How to Prepare the Shrimp for Linguine with Capers

Video Transcript

"Hi, I’m Bill Lyons with Expert Village and welcome back and we’re preparing out shrimp with linguine and capers dinner. And here we go, I’ve already started on the shrimp, basically all I’m doing right now is taking a thirty-one forty shrimp which is a medium size shrimp, these are nice for cooking this meal. Anything smaller than this, you really just kind of lose the flavor and lose the texture, you want a thirty-one forty or larger shrimp. Now when you are talking larger shrimp the count goes down as the size goes up, because that means how many shrimp are in a pound so in this case there is thirty one to forty shrimp in a pound as you go down and twenty-one to thirty shrimp means twenty-one to thirty shrimp in a pound, so I’m just going to quickly remove the tails on these shrimp today and we’ll be ready to move forward. The next thing we are going to do once I finish removing the tails on the shrimp is to flavor the shrimp and get them ready for tonight’s dinner and here we go. Okay, there’s our shrimp ready to go, you’ll need your favorite plastic bag, being a Ziploc or any other brand, take your shrimp, place them in the baggie then take your favorite brand of seafood seasoning after you have washed your hands, it’s always important when you’re doing seafood that you wash your hands, keep your hands clean at all times. I’m going to be adding my favorite brand of seafood seasoning made by one of our popular chefs from New Orleans who seems to do a great job with seasoning food, pop that into the bag, a little bit of our friend the olive oil and we’re going to take that, zip it up and squish it around. This is also a great trick if you’re making barbecue, it’s a great way to marinate barbecue, it’s a great way to marinate chicken, fish, basically any kind of meat product you can take and pop into a bag like this, along with your favorite seasonings, along with a little olive oil, it’s a great way to get everything coated and ready to go. I’m going to let that sit for a couple of minutes and let the flavors infuse into the seafood, make sure that you get all the oil, the air out of your bag and that way the flavor is infused really good. "