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Hi! I’m Betty. Welcome to Betty’s kitchen. We’re going to do a Cajun style shrimp dish. And to do that, we obviously need to have shrimp. And I chose to buy frozen shrimp. And this particular bag which I lifted up was 10 ounces in size. So, I would say that it serves about two people. The size determined the number of shrimp in here. This is 19 to 25. So, you choose the size that you’re comfortable with, the type of shrimp that you like. And this recipe will work for any of those. Now, I have my shrimp over here marinating.
What I did originally was to remove the frozen, I let the frozen shrimp in the bag to fall and then when I could feel that it was thawed, I brought it over to the sink and used the calendar after opening the bag and putting the shrimp in. I used the calendar to let the water drain out because there was water from the ice, freezing. I rinse them off. I think it's probably necessary but then I brought them to a platter. And in that platter, I first used garlic salt and I’ve already done that so I’m not going to add anymore. But I just get it a good sprinkle. I’ve added salt and I have this spread out quite a bit more at that time. And then the next ingredient is this Louisiana hot sauce. So, shake that up, make sue it’s out blended. And then I get a very generous amount of that, alright. I’ve already done it. So, I’m not going to do it over again but you can just see how that was put together. And then I kind of prompt them toward the middle. So, they would maintain that marinade and I cover it with seren wrap and set it in the refrigerator for about four hours so it can marinade.
What I’m going to do now is to sauté those shrimp using extra virgin olive oil. You can use another kind of oil if you like but this works out very well. So, I’m just going over to the skillet. I hated it a little bit but then I didn’t want it hating all of this time while I was talking because it could get too hot. And starts smoking and that is something we don’t want. So, let me hit back up and then we will just place all this in there. I probably will turn that to put all of the juice in. It looks like it’s more watery here than containing marinade. So, I’ll try to keep the part that has any hot sauce and any of the flavor but I’ll just kind of sink this a little bit, tilt it so that the juice goes down toward the bottom. And I think I better turn this down a bit as this will probably pop in its butter when I put it in. So, let me just test it at the same height. We don’t have to put them one at a time. I’m just trying to get the shrimp and avoid the extra.
So, the idea is to maintain as much as the marinade as possible but to avoid as much of that watery as you can. And this will be very quick. It's a very quick and simple recipe because it only has the four ingredients. It has the shrimp. It has the garlic sauce, the hot sauce and then the olive oil. And how can you get it marinated is really don’t have to tend do at all, you just let it sit in your refrigerator. And then as you can see, it will not need long at all before these are done. You can certainly tell by this and see when they need to be tend over. And generally, they will just need one turning that they are kind of clear on the top when you first put them in. But we need to turn them over and you could see they have a whitish look or in some cases, they will be pinkish. Since I have this marinade on them, it's going to show a lot of that look but that’s fun. You’re not trying to get across on these or anything because this is not using a breading. You can try to get them done. This one I did determine a little bit so I can see if it's transparent or translucent then it's not cooked. So, when it is puffy and white like these are under the marinade, then they are pretty much done. And so I’m giving it two seconds longer and then take them up and put them on a serving dish that has some paper toweling. And that way, all of this extra grease can drain off and then we will put it on a serving plate.
And as I said this is served to two people. I’ve really think about one now that I’ve looked at it. So, use your own judgment as soon as it’s done, who you’re serving and how they are and how much—but I think it's done from frying this off—and some people like this sauce. So, if you are one of those people, then you will serve here, so I can play and pour this sauce over it. And you could use it kind of like gravy because it’s very spicy and very good with the shrimp. Alright, let’s take a few of this and let’s say that this is over our plate and just put a few of those on there. I think if I’m just giving someone half of this they’re not getting very much for their main course. We’ll say this is an appetizer that will do for two people. Alright, you can use this as finger food but this is straight off the stove so that it will be pretty hot. So, I think I will just take a fork and come out here and get one of those and just take a bite. It's really tasty and good. And these are peeled and also they are—so you don’t have to worry about any of that garbage. Although you can get the kind of tails, hold onto the tail and eat up until you get to that point and then you will have a pile of shrimp tails on your plate but that’s okay. It’s kind of fun to do it sometimes. That’s a great dish. I think you will enjoy it a lot.