Morgan Bolling makes host Julia Collin Davison Okra and Shrimp Stew, and Toni Tipton-Martin shares the story of the Gullah Geechee people. Equipment expert Adam Ried reveals his top picks for lightweight dutch ovens. Julia makes host Bridget Lancaster Pickled Shrimp.
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Get our Okra and Shrimp Stew recipe:
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Okra is common in my country 🇱🇰 . Can find this veg. Anywhere in markets and I like to eat row too. 😊
I love ATk /CC/JAH. Always sending good energy and light into the universe through education of culinary techniques. You always have the why for what.
I love Morgan!!!
How long will the pickled shrimp keep in fridge before getting mushy?
I'm glad y'all had a good trip to South Carolina!
That looks like a Louisiana dish (meal) to me!!! This recipe reminds me of yummmmmyyyyy dirty rice!!!
Note to self: do NOT watch cooking shows when dealing with insomnia.😔!!! Never been a grits fan until I saw those creamy grits with shrimp. It’s after midnight, but now I am about to head to the kitchen to cook SOMETHING!!!😋😋😋
Good food..i like it
https://youtu.be/ePgZfFAPWUE
Where did you get that andouille?
Let me guess —you're fond of fond?
(Yes, that joke is so old, it's got great grandkids!)
With making my collards, I started off with ham hocks but eventually gave up and moved on to using smoked pork shanks. So much more meat and the same great smoky flavor!
As we all know there are a plethora of hot sauces, when suace do you recommend?
I'd like to talk to the person at All Clad that decided that a short broad 6 quart pot was a stock pot. I specifically want to see him try to make a stock in it.
This is a keeper!
Your driving me nuts! I can almost smell it!
Andouille, shrimp, ham hocks … mmmmmmmmmm boy!
If I wasn’t stuffed with New Orleans style oven fried pork chops right now,
I probably couldn’t take this.
😁👍 I want a spoonful so bad, ……I think I might just start to cry.😢😛
I guess ATK has finally run out of ideas. And still propping up the useless Toni as well. Oh well, you had a good run.
Would you share the source for your andouille? Thank you.
Okra is a vegetable snot.
Morgan is as beautiful as the dish
My family ancestry is indigenous Seminole aborigine and Gullah Geechee..
I cant ever remember our dinner table never having an okra, fish or shrimp dish on it!
It's really nice to have Toni on to tell the cultural stories of the food. Nice work! And Morgan is awesome; my family cooked with hamhocks in the pinto beans (with cornbread) we had almost every Saturday
Can't wait to try the pickled shrimp. Thanks for sharing.
That pickled shrimp recipe looked so good. It gave me goosebumps of excitement.
💛…ham shanks are meatier and are usually available where hocks are (besides, it was mentioned in the cookbook)…
Sorry the pickled shrimp was awful.
yeah I clicked this for a recipe
not some canned Netflix lecture about slavery 🗑️
Both of these recipes are a MUST try for my house. Thank you for sharing. Look so yummy.
❤
All I can think of is the episode where will can't get anybody to eat his pickled shrimp😂
Government funded program
Do you have recipes for ostraconophobic eaters 🍤🤮 🍤😆
Not specific to this video- please stop clicking silverware against teeth. Or edit it out after filming.
It isn’t only the visuals which are UHD, apparently sounds are, too.
Find the content and everything else very enjoyable.
That stew is a winner. I can't wait to make it. A quick gumbo. 🎉😊❤
6:40 "Awww…such a little pile of ham hock meat." … Inaudible: "Let me eat it…" 😂
My dad always put thinly sliced lemon to his shrimp gumbo.
A good one. A must make dish.
Love Toni Tipton-Martin’s segments. I wish she had a little more time to explain in greater detail.
What’s it here sauce.
What makes this pickled?
I use ham hocks for split pea soup.
'Low' country? Wow way to put down people.
Also let's ad very expensive allclad
You guys are such yuppies
I'm saving this one. Paired with a crisp lager beer or sour ale!
5:53 this gave me anxiety
Kinda messy? 3:30