@Cringemoment4045]

*confused mouthwatering*

[@peterlovesmath7581]

I love how you analyze every detail of the recipe

[@brendan5555]

When I'm doing skewers like this I keep the oven door open, it means u get less ambient heat and more direct heat. So more colour and less over cooking.

[@OldManJenkins69]

I actually thought that's what he was gonna do

[@madthumbs1564]

Why skewer? - It just keeps you from being able to save a piece from overcooking, doesn't it?

[@GaryBickford]

That's a general rule when broiling IIRC.

[@nikosantwniou4955]

Very nice.Will try this tduring the weekend

[@rachel4483]

Shrimp curled into a "C" equals "cooked". Shrimp curled into an "O" equals, "oh no". Not that I hit the prior mark half the time. They are temperamental.

[@melaniemagdalene1616]

A very underrated but needed comment here, thank you for that.

[@Passionforfoodrecipes]

Little shrimp with *big* flavor! I don't care if it is a *little shellfish,* I'll eat them all! Looks awesome Adam.

[@energyboy5696]

Hey Adam! I'm moving out soon, and I'll have my own kitchen for the first time. Can you do a video on essential kitchen tools? Thanks!

[@rowboat27]

You're gonna spend so much money! Try and keep it simple and just buy new things as your build your skills.

[@cookieaddictions]

I just did this, I’d recommend going to TJ Maxx or Home Goods if you’re in the US. Good brands for a good price. I got 1 small pot, a medium nonstick pot that I also use as a pan and a Dutch oven (you can get a 4.5 qt Lodge for $40 at home goods) and one small pan. My essentials: peeler, can opener, whisk, spatula, silicone spatula, ladle, garlic press, potato masher. Wait before buying other larger appliances like a blender, food processor, etc unless you’re sure you’re going to use them. The only appliances I bought was a toaster and a handheld mixer. I bought a 6 piece set of plates and bowls and stuff at IKEA, and they have smaller sets if that’s what you’d prefer. $20. I also got food containers at Costco. Hope this helps!

[@Tinky1rs]

Cookieaddictions has excellent suggestions. I want to add some obvious ones that escaped his list: - cutting board(s) (big one + small one is nice for saving dishwasher space), - knives: a small paring knife, a serrated bread knife and a good chef's knife are all you'll likely need. - some scissors. Nothing fancy is needed unless you so wish, just to open packages. And some maybes: - a set of spoons 'n cups if you use imperial. - oven/baking dish for lasagnes etc. Even if you don't have an oven, you can serve food in it. - a grater Really depends on what you'll be cooking and for how many. For example, I'd get an extra steel or cast iron frying pan for searing, and a wok for stir-fries. If you live alone that might not be worth it though.

[@ActionCow69]

@@Tinky1rs Yeah, i wouldn't go crazy with tons of different pans. A smaller nonstick for eggs or other easy stuff, and a larger stainless one with high walls and a good lid will get you a long way. Depends on your setup too, a wok is kinda pointless with electric, so i just use my stainless pan for stir fry.

[@roberttschaefer]

Lay down a sheet of parchment on the sheet tray for easy clean-up. Lots of inexpensive options to buy pre-cut, sheet pan-sized parchment.

[@TheLastGame666]

you've said brits call it a grill about 7 times now

[@aragusea]

What if I told you . . . not everyone who watches one of my videos has watched all the others?

[@NateGH36O]

Adam Ragusea yeah you tell him

[@twine521]

Put it on the Bingo Card/Drinking Game

[@calebbabcock5687]

@@aragusea oooooooo damn son

[@SHEIKOPATA57]

Adam Ragusea 😮

[@miguelangelmartinezcasado8935]

Love those "how to clean later" tips, it's part of what makes this channel special

[@nithinb595]

Can you review this recipe... 😍🤤🥰🥰🥰😍😍😍😍..... kzbin.info/www/bejne/fpaUcpd3fdp6sM0

[@garrettlundeen2982]

2:55 you can really here his accent shifting to southern in the way he says gorgeous here

[@samriddhitarafdar3289]

I am from India and Basmati rice is a delicacy there. We use it for biryani and other rice stuffs. It doesn't taste good when clumpy, please wash it before cooking it. Other than that I continuously watch your videos and love them ❤️.

[@hermitcrack9091]

That's because you have inferior quality rice that needs to be washed. We civilized westerners don't have that issue

[@TheGroundedCoffee]

Dude, can I just congratulate you on your no nonsense high octane going through this recipe whilst still maintaining very high quality and all the information we need?

[@BrotherOfSasquatch]

You might be the first FoodTuber I've ever watched who DOESN'T rinse their rice first, lol. However, I'm glad you explained your process about why you didn't. And you even did something these other FoodTubers who swear by washing their rice don't do by explaining in detail why they would prefer it and why they do it.

[@yungdeadfish]

“these are head-off, shell-on” god i wish that were me

[@UnPureMaddness]

This is why i love your channel. You even gave me tips to clean my stuff in the home.

[@Becky0494]

I’ll be back when the comments aren’t all lame wine and cutting board memes

[@albyert.]

It’s so annoying. You can’t even find real suggestions or questions because they get buried by comments like “Why I season my stomach lining” and “White wine report.”

[@oscallibur5597]

You both have ugly personalities

[@pejuhill1]

its kinda funny, but those are the only comments that get likes anymore. that means actual questions never get awnsered

[@kb24072001]

i agree

[@Nullllus]

So long!

[@wescole5979]

Tried making this one on the grill with some corn; turned out great!

[@Alen-lk4xq]

2:40 Doing pull-ups, Adam?

[@PurtyPurple]

Your tip on cleaning that broiler rack is much appreciated

[@JoseRios-rc3kx]

Not gonna lie when I got the notification, I was watching a Master Chef Canada video where they had trouble with shrimp. Coincidence I think not.

[@marcusn9371]

Jose Rios Alvin Leung

[@ninetyone9191]

I smoked my own paprika one time and didn't want to waste the rest of the burning wood. I make mead sometimes, so I had leftover carrotblossom honey and decided to smoke it too just to experiment. I used that honey in this recipe and it was gorgeous

[@cloakedbadger9762]

Now I’m mad that I just finished all my shrimp

[@andyhille4138]

I'm happy he puts in a way to help with the cleaning. I appreciate that he thinks about that.

[@DOCTORKHANblog]

"How I season my shrimp, NOT my glaze."

[@gringodingo7523]

Fresh caught shrimp really is the best, the shells can be cleaned and then used to make stock

[@A_Balanced_Breakfast]

Gonna try this recipe tonight, looks great, I hope I can do it justice!

[@A_Balanced_Breakfast]

It was excellent! Though I don't think my broiler is as good as yours as I wasn't able to get the shrimp to brown like yours. It would've overcooked my shrimp if I had left them in longer.

[@SE4GY7]

YOU HAVE ADDED SO MUCH VALUE TO MY FAMILY AND I'S LIVES AND I WANT TO SAY THANK YOU!

[@seonkim7499]

Every Asian person looking at this and adam isn’t washing his rice: 👁👄👁

[@madthumbs1564]

We don't wash rice in the US because it's pre-washed and fortified.

[@lightguard1]

I am not asian, but it still gets me.

[@ren.67]

I'm Asian, and I don't care.

[@viethuongvothai686]

mad thumbs washing the rice will wash the starch on the surface off. It isn’t just for hygiene purpose

[@manasim.9936]

I was SO uncomfortable when he was moving unwashed basmati around the pan oof, my family would riot

[@mikek4025]

I appreciate how you consider the clean up as part of the cooking process, I see so many celebrity hefs claim they have a 20 minute meal but fail to mention there's 5 pans, 2 chopping boards and 3 bowls to clean up...

[@SuzanneBaruch]

Last time I was this early, the grapes were still on the vine, my cutting board was an unseasoned tree and the vinegar leg was still attached to the chicken.

[@doubleaa9594]

Saying this again but Adam's English is sooo good. Even better that he sticks to the point when talking... Just makes hearing him kinda satisfying if yaknow what I mean.

[@datsushi9404]

I read the title as ‘chipotle-glazed simp’ I need to stop spending so much time on the internet jesus

[@jblat3534]

Man, that post-squarespace cleaning tip was on point. Way to reward those who stay through the sponsorship at the end.

[@beneyweneys]

Adam: doesn’t wash his rice and doesn’t measure with finger Uncle Roger: angry Asian noises

[@afelias]

To be fair, Adam specifically loves the risotto/paella feel over the pilaf feel, he wouldn't wash his rice most times anyway. Also, you can't use the finger method with toasted rice, unless you're okay with increasing the risk of burning yourself.

[@gauravnarang2891]

Snowed in here in North Texas. Just made this. Comfort food even in the middle of Winter. Thank you Adam

[@davidurdahl6656]

When you're not a seafood kinda guy, but you still watch the whole video...

[@leechyfruit4464]

I am litterally allergic to shrimp, but I watched the whole thing too.

[@dizzym9554]

when your wife doesn't do crustaceans and you really want to do this but feel like you can't justify the expense for just yourself :P

[@cr1sprarchives408]

Since you mentioned it, It would be interesting to see your version of Adobo and Adobo rice, a very popular breakfast meal. Or at least, for me. It's an amazing, salty, vinegary, meaty dish that will fulfill all of your garlic desires. You can put a whole head of garlic if you want, it's a fun dish to experiment with and it is super forgiving a 4 year old could make it.

[@carlwolf5923]

"why I season my shrimp instead of.. " Wait... This seems right but it feels so wrong!

[@windstormnintendo]

Hey adam, quarantine has been murdering me and I've been binging your videos since March, really make it better :) thanks for the content

[@dogefeedproductions410]

6:36 the 1st shrimp literally disappeared, watch closely

[@Alen-lk4xq]

Right into his stomach

[@guscox9651]

Adams editing magic

[@baccaalaboss9331]

Play this at 0.25 speed, it makes Adam sound super drunk

[@xyex]

It doesn't disappear, it gets stuck to the fork.

[@mauz791]

The transitions to Squarespace are flawless. Candied beef butter was the smoothest damn

[@lefreshtro6989]

6:35 A shrimp disappears out of existence?

[@Geo-co9pd]

Yo what

[@noob19087]

If you like your rice loose, you should add more oil when toasting it. If you're using a saucepan the same size as Adam, I'd say just enough to almost coat the whole bottom while it's still cold. That way each grain gets coated in oil and thus can't leak out its starches, and you also get way better flavour. That way you don't have to rinse it either. Also unrelated but I've noticed that the best way to cook rice is by first putting it on high, then low for a couple minutes and then just turning the heat off completely and letting it sit for 10-15 minutes or so with the lid still on. The rice doesn't need all that heat you get when the burner is turned on to cook, so it cools down quicker while still cooking and you end up with rice that's more satisfying to eat and at a better eating temperature. Basically it gets all the good qualities of leftover rice while still being fresh.

[@KIJIKLIPS]

1:04 you underestimate how much I can eat.

[@aaroncrawford6115]

I really like the look of his food

[@kashichishi5199]

When i saw the word "ADOBO" I screamed so hard that i seasoned my mouth with enzymes lol And cause im FILIPINO

[@Macc985]

eyyyyyyy

[@tenaciousjoda8605]

Panoy Power!

[@tenaciousjoda8605]

ADOBO IS AMAZING! i double fry my chicken for it, it takes like 4 hours! Perfect for lockdown

[@kenji2313]

LITERALLY NOBODY CARESSS IM FILIPINO AND I COULDNT CARE LESS TF ITS LITERALLY JUST A WORD IN THE VIDEO OMGG

[@doubleaa9594]

Enzymes. Dead.

[@HandyRacingsim]

for people who dont know what adobo is its the national of the phillipines its with rice you can make it with chicken or pork and it has pineapple and is good with hot rice

[@technoisheregaming]

When your too early and can’t think of something to say

[@JohnHenryEden2277]

*you're

[@technoisheregaming]

@@JohnHenryEden2277 classic

[@FareSkwareGamesFSG]

I don't understand why your thumbnails are so ... clickable for me. It feels very satisfying.

[@TNUni167]

"The capsaicin has kinda soaked through everything in the canning process, but they weren't even that hot to begin with." Finally developing a tolerance. Hopefully we won't get about another video about how avoiding spicy food is not wimpy. Inside joke for those of you who have watched the video about capsaicin.

[@shriyaganguly9531]

I discovered this channel today and I've been binge-watching all his videos and now I get another one!!

[@bread7865]

2:12 my uterus 4 days after i started my period

[@olihahehshshhwlwkennd8953]

Hey hey man not on a food video

[@Tommi414]

This looks delicious! I like when you don’t spice things too much, non-Italians usually exaggerate with spices.

[@an4r4k34]

I need a “SUMMON THE UPSIDE-DOWN BEAR” T-shirt

[@megamaster9956]

I do something very similar but with chicken, you get some parts that seem burnt but are just carmelized and delecious