>> ^obscenesimian:
Overcooked eggs, overcooked chicken breasts, well done steaks, all signs of an underdeveloped palate. Cooking food that is done just right is hard, overcooking is easy.

Yes and no.

Taste is so subjective that it's hard to argue. I'm no gourmand, but I think my palate is more sophisticated than most. You either like something or you don't.

The Chinese will cook and eat things that most Americans wouldn't step on, but I wouldn't say one is right and the other is wrong.

Overcooked eggs, overcooked chicken breasts, well done steaks, all signs of an underdeveloped palate. Cooking food that is done just right is hard, overcooking is easy.

whoa, i ... really dislike the presentation style. I was going to downvote it purely on the basis of the idea of "shrimp scampi" which to me is like calling a dish "beef chicken", but it turns out that scampi is the name of a dish in American cookery. Bah. To me, scampi refers to a small langoustine.

There are a lot of ways that I disagree with the recipe in this video as well as the disdain that I have for the perky presentation style.

Problem the first:
Recommending people to buy already peeled shrimp does them a disservice. The best way to cook shrimp is if they are still whole and alive, and each step further away from that will yield an inferior final result. So, best is alive, but whole, head on fresh is better than headless is better than headless peeled shrimp. Essentially, she is recommending boneless skinless chicken breast for the christmas roast.

Problem the second:
That garlic was NOT READY. There is a time and a place for raw garlic, but not in a dish like this. Fry your garlic until it just turns golden. This requires the garlic to be uniformly chopped. Not minced or pureed, but uniformly chopped, so that it is all ready at around the same time. I actually personally prefer to slice my garlic thinly, like that scene in Goodfellas. Pay very close attention though, because that moment when the garlic is perfect is only a few seconds away from burnt, bitter fail.

Problem the third:
While boiling shrimp is a reasonable way for cooking them in certain circumstances, for the dish that she is preparing, this is far from ideal. When the garlic has reached that perfect point of golden, then toss your shrimp in, and take it off the heat for a moment. If you time it right, the shrimp will cool off the oil and garlic, seizing it at just the right flavour. When the sizzle calms down a touch, put the pot back on the heat and let the shrimp get some colour on one side. After a moment, stir the shrimp and THEN add the wine. I agree with mintBBB about the clam juice. WTF. I am actually kind of scared of store bought clam juice, although I make my own from time to time and I LOOOOOOVE it. I wouldn't use it to cook shrimp though, maybe I'll try it some time. Anyway, yes, then proceed the way that the video said.

Basically, my biggest issues are the name of the dish, the peeled shrimp, how she cooks the garlic, and when she adds the shrimp. Oh, and her perky perky annoying voice.

Oh and another thing. Curly parsley? Come on. Get the flat leaf, please.

Anyway, that's my rant/recipe fix.

Trader Joes has good frozen vegetables that are vastly superior to any other frozen vegetables I've come across.

I also am addicted to those 4-pound bags of frozen Breaded Chicken Breast Tenderloins from Sam's Club. It's better than "fresh" chicken.