Hi All!
This is a very easy dish to make. Basic Mice En Place setup, Simple Fresh ingredients, Basic Sautéing Technique.
Hope you enjoy!
All right everybody thanks for tuning in this episode we’re going to be dealing with shrimp scampy I’m going to show you how your upscale restaurant in your neighborhood will go about prepping and uh getting ready to serve shrimp scampy for your dinnertime service um but instead of dinnertime service this is
Going to be my family’s dinner turned out really well so let’s get into it all right here are the basic ingredients for the scampy I took the shrimp shells off the shrimp I didn’t want to throw it away so what I am doing with it I am making a quick shrimp stock
I’m taking the shells a little bit of butter mepa which is onion celery carrots I’m adding a bay leaf and Thyme for this stock you don’t need to cook it very long for anything with fish under an hour will do but this stock actually took me from start to finish 15 minutes
So basically you want to char the shells high heat I a little bit of salt there as well uh Add Water bring it up to a boil let it boil for about 10 15 minutes um in the last five minutes I added half a lemon because it just needed a little
Bit of uh an acidic flavor in there because it was too mild uh strain uh everything out of the liquid and reserve the liquid for your pasta so this is the first part of my Mis and pl setup everybody knows how to cook pasta not going to get into it 10 minutes Al
Dente all right you see everything there it’s shrimps butter garlic onion I had overs sliced some lemon I only wound up using one some chopped parsley a bottle small bottle of white wine and my shrimp stock so you want everything together because you you don’t want to be overcooking the
Shrimp if you’re not prepared with everything so that’s why everything is a Mis and P set in its place and get ready so the actual cooking of the dish is only about 5 minutes long 10 minutes total to get everything heated up basically here I’m putting the uh shrimp
In butter I’m searing it really really fast to get some flavor into the pan you want to build your flavor through out the whole process I am not cooking the shrimp through I’m only doing about 75% it still needs after I’m done with it it’ll still need about two to
Three minutes to uh finish cooking the reason why I’m doing this is because if you let the shrimp in while you’re trying to get the the sauce built for the scamping it will overcook and it’ll turn rubbery so you just take the shrimp put it aside and you’ll see in coming up in
The video how the shrimp is still actually pretty translucent but it just helps build the flavor profile so I’m sautéing the garlic and onion getting a little golden de glazed a pan with about a cup of white wine I’m going to add my parsley and through this process you
Want to make sure you at a few points you taste it before you add too much of one thing or another it’s just by eye and experience of what I’ve been doing throughout my career it’s you want to make it so that it’s flavorful and you see there’s a lot of
Broth this is actually going to be a dinner for three three of us my wife and my stepson uh it looks like a fair amount of liquid but what it was the everything the was a little bit Bland so I wanted to take two minutes and if you find you
Come across something like this uh reducing it will increase the uh flavor profile so I’m letting it uh simmer on near a high a medium high boil for about a minute and a half two minutes before I went in with the pasta I’m going to put in all my
Ingredients with the whole butter and and the uh shrimp you can see the shrimp there is actually quite translucent and not very white but everything at this point is 2 to three minutes away from being totally finished and that was about three tablespoons of butter I added and what’s
Going to happen you noticed how before I put the pasta in the the broth was very it was just liquid you will see at the end when we come up to Plate up how that whole butter actually trans transform that liquid into a sauce and it just coats it makes it
Rich it gives it just a nice nice flavor shrimp scampy is not a very difficult FH to do as long as you have everything prepared and set up in advance again this whole dish from start to finish from where I started searing the uh shrimp to again the actual plate
Setup was only about 5 to 8 minutes I really didn’t time it but it’s doesn’t take that long at all right now I’m just making sure everything’s Incorporated getting the butter through you can see the edge of in the edge of the pan you’ll see the liquid and you’ll
See it’s actually starting to transform form when it starts to boil uh you’ll you’ll notice that it’s no longer a light frothy look it’s more of a creamier sauce and yes that is one more tablespoon of butter and all said for three people for
This dish it was about 3/4 of a pound of pasta that we used I cooked a whole pound you can see the extras there and it was about 5 tablespoons of but And that’s pretty much it for shrimp scampy there’s no really hard tricks to it it’s just making sure you sear the shrimp and the garlic and onion over high heat using the broth if you don’t have shrimp stock or if you didn’t buy shrimp with shells you can actually use
The pasta water but it is going to have a different flavor if you can use some sort of seafood stock that will be good even if you have to purchase it if you don’t have it cram juice I’ve used Works in a pinch um there’s stocks and then
There’s also like a lobster base that you can actually make a a lobster broth out of along that line you can use anything along that line but authentic it’s shrimp all the way well thanks for tuning in hope you enjoyed this setup I’m just going to let
It run this is the uh plate up and serving it family style for dinner well thank you for tuning in and uh hopefully we’ll see you on the next one for