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Shrimp scampi with celery leaves

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Rating: 4.0; Vote: 1

The classic combination of shrimp, garlic and butter two ways. Thanks to Honey for sponsoring this video Get Honey for FREE and start saving money today Honey has already found its members over 2 BILLION in savings on stores like Target & J. Crew. DAD'S RECIPE WITH RICE, SERVES TWO 1 cup (175 g) dry white rice (I like jasmine) 1/2 lb (225 g) shrimp 1/2 head of garlic celery leaves butter salt pepper lemon (optional) Melt about half a tablespoon of butter in a saucepan on medium heat, put in the dry rice, and stir it around constantly for a minute or two. Stir in 1. 5 cups (350 ml) water and a big pinch of salt, reduce the heat to a simmer, cover, and cook until all the water is absorbed about 15 minutes. When it's done, just hold it on your lowest heat until you're ready to eat. Make sure your shrimp are thawed, peeled and deveined, and blot them dry with a paper towel. Peel and chop the garlic, and chop up a roughly equivalent pile of celery leaves. Melt a tablespoon (14 g) of butter in a saut pan on medium heat and make sure the bottom of the pan is coated in butter. Put in the shrimp, taking care to keep them all in one layer, flat against the pan. When visibly cooked on the first side, flip them and cook the second side. Shrimp take 2-5 minutes to cook, depending on size. When they are fully opaque, remove them to a plate. Melt 2-4 tablespoons (30-60 g) of additional butter into the pan, then fry the garlic until it's just starting to go golden. Return the shrimp to the pan, along with the celery leaves, and stir to combine everything. Season with salt and pepper to taste, though if you're using salted butter, you probably won't need additional salt. Spoon the shrimp and any loose garlic butter in the pan over the rice, and squeeze some lemon over top if you want. MY RECIPE WITH PASTA, SERVES TWO 1/2 lb (225 g) of dried pasta (I like linguine) 1/2 lb (225 g) of shrimp 1/2 (120 ml) cup of white wine 1/2 head of garlic celery leaves xanthan gum (optional but recommended) lemon crushed red pepper flakes parmesan or pecorino cheese butter olive oil salt pepper Get a pot of salted water boiling for the pasta. Make sure your shrimp are thawed, peeled and deveined, and blot them dry with a paper towel. Peel and chop the garlic, and chop up a roughly equivalent pile of celery leaves. Heat a large pan on medium-high, and coat the bottom with olive oil. When hot, drop in the shrimp, taking care to keep them all in one layer, flat against the pan. Now is usually a good time to start the pasta cooking, or you could wait until after the shrimp are done. Shrimp take 2-5 minutes to cook, depending on size, and you want to cook them most of the way on the first side so that it can brown. When the shrimp seem mostly opaque, scrape them off the pan with a wooden spoon, and stir them around until they're fully opaque. Remove the shrimp to a plate and quickly put in the garlic. You might need to turn down the heat if it looks like things are going to burn. Fry the garlic until it's just starting to turn golden, then deglaze with the white wine, scraping the pan to dissolve the fond. Squeeze in some lemon juice anywhere from a few drops to half a lemon, depending on how much you like lemon. Reduce the liquid until almost dry, then remove from the heat. When the bubbling has mostly ceased, melt in 4 tablespoons (60 g) of cold butter, mixing constantly to form an emulsion with the reduced wine. To ensure the sauce won't break when the hot pasta hits it, stir in a pinch of xanthan gum. When the pasta is cooked, mostly drain it, but try to keep about 1/4 cup (60 ml) of the cooking water. Put the pasta and the water into the pan with the sauce, and stir to combine everything. Stir in the shrimp and the celery leaves, and chili flakes, pepper and salt to taste though if you used salted butter, you probably won't need any additional salt. Serve and top with grated cheese
Date: 2020-01-09

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Comments and reviews: 10

Riccardo Galli
Hello, I'm from Italy and I really like your videos but I have a couple of things to say. Scampi is not a way to cook shrimps, is a totally different kind of crostaceus, witch look different and taste much difference, second I get thath maybe where you live you cannot get fresh fish but defrosting crostaceus (or just cleaning it) with water will loose a lot of flavor. Otherwise I have seen a lot of your videos and really likes it. But being Italian I just had to point this couple of thing out kepp up the good work Riccardo
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Simon
Shrimp is the fruit of the sea. You can barbecue it, boil it, broil it, bake it, saute it. Dey's uh, shrimp-kabobs, shrimp creole, shrimp gumbo. Pan fried, deep fried, stir-fried. There's pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich. That- that's about it.
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Suzanne Baruch
Don't throw out the shrimp shells, Adam Put them in a zip-lock bag and pop them in the freezer. When you accumulate enough, saute the shells in butter, add white wine, chicken stock and spices, then simmer covered for a half hour. Turn off the heat and steep for another half hour, strain out the solids and voila you have shrimp stock.
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Danielle Anderson
I agree that scampi is tremendous for weeknights because it's so simple, plus you can easily adapt it if you're getting sick of the same flavor profile. Immediately thought of a Japanese variant of this that'd use miso butter, rice noodles, and shredded nori. Definitely wanna try your versions and my variant real soon.
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卢建凡
I happen to be somewhere allergic to these sea creatures including shrimp and shellfish and their alike. Last time I had allergy was due to some curry salmon from Nasi Padang around my campus so I'm quite cautious with it. I suppose the cooking methods can be used for other ingredients after some alternation
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Seraaron
Oh Adam, always so worried about what the Brits call things, and yet here you clearly forget to warn us that the Brits call shrimp 'prawns', and that in Britain any sea-food cut into shrimp-sized pieces and coated in breadcrumbs and deep-fried is called 'scampi'. Tut tut Adam after all these years
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Nur Duwek
Is there not a way to save the shrimp shells for stock? Ive heard it and the heads make great seafood stock. Less waste, you can probably freeze the stock as well. Seafood stock is great for many purposes, and even if you dont find a purpose and throw it away, I would say its still worth doing.
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reeffeeder
Firstly, I totally approve of the amount of garlic. I also buy frozen tail on prawns, but normally leave the tail on which helps boost the flavour. Nice tip with the celery leaves, going to try that Thanks Adam for all your videos, love your cooking style.
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TimbotheNinja45
If you care, a better way to pull those tails off is to pinch the lower half of the tail meat instead of the end of the tail. Youre kind of pushing the meat forward as you pull away and the shell comes right off. Love the videos, some of my favorite
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iKhanKing
Whenever I have shells or tails on my shrimp, I like to use them to make a shrimp stock, and then throw that into my dish. I don't really understand how shrimp shells, which are made of chitin, can make a stock, but why question additional flavor.
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