Adding Seasoning to Cajun Shrimp

Video Transcript

"Hi my name is Elvis Hillard, and I'm here on behalf of expert village. Today we're going to talk about making New Orleans style barbecued shrimp. Alright we've got our shrimp pealed. Next thing, you want to go ahead and coat it with like an olive oil. You can use pommis. Pommis is good, too. Extra virgin, don't use because it's got a really low smoke point, which basically means that if you try to use it, and cook up your shrimp with it, it's going to burn up every time. You'll see smoke everywhere, so try and use something with a low smoke point like vegetable oil, canola, whatever. We're just going to go ahead and use olive. You want to make sure that every shrimp is covered in the oil, all the way around. Sometimes you can just go ahead and do this earlier, and just let it marinate. Take your salt. Don't want to go too heavy. Depends on what kind of salt you're using, too. If you're using kosher, you can use a little bit more. Pepper. I like fresh ground. That's a lot better. You want to mix it up. Make sure that you can see pepper on all your stuff. I definitely like seasoning food. Seasoning food is good. Take a little bit more pepper; pop that in there. Olive oil is going to get a little bit sticky, but you got to do what you got to do for the good stuff. That's basically what you want right there before you stick it into a hot skillet. Go ahead and get your hot skillet going. You can start off on low until this is totally covered; then just pop it in. We'll work on that."