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New Orleans Pain Perdu

A 9:16 storyboard, 90 seconds of edit time. Scene lengths are cuts, not the minutes the pot actually needs. Music mood: Sparse acoustic, warm room tone, no lyrics.

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  1. Scene 1 · hook · 4s

    Hook

    Shot. Open tight on the finished New Orleans Pain Perdu, then pull back just enough to see the plate. Ivory linen, warm window light, no faces, no logos, no text burned into the picture.

    Voiceover. New Orleans Pain Perdu. New Orleans Pain Perdu, the New Orleans plate. Pat the food dry and sauté New Orleans Pain Perdu in a wide pan until it takes color and the center is cooked. Do not crowd the pan. Here is the whole thing, one move at a time.

    On screen. New Orleans Pain Perdu

  2. Scene 2 · title · 4s

    Open on the finished dish

    Shot. Slow push-in on the finished New Orleans Pain Perdu, ivory linen, a gold spoon just out of focus. No faces. No logos.

    Voiceover. New Orleans Pain Perdu. New Orleans Pain Perdu, the New Orleans plate. Pat the food dry and sauté New Orleans Pain Perdu in a wide pan until it takes color and the center is cooked. Do not crowd the pan.

    On screen. New Orleans Pain Perdu

  3. Scene 3 · ingredients · 6s

    Mise en place

    Shot. Overhead flat lay. Hands set down small bowls in a quiet rhythm. Labels stay out of frame.

    Voiceover. Set out shrimp, peeled, zucchini, yellow onion, garlic, olive oil. Measure before the pan is hot.

    On screen. Mise en place

  4. Scene 4 · equipment · 5s

    Equipment

    Shot. A slow pan across the tools on the counter, then back to the bowl. No brand logos.

    Voiceover. You need Wide skillet, Scale, Spatula, Timer.

    On screen. Wide skillet · Scale · Spatula

  5. Scene 5 · step · 7s

    Step 1

    Shot. New Orleans Pain Perdu, step 1. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Heat 5 min in real time.

    Voiceover. Set a scale on the counter for New Orleans Pain Perdu. Heat the cooking vessel to medium-high, pan about 375°F / 190°C and leave it 5 minutes so the surface is actually hot. Weigh shrimp, peeled, zucchini, yellow onion, garlic, olive oil.

    On screen. Set a scale on the counter for New… · Heat 5 min

  6. Scene 6 · step · 6s

    Step 2

    Shot. New Orleans Pain Perdu, step 2. Natural window light, ivory linen, handmade ceramic, no text, no logo.

    Voiceover. Pat the food dry and sauté New Orleans Pain Perdu in a wide pan until it takes color and the center is cooked. Do not crowd the pan. Add dried oregano and mustard seed with the aromatics.

    On screen. Pat the food dry and sauté New Orleans Pain…

  7. Scene 7 · step · 6s

    Step 3

    Shot. New Orleans Pain Perdu, step 3. Natural window light, ivory linen, handmade ceramic, no text, no logo.

    Voiceover. Cook the onion and garlic first until they smell sweet and the onion is translucent, about 6 minutes. Then add the shrimp, peeled.

    On screen. Cook the onion and garlic first until they…

  8. Scene 8 · step · 7s

    Step 4

    Shot. New Orleans Pain Perdu, step 4. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Sauté 12 min in real time.

    Voiceover. Add the remaining weighed ingredients and cook New Orleans Pain Perdu at medium-high, pan about 375°F / 190°C. Start checking at 12 minutes. New Orleans Pain Perdu is done when the shrimp, peeled is browned at the edge and the thickest center is cooked through. The heat was medium-high, pan about 375°F / 190°C.

    On screen. Add the remaining weighed… · Sauté 12 min

  9. Scene 9 · step · 6s

    Step 5

    Shot. New Orleans Pain Perdu, step 5. Natural window light, ivory linen, handmade ceramic, no text, no logo.

    Voiceover. Check the thickest piece of New Orleans Pain Perdu, not the edge. If the cue is not true, keep going a few minutes and look again.

    On screen. Check the thickest piece of New Orleans Pain…

  10. Scene 10 · step · 7s

    Step 6

    Shot. New Orleans Pain Perdu, step 6. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Rest 5 min in real time.

    Voiceover. Rest New Orleans Pain Perdu for 5 minutes, taste the salt, and serve it the way it is eaten in New Orleans.

    On screen. Rest New Orleans Pain Perdu for 5… · Rest 5 min

  11. Scene 11 · doneness · 6s

    How you know it is done

    Shot. Close on the center of the food. A skewer, tap, or spoon shows the cue. Hold long enough to see it.

    Voiceover. New Orleans Pain Perdu is done when the shrimp, peeled is browned at the edge and the thickest center is cooked through. The heat was medium-high, pan about 375°F / 190°C.

    On screen. Doneness

  12. Scene 12 · mistakes · 7s

    If it goes wrong

    Shot. Split screen is unnecessary. Show the finished, correct texture, then a hand points at the cue.

    Voiceover. New Orleans Pain Perdu looks done at the edge and is still raw in the center. Check the thickest piece and give it a few more minutes. Color is not the cue. New Orleans Pain Perdu came out salty or dry. Weigh the salt, keep the heat at the temperature in the method, and stop at the doneness cue.

    On screen. Common fixes

  13. Scene 13 · storage · 5s

    Cooling and storage

    Shot. The dish cools on a rack, then a container is closed. No refrigerator brand in frame.

    Voiceover. Cool New Orleans Pain Perdu, then cover and refrigerate for up to 3 days. Freeze portions for a month if it reheats in a pot or oven. Reheat until steaming.

    On screen. Storage

  14. Scene 14 · nutrition · 5s

    Nutrition lower third

    Shot. Hold on a single serving. A quiet lower third fades in. No medical claims on screen.

    Voiceover. One serving is about 121 calories, with 12.1 grams of protein. Pai marks it Moderate.

    On screen. 121 kcal · 12.1 g protein · Moderate

  15. Scene 15 · plate · 5s

    Plate and close

    Shot. Spoon or tongs place the last garnish. Pull back to the full plate. End on steam or a still surface.

    Voiceover. Serve 4 plates. Eat while it is at its best.

    On screen. New Orleans Pain Perdu

  16. Scene 16 · cta · 4s

    Close

    Shot. Hold the finished plate. A quiet end card can fade in after the picture. Do not cover the food with a logo.

    Voiceover. Cook New Orleans Pain Perdu from the Pai recipe. The amounts, the heat, and the moment to stop are written under each step.

    On screen. Cook it from the recipe

Machine-readable script for a later video tool. Scene durations are edit lengths, not cooking times. Long simmers and bakes are jump cuts. Order: hook, title, mise, equipment, one scene per numbered step (shot, on-screen text, voiceover, duration), doneness, fixes, storage, nutrition, plate, and the closing CTA. Keep the shot list and on-screen facts tied to this recipe.