Chef Frank Makes Shrimp Cocktail

[@gerardacronin334]

That lemon slicing tip is genius!

[@michaelhuang3902]

I agree 100% about supermarket shrimp... unless you can find live shrimp at a wet market, it's usually previously frozen/defrosted.

[@NeonKue]

*Stares in Gordon Ramsay*

[@forteandblues]

I live in Colorado. Idk if I’ve ever had a fresh shrimp in my life then…

[@missmg888]

It's funny in Germany they mix Mayonnaise in the Cocktail Sauce - it's a bit creamy

[@gamerid6507]

like tht self pat on back at the end haha

[@gunter-s1x]

In Hong Kong we can go to wet markets and get shrimp that are still moving and swimming by the time we get home

[@tonyshortino3096]

Oh let’s all drive to Hong Kong and get some.

[@tonyshortino3096]

Oh let’s all drive to Hong Kong and get some.

[@chronicallynerdy4074]

Shrimp will kill me, but I'll watch Frank make anything. There's always something to learn!

[@tcgtpl]

This is quite a change of pace from Chef Frank's 4 Levels episodes on Epicurious where he spends $1000 and five weeks to make a fancy peanut butter jelly sandwich. ;)

[@TheMrCC21]

You must be new to the channel. He's been doing this for awhile.

[@KatrinaHawkins]

Thank you for exposing the myth of “fresh shrimp” at the super market. Have been telling my friends and family this for years.

[@lindavoedisch2352]

My mother is thai so as a child my parents would always spend a big chunk of the year in Thailand before I had to go to school. Fresh market meant buying seafood that is alive from tubs and buckets. We'd go all the time and my mother would just pan fry most things. Most delicious seafood I have eaten until this day

[@orfitna]

Great video, Frank. The lemon wedge trick will win an Oscar for best supporting actress. Can you tell us how much shrimp shells one needs to make1 gallon of shrimp stock?

[@Metoobie]

Personally, I always do it to taste and let the stock reduce if there isn't enough flavour. You'll also get a lot more flavour by using shrimp heads instead of or in addition to the shells.

[@broma3974]

Childhood foods will always be the best!

[@aref6561]

Oh nice, this looks so delicious but still easy to make. Thank you Chef Frank

[@ProtoCookswithChefFrank]

You’re welcome

[@SamGiles]

I love that you're so passionate about dishes that inspire you from past memories. Great work, Chef Frank!

[@ProtoCookswithChefFrank]

Thanks so much

[@jessicamassler]

One of my favs!!! Thank you!

[@runner4life1984]

Frank, glad your back! I love shrimp cocktail as that’s a long time favorite. You should do a collaboration with KZbin chef Jean-Pierre sometime. That would be a vid worth making😊

[@lunayen]

These are some beautiful looking shrimps.

[@emilianorangel8798]

Great video, I learned a lot

[@ProtoCookswithChefFrank]

I'm glad you found it helpful.

[@lexijones8019]

Wow I learned two things. The circulatory part of the shrimp and the spout with the lemon. Thank you.

[@ProtoCookswithChefFrank]

Glad it was helpful!

[@granthampubunderground]

Way to go Frank, using physics for your lemon distribution. Great job. This seems to be a classic from everyone's childhood "back in the day" I can almost #TimeToTaste my childhood in this episode.

[@ljtminihomestead5839]

Thank you chef! I've been over cooking shrimp. Love you used mushroom ketchup, I learned to make my own, its awesome.

[@OurKitchenClassroom]

We're fortunate enough to be back in a place where we can get shrimp fresh from the sea again! I think shrimp cocktail will need to be on this weekend's party menu. Thanks for sharing another delicious favorite from your childhood memories, Chef!!! 💜💜💜 Any suggestions on what to do with leftover cocktail sauce--other than make MORE shrimp, of course?! 😉

[@VerhoevenSimon]

Thank you for the interesting video, especially that lemon wedge trick!

[@ProtoCookswithChefFrank]

Glad you liked it!

[@robwilliams6753]

Welcome back Chef Frank! where have you been?

[@ProtoCookswithChefFrank]

It’s been an crazy few months. Lots of personal things to take care of.

[@physicsfan314]

Here in Charleston, SC, we can go down to the creek where all the shrimp boats pull in and buy them right off the boat. You don't get much fresher than that. Or, you can go down to the dock and cast a net and catch them yourself!

[@michaelpettyjohn7555]

10/10. Good job Frank!

[@KiaGreenEyes]

Thank you for de-mystifying the whole shrimp thing! I was always reluctant to buy shrimp because I really didn't know what I was looking for.

[@ProtoCookswithChefFrank]

You are so welcome!

[@karengieseking1437]

We haven't bought cocktail sauce in years. Making our own has so much more flavor! I'll remember to save the shrimp shells next time though, thanks!

[@majoroldladyakamom6948]

You'd be laughed out of the kitchen if you bought pre-made cocktail sauce to bring to mom's and dad's house. 🤣 Ditto tartar sauce. 👍

[@EpicAndrew97]

I found you from those 6 videos with Lorenzo of you swapping ingredients, i find it impressive you manage to make 5 star meals out of simple groceries

[@komodomomon2808]

how long we need to chill shrimp in fridge ? and any kind ingredient to replace horseradish and mushroom sauce ?

[@ProtoCookswithChefFrank]

Until they are cold. Mine took about 25 minutes. I don't have a substitute for horseradish but you can use Worcestershire sauce instead of the mushroom sauce

[@civilizeddiva]

7:35: Ah! Thank you for explaining. I didn’t understand why Costco left this piece in their prawns. 12:04-12:52: I’ve been slicing garnish lemon wedges wrong all this time. Chef Frank, this need to be a YT-short 1:27-1:34: Perfect! I’ve been looking for a low-no sugar option. I like the little “pang” sensation your brain gets with a good sauce.

[@TheMrCC21]

-For those that don't know, what you know as wasabi is not true wasabi. Yes, horseradish and wasabi are from the same plant family. The wasabi we know is just horseradish with green food colouring. Wasabi itself is hard to get and expensive. -Lime needs to be shown more love. It needs to be used more. Such an underrated citrus.

[@LeutnantJoker]

Not underused if you're doing cocktails hehe. But yes, in the kitchen it should be used more indeed. I like Lime much more than Lemon most of the time.

[@canaisyoung3601]

​@@LeutnantJoker Most Mexican-American and Southeast Asian cuisine uses limes. You can even use it in marinade.

[@majoroldladyakamom6948]

We live about 10 minutes from Puget Sound. There's a marina that you can get seafood right from the boats. Yum! There's a good grocery store, as well. It's on the high end as far as pricing goes, but the quality is exceptional. Love the story about your doing surgery on the shrimp. I can totally see you doing that. 🤣 Frank.

[@judithcoloma613]

Are you talking about Hood Canal spot prawns? We like those the best but the season is so short.

[@Tarooo89]

Do you have any tips on how to make frozen shrimp taste better? I always find it has a slightly brine/ocean-y taste.

[@ProtoCookswithChefFrank]

Cook them the way I do in this video add a little more lemon

[@txxexxdxx]

Awesome! I'd love to know what you put in your shrimp stock. Is it prepared like your chick stock recipe? Do you use anything beyond carrots, celery, and onion?

[@johnhpalmer6098]

For the most part, the technique is the same, though here, you only need to cook it for not long to extract the flavor and it is recommended you first saute the shells for several minutes before you make the stock so you can extract the most flavor from the shells.

[@txxexxdxx]

@@johnhpalmer6098 Great! Thanks!

[@ProtoCookswithChefFrank]

I do it similar to my chicken stock but I sauté the shells in oil first and add tomato paste to the mix.

[@DCMcNeilJr]

I'm sure you think the Pepper Cannon is worth the price, and believe me I'd love to have one, but is it really that much better than your standard pepper mill?

[@ProtoCookswithChefFrank]

Easily best money spent on kitchen equipment

[@jackdorsey4850]

Dear Chef Proto, thank you for the recipe for the sauce. Can you send a recipe for the cooking liquid for the shrimp newbie cook need HELP! a lot of help

[@rkk112]

thanks for the video :)

[@Novedrake]

Since I’ve been a kid I’ve used Lea and perrins Worcestershire sauce. Like, I love it so much I will take a shot of it while cooking (much to my wife’s disgust). Despite my brand loyalty, is there another one you feel has a better flavor?

[@ProtoCookswithChefFrank]

I saw a video of someone putting it in a glass of beer. I might try it.

[@Novedrake]

@@ProtoCookswithChefFrank Hmmm…I always add it in my micheladas but never tried that just straight. Might have to 🤣

[@AlexKucera]

Today I learned that cocktail sauce in the US is completely different to what we call cocktail sauce in Germany. For me cocktail sauce is mayonnaise mixed with ketchup. I have to try your version next time.

[@ProtoCookswithChefFrank]

I will try your version

[@forteandblues]

What about steeping the shrimp shells in with the lemon water, before you boil the shrimp?

[@ProtoCookswithChefFrank]

Smart

[@forteandblues]

@@ProtoCookswithChefFrank thanks so much!!!

[@civilizeddiva]

1:29: Just purchased a bottle of Golds horseradish from Whole Foods! Thanks, Chef!

[@ProtoCookswithChefFrank]

Enjoy!

[@aljames5072]

I just bought a 1lb bag of frozen 16/20 shrimp precooked and shelled for $20.00 . I'm gonna start cooking them myself! It's a lot less money! Thanks!😊

[@ProtoCookswithChefFrank]

Sounds great!

[@DerekBolli]

Thousand island sauce for me every time 👍🙂 1 cup mayonnaise 1/4 cup yellow onion, minced 2 tablespoons ketchup 2 tablespoons sweet pickle relish 1 teaspoon lemon juice 1/2 teaspoon sweet paprika 1/4 teaspoon kosher salt

[@LisaCorbo-b1v]

Beefsteak Charlie's! The first time I ate shrimp cocktail. I was 11. I ate the exo-skeleton - no one warned me. How was it? Tasty but it was crunchy! HAHAHA

[@rcmaniac25]

My father does the shrimp cocktail. He steams the shrimp. I actually haven't paid attention recently on which kind of shrimp he gets. The only thing I know about his cocktail sauce is it involves at least ketchup and fresh horseradish. If it clears your nostrils... then it's almost there and needs more horseradish.

[@erikbartalos830]

you are first person that can pronounce worchester sauce

[@kuroeltheog]

Thanks for the tip to not thaw the shrimps in hot water! I might’ve not thought of that. I assume they’ll become slightly precooked (with intestines and all) when thawed with hot water? And that will affect the taste and texture?

[@ProtoCookswithChefFrank]

Yes it will

[@Metoobie]

Water that isn't hot enough to cook will also promote bacterial growth... yuk/dangerous!

[@judithcoloma613]

Chef Frank, are you telling us that you live in the Northeast and you don't use Old Bay Seasoning for shellfish?!

[@majoroldladyakamom6948]

Chef Frank, would you consider making Gumbo and Hot Sour Soup? Love ya'. ⚘🙏❤🙏⚘

[@kieran7675]

Is this much different from prawn cocktail? I'm curious now

[@ProtoCookswithChefFrank]

I don’t know what that is

[@kieran7675]

@@ProtoCookswithChefFrank I just looked it up and it's the same thing haha, just here in the UK we call it prawn instead of shrimp?

[@Metoobie]

@@kieran7675 Precisely! Canada of course does both haha

[@pretendtobenormal8064]

Hey, Frank. You used Texas Pete... Is Crystal hot sauce available in your neck of the woods? My gf's family were all dyed-in-the-wool Texas Pete fans until I brought them a bottle of Crystal.

[@Metoobie]

I LOVE Crystal! A true Louisiana sauce. Makes Tabasco seem like watery garbage.

[@DiBaozi]

Emily: did someone say Ketchup?

[@ProtoCookswithChefFrank]

😂

[@chriswhinery925]

Spot on about supermarket shrimp. Shrimp go bad very quickly and they contain some proteins that basically cook at room temperature and as a result of these two factors they do NOT ship well in a fresh state AT ALL. Unless you live close enough to the beach that you can go there without planning your whole day around the trip, you will NEVER see fresh shrimp at the store, everything will enter the store as an ice block regardless of the sign on the seafood case says.

[@morriganwitch]

Groovy xxx

[@franciscolandau3259]

Yo también te doy un 10😂

[@cherylann9781]

I know this Cocktail Sauce didn’t have a chance in hell after I saw you assault the Bloody Mary with a copious amount Horseradish.

[@ChaoticZero2000]

sometimes the veins and such are missed...

[@macanoodough]

Peel them after you cook them and they will taste more like proper shrimp cocktail.

[@varoneantonio633]

great video but Heinz is limit

[@KL005]

Are you still with the ICE?

[@ProtoCookswithChefFrank]

No I left about a year ago

[@KL005]

@@ProtoCookswithChefFrank Thanks for replying! Good luck with everything you're doing!

[@JosephSchmidtfan]

It must be a cultural thing, but I’m wondering how you even taste the shrimp with so many strong flavours competing in your sauce. I prefer to make a delicate Sauce Marie Rose for shrimp. I think it brings out the sweetness of the shrimp far better.

[@ProtoCookswithChefFrank]

Their flavor comes through even with the sauce

[@Tom-vd3yj]

chili sauce instead of hot sauce

[@The_Argent]

As an aside, terms like "large, XL, small, Jumbo" are marketing terms for shrimp and have no real meaning. Always look at the number per pound.

[@-EchoesIntoEternity-]

leaving the tail on is overrated. providing you a handle for something that doesnt require a handle. just leaves you with a tail in hand as you look around for a place to discard it at a party. no tails, just dip and enjoy the entire shrimp and its over.

[@Metoobie]

Or eat the tails! (no joke, I always do).. but I totally agree with you!

[@-EchoesIntoEternity-]

@@Metoobie yes or that too, i do enjoy crispy fried shrimp eat it whole shells and all. fried shrimp heads are also delicious.

[@thestraydog]

@@Metoobie Whenever I have fried shrimp from my local chicken and seafood joint, my dogs get the tails! They absolutely love em