How To Make Shrimp Fra Diavolo | Chef Jean-Pierre

[@betmebuckwheat51]

I loved your PBS show. Also loved and have your cookbooks STILL.

[@debbiezullo7056]

I love how you always mention how your Mom or Grandmother taught you. Precious memories, forever in your heart. May God bless you Jean-Pierre♥️

[@ChefJeanPierre]

🙏❤️

[@brianpeterson6976]

FINALLY, someone is doing polenta correctly 😊

[@robert8321]

Wow, Chef ! I just got back from Publix with a bunch of Argentinian red shrimp. They are huge and SWEEEET. Awesome timing, Sir. 🇺🇸 our U.S. Constitution ROCKS!

[@robert8321]

Chef, I took a different turn... ended up using Sechuan peppercorns....now I'm sweating like like a Georgia prosecuting attorney.... -D. Trump Go 🇺🇸!!!!!!

[@Greydawg]

"WELL HELLO THERE FRIENDS!" Why does this bring me so much joy every time? 🤔

[@betmebuckwheat51]

You are 100 percent these shrimp with your half cut blew me away. Lobster exactly. Thank you !!!!

[@OG_Wakanobi]

A small restaurant could make a name for itself just on your recipes.

[@wonderties]

Happy to be one of Chef Jean-Pierre's 1,620,000 friends.

[@flarican64]

1.65M now...yeah!! Me too! I think I subscribed when he was in the 600k. Love to see he is getting the recognition he deserves.🥰🥰

[@shinglepicker]

Love the way you talk about your mother and grandmother. I am sure they are proud of you passing their knowledge on to all of us on the internet. Thank you for everything chef!

[@markzalubas5793]

Family matters. Keep talking about them. My grandmother (an immigrant) made every meal important, and, guess what, now I do too. My mother cooked from James Beard cookbooks all through the 60's and 70's and I watched and leaned. I ate well without knowing it. I'm keeping it going for my own family with recipes from my relatives and those that I've collected from my own life--Chef Jean-Pierre included.

[@johnnychristoffersen7453]

You are like Tina Turner. Simply the best. Merci, Chef JP.

[@FrancesAconite]

That sweat and sneeze adds love for the family.

[@jefffanning2799]

Chef, bless you, bless your mother and bless your grandmother.

[@ChefJeanPierre]

Thank you so much 🙏

[@jefffanning2799]

Chef, everytime you speak of them as you often do, they smile@@ChefJeanPierre

[@MovingtoFloridaRealtor]

Chef Jean Pierre's culinary artistry on Mondays and Thursdays never fails to bring joy, laughter, and the most amazing food to our screens. This channel genuinely deserves all the "likes," "subscribes," and "Ringing the bell" it can get. Thank you, Chef!

[@hssh8698]

I agree. He's a gem.

[@kathrynbillinghurst188]

@@hssh8698…🤦‍♀️ Yes…he’s adorable but I’ve never seen him THIS TIPSY 🥴 before! It must be a special celebration day for him!!! Yay🎉?

[@kathrynbillinghurst188]

Dear Chef 👩‍🍳… I made my mum some garlic prawns 🍤 and rice 🍚 today for lunch… this is such a coincidence! Sleep well 😴 tonight our dearest Chef Jean Pierre! 🤗🫵💋💋🇦🇺

[@peggykingma8884]

I love his programs. I have learned so much from him. I might even start liking to cook!😅

[@kathrynbillinghurst188]

@@peggykingma8884 🤗…oh yes! You will, just like me and ‘100’s & 1000’s’ of us! Chef Jean Pierre is a true CLASSIQUE! 🏆🥇 My family loves my… C👀KING now! They have grown up with foods my mum taught me! As they grew older, enjoyed my dishes that I learned from Chef 👩‍🍳! They liked J P’s recipes much better than my other fave…Gordon Ramsay! 😊 JP explains how, why, where, when, how long, how fast, how slow and how many years he freezes his nuts 🥜 for!! ☝️👩‍🍳💐💕👀🤗lols!

[@granicusjptscareband1102]

"the butter makes everything butter" .i love jean

[@smiffyOG]

Watching Chef on Monday and Thursday is always number first

[@llogan6782]

My wife and I are regular viewers and really enjoy your videos and have made a lot of your recipes. We do a lot of cooking together and regular use your wonderful accent to critique and instruct each other. You are a joy.

[@joshuapatrick682]

Did this man singlehandedly fix “cooking youtube’s” use of the microplane? I have noticed more and more professional chefs and amateur cooks using it correctly as well;)

[@marksmith8184]

2 million on the way, keep on JP , you are great

[@emom358]

Thanks! You are making me so hungry at almost 1:30 am! Right now I haven't the stamina to cook at home, but as soon as I get back to normal I'll be cooking so many of your recipes! ❤

[@ChefJeanPierre]

Thank you 🙏 ❤️

[@CarmenLopez-ti4iv]

Dear Jean Pierre ,!! Thank you for your time, knowledge and for your signed book “Cooking 101” with my name on it !!! My husband gave it to me as a present for my birthday, and he asked you to write “to Carmen “ and you did it !! Thank you ! When I opened It was such a nice surprise ; My husband is happy as well because he says my cooking skills and flavors have been improved tremendously:) Always a fan !!

[@brianregan1]

My wife and I watched your Polenta and goat cheese video and I have to tell you it was by far the very best polenta I have ever had. and yes it goes perfectly with Shrimp, but also braised ox tail . absolutely perfect together. Thank you Chef , for another mouth watering recipe and video. If any of your subs make one dish after watching your videos this is the one to make. very simple, very tasty , comfort food that they will make over and over again., it is an 11 out of ten . I would encourage all of your subs to create this dish or the Ox tail and the Polenta. it truly does not get any better than this. Stay Golden!!!!!

[@just8310]

Agreed may they both rest in peace

[@markpeterson6735]

I did his prime rib recipe and it was awesome....family raved about it.

[@walterbehnke9393]

Dear chef, Jean Pierre so glad that you’re having so much fun on KZbin. I love all your recipes, most of all keeping everything clean and orderly…. you make my wife and me laugh so much about how you taste everything and you’re gonna love it and it’s so beautiful. it’s amazing how you don’t burn your mouth. God blessings to you….

[@Kuklapolitan]

I too, learned some of the best recipes and tricks from both my mother & grandmother and both were fabulously great cooks. My grandmother, when she was younger, cooked for many estates in Germany. When I was a kid, I used to watch them cook all the time and learned things from them I could have never become the cook I am (or was!). I know exactly what you mean, Chef...what WE learned from them is priceless.

[@ron56pvi13]

It is Friday and I really wanted to make this for my family. Went to Giant and they had 16-20s for $7.70lb. Bought 2lbs and looked for Bob's polenta but no luck. All they had were Quaker instant grits. Didn't matter with all those other ingredients, four people over 65 with one nearing 90 polished off all the shrimp&sauce plus most of the "polenta". Once again Chef, thank you.

[@greghowell5747]

I sure agree with you on grandmother's I sure do miss mine 😢

[@mizzprettyhuston]

Totally agree with you, fresh oregano isn't as fragrant as the dried......boy I love oregano 😋

[@edithharmer1326]

Jean Pierre ….you are Hilarious! Amazing, likeable professional Chef, It is always a pleasure to see you and learn all about Culinary Art, Greetings from Edith, a happy Subscriber 🌹🌹🌹

[@barryhaley7430]

I have always been as fanatical as Jean Pierre regarding cooking in a clean, neat kitchen. Makes me feel much better about it.

[@markbryant8321]

Jp .is always the french and Italian bucket of fun . Fabulous food . More budder more bufdder . Remember fans dont touch it leave it ok dont touch it . Oh i touched it 😂😂😂😂 . Remember put salt on yah mushrooms. Love it like my mother and grandmother rip i miss em . Keep it coming jp big love mark ❤ in London .

[@shawnsmith2052]

This looks delicious. I'm always so happy to see him. Chef Jean Pierre you are the best!

[@gawby]

I can't get enough of this channel. Thank you, Chef Jean-Pierre for lifting my spirits and for teaching so many little gems I missed from my head chefs so many years ago.

[@emerillg]

Chef, you make my day, my friend. I don't cook much at all, but I hope I can use you as inspiration and hope to meet you one day! Somehow! Take care!

[@edithsmith5510]

My husband loves goat cheese and I am looking forward to seeing his smile with this recipe! Thank you so very much, Chef!

[@FodorPupil]

Chef, you are THE BEST. I've written many times expressing my gratitude, appreciation and ultimately joy you bring to not only me, but all who view your videos of culinary expertise. The consistency of your teaching is a treasure that will last many, many lifetimes. You bring food to a loving experience, and we are all so grateful to you for sharing your life's experience with us. You are loved and appreciated, and we are very grateful. Love you, Chef! :)

[@marinashear3818]

Absolutely agree!

[@deannapparell829]

I also agree thank you so much ❤

[@DavidPetrovich108]

New official culinary phrase. "BUTTER makes everything BUTTER!" Classic Chef JP wisdom. So true!

[@lisal77]

So true your mother and grandmother taught you well. I loved spending time in the kitchen with my mom and Nonna. Less and less “ding dongs”. … ha ha. I love it

[@jimmyrutkowski2296]

My wife and I made the polenta tonight. It's so delicious! We made it with Chefs Creamy Garlic shrimp and Garlic bread of course with the homemade butter. The flavors!!!! ❤️❤️

[@richardcranium9887]

Ive had a rubbish day today but I sat down and watched this and I'm smiling. Thanks!

[@TaniaEstes]

One of my favorite things about this channel is how Chef gives us tips on how to prepare in advance and other restaurant tips for preparing and storing food❤

[@jeanniebrooks]

Always a pleasure to watch you cook and to laugh along with you! Love your humor!

[@davidclark7584]

Just made this for my son and I. Delicious! I've been using mise en place for about a month now. Jean Pierre is absolutely correct makes it stress free and enjoyable. cudos. Now if only doing the dishes was easier.

[@ESO529]

Dear Chef Jean-Pierre - ever since I saw you slicing the shrimps in half I do it that way. The stunning look on our guests faces is so amazing 🤣 when they see the curled shrimps! Love it every time. They're really different that way. Thanks for this great tip 😍😍😍

[@Batvolle]

I love your polenta, you are right, it is the best polenta ever!

[@lvpg2943]

I have officially lost count of how many of your dishes I've made. All excellent. Your episode that included "tasting for salt" was the most valuable. Learning to taste is more difficult than learning to cook :-) Thanks for all Chef.

[@shellyrocks211]

Yes! I agree.. from beef broth to lemon chicken.. and so many more!! Flan, creme brulee, bolognese, meatloaf oh my God the meatloaf! So many dishes so many wonderful recipes!!

[@AlmightyAphrodite]

Oh yes, the salt/seasoning video was monumental for my seasoning skills! 👌❤️

[@tobyw9573]

Wonderful: Do not forget the mushroom sauce!@@shellyrocks211

[@Kuklapolitan]

One of my mothers favorite dishes was Lobster Fra Diavolo. Back in the 1950's Lobster was a big deal and Shrimp were usually reserved for cocktails! I was always shocked she loved it so because it was spicy. As a German woman who was a fabulous cook herself, she was not used to anything like this and never cooked anything hot or very spicy at home but she adored this dish and ordered it at a specific Italian restaurant 9 times out of 10. I don't think it really matters which you use, lobster or shrimp, but I thank you so much for this recipe Chef. I'll be making it post haste and at least you can make it for ONE person! I hadn't thought of it in years but you've just managed to bring back a very fond memory. 🥰

[@SouthernJaeger]

Excellent dish, Chef. And you were right: it’s those recipes and those little kitchen tricks and tips that you learn from mom and grandma that are often the best and are the most cherished because of how well they serve you. Cheers sir

[@TheKenGraves]

Hello, my friend! I just wanted to let you know that I made this last night, and it was nothing short of fantastic! I have to admit, I've never even had polenta in my life prior to this. I have been unable to find black tiger shrimp in my area, so I just bought some of the largest shrimp I could find in my local store. I did a few mods to the sauce, but the polenta was pretty much spot-on to yours. This is top-5 in my favorites now; it was that good! Thank you, Chef Jean-Pierre! Not pandering here, but what you do here honestly is life changing. You often show me things I have never had, and inspire me to try it. Again, thank you. -Ken

[@ChefJeanPierre]

🙏🙏🙏❤️

[@relentless3735]

I love when you do the final ending scene - cracks me up Jack - Thank you

[@KelvinsKitchen]

0:00: 🍤 Spicy shrimp fried with yabo sauce and cheese polenta in a simple recipe. 3:16: 🍤 Delicious shrimp recipe using corn grits Penta with a special touch from the chef's mother and grandmother. 6:12: 🍤 Cooking shrimp Fra Diavolo with simple ingredients and a little spice. 9:27: 🍤 Cooking shrimp fra diavolo with tomato sauce and polenta. 12:29: 🍳 Chef demonstrates making a polenta-like dish with a food processor, highlighting a safer design and sharing a personal story. 15:56: 🍤 Chef adds liquid to tomato sauce, adjusts consistency, and prepares to add cooked shrimp. 18:40: 🍤 Delicious shrimp dish with creamy polenta is a must-try recipe.

[@robertallison9653]

The chef that sneezes! This chef is a cultural icon!!! In my opinion the best chef in American history except maybe Emeril, it's a tie.

[@ChefJeanPierre]

🙏❤️

[@dulceridder508]

❤❤Love you Chef! I’m the worst cook ever (husband rather eat out lol). I have tried for 20+ years to learn how to cook but I can never follow the instructions properly, so nothing ever turns out right. But you make it so easy to follow❤ I made this for diner tonight and my husband loved it. Thank you

[@ponnaga550]

Well hello master chef, yr antiques while making videos makes the topic all the more interesting and a treat to watch. BRAVO

[@shutterspine]

Best chef ever!!! Love ya man.

[@ChefJeanPierre]

🙏❤️

[@danielobrien1276]

I made this for the bride Saturday night. Wonderful dinner! Fried the polenta in small patties the next day in butter.

[@TheOriginalArchie]

I love when Chef talks about his mother and grandmother. My grandmother made THE BEST mashed potatoes with pepper (and shepherds pie). I didn't learn to just a few years ago, that she didn't add pepper, it was cigarette ash that fell in while she was cooking. 😄

[@lifegettingintheway2710]

As a diabetic lover of amazing foods, this is a meal to fast for my friend. It checks all my boxes. You are a wonderful chef and inspiration.

[@lisaroy551]

oh, I want a bite of that beautiful shrimp!!! GREAT recipe. Thanks!

[@esthersalyers7472]

Isn’t it always like that Chef? All the flavorful cooking shortcuts, tricks, etc. always come from Mama or Grandma. I believe it comes from the love they put in cooking because they are always thinking of family. Keeping them nourished and healthy❤

[@jimringo2569]

That's some Italian shrimp and grits for sure! Thanks much Chef.

[@emmacastro4350]

Hello chef 🧑‍🍳 every time I watched your video I thinking when you write a recipes book ♥️♥️👍🏼👍🏼

[@patriciahart9750]

Okay, I've made a few of your recipes so far and tonight we made Fra Diavolo for super. My husband doesn't like any kind of grits so I was bit worried he wouldn't like it. But he was game to try, and he even made most of the polenta. And it turned out fantastic!!! All of it. Thank you for you show. You have an incredible talent.

[@jungleboy1]

This is the best chef youtuber ever! I learn so much from Jean Pierre

[@Zachlight78]

I think I've found another version of Bob Ross! I loved watching his vids & now love watching this! Subbed :)

[@ChefJeanPierre]

🙏🙏🙏❤️

[@carolinashepard8616]

Yes! That polenta it's a must!!!! Best ever!!! Love it!!!!

[@MysticT5]

Another good one… especially the polenta. Can’t wait to try it! Also, thank you SO MUCH for not having those annoying pop-up ads on your recipe page. ❤️😀👍

[@rosendosanchez2386]

I have copied ALL of your recipes and links to your videos in my Apple Notes, broken down by food types, etc. It is my "go to" when planning special and not so special meals. It is an ever growing cookbook of all of your shows. I so look forward to Mondays and Thursdays! Not looking forward to the day you retire but I will have the memories forever.

[@Grimalken1969]

What I love about your videos, is they teach, offer insight, and provide me with skills which make me a better cook.

[@spiritoflights]

the best diet is a seafood diet you see food and eat it !

[@ChefJeanPierre]

😂😂😂

[@BebeMischa]

We just made it. There was no white wine in house, the only alc. I found was Creme de cassis. So I deglazed with that. It came out perfectly, made the sauce very deep, dark red. What a fabulous dish this has become. WOW. Thank you, butterking ;-)

[@LindaCarter-m5z]

How easy was that. The polenta is looking wonderful. A child could do it ! Your amazing Chef!!!! 19:59

[@ChefJeanPierre]

🙏❤️

[@Angelina-bi1ld]

CHEF PIERRE,..KZbins cook!...I love his recipes

[@susanliebermann5721]

"Smell-avision" LOL! Ya gotta love it! "I gotta stop 'cause I'm on a diet!" LOL! We love you just the way you are! Can't wait to try this recipe! Thank you, chef!

[@r8drvr819]

Chef, thank you for your love of cooking and for helping us love cooking too!!!!! Venice,FL

[@phil4208]

Simple yet luxurious and layers of flavor, i love it , new york

[@crystalshao4508]

Merci chef! Cela deviendra la recette pour le souper ce soir.

[@michaelogden5958]

I've never been much of a grits/polenta fan, but I'm going to make it your way and see. Thanks, Chef!

[@etelectusunusmusic]

I live in Georgia, but I'm Italian from Fort Lauderdale/New York, and I am amazed how grits and polenta are the same. 🤦‍♀️ Thank you so much for sharing your expertise. You've taught me so much in cooking in the past 2 yrs. BTW, you were very funny today. 😁 😂

[@frankstabler1920]

They are not the same. They are interchangeable in recipes but they are made from two different types of corn and grits has more starch than polenta and a more pronounced corn flavor.

[@jeanniebrooks]

Grits are made from a special kind of large kernel corn called hominy, but I often see people use corn meal, grits, and polenta (which I buy from Italy and it comes white or yellow and is a very fine grind) used interchangeably. Whenever I’ve done any research on it, I always get some discrepancies, for instance some say polenta is a coarser grind. But mine comes straight from Italy and it comes in a couple different grinds, both are fine. Grits are usually coarse, if it’s the real deal.

[@Mochi-sn3ud]

Yes, it does look like "Heaven on a plate"😋Thank you for sharing that polenta recipe!!!

[@rruni9828]

“Best I’ve ever had”, you gotta believe in your recipe and its deliciousness. Love You Chef Jen-Pierre

[@nadinelahoud6081]

Thanks!

[@ChefJeanPierre]

Thank you 🙏

[@kennethtaylor7892]

That's almost the same recipe that my Grandmother used to make . But she usually used Salmon chunks and served on cheese grits . Thank you Chef. You just brought back some childhood memories for me .

[@richardcorsillo9819]

Jack, happy New Years to you, brother. You know, my wife and I enjoy how you move the camera with Chef's expressions. You zoomed the camera each time chef said "reduce, reduce, reduce". It helped with the emphasis and comedy. Just tell people that you invented that trick...

[@ChefJeanPierre]

Thanks so much🙏😊

[@jesusbeliever9876]

That looks good God bless you ✝️ 🙏 ❤️

[@LatonyaWright]

Oh, wow, this looks good. I’m actually going to attempt your seafood risotto today: wish me luck!

[@philyogaeveryday321]

I'm making this again! So very tasty! For spicy heat I'm using fresh ground dried morita peppers.

[@friendnamedjane8686]

Just made this dish and IT WAS FANTASTIC! Chefs Kiss!! Everyone slurped up their plates 😂….thank you Chef we ❤ u so much!!

[@Jaxthewonderhusky]

My husband loves fra diavolo and I love polenta! Win win...I'll be making it this week. ❤️ Thanks Chef!

[@water-sl4gz]

Was it good?

[@rome0610]

I don't like seafood. I don't like polenta. I don't like food too hot. So why I do watch this video?! Well, substitute the shrimps with chicken breast strips, substitude the polenta with puntalette and define the border between "hot" and "spicy"! 😉 There you go! Another inspiration from Chef JP!😜

[@mike2924]

Chef, I just made that for my dad and I and that was easily one of the top meals of our lives! Thank you so much for getting this one out there. Highly recommend! 👍

[@chhindz]

When on my sailboat in Bahamas I often bought cornmeal in unmarked baggie. Liked it, the corn meal I've bought in US never seemed to match up.

[@DeborahWheeler-v1q]

The polenta I will try, just like you make it.

[@peggyw172]

Shrimp and grits go together like a horse and cart. Yummy 🤤

[@kyzmaztic]

I may not be able to smell what you are cooking JP, but my mouth sure is salivating. Looks delicious cant wait to try this recipe!

[@deborahmielke418]

You have been such an inspiration for me, I Love watching your videos , you truly are a legendary chef and i hope you never stop doing this. Thank you.

[@zingo1010]

Bravo Chef. Your channel is such a refreshing pleasure to watch.

[@Gardenbythebeach]

Thanks so much chef JP. You have given me my love for cooking back. I used to be in the industry but due to physical restrictions I can’t do it anymore BUT I have found my creative juices again thanks to you. You are a fantastic teacher and a great support to a huge range of people ranging from novices to tired chefs. If I could get ato Florida Mon Ami I would hug you. Say hi to Jack also. Together to make a difference 🇦🇺

[@ChefJeanPierre]

Thank you very much! It is common like yours that makes it all worthwhile! Godspeed!🙏❤️

[@lindachick8889]

Hi Chef! Favorite fan over the years🎉 I am going to make your polenta for a neighborhood party in Feb. they are serving Porchetta and I volunteered the polenta ( we always bring the salads,sides,veggies). I will make a test batch for myself before but am so excited to prepare this for my friends of 30 years. Don’t worry. They will forgive me if I mess up.😉

[@ChefJeanPierre]

If you’re making it either advance and reheated later, it may be easier to make polenta cakes. I have a recipe on the channel where I do it. I don’t remember which one it is you may have to look into a channel basically the same principal, except you cook the polenta on a cookie sheet in the oven, and then you cut them in cake and reheat them slowly!