Watch Good Eats – S2E4 – Crustacean Nation in Educational & How-To |  View More Free Videos Online at Veoh.com

A story about the little Shrimp that could.

Get the Recipe here.

The shrimp, which were purchased from Central Market (de-veined), soaked in a brine for 25 min in the fridge.

As AB directs, we made the cocktail sauce in a food processor while the shrimp were at the day spa.

Instead of buying Old Bay, we used a seasoning we had previously purchased from William Sonoma.

After 2 minutes under the broiler, we flipped the shrimp over and put them back in for another minute.

These were some of the most delicious shrimp that we have ever had!  The seasoning was perfect, they were cooked exactly right, still juicy and plump without being over or under done.

The cocktail sauce was wonderful, but I must admit, we only used 2 tablespoons of horseradish instead of 4, and exactly 50% of the people eating it “casually” mentioned that it could have been spicier.

All in all, this was a fast, fun and fantastic appetizer that we will make again.   4 1/2 stars!

(Note: Jill wrote this one while she was a little tipsy.  Let’s see if I can’t flesh it out – Peter)

Watch Good Eats – S1E10 – Hook Line And Dinner in Educational & How-To |  View More Free Videos Online at Veoh.com

I swear the fish was “this big”…

Ok, seriously, check out our 6 lb Red Snapper.  Cool Huh?

So, being the badass she is, Jill gutted the fish by herself.  Ok, not really, it came that way from the store, but we did stuff it with good smellin’ stuff.  Like oranges.  And …. Parsley….

He is ready for surgery Dr.

The caption says it all folks.  (put your cursor on the picture)….DUH.

Boring note:  Side side dish of veggies includes zucchini, broccoli, and asparagus.  If you want an extreme close up, please email us at JillandPeterEatGood@gmail.com

Cracking the hard shell of kosher salt is way harder than it looks.  Really wish we had taken a video clip for you.

Oh my.  The skin is gone!

This is all we get after all that hard work? (Yes, of course it is, dear – Peter)

The taste was amazing.  The texture was firm and every bite had the flavors of citrus and herbs.  The extra-virgin olive oil drizzled on top is the perfect dressing.

If you do this dish on your own, take a tip from the restaurant chefs and do as we do – heat up your serving plates in the oven (or microwave) – especially for family-style service like this.  The last thing you want is to spend all this time and money preparing a beautiful fish and then serve it lukewarm or even cold at the table.

See you next time and keep cooking!