The Secret to JUICY Hibachi Shrimp on the Griddle

Hey. Okay, folks. Hey, what's going on? Listen, you guys read the title. You know what I'm doing. I'm getting ready to show you guys just how we go ahead and make habachi style, you know, shrimp, right? If you want to look at the size shrimp I have, these are already cleaned. You can see they already de vain. All I got to do is just peel this off. You know, we going to get rid of the shell. But we going to save these shells cuz I'm going to show you what we going to do with them next. All right. So, now that I'm down to this last one, I'm going just show you. Right. Peel it. I pinch like the back of them. It comes out, right? So, I put that in there. And remember, I was talking about having a Ziploc bag. I'll do them just like this. Take some of this air out and I'll save them. And when I get enough of these and I'll show you guys, I'm gonna make a video show you how to make stock. Now, I'm going to take these and just put these in the uh freezer. Now, I'm going to take my shrimp. We're going to swap bowls out. Right. I'm going to get that. Now, this right here is going to be like the secret. I want to say it's a secret, but a lot of people don't do it. So, it's kind of like just no one really knows about it unless you work in a, you know, a place like that does habachi, right? So, you want to take your water, right? This is a little sugar. Don't forget the full ingredient list is on my website. That's smoking and grilling.com and that's witab.com. Now, this is going to be our little brine. Right. So, now I'm going to take my whisk. Just whisk this together. Get everything to dissolve. Once everything has dissolved in your water, that's your sugar and your kosher salt, right? And when you say brine, you know we gonna have kosher salt, right? So, we put that in there. You remember these. Now, we going to drop these in here just like this. Now, I'm going to put these in the refrigerator. Let me just show you. I'm going to put these in the refrigerator. I'm going to cover it with saran wrap. Put them in there just for about 15 to 20 minutes. Okay. So, here we go. Now, listen. I'm using a food processor. It makes your life so much easier, right? So, now we're going to take our butter. Now, our butter is room temperature, right? So, let me go ahead and get these in here, right? So, let me just get all of these in here. There's no need for me to keep recording this. All right. So, now that we got our butter in this, uh, look, we going to add a little bit of this minced garlic, right? Now, we making garlic butter. Now, the whole thing is, and we going to get a little color and everything else cuz we going to add some soy sauce, right? So, I'm going to take that and again, it's all on my website with the correct measurements and everything. So you guys too can make it this way. But the brine is the secret, folks. You know what I mean? Uh that's what does it. Now you see how we got all this in here. And check this part out. All right. So now we put the top on. And then I'mma use this post right here. But I'm going to go ahead and hold this down myself just to get it going. We hit power. All right. So you see how this is. Let's go ahead and take this off. I'm going take this off so you guys can look in the inside and you can see it. Right. So, if I take it and I hit it like that, that's perfect. Now, what I'm going to do is I'm going to go ahead and put this in the bowl. You know what I mean? I'm going to put it back in the refrigerator just so it'll firm up just a little bit. And then when we put it in the bowl, like I said, I'm going to go ahead and put this in the refrigerator. And this right here is going to be our garlic butter. You can look at the color in there. That's from the, you know, from having the soy sauce. But when you smell it, it's incredible. So when you cooking on your flat top, you can actually use this for anything. But when you cook it in your flat top, you want to have that extra burst of flavor. That's him right there. All right. So look, I had put my butter back in the refrigerator. Look, I done brought it out. It didn't firmed up a little bit, which is fine. Now we had our shrimp. It's in the brine. This is what we going to do with our shrimp. Remember, these are already been cleaned and devained, right? So I'm just going to add these to this right here because this is going to be key. Now, what I'm doing now with my flat top is I'm building up, you know, some heat. And when you brine, you know, they kind of like absorb some of this in here. This is how we gonna get a little bit of that flavor right in there and keep the flesh of the shrimp juicy. All right. So, as I'm putting them in like this on a paper towel. All right. So, now for the easy and the fun part. Right now, I got two zones. If you guys pay attention down here, I got this one like a little bit above, you know, low. This one all the way on low. Low low. It's a hot day. So, what we're going to do is we're just going to put these on. Put these down just like this. Okay. So, now if you pay attention to these right here, look, they're starting to become a little bit on the pink side. All right. Now, this right here only takes like a couple of minutes. What I'm doing is just adding just a little bit of salt to it. I'm going to hit it with just a little bit of uh fresh black cracked pepper. When I bring that over here like this, this is fine. Right now, after about 120 seconds, I'm getting ready to flip these over. All right. So, what I'm going to do now is I'm just going to get in here like this. And then we just going to flip these over. Look at the color, folks. You see that right there? You just get them, flip them over. [Music] All right. So, you remember the garlic butter? Now, I'm going to take the butter, right? And we just going to add a little bit there. And we're going to add a little bit there. H. Just a little bit more. Can't have too much. Okay. So, as you can see, look, as that heat get on it, you see how this is just like, oh my goodness. Right now, we just cook it in this. Right. In actuality, I'mma add just a little bit more butter to it. Remember, we just looking for that pink texture. We don't want to overcook it, right? That's just some get some towards the back. Just the way you guys see, right? You just want to finish them up in this right here. And that right there, I promise you, this right here is going to be outstanding. Now, you guys got to try this yum yum sauce. Now, it's on my website. You guys can look. I made a recipe card for it. Trust me, habachi, you know, shrimp and yum yum sauce go hand in hand. Okay, so you guys see these? Just checking them front and back. Oh, yeah. These are going to be nice, folks. This is what you want. You don't want them to be dried out. Don't forget we brine. So, I'm going to set these over here like this. And then if we want to really keep it, you know, traditional, more like habachi style, we can just take one of these, take it like this, and just hold this like this. And we can just cut these, you know, like this, right? That's the way they do it. If you guys go to a habachi grill. All right. So, now we'll just take these, right? And we'll just put these right here like that. Okay. So, here you have it. Now, what I did was I took a bowl, you know, molded it. Oh, whatever size bowl that I use, I always take a little Pam or spray olive oil just to spray it so it come out of there. And that's how we able to get these molds, right? So, I just made some uh actually that's chicken fried rice. I cut, you know, I use some leftover chicken, you know, to make that, you know, and then we got the habachi style, right? This is probably a little bit more on a habachi style from everybody what you're used to getting, you know, because they cut it down like that. But for me, I like to have them big like this. I break my rice down, you know what I mean? And I go from there. But look at that right there. You can see they not overcooked. Don't forget, we brine these. Listen, I'm not going to over talk or nothing like that. We f to get this, folks. It's worth going the extra mile. Still juicy in the inside. and that garlic butter. I just gave you guys the, you know, the real secret. This is it. It's worth going a little extra mile by going ahead and brining. You guys that follow me know I brine all of my chicken, you know, things of that nature. You know what I mean? I know nobody really thinks about brining shrimp, right? So, that's what we got to do to keep them super juicy, putting them on a flat top. And if you don't have a flat top, even working in your cast iron skillet, you know what? You get the same results. I'm not going to over talk it. I just want to let you know you guys can come back, talk to me down in the comment section below. Let me know what y'all doing. You know what I mean? I love to taste it, but I'mma give you guys them secrets that the restaurants don't want you guys to know. Hey, so with that being said, if you're new to my channel, let me take this time to say thank you for watching this video. Don't forget to like, smash that subscribe button, and tell everybody out there's a channel out here that's simplifying these recipes and taking the mystery out of cooking. You know what? I'mma give this to somebody else. But this one right here, I'm out. Peace. [Music] [Music]