Restaurant Style Shrimp Scampi 'a la minute' (No Pasta) | Scampi Video Series 1 of 3
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- Опубликовано: 6 фев 2025
- In a previous video, we broke down the Americanized Shrimp Scampi dish using the F-STEP Worksheet ( • Using The F-STEP Works... ). In this video, I walk you through the simple 'a la minute' execution of a restaurant style shrimp scampi. This video purposefully leaves out the pasta to give you a good understanding of the universal process of sautéing, deglazing, and emulsifying a pan sauce.
Next week we'll be releasing a video walking you through the "Shrimp Scampi Bruschetta" dish we conceptualized in our Scampi Breakdown video using the F-STEP Worksheet, and then the week after that, we'll be releasing a shrimp scampi video that incorporates pasta.
If you'd like to take a deeper dive into how's and why's of cooking, check out my Culinary Boot Camp & F-STEP Curriculum course found here: stellaculinary...
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So glad your making videos again man. Longtime line cook in my past life, but never went to culinary school, I'm so greatful to pick up some of those tips from you now. Cheers
Thanks Tony. Glad you're enjoying the content.
Jacob, you could single-handedly provide all the world-class content needed for the Food category of the MasterClass series of video tutorials.
Thank you. 😁
What a gem on RUclips, so underrated
Thank you!
Brilliant dish, brilliant clear teaching! Your videos taught me to cook immeasurably better about 5 years ago so thank you Jacob! Good to see you back and looking so good as well.
Thank you! Glad you're enjoyed the video.
Hahaha like word for word what i was gonna say!
I have learned so much from your videos. You are amazing. Thank you very. 👍🏻
Thank you Ross!
Simple and delicious. Great video can’t wait for the others in the series. Thank you for making these videos. They are tremendous help in the home kitchen for viewers like me
Thank James. Glad you're enjoying the content!
These worked examples are so, so useful. Cheers.
Thanks Kieran!
Great video simple, informative and easy for everyday home cooks to try.
Jacob, so glad to see you making new content. I have been checking a few times a month to see if you posted. Your tutelage has really reined in my kitchen madness and upped my skill level, thank you
Thank you Chef Jacob. Very informative. Great you are back online.
Thanks, Chef Burton, I really enjoyed your video. Keep up the great work.
Hey Chef I think you're brilliant and happy to see you back posting! Can't wait to learn. I do have two questions though:
1) Why not sweat the garlic/shallots before putting the shrimp? Or does it not matter when sauteeing something quick like shrimp?
2? Why olive oil as opposed to the 50/50 canola and clarified butter? Or would the lower smoke point not matter as much because of the protein
I can’t wait to attend a class in person, but I have a question about heat. Using a Viking Cook top, I have more gas heat than most residential cook tops. Since I saw how fast you worked here, Do I put it on High? Or, do I throttle it back a bit? I am guessing high, and start working as soon as the oil sheens over.
Hey chef your fellow chef brother here, do you edit and film your own videos as well? If you do then man you really are a Jack of all trades! Absolutely fantastic job! Until next video chef! HEARD
I'm a one stop shop. Film, edit, post ... reply to all the comments. This was my first time shooting in this style of setup with three camera's and a lav Mic. Glad you're enjoying the work that goes into these.
Thank you Chef. Always great videos/info. We appreciate it!
Thank you for your videos my friend.
Hey chef. Love your videos. Thanks for making the podcast. Can’t wait to see more.
Thanks Xchel. More content to come!
Great video as always!
I only have an induction cooker at home, is there a standardised conversion for temperature ranges, from say "medium high" to an actual temperature in celcius/fahrenheit? For example for this dish, what temperature was the cooker initially set at, and once you start the sauce, what temperature did you reduce it to?
I bought your book a while ago, it's been a fantastic resource, thoroughly recommended!
My induction goes from 1 - 10 power like most. When sauteing and searing, I turn it all the way up to 10. When I turned it down to emulsify the sauce, it was between 3 and 5. Pay attention to the visual cues the pan is giving more than actual setting of the burner. If it seems too hot, turn down, and vice / versa.
Could you do ever do like a half pasta a la risotto style thing where you park cooked it in boiling water but then finished it completely in the simmering sauce? Rather than finishing in boiling water and just tossing in the sauce?
Yep. Absolutely. In that case I would sauté the shrimp real quick with maybe a little garlic and seasoning, remove shrimp from pan, deglaze, and then start your pasta a la risotto. Toss the shrimp back into the pasta right at the end to re-heat (about 30-60 seconds), and then finish with butter, lemon, etc. Great question!
For those who haven't seen this technique before, I have a video for it here: ruclips.net/video/lFr1A-kj3lw/видео.html
No lemon? It would be hard for me to not put lemon. But i should be appreciative of new gastronomic trends even tho its blasphemous. J/k 😂
I made your 🍒 brandy pork loin for my mother the other day tho i was affraid to serve medium. We both loved it. Thank you chef !!
Yep ... I was waiting for someone to pick up on that. There's a reason it was left out, and I explain why in next week's video. ;-)
Agreed. In next week's video, I explain why I left the lemon out, and actually use some roasted garlic as well. You're already ahead of me. ;-)
@@JacobBurton thank you.
A low carb Shrimp Scampi appetizer/ tapas dish.
Is it just me or does Chef Jacob sound a bit different?
It might be because I'm using a different mic in a kitchen with ambient noise. Most of my videos are done voice over style with a studio set-up. I'm also getting older ... started doing the videos and podcasts in my early 20s, I'm now 38 ... ;-)