0:00
Hello everybody! Today we make shrimp francese. The shell of the shrimp, I got on the stove
0:07
I make the fish stock. I want to show you to clean the shrimp like the other one. The only thing you
0:13
do, this is the shell, you pick it up over here from the back, not the back, the front, it's the
0:19
belly side. And you take the tail out. After what you do, take the shrimp and you got to go a little
0:28
deep, because you gotta make the butter fly like I did the other one. And you have to make sure
0:35
the wash everything got to be like this. See? Nice clean. And the flour I put a little oregano
0:47
I put a little oregano and egg. We need a little salt. A little salt and flour
0:53
and black pepper, and black pepper on the flour. And you need a little flake of hot pepper
1:05
And I got a little water. And you put it together. And now we scramble this egg. And now this is the
1:17
flour I want to mix a little bit Okay now we start with the shrimp And we put flour like that and we put right over here the egg And we do all the shrimp the same thing like I do this one over here And one time you put on
1:37
flour and the egg. You put on a dish. Okay, this is the last two. And we put right on this dish
1:45
Now I gotta wash my hands. You gotta wash good. No wonder the
1:50
Pascual you touch the fish. Now we pour oil. Olio de oliva. Look a beautiful color. Now we start with the shrimp
2:00
We put a piece of butter. Okay now on the other side we turn
2:11
Okay, now we take the shrimp out. We put it right over here in this dish. This
2:24
shrimp, it looks really delicious. This is the fish I can make. See the shell of the
2:31
shrimp? Celery, carrots, onion, and leaves I put inside. A little salt. Now we put
2:40
The butter is melted and now we need a little flour And we turn the flour All right look at that Really good Make sure it not burning I want this really really good And now it time
3:01
My wine! I don't want to miss my wine. Okay. I got my glass. See now everything
3:12
it's a bag glass. Chin Chin! Saluto to everybody! Saluto! Really good, nice cold. And now you see this wine? It's a dry wine. It goes really
3:27
good with this recipe, especially with the fish. But this wine, it goes everything
3:32
Now we pour the lemon. All right, now we leave it. Make it good to taste the flour
3:41
the lemon and the butter. We gotta use the fish stack. Okay, we start like this
3:49
Sunny the mo, I got a mo, and we use. Now this part over here it's for the pasta
3:57
And when it boils, we cook the pasta and the fish be ready the same time with the
4:06
Now we boil this all together. Now we need salt I pour one head of salt and this is the pasta Okay the pasta now you gotta cook about seven to eight minutes Okay I think I
4:27
need a little bit more fish stock. But if you don't have fish stock or you don't
4:32
have chicken stock, keep the water for the pasta and you pour it. Okay, now the
4:38
spaghetti is almost ready and we put back the shrimp and the sauce over here and we give a nice
4:45
turn to warm up really good the shrimp. At the same time we got parsley, fresh parsley and we
4:56
put over here together. Okay, look how beautiful it looks now. Everything delicious. Okay, now the
5:05
pasta is ready and we take the pasta out now. Look beautiful. Okay, now we give a
5:13
nice turn for the pasta. Now I'll leave the finish the pasta cooked together
5:18
about one minute. The pasta is done and now it's time to meet the taste
5:29
Really good. Look at the shrimp, beautiful. The shrimp, perfect cook. Chin Chin, salute! Salute
