Question re: John's Spicy shrimp

[pissclams]

does hibachi not de-vein them?  if they do, how do they make it so the shrimp doesn't butterfly when cooked?  thoughts?

[pike]

They're just raw shrimp thrown into a skillet and cooked with whichever sauce you want.

[CNS]

Shrimp are put on a 10 day cleansing liquid only diet before being harvested.  

[pissclams]

The shrimp don't butterfly, how?

[pike]

The shrimp don't butterfly, how?

They're not de veined as far as I know.

[pissclams]

Thats rough ridin' gross.

[pissclams]

going to attempt to make some tonight.  mine will be deveined.


compound butter, heavy cream, old bay, cayenne, garlic and red pepper flakes.  thoughts?

[pike]

sounds about right

[pissclams]

turned out champ.

[Cire]

Should make with noodles imo

[pissclams]

ya, well, give hibachi hut a call and tell them that.   rice works great.

[steve dave]

that looks pretty great clams.  post recipe details if possible.

[pissclams]

dear lord, i just typed out 20 minutes of the recipe and the post got deleted for some reason.

[pissclams]

Ingredients-
Rice
Shrimp
Heavy cream
Milk
Flour
Old bay
Cayenne
1 red bell pepper, diced
1 green bell pepper, diced
Garlic
Red pepper flakes

I would have used the juice of one lemon but forgot to get it at the store.

First cook the rice.  Use a decent rice, don’t use that pasty minute rice crap.

Sautee the diced bell peppers in olive oil and garlic until they’re cooked and set them aside.

Now start the sauce.  I cooked it in my dutch oven on top of the stove because it has high sides and I made a lot of the sauce and didn’t want it going over the edge of my frying pan.

It begins with a roux (2.5tbsp butter and some flour).  Once the roux turns light brown (don’t burn the roux) very slowly add a cup or so of heavy cream.  Then add a little milk slowly, stirring it in.  The milk will cut some of the heavy cream so your sauce isn’t too thick.

Add in the red pepper flakes, the cayenne (don’t kill it), the old bay, and the salt.  All to taste.  It took more Old Bay than I thought it would but this is all done to taste and I like spice.  Continue to stir over low heat and stir in bell peppers.  The spicy sauce continues to cook over low heat and should not boil.  

In frying pan, sautee your shrimp using olive oil, old bay, and garlic.  They should be deveined and deshelled.  We used those good fresh Costco under-20 shrimp.  3 pounds fed 3 of us and left me with one plate leftovers for tonight.  I dumped the cooked shrimp directly from the frying pan into the dutch oven spicy sauce and stirred them in.  Cooked it all together for about 5 minutes.

Served it over rice.

Tasted just like john’s spicy at hibachi hut.  I think they add a compound butter to their sauce, I was too lazy to make the compound butter but didn’t notice a big difference in taste.

[CNS]

turned out champ.

Made this last night.  Never had John's Spicy before to compare to, but this was very good.  Could hold a lot of heat due to cream, so if you like spicy food, make this and pack the heat in.

Also, I sauteed my two pepp's directly in my roux as soon as the roux reached the shade of light brown I wanted.  keeps all the flavor in, saves a pan, and not only doesn't negatively affect how the cream mixes with the roux, but helps to cool the pan slightly since a pan gets so outrageously hot when making a roux.  That way the cream didn't flash boil as adding it in.

I kept all garlic out of the peppers/roux and put it all in with shrimp and sauteed for about 3-4 minutes.

I also only used 2lbs shrimp and it had plenty shrimp vs sauce. 

Also, you weren't kidding about how much Old Bay it takes.  Took twice as much as I initially thought to put in. 

I also doused it with Louisiana Hot Sauce once in my bowl.

All in all, it was fantastic.  'Grats on putting this together 'Clams.  This one will make a recipe card in my permanent box.

[Dr Rick Daris]

i know a guy who tried the john's spicy the other week. he hadn't tasted it in like ten years or so and was amazed by how freaking hot it was. really took the guy by surprise.

[pissclams]

glad to hear CNS Casey.  i made it again on sunday night,  this time i just flashed the shrimp in the saute pan and finished them in the sauce. The rice i use is called Texmati rice. 

[CNS]

I used the original Uncle Ben's.  It was fine.

I think I am going to try on Orzo next time.

Also, in smaller amts, it would be a fantastic top sauce for a Cajun-seasoned fish. 

[pike]

(I'm a former employee so I'm not just speaking out of my ass in this thread)
That said,

You are correct the John's shrimp is made with a compound butter...we would just call it "spicy butter". And IIRC there was "herb butter" that was used for less spicy dishes. Both were made by tossing a crap load of butter into a mixer and dumping some spices in.

The shrimp is sauteed for a few minutes with the butter and then cream is added in.

[pissclams]

just FYI pike, they devein them now.  not sure what caused the change though.

[pike]

just FYI pike, they devein them now.  not sure what caused the change though.

I was just saying they're not de veined as far as I know. They may have taken care of that  at the shrimp factory for all I know, but we certainly never did that in prep work.

But they certainly could do it now, but man that would take a crap load of time. Maybe they do do it at the shrimp factory 

[SkinnyBenny]

turned out champ.

Weird plate.

[pissclams]

Weird plate.

agreed.  it was a gift. the gf unit loves to shop at anthropology.

[AppleJack]

Weird plate.

agreed.  it was a gift. the gf unit loves to shop at anthropology.

That fork is legit though.

['taterblast]

i was gonna say cool plate.