- Hey bakers, John Kanell for Preppy Kitchen here,
and today we're making shrimp scampi.
This family--
Oh, no, no, no, no, shrimp.
You stay on the plate.
This is so quick and easy.
You will just be in shock by how delicious it is
and that you've already eaten it
in the time it takes to make another meal.
Okay, let's get started.
First thing, just a little prep,
I'm gonna be smashing and mincing some garlic.
The recipe calls for a tablespoon and a half or so
but to me that means a handful of garlic
because that's how I roll when I'm making my own food.
All right so give it a smash.
That helps release the oils in the garlic.
You can just discard that skin.
And now we're gonna mince it up.
Doesn't have to be like a perfect baking school
or whatever mince, just get it nice and small.
And then repeat for all those garlics.
So satisfying to do and I love the smell of garlic.
There we go.
Now we'll mince it all up.
Do you follow the actual amount of garlic in a recipe
or do you just like quadruple it?
Let me know in the comments if you do like
the exact amount or if you just do as much
as you feel like the dish can possibly hold.
I'm very curious because I clearly
have my own garlic opinions.
My fingers are gonna be smelling like garlic.
Tells audience not to worry about it,
just chop roughly, proceeds to mince everything.
Let's collect all this delicious garlic
and save it for later.
Whew, I mean that might have been a bit too much (laughs)
Well...
Setting it aside.
And now for the shrimp and I will be changing of knives.
This is not appropriate.
Here I have a pound and a half
of really nice, fresh shrimp.
They are not, however, peeled.
You can buy peeled shrimp.
That's totally like, personal choice.
And they cost, hmmm, they cost roughly the same,
but it totally depends.
So to peel a shrimp, let's go over this,
because some of you might be a bit scared.
You're gonna remove the shrimp's carapace,
starting from the bottom, so like,
basically grab the little swimmerets
and just peel it out.
But you're not done now.
No you're not.
There is something more for you to do.
Let's do all this peeling first
and then we'll do the next step.
I like to leave my tails on,
just because they're like little handles,
but you can totally remove the tail as well.
It's a personal choice.
But notice, the heads are gone, so there's that.
I do like, I think they're called sweet shrimp,
you get them at a sushi restaurant,
they have the whole heads and the little antennae,
it's all deep fried and really crunchy and delicious.
All right, we'll fast forward the rest of this (laughs)
(whistles)
Don't mind me, just making a little pasta
to go with the shrimp that I'll be having for lunch later.
Actually using that giant pot.
Now for the deveining part.
This is not the fun part,
but it's the most useful part of cleaning your shrimp.
Use a very sharp knife, carefully,
and make a shallow incision
along the top of the shrimp's body, here.
When you do that, you will discover (gasps)
I'm not gonna call it what it is,
but the shrimp's digestive tract (laughs)
We're gonna lift that out
and then discard that, that's trash now.
And then just make sure you got all of it
so you might need to carry your incision further down a bit.
Okay, so then just repeat that process over and over again
until all of your shrimp are nice and clean.
Okay, there we go.
My shrimp is now all prepared.
Before we saute our shrimp, you can pat them
in some paper towels as to dry them off,
that'll help them really get like a nice cook
as opposed to steam, but it's kind of optional.
I know you've done a lot of shrimp prep already
and you might be ready to get on
with the next step, so let's go.
I'm adding in about two tablespoons of olive oil
and two tablespoons of butter.
Let it melt.
While that's warming up, I'm gonna be zesting a lemon.
The lemon zest is like one of the most important parts
of this recipe, in my opinion.
Get all that zest off.
Don't waste any!
I'm gonna add my garlic in.
So much garlic!
Move it around and we're gonna cook it for about a minute.
You don't want it to burn.
You really have to watch it carefully.
Okay, she is bubbling, it smells amazing
and it's just starting to brown.
That's fine, but don't let it brown too much
'cause then it becomes bitter.
Now I'm gonna add my lemon zest in.
And about a third of a cup of white wine.
Just gonna add some salt in.
Don't forget the lemon juice.
I'm gonna add in the juice of most of a lemon.
Stir it around.
And you're gonna let this reduce by about half.
You want the wine to cook off and leave all
that delicious flavor, but none of the alcohol.
Now that the mixture is reduced,
I could start adding in my dry-ish shrimp.
Just arrange them on here.
Give them a little bit of space.
I'll probably have to do two batches of shrimp.
Just 'cause I made so many.
Give it about two minutes and check.
You really just want the color to change.
The shrimp can be a little bit translucent inside.
I think that's delicious.
Okay, the color's changing.
Time to turn over.
There's a lot of garlic on this
and that's just how I like it!
Once your shrimp are turned over, just leave them alone.
Don't mess with them too much.
You really want them to just get that heat from the pan
and not be slippin' and slidin'.
Shrimp are done, I'm gonna take this off of the heat
and then we're gonna serve it over
with some minced parsley and a little bit of pasta.
So just take as much as you want.
Try and remove the stems if possible.
Nobody wants any roughage these days (laughs)
All right and then let's chop it up.
I used to think that parsley was just a garnish
that you would get at a diner,
when I was a little child,
but it has so much flavor.
It really adds a nice little layer.
I have a nice bank of parsley chopped up.
Setting it aside.
Let's plate something out.
Fresh spaghetti.
Gonna try and be artful with this.
All right now, some shrimps.
Who wants shrimp? I do.
These shrimp are beautifully cooked and they smell amazing!
Finish the whole thing off with a sprinkling,
liberal sprinkling of that parsley, so delicious.
Okay, and you can include
a little lemon wedge on the side.
Mmmmm, I just want to eat this.
I don't want to talk to you anymore, bye (laughs)
That garlic really caramelized.
I have to tell you, some of it got really dark
and I was afraid and I didn't show you, but
I've actually been snacking on it.
It's really tasty.
I like things that are burnt.
So this is like, pushing all my buttons there.
Thanks so much for watching.
I hope you get to make this recipe.
It is really, really delicious.
But if you want to watch another video,
check out my how to make Spanakopita.
It's with my mom.
It's a special Greek dinner that I love, spinach pie.
Or my stuffed mushroom caps,
the best appetizer, so pleasing and quick and tasty.
Bye for now!