THE BEST NEW SCHOOL CRISPY SHRIMP SCAMPI | SAM THE COOKING GUY

we made old-school style shrimp scampi and it was tremendous today new school shrimp scampi crispy amazing shrimp scampi super delicious crispy shrimp scampi and wait till you see what we're crisping it with that will change everything so here's the plan you know me i like to lay it out so you know what to expect one we get our shrimp all ready prepped and and breaded for the the frying process or the frying process as we'd say in canada we put our pasta in the what the is going on over there every time i say something somebody's slamming something we get her they got to be killed are they kidding me we get our pasta in the water boiling and the second stop we get our pasta in the water boiling the second it goes in we start our sauce the butter the olive oil the garlic the lemon the blah blah blah blah blah and then it goes like this boom we're eating and it's fantastic shrimp breading process slash process first traditional three bowl breading station first bowl gets flour regular everyday all-purpose flour if i was a douche i would call it ap flour but i won't middle bowl gets two eggs we'll break these give them a quick beat you have you got any ap flour oh yeah let me look hey ellen you got some ap flour yeah i got some maybe flour let me get it for you jeez poor alan or ellen and in the third one we're going to put panko because that's what we're using but panko breadcrumbs really are my breadcrumbs of choice i don't keep any other kind in the house until now because look what i saw and bought ready not just panko breadcrumbs but pork panko that are from fried pork rinds oh snap this is the absolute 100 perfect example of what i say all the time if you have a choice between two products you use them the same way but one has extra flavor use that one pork panko from fried pork rinds sheer freaking heaven oh my god i wish i'd invented this damn it why didn't i max you should have thunk this up for me all right these go in so here we go you need enough i'm doing a bunch of shrimp look the last thing you want is to be fighting for a few little bits of breading at the end so make sure you have enough in your bowl we're going to give this a little bit of garlic powder just to continue the garlic theme that will be in the butter part of this sauce for our pasta and i think a little paprika smoky a little smoky note would be good and this will mix oh i'm so happy with these damn things so happy okay and our breading work goes like this so of course we start with shrimp uh these are peeled and deveined sometimes referred to as p and d shrimp deveined here peeled tail left on i like them like this these are 16 20s that means there's between 16 and 20 per pound it's as accurate as they can get the smaller the number per pound obviously the bigger the shrimp right the 5160s are tiny these guys are a decent size i think this is a perfect size for this so we take the shrimp we get it in the flour give it a little dusting shake off the excess it goes into the egg wash knock off the excess and then into the breadcrumb and we coat we want a nice amount we've got it we'll take them we'll put them on a plate and we'll continue we want these to be ready so we're not scrambling at the time we try and throw this together and max will find some interesting music to play so i can just continue my work without having to talk [Music] last one ready down it goes let's clean up and move on to part two let's clean up and move on to part two pasta pasta and sauce pasta and sauce i got my words come on and with our water boiling and a handful of bucatini bucatini is this pasta with the hole all the way through it lets the sauce the butter the everything get in there and we drop this into beautifully salted water because that will make it better we give it a little bit of this you always want to separate your pasta when you put it into boiling water so it doesn't stick that'll take about seven minutes all together and while the pasta is cooking we begin our sauce with some olive oil and some butter i always say it i'll repeat it in case you don't know the butter adds the flavor the oil also adds flavor but keeps the butter from burning we don't want burned butter that is not where this recipe is headed the shrimp are going to take oh about three-ish minutes so we're going to put those guys in right as this pasta and everything is starting to finish and while the butter starts to do its thing and the oil starts to do its thing we add our next ingredient which is about four cloves of crushed garlic and then they go i don't actually know where this recipe came from or what shrimp scampi means but as far as i can tell it means totally freaking delicious pasta and shrimp with a ton of garlic so you did a ton of research for this episode i did a lot of research for this episode right we let that do its thing beautifully we're gonna add a little pinch of red pepper flake because it's a beautiful addition like that like that a little bit more lovely lovely lovely the smell unbelievable and just as everything starts to foam up a little bit our next ingredient is white wine or in this case i like vermouth and it goes i'll put in about a third of a cup and we're gonna let this bubble away do its thing and start to burn off just a little bit so nice pasta doing beautifully obviously not there and that's okay while our pasta is cooking our sauce is working time to cook some shrimp occasionally people will comment oh you forgot something on purpose or you're stupid just for the show's benefit the answer is no perfect example i have a bunch of beautifully cut shallot here that was meant to go into the pan before the garlic and definitely the vermouth guess what we're putting in now and it's going to be fine it's going to be fine scatter scatter scatter let's get it into the sauce it may be a little firmer than i would like but it's still going to be good like you can fix you can save almost any recipe folks and this is still going to be great all right shrimp time we don't want to crowd it but our oil's at 350 and then go our shrimp i'll do them in a couple batches if you put too many in you're just going to bring the temperature way down and no one wants that but everything's coming along beautifully shrimp cooking pasta cooking sauce cooking look at them look at our little friends look at these guys gorgeous and when the shrimp are done they come out let them drip a bit put them on a baking sheet with a rack nice and do another batch love this love love this in love perfect and while those guys finish we can get our pasta in the sauce and we're almost there oh my god that's really hot so here's what we do we take a big handful of the pasta let most of the pasta water drip off and then it goes oh yum get the rest out straight in no draining not necessary just a few quick drips is all it takes and then it goes last little bit comes and then we mix and the goal is simple we want the pasta and this garlic with the onion and the chili flakes and and everything that's gorgeous in here and of course what would this be without the lemon component and that takes two forms one we zest the outside of a lemon because here's where huge flavor lives and then we take this same lemon when we're done we cut it in half and we squeeze the juice in no seeds please no seeds please we're doing fine we're doing fine a little hit of parsley a little salt and pepper we mix we mix shrimp are almost ready and we're there to finish everything off and here's our pasta and i mean i'd say looking amazing it's very simple so it's not going to look like a a painting but now our shrimp gorgeous beautiful pork panko pork rind fried shrimp wow and how is that so look clearly different than the regular old school shrimp scampi that we've made before but certainly no less delicious you smell the garlic and the lemon wafting through the air up to greet your nose you twirl a few strands around another you twirl a few strands around a fork cultivate yourself a beautiful little bite and have it oh your stomach again everybody heard that one they did yeah the lemon the garlic that little bit of chili flake but i'm here for these these gorgeous crispy oh it's hot oh my god let me tell you this that pork panko is a game freaking changer what they're insanely delicious here's what you do you have somebody over you go i'm just going to whip up a little something get this whole thing going look have the butter the garlic the oil and the onion already done in the pan melted cooked just on on on off now all you have to do is cook some pasta yes the shrimp but you can have the shrimp all prepped ready to go looking just like this except not cooked then you cook them and you throw them together and you bring this out if this doesn't get you laid well chance nothing will am i right i guess he guesses so you got to do this the whole thing's a game changer shrimp scampi delicious crispy shrimp scampi with with pork panko all right thanks for being here thanks for hanging watching subscribing liking notification bell hitting all that smashing all that stuff anything anybody uh wants to end with no take us out on a strong note i don't got a strong name you always peter us out i can't i don't i don't mean to peter everybody good should we just hey you know what this makes me want to do this makes me want to go punch there you go better i look like a dork goodbye thank you you

Channel: SAM THE COOKING GUY

Views: 380,332

Keywords: sam the cooking guy, cooking, sam cooking, shrimp scampi, old school, crispy, crispy shrimp, shrimp, best shrimp, best shrimp scampi, new shrimp scampi, new cooking, cooking shrimp, sam the cooking guy shrimp, sam the cooking guy shrimp scampi, sam the cooking guy scampi

Id: dc0bZ3SAdKo

Length: 14min 23sec (863 seconds)

Published: Mon Jan 25 2021