This recipe is absolutely incredible. My 4 year old son devoured it, my husband said it was the best thing he had eaten so far this year. 10/10 family recipe here
Okay... I'm poor, couldn't afford the pork panko.(😳 Just keepin'it real.) Sooo, I went and bought pork rinds put them in my food processor and made them. I know, not very high end but it worked! Deliciousness! 😊
@@glennquagmire34 I got my first food processor for five dollars. It was a vintage hamilton beach model with UV-faded plastic. Still held up for over a year and a half before the blades broke off the mount while I made ground beef.
Thank you so much for your videos! My husband has never cooked in 17 years of marriage but now he's cooking 4 me because of u! My 11 year old son also helps him make your recipes. They are both excited to cook!
You bastard, I just got done eating breakfast. Now I’m going to have to eat again. I’ve got a love/hate issue with your channel. Hahaha!! You’re awesome Sam. And your fam is great for making this channel great. 😎👍
Love your channel! But also love your outdoor kitchen. I would really appreciate a detail tour of your outdoor kitchen. With covid and been quarantine at random times, now I have more time for my diy projects around the house and one of them is building my outdoor kitchen. I really hope you make a video...for your fans. Thanks in advance!!!
Hey Sam! I did pretty much the same thing, but used U-13 shrimp (MONSTERS!) and wrapped with very thinly-sliced homemade bacon, and THEN breaded them with the pork panko (also known as pornko). Froze them, and bagged them in sets of 4, which, when served with pasta and a veg, is two portions. Give it a go! Thanks for the channel. Love you all!
Short tip - when making a pasta dish like this, it's wise to use a few tablespoons of pasta water. The dissolved starch helps to emulsify with the butter and make a silky sauce. Execution was pretty great otherwise.
My Kid: "dad can we watch a cooking show?!" Me: *turns on Sam The Cooking Guy* My Kid: "OMG I love this guy! He's going to teach me to be a master chef!" Shes 5. Bravo brother. Bravo. Thank you for helping my kid want to work in the kitchen with me!
Thanks for putting the old school link here. I actually prefer the older videos from at least two years ago compared to the more recent ones...but I watch all your new ones every week. Didnt start watching your channel until fall 2019. I'm 34 years old, maybe I'm an old head now
Okay this looks thoroughly delicious! I only have one thing to say about the pork panko. I have no doubt that that big container was expensive, and it's way cheaper to buy a bag of pork rinds and blitz them yourself. I will definitely be trying this as soon as I get home!
@@musiccitymanpresents and a bag of pork rinds is only a couple of bucks. Plus a lot of time you can get different flavors if you want them or just plain. A few posts later got yourself some pork panko!
We just had our family Valentine's Day celebration when the boys and man of the family cook a meal for the girls and woman of the family. We made this and it was delicious! One daughter loves pasta and shrimp, so this was right up her alley. Everyone loved it! Thanks for inspiring the meals and fun we have together around the kitchen and dinner table 💙
Kool music phasing in. Sam: "Max is gonna find some interesting music to play..." and volume goes up. Brilliant! I had to keep playing and replaying this bite. Excellent, I love it!
Not exactly. "Scampo" is a type of lobster whereas "scampi" is a type of shrimp/lobster that's cooked in a butter type sauce. So, "shrimp scampi" refers to the type of shrimp/lobster being just a generic shrimp that's made in the butter type sauce. Scampi can also refer to just shrimp but is usually referring to the actual dish.
As a 31 year old woman who has been with my wonderful husband for over 13 years I can almost guarantee she will give u the good lovin if you make this for her
2:41. “Thunk” this up for me. Definition of thunk. noun a dull, heavy sound, such as that made by an object falling to the ground. "the door closed behind us with a thunk" verb move, fall, or strike something with a dull, heavy sound. By the way you guys are the greatest cooking show on the tubes. You’re somewhere on the number scale between 1-100 for cooking shows. I’ll let you pick the #. Miss you on the DSC
You can just crush up pork rinds in a bag to make the “Panko” we coat chicken strips with it. Super yummy and keto friendly (if you are doing keto. I was at one point).
man smiling while he's cooking: I am so gonna get laid tonight! woman smiling as she sips her wine and watches him toss this together. : I'm just here for the food but I'll wait until dessert to tell him.
Hi, I’m from Italy, if I may give you a bit of advice here. If you add just a little bit of pasta water to the pan, the pasta will be much creamier. This recipe looks so yummy, I’m going to try it for sure 😋😋
crazy to see the insane growth of your channel! Ive went to SD to eat at your food spots a few times now and absolutely love it. Keep up the awesome work!
Hey Sam and crew! Just wanted to thank you all for sparking a love of cooking that I never knew I had! I was always scared to make mistakes, and never thought I could do it. But thanks to your awesome channel, I now have the confidence to step outside my comfort zone. Keep up the great work! #Luis! #Maxrules! #Chancenation! #IgottahavemoreSlutbong! #Samistheman!
Have you tried Flat Iron Pepper instead of generic red pepper flakes? Omg OMG the flavor is incredible. It's not JUST heat . I got some just before Christmas and WOW. I'll never go back to regular crushed red peppers again. The flavor and the smell and different heat levels, this is one of those type of things Sam is always talking about.
Turn your lemon zester over, you have it up side down. Move it across the lemon and let the sides catch the zest so you don’t need to keep turning the lemon over. You’ll be able to see where you’re zesting and won’t end up with any pith.
My understanding is that ‘scampi’ is a term traditionally used for Dublin bay prawns aka Langoustine....since they are large, they would be sectioned and then breaded and fried....shrimp scampi is the same preparation applied to shrimp
Im in Georgia. A personal blessing from God itself let me tell you. Anyway, we've been rolling pin pig skins and cracklins forever. Bread catfish, salmom patties and all kinds of things. Cornbread with crushed cracklins in. Forget about it.
