Hello! How are you? Can I get some shrimp please? Shrimp?
I need maybe four pounds
Male: Four pounds?
Host: Yeah. Five pounds.
Male: Five pounds?
Host: Five pounds yeah. I am getting some shrimp here. All you can eat shrimp. I am going to buy some nice size shrimp here, these are probably about maybe 22 a pound and then we are just going to kind of put them into marinades and let them sit for a little while and then grill the shrimp up and just you know serve them in piles.
Keep one more that is right we like that, that is a shrimp.
Host: Alright, give me one more pound.
Male: One more pound?
Host: Yeah. I am hungry.
Host: Beautiful. Are they good shrimp?
Male: Very good.
Host: Very good okay. Perfect.
Host: Do you know where these come from?
Host: Mexico maybe?
Male: Yeah Mexico.
Host: Okay beautiful.
Male: Okay, thank you sir.
Host: You got any good recipes for this? How do I cook it?
Male: How to cook?
Male: I don’t know, it’s up to you.
Host: Soy sauce?
Male: You want to go thin, you want to go far, you want to go soup, everything, cooking everything.
Host: Okay. You are the boss.
Male: How do you like how you cook?
Host: How do you like it?
Male: Me, I go fry.
Host: Pan Fry?
Male: Yup, I like fry.
Host: Okay, alright thanks a lot.
Alright, let us get going. We’ve got to make the marinade for the red chilies. We have a few different kinds of red chilies in here, we have some ancho chilies, we have New Mexico’s and we have some pasillas. Some are fruity, some are earthy, some are spicy. Okay and these has been soaking in here with sort of rehydrated and that is the way you use dried chilies that are whole, you want to rehydrate them and you take the dried chilies, you put them in a bowl, take some boiling water pour the boiling water over the chilies and let them rehydrate for about an hour, let them cool, take out the stems, take out seeds and then you can put it in the blender.
With fresh garlic, I am just going to chop it up a little bit and then some fresh thyme. Alright some canola oil and a whole bunch of canola oil and little salt and pepper. We got a lot of shrimp to marinade so we are going to make this happen. And you want to mix it so that it gets totally blended up. Okay while it is going, I have got some ice on my prawns here I am going to cook them with the shells on and the heads on totally whole. And we could just pour the marinade right over it. Just mix it up. Just the one I like a very thin layer, you know we do not want to kill the flavor of the shrimp we just want to enhance it. Okay and actually you do not have to let it marinade for too long, maybe five or ten minutes that is it now let us go to the grill.
Got to go in low. Now, these are not going to take that long, maybe three and a half minutes on this side, seven eight nine minutes something like that, just close it up. That smells really good. So, this one is pretty much perfect right and this one like might be a little it seemed like a little overcooked but that is okay because remember we still have the shell on and we are going to peel that shell back and eat the meat so you just kind of get a nice really delicious charred flavor. It is like a protective coat almost, okay.
A couple more minutes on the other side. Oh man how do these look? Come and get it.