Authentic voices. Remarkable stories. AOL On Originals showcase the passions that make the world a more interesting place.
Wake up to your world in 2 minutes.
Jews and Money. Asian Drivers. Polish IQ. CPT… that's racist! But where do these stereotypes come from? Comedian Mike Epps explores the backstories of this humor and how history and fact often distorts into a snide – but sometimes funny – shorthand.
"INSPIRED" features celebrities, visionaries and some of the biggest newsmakers of our generation, recounting the stories behind their biggest, life-changing moments of inspiration.
In a compelling series of verite encounters, Win Win provides unique access into the minds and lives of the world’s most-celebrated entrepreneurs and athletes.
Explore what it means to be human as we rush head first into the future through the eyes, creativity, and mind of Tiffany Shlain, acclaimed filmmaker and speaker, founder of The Webby Awards, mother, constant pusher of boundaries and one of Newsweek’s “women shaping the 21st Century.”
Nicole Richie brings her unfiltered sense of humor and unique perspective to life in a new series based on her irreverent twitter feed. The show follows the outspoken celebrity as she shares her perspective on style, parenting, relationships and her journey to adulthood.
Comedy is hard, but teaching comedy to children is hilariously difficult. Kevin Nealon is giving the challenge to some world-famous comedians. As these young minds meet with comedy’s best, get ready to learn some valuable comedy lessons, and to laugh!
James Franco loves movies. He loves watching them, acting in them, directing them, and even writing them. And now, he’s going to take some of his favorite movie scenes from the most famous films of all time, and re-imagine them in ways that only James can.
The story of punk rock singer Laura Jane Grace of Against Me! who came out as a woman in 2012, and other members of the trans community whose experiences are woefully underrepresented and misunderstood in the media.
Executive produced by Zoe Saldana (who will be the subject of one episode), a celebrity travels back to their hometown to pay tribute to the one person from their past (before they were famous) who helped change their life by giving them an over-the-top, heart-felt surprise.
Enter the graceful but competitive world of ballet through the eyes of executive producer, Sarah Jessica Parker. This behind-the-scenes docudrama reveals what it takes to perform on the ultimate stage, the New York City Ballet. Catch NYCB on stage at Lincoln Center.
Park Bench is a new kind of "talking show" straight from the mind of born and bred New Yorker and host, Steve Buscemi.
Go behind the scenes with some of the biggest digital celebrities to see what life is like when the blogging and tweeting stops.
Learn how to make Louisiana BBQ Shrimp with this instructional video tutorial - Part 3
Tags:How to Cook Louisiana BBQ Shrimp Part 3,monkey see,monkeysee,Cajun Cooking,chef chris clime,cook louisiana bbq shrimp,how to make louisiana bbq shrimp,louisiana barbeque shrimp,new orleans bbq shrimp
Grab video code:
Hello my name is Chris Clime, Chef de Cuisine at Acadiana on Washington, D.C. in the heart of the Penn Quarter. We’re going to show you here to how to make a Louisiana BBQ shrimp. Our shrimp stock is done and now we’re going to start the shrimp.
We’ve got all of our mis en place here. I’m going to start off with sautéing the shrimp. First we’re going to add a couple knobs of butter, make sure the pan is hot. As the butter is cooking, we are then going to grab our shrimp. Once you see it’s starting to brown up but not totally brown, we’re going to add the shrimp. Controlling the heat of your pan, we’ll add our shrimp here and we’ll kind of cook on one side. We’ll wait ‘till the pan gets back up to heat then we’ll start adding the rest of our ingredients.
We’re going to add out black pepper. We’re going to add rough chopped parsley. We’re going to add fresh rosemary and Creole seasoning, a blend that we make here at Acadiana. And of course we’re going to add some garlic.
And we’ll lightly sauté; kind of turning them. If you don’t wish to toss, you’re not comfortable, we can just use tongs, and toss them. It’s got a great smell to it right now.
Now we’re going to add our shrimp stock. We just got the Abita Amber beer, the Lean & Perrins, all the aromatics and that’s what’s going to give us the base. The structures nice, beautiful pan sauce.
We’re going to heat with the shrimp stock. We’re going to finish with a couple knobs of butter. And then right at the end we had our caramelized lemons. The caramelized lemons add a little bit of acidity and a little bit of sweetness, a little bit acidity to that. The caramelized lemons are in and now we’re ready.
We’re going to go and turn it off and we’re here ready to plate and we’re going to eat. This is the best part. You got to get the French red ready. Now we’re going to go ahead and plate up our dish. It’s nice to have a bowl because you’re going to have the, it’s like a, almost like a, a little bit of, of a, you’ve got to sap it up with French bread type of fried with dill, that’s the way you want to eat it and that’s the best part. You’ve got that juice; you got the shrimp so we’re going to go ahead and plate it up.
Here at the restaurant we go ahead and arrange the shrimp nice and neat. And as we plate the shrimp up, make sure we don’t drip onto the bowl. We can also serve this family style on a big platter at home, match the lemons and so forth and big pieces of French bread. The caramelized lemons on the side and we’ll go ahead and pour that sauce right on top.
We garnish here with a little bit of rosemary and this is our Norland style, a Norland style barbeque shrimp here at Acadiana Restaurant, Washington, D.C.