Shrimp Scampi Bruschetta (No Pasta) | Scampi Video Series 2 of 3
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- Опубликовано: 25 май 2022
- In last week's video ( • Restaurant Style Shrim... ), I demonstrated a quick restaurant style shrimp scampi 'a la minute.' In this video we expand on the shrimp scampi concept, making a Shrimp Scampi 'Bruschetta,' using toasted baguette as our sauce delivery device instead of pasta.
The Shrimp Scampi 'Bruschetta' concept was first discussed as a playful option in our Scampi F-STEP Breakdown video here: • Using The F-STEP Works...
In next week's video, I'll be releasing a start to finish shrimp scampi video incorporating pasta.
CULINARY BOOTCAMP & F-STEP CURRICULUM
If you'd like to stop following recipes and start creating, check out my culinary bootcamp and F-STEP Curriculum course here: stellaculinary.com/bootcamp 
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Thanks, Chef Burton, I really enjoyed your video.
Glad you enjoyed it
I just started watching your culinary boot camp series and all i can say is thank you for having these lessons available for everyone. Sending so much love from Philippines
Thanks Kuma. Glad you're enjoying the content. My wife is from the Philippines. She grew up in Manilla. All the best!
Looks delicious. I would have cut the second piece of bread on a bias and propped them on either side.
Hi chef Jacob, like every time a joy to watch and learn. As a chemistry and physics teacher I love the periodic-table-style presentation of herbs(?) etc. in the background. And I was really stunned by your modern mother sauces-course years ago. This comes so handy to me because of my analytical way to understand things. Do you think one could even decrease it to "reduction" and "dispersion" (emulsion and puree)? However, great video. Keep on the good work and all the best. Greetings from Berlin.
Great question. While following your train of thought, really all sauces could be placed under the category of 'dispersion' since even reductions are thickened by particulate matter. However, the purpose of the Three Modern Mother Sauces frame work is to make sure students understand the three basic techniques they will be applying when making any given sauce. But once one understands this codification, the lines start to further blur, as many sauces often combine multiple techniques.
Looking good!
Wow Chef! You have really lost a lot of weight and you're looking fantastic! Really inspiring me to get myself in better shape! As always, thank you for these super educational videos!
Thanks for noticing! Glad you're enjoying the videos.
@@JacobBurton Oh absolutely! Your results are seriously inspiring. I've been going through a lot of your videos lately after I first discovered you from your duck pâté video. I'm really enjoying your content, and I'm going through all the F-STEP stuff, too. I'm gonna try out some scampi in the next week or so. And I'm also downloading the podcasts so I can have some good content for my workouts! So you're inspiring me in more ways than 1. ;)
I watched a lot of your content a couple years back fantastic stuff! I’ve recently went back through your F step program that’s available on RUclips and have tried to nudge a younger coworker who is slightly interested a little bit into learning how to cook. And I told him to watch the F step program there’s a lot of information to take in hell I was cooking like crazy at the particular time when I watched it originally and going back a couple years later, I haven’t even better understanding of want you covered. It’s crazy. It’s like getting to what do you think? Is the pinnacle of playing a video game? Take a year off come back not remembering everything that you did but somehow you’re better.😂
Thank you for everything you give away for free man. Everyone needs to know how to cook something delicious and have that wow factor.
Thanks. Glad you found it helpful. I have a new F-STEP series coming out later this year as a full blown course. Also, only about 50% of current F-STEP is available on RUclips. Follow the link under the videos for the full course. Lots of extra information and insights.
Love ❤️ it! 👍🎊
That, a simple green salad, a glass of Sauvignon blanc-or even champagne-and I am a very, very happy man.
how might i confit those tomatoes in that way in a home kitchen environment? great series chef, thank you.
Don’t stick your hands in the prep like chef guys. Love the channel, and I love spoons.
hey chef, I was wondering if you think its possible to enter into fine dining without any formal training? Assuming I demonstrate that i have the knowledge necessary to execute techniques. What qualifications do you look for in a line cook for your restaurant and how much experience do you want them to have?
What kind of white wine are you using Chef Jacob?
Just a simple boxed chablis.
Italian Shrimp Toast.
Um more like BBQ shrimp 😋
I wouldn't pay more than $12.00 for that. Some bullshit, 6 shrimp and some other crap
You know there is a classy way to express your opinion...and there is your way...