Hello. Making good tasting shrimp is quite easy. I’m using red shrimp for this recipe, but any raw shrimp you have will be fine. I hope you try this with your family and friends. Be well. - JP | Jacques Pépin
3:38
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Hello. Making good tasting shrimp is quite easy. I’m using red shrimp for this recipe, but any raw shrimp you have will be fine. I hope you try this with your family and friends. Be well. -
Jacques Pépin. . Hello. Making good tasting shrimp is quite easy. I’m using red shrimp for this recipe, but any raw shrimp you have will be fine. I hope you try this with your family and friends. Be well. - JP
417.1K viewsFeb 2, 2023
Jacques Pepin Recipes
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Classic French Technique | Jacques Pépin Debones a Chicken for Galantine
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Top videos
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Hello. Here is an easy shrimp dinner or lunch. I hope you try this with your family. Have a good day and be well. -JP | Jacques Pépin
3:13
Hello. Here is an easy shrimp dinner or lunch. I hope you try this with your family. Have a good day and be well. -JP | Jacques Pépin
FacebookJacques Pépin
317K viewsMar 1, 2022
Good afternoon. Here is an easy Shrimp dish that we enjoy at home. I hope you try this with your family and friends this weekend. Have a good day. -JP | Jacques Pépin
7:51
Good afternoon. Here is an easy Shrimp dish that we enjoy at home. I hope you try this with your family and friends this weekend. Have a good day. -JP | Jacques Pépin
FacebookJacques Pépin
186.8K viewsJul 12, 2024
Jacques Pepin Cooking Techniques
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Hello. Here is an easy shrimp dinner or lunch. I hope you try this with your family. Have a good day and be well. -JP | Jacques Pépin
3:13
Hello. Here is an easy shrimp dinner or lunch. I hope you try this with your family. Have a good day and be well. -JP | Jacques Pépin
317K viewsMar 1, 2022
FacebookJacques Pépin
Good afternoon. Here is an easy Shrimp dish that we enjoy at home. I hope you try this with your family and friends this weekend. Have a good day. -JP | Jacques Pépin
7:51
Good afternoon. Here is an easy Shrimp dish that we enjoy at home. I hope you try this with your family and friends this weekend. Have a good day. -JP | Jacques Pépin
186.8K viewsJul 12, 2024
FacebookJacques Pépin
Grandma's Favorite Steak: Jacques Pépin Cooking At Home | KQED
Grandma's Favorite Steak: Jacques Pépin Cooking At Home | KQED
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kqed.org
Good afternoon. Here is a very easy little Chicken and Yam stew. I hope you make it with your family this week. Have a good day and be well. -JP | Jacques Pépin
5:13
Good afternoon. Here is a very easy little Chicken and Yam stew. I hope you make it with your family this week. Have a good day and be well. -JP | Jacques Pépin
516.3K viewsApr 5, 2021
FacebookJacques Pépin
Hello. Probably what I cook most often for company and family is a whole, simply roasted chicken. Here is one way we enjoy it and I hope you try this with your family and friends. Have a good day. Be well. -JP | Jacques Pépin
10:44
Hello. Probably what I cook most often for company and family is a whole, simply roasted chicken. Here is one way we enjoy it and I hope you try this with your family and friends. Have a good day. Be well. -JP | Jacques Pépin
2M viewsOct 13, 2021
FacebookJacques Pépin
Jacques Pépin shares his easy shrimp burgers, which he serves on English muffin halves with an optional dollop of trout roe. | Rachael Ray Show
4:41
Jacques Pépin shares his easy shrimp burgers, which he serves on English muffin halves with an optional dollop of trout roe. | Rachael Ray Show
22.4K viewsMay 22, 2023
FacebookRachael Ray Show
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Hello. I think you will enjoy this Salmon recipe and I hope you will try it this weekend with your family. Have a good day and be well. -JP | Jacques Pépin
984.1K viewsJul 2, 2020
FacebookJacques Pépin
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Today Jacques Pépin is teaching us how to make shrimp-stuffed portobello - a recipe he came up with when he was working in Paris in the 1950s. [VID: Jacques Pépin demonstrating how to make shrimp-stuffed portobello in his kitchen. Transcript: Hi. I'm Jacques Pépin, and this is "American Masters at Home." When I worked in Paris in the '50s, I remember doing escargot, or the snail, in French, and instead of putting them in the shell, we used to put them into individual mushrooms. We also put them
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