2 Simple Orange Art | Fruit Carving Garnish | Food Decoration | Party Garnish

What we're going to do right now is we're going to bring some of the red Argentine up to temperature and it's coming from frozen. So what I like to do a lot of times with frozen is instead of putting the grapeseed oil directly in the pan because this is going to make it hiss when it comes up to temperature, I take this and I dip it in here just like this and then get a little thin layer. You let some of it drip off the excess just like that and then you lay it down there. Now what that's going to do is instead of spitting around and sending a bunch of steam out there, it's actually going to cook it from the inside as opposed because if you put the oil directly in the pan and then you put the frozen shrimp on top of that, what it's going to do is it's going to steam and it's not going to get essentially almost like a crisp on the outside. It's not going to have a lot of contact with the pan itself. So what you want to do is you want to encase this so it all comes up to temperature together. So this one right here was not in a hot spot. That's a cold spot. This one right here, essentially a hot spot. So it just depends. It all wavers. So I might put that one down there and this one down there since it was cooking a little bit faster just because of that hot spot. Now with this one, it's tricky when you're bringing it back up from frozen. You just want to do kind of a poke test and see. When it starts getting up where it's just about firm, that's when we want to take it off. Your red Argentine shrimp, pan seared from frozen, and it's as simple as that.