How to Make Shrimp Scampi

Hey , Bakers , John Canal Prey Kitchen here .

And today we're making shrimp scampi this family .

Oh , 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 .

Ok .

Let's get started .

First thing .

Just a little prep .

I'm going to 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 .

It doesn't have to be like a perfect , you know , 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 , 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 .

I mean , that might have been a bit too much .

Well , setting it aside and now for the shrimp and I will be changing up 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 it costs 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 car starting from the bottom .

So like basically grab the little swimmer rats and just peel it out .

But you're not done now .

No , you're not .

There's something more for you to do .

Well , let's do all this peeling first and then we'll do the next step .

I like to leave my tails on .

Um , just because they're like little handles , but you can totally remove the tail as well as 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 , it's like at a sushi restaurant .

They have the whole heads and like the little antenna .

It's all deep fried and really crunchy and delicious .

All right .

We'll fast forward the rest of this .

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 veining part , this is what the , 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 , not gonna call it what it is , but the shrimp's digestive tract , 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 .

Ok .

So then just repeat that process over and over again until all of your shrimp are nice and clean .

Ok .

There we go .

My shrimp is now all prepared before we saute your 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 you know , it's kind of optional .

I know you've got a lot of shrimp prepped 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 melt while that's warming up .

I'm gonna be zing a lemon , 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 .

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 wash it carefully .

OK ?

See is bubbling .

It smells amazing and it's just starting to brown .

That's fine .

But don't let it brown too much because 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 the lemon stirred 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 can 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 because I made so many .

Give it about two minutes and check .

You just want , you really just want the color to change .

The shrimp can be a little bit translucent inside .

I think that's delicious .

OK .

The colors 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 get , get that heat from the pan and not , not be slipping and sliding 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 to move the stems if possible .

Nobody wants any roughage these days .

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 little child .

Um , but it has so much flavor .

It really adds a nice , a nice little layer .

I have a nice bank of parsley chopped up .

Setting it aside .

Let's plate something out fresh spaghetti .

I'm gonna try and be artful with this 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 .

OK .

And you can include a little lemon wedge on the side .

Yeah .

Mm .

I just wanna eat this .

I don't wanna talk to you anymore .

But , and 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 .