Dr_Brews: I saw the prawns were cooked before they were added to the sauce. Wouldn’t this overcook them? Any reason I couldn’t add raw shrimp to the sauce to be cooked while the sauce is reducing?
crbowen44: Are you feeling okay u/gregthegregest? I didn’t see one charcoal chimney shot in that!
Seriously it looks delicious!
lakwl: What the heck is up with these troll comments? Why aren’t the mods doing something? I’m a regular lurker and I check this sub an unhealthy number of times in a day (basically every hour I’m awake). You guys know there isn’t an infinite amount of gif recipes, right? We’re running out of content and recently sometimes there are entire days with no new posts. Greg has posted recipes here almost daily for many months now and his gifs make my mouth water every time, and I always show them to my friends. If Greg decides to only put his recipes on his channel, which he absolutely can do, then the people who do enjoy these gifs (like me) will really miss them. Stop being so entitled and ungrateful and spend your time in better ways than leaving troll comments to one of our sub’s favourite creators.
literalpsychotroll: You’re a really good mincer. I could never cut stuff that small
-ThorsStone-: That looks damn good, I love that it’s all done in one pan. I definitely going to try this
HOVSEPYAN0: I don’t know much about searing. But isn’t that steak still super raw?
gregthegregest2: Source: https://youtu.be/I0ll-Bi3ddM
If you want my recipes in written form check out my Instructables page: https://www.instructables.com/member/John%20deCaux/instructables/
Please help me out by checking out my channel and subscribing.
Cheers to everyone’s continuing support!
If you want to help me out, please consider sponsoring my Patron page: https://www.patreon.com/freetocook
sarcasm24: Not shown: the cast iron pan taking half an hour to come down to a temperature where it won’t burn butter immediately
GWHITJR3: Looks fantastic as always!!!! I did your ribeye with creamy garlic pepper sauce and it was amazing. Rock on.
mountainsprouts: Any ideas on how to let the sauce reduce without adding shrimp? I want to use it for other stuff. Can I just leave it and stir it every so often?
And is thickened cream labelled as something else other places?
ninasayers21: Does anyone have a suggestion for something I can use other than wine for this recipe specifically?
Thanks in advance 🙂
Mithrilhall: That looks delicious. Thanks for posting….I’m looking forward to trying this.
Hail-and-well-met: Yesss another greg recipe!
TheLadyEve: That’s really nice looking. A couple of notes (just preference, really): I do love cooking shrimp/prawns with the shells on, but this is a case where I think they should be shelled and have tails removed. Otherwise you’ll get cream sauce on your hands and errant pieces of shell lost in the sauce. In addition, the sauce looks a wee thin. I think a slightly different technique–incorporating some egg yolk, or maybe finishing it with cold butter–could help thicken it and bring it together a little more. I’ve also had great luck with beurre manié, although I’ve never used it for a recipe like this.
VinTheHuman: Serious question, but wouldn’t the correct description be ‘creamy garlic sauce’?
SoulGlowSpray: Take the tail out!
space_jaguar13: Is there a reason why a lot of recipes leave the shell on shrimp? It makes me cringe every time. Recipe still looks amazing, just seems like an added inconvenience having to peel it off while eating
MRguitarguy: If I can’t eat prawns or shrimp or lobster (crab is fine) what are my alternatives? Any way to do this with crab?
GrumpyOlBastard: If I were to make this, I would certainly take the tails off the shrimp before putting them in the sauce or on my steak, because I’d rather get my hands messy while making the food than eating it. Imagine having to grab each shrimp/prawn with your bare hands and yank the tail off before you pop it in your mouth, then wipe your hands on napkins (you’re gonna need lots) before using your knife & fork.
Pacman922: I honestly like Gregs Gif recipes and think they are great (people just love to complain) but Greg please learn how to hold a knife correctly! Always bothers me
fukdaeagles: Well Greg it’s been an hour. Probably time to delete and repost in a few days.
kasparsade: You need to change how you make these, the colour banding is awful.
[deleted]: [deleted]
squishysquishh: I’m not sure whether to be disgusted by what you did to that steak or if I should wipe the drool away from my mouth because of what you did to that steak.
Edit: it was a joke you whiny babies.
Hobodaklown: Greg, can we just get your profile pic added as the icon for this subreddit already?
viki3024: How to Basic face revealed?
