- 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!
