I think a video library of recipes. The demos by Chef John are much better than EVER just reading a recipe🥰

Love your recipes love your channel thank you for making this happen. ❤️

I’ve been following you for years and don’t know how I missed this. But just made your honey & garlic shrimp - so easy and flavorful. Thanks for grouping your vintage recipes, they still hold up in 2023. But you should introduce your viewers to my all time favorite of yours - Saba Braised Lamb Shanks. It is phenomenal and you won’t need to rhyme it with anything because it’s that good! This will convert non-lamb lovers. Hey, it’s as cold as it’s going to get in Sonoma, why don’t you make it again to taste the genius of your recipe!

Awesome! Made the N.O.Style Garlic Pepper Shrimp tonight, dang tasty! Thank you so much for your recipes and the videos

John, you are the OG Pimp of garlic and prawn shrimp. Merry Christmas to you and yours! 😋

They all look so delicious. You are the best chef ever. Thanks a lot.

Awesome! My favorite thing to eat even if I get food poisoning! It has only happened twice, but if shrimp were my last meal I'd have died a happy old lady!

Love You!

I wish you a happy new year and say thank you for 1 year with inspiring, interesting recipes!💖

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Love the compilation videos. Especially around the holidays

i love this guy!! He's got great recipes and his voice has interesting fun tones to learn by

You really are the pimp of recipes with garlic and shrimp

@Cyril Piwetz Shhhh. I see nothing wrong

Shirmp?

I'm whipping out the shrimp today! I made a lobster Laksa stock yesterday on Xmas and today putting it together!

Chef John, I absolutely love your videos. Your funny little comments truly tickle me. I always look forward to your videos, the Montag videos are great!I'm actually a "neighbor", I live in Rochester. I hope the monstrous snow storm didn't affect you and your family too much.

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Love these recipes. As a side note in the UK scampi is only made of langoustine

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Merry Christmas chef John!! I’m making my first prime rib roast and am following your high heat recipe. I’m so nervous so wish me luck! ☘️

Make sure your oven isn't self cooling with a fan.

It turns out beautiful every time. No fear you're in control!

I always love how terminology changes in my view it's to confuse the beginner and a standard needs to be put in place and yes I do understand the ideology of each chef even to make it their own?

Thank you for doing the comparison! I will go forth pre peeling my shrimp without shame.

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Prawns/shrimp with lemon juice and white wine is always good.

You've outdone yourself with these shrimp recipes. TY!

Thank you for the Eggnog recipe. It was a success ❤!!!

Hey Chef, I just wanted to say Merry Christmas, to you, and Michele, and yes, even your Corporate Overlords, Thanks for teaching.

Thank you for all your delicious recipes, Merry Christmas 🎄 and Peace on Earth 🌎 to all

Chef OMG in Spanish is "hay Dios mío" enjoy! 😁

Everything looks so yummy

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Everything looks so yummy. Merry Christmas.🔥

A lot of the prawns (shrimp) I see locally are already cooked. Can you use those and just decrease cooking time?

Awesome! Love Garlic/Love Shrimp! Will enjoy!

GO CHEF JOHN!!!

Covering spills with something else is one of my husband's favorite clean up tricks.... Needless to say I run him thru inspection of the galley when he claims he's done... We've got a deal that if one of us cooks the other cleans.

Chef I eat tail and everything 🙌🏼🍤 I enjoy the crunchyness

Brilliant recipes Thanks for sharing

Feel like these could also be in a compilation of garlic recipes.

Creamy Garlic Shrimp Toast. Yum, Yum, Yum! Eat it every week.

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I never liked sea food and find shrimps repulsive. But I watched this video and I head out tomorrow and try the honey garlic recipe for sure, Jesus, seems easy and yet delicious and inviting...

Love shrimp for new Year’s dinner. Just have to decide which one

I know it's not your normal speed but it would be cool to see a video about your key kitchen equipment

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Gosh, does that look good! Can you use frozen raw shrimp? I'm in Kansas.

Chef John. Any chance that Korean cream cheese garlic bread could work as a pizza or calzone?

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Merry Christmas Chef and Michelle!And Merry Christmas to everyone!!

I wonder why exactly garlic & shrimp go so well together. Garlic is good with so many things, but it's basically required by law to be used with shrimp, and for good reason

Merry Christmas Chef John @ The Food Wishes Family!

Merry Christmas Chef John and Official Taster Michelle (if one has a title, the other should have as well). 🎄🎇✨🎉🎁🎁

I enjoy your recipes and I do change them but not all .

How did: Shrimp Toast - Crispy Fried Shrimp Appetizer Recipe - How to Make Shrimp Toasts not make this list?

Where are the shrimp salad recipes? Shrimp Salad can be made to taste like a close second to Lobster Salad. It would be fun to see what you would do with it

Oh contraire (sp,) wonderful chef person helping us! Scampi are baby African lobsters, they are very iridescent when young like that; however I have not seen any grownups, so I really dunno about that. Langastino are similar? As we had those too. I was a young pantry chef, at a fancy, Chateau Brianne, etc. Restaurant. Then I washed dishes all night too, after a few hours, those tubs piled up 6high on busy nights. Paid my dues!! Lol I appreciate your food sense, and your tastes are similar too. 😋

Nice tutorial 👍👍.

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Take it from me unless you use rice flour very often or don’t have a grinder just make the rice flour yourself.

Just right for three people, me myself and I 😋🤤🤦🏻🤷‍♀️🤦🏻‍♀️😂🤣😂🤣😂🤣

Amazing !!!!

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So what is the difference between a prawn and a shrimp? Scampi and shrimp are two different species of arthropod. Prawns have pincers (ten legs), like lobsters, and the most famous are from Dublin Bay, from where the iconic recipe originated. Shrimp have but eight legs--- so that is the difference you should pass on to your adoring fans, ha. Cheers and happy New Years.

Gambas al ajillo❤

THAT BRADY BUNCH EPISODE SCARRED ME FOR LIFE!

Thank you. Yummmm!

Corporate overlords are unsung heroes of the holidays!

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Where did you get that beautiful wooden mortar and pestle?

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Why did you leave the shrimp shell tails on, just to cut them off before eating?

Happy New Year and God bless!

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Is Spanish olive oil better than Italian?

Actually your look for a shimmer in the oil caused by the displacement of heat and oil?

@corporateoverlords How about one of those special live chats next time with a "best of 2022" theme for the compilation?

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I’d deglaze the 1st garlic shrimp recipe pan with white wine.

Why do chefs not peal that last knuckle on the shrimp. Do they expect people to eat it or waist it?

Just what I needed... How did you know Chef John? No sarcasm, meant

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I've been subscribed for a long, long time. I stopped getting notifications. I thought you'd quit. I was cleaning up my followed-list and I saw you had recent videos. YouTube hasn't recommended one of your videos, to me at least, for months. The bell is clicked and everything. YouTube is getting worse-and-worse over time as it tries to feed me shit and ignores what I want.

The color prove's a distinct doneness and your a chef ?

Spanish equivalent to OMG is "Dios mío."

Not complaining, or anything... but your spanish garlic shrimp deserves better than grated cayene. Pop a few whole ones in the oil next time. There will be a few scary bites, but it is so worth it.

Do I like shrimp or prawns? No!🤢 but I will watch to see how to cook em.

As a Brit, I didn't see a shrimp in the entire video! For us, a shrimp is a small crustacean, maybe up to 25mm, or an inch long. Most often found in Chinese restaurants' "Special Fried Rice"... Above that is the prawn, 50mm to 75mm, 2 to 3 inches... and beyond that is the king prawn... maybe up to 125mm, 5"... King prawns seem mostly to be imported from Indochina.. And then we have scampi, which under UK law is a specific species of small lobster, and not a prawn at all.... All taste good with garlic though!

I think we call them shrimp because when you cook them, they shrink down and look so shrimpy lol

@Lynne FARR shooting range/school

One of many differences between UK and US English. e.g. jumper/sweater, lorie/truck, spanner/wrench, lift/elevator and many more.

As a fellow Brit I agree we call them prawns

You say "tomAto", i say "tomOto".....lets call the whole thing off. Lol

Can you make a video of scotch egg sauce it is derivative of bechamel sauce, i searched everywhere in social apps but i couldn't find,also Gordon Ramsay account i can't find!

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I've read that capers add that slightly goat urine flavor to dishes. Hasn't stopped me from putting them on smoke salmon.... ;)

👌

Don't you mean frozen uncooked shrimp?

OMG❤

Super mega cool.

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The problem is finding shrimp that don't come from those polluted shrimp farms in Asia.

Don't forget the cervca( beer)

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Hello ... we are here for everything ... Thank you

Entree means starter

Please.....where can we find the "freakishly small spoon"????

Amazon. It's actual name is "salt spoon".

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"...That Brady Bunch episode..." LOL. heh heh.

I thought shrimp and prawns were same thing

@Cyril Piwetz wow look at you 👏

Nope, prawns have 10 legs(two pincers), and shrimp have 8 legs(no pincers).

But....I buy salted capers. Much better.

Is there really a difference between "prawn" and "shrimp"? Like, really really?

Both are arthropods, but prawns have pincers and eight legs, while shrimp have eight legs and no pincers. Elementary...

If you really want people to follow you tell the truth.

You know what I don't get? I don't get why shrimp are served with their damn tails left on. Or even why they're sold only partially prepped like that: cleaned and deveined but with tails left on. Yes, it's aesthetically... interesting, I suppose. But so what? It seems so pretentious to leave them on just for visual interest when it makes eating a hassle. Get those things off before you put them on my plate, please.

@Nitro Martini That might be the case for shrimp cocktails where you're meant to dip the shrimp in a sauce and eat them one by one, but not on a sandwich or in a pasta dish, or - the bane of my existence: on sushi. I HATE having to disassemble my shrimp nigiri and poke the tail off with one chop stick in each hand like a damn cavewoman, then reassemble it in order to eat it. I usually ask to have the shrimp nigiti substituted out just because of that, even though I like them. I hate when there are mussel shells on my pizza or in my paella, too. Stop making my eating difficult!

STOP using hi and for temp, give us an actual temp please, on medium my pan is over 700f.

what? no dessert shrimp???? blasphemy

it certainly isn't healthy to let olive oil smoke, imagine what popeye would think!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

So you don't eat the tail's

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where's the garlic, shrimp, spam, spam, and garlic recipe?

How gauche to use lemon on Hawaiian Shrimp and not Pineapple...🙄😉😆

OMG? TRY "IJO--LA!" SLANG? WOWZA! FILIPINO SLANG? JOZKOPOOOO! Naku NAMAN! NAMAN! SARAPI-SARAPU!

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Hmm.. #Martha Doesn’t like. That much cayenne, it’s tribal out here.

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Again with leaving the inedible tails on the shrimp--for what presentation? They just get in the way. Otherwise, great recipe

If you have fingers you can remove it. Simple really

The shells produce way more/better flavor. Even that little tail. Try your favorite shrimp recipe with shell on butterflied shrimp and notice how much better it is. Also helps keep the shrimp moist and juicy/ alows a little more cooking time. If you can find whole prawns even better as the heads produce loads of flavor. Trust me just try it. If you do insist on removing the shells for mediocre shrimp, at least save them and make shrimp stock.

@LeesaDeAndrea I think you won this conversation.

Well… I guess I don’t need to tell you that they are in fact, edible lol weirdo