This is a brilliant recipe from beginning to end. From sauteing the shells to mixing lemon juice with cornstarch which creates a sauce not merely greasy butter. Even better to have that sauce when serving it over linguine. And the white wine is an absolute must in this dish. Brining the shrimp first is another little technique that adds that sweetness to the shrimp. Wonderful lesson on shrimp scampi. Thank you
From the Robin Hood of cooks. Your Welcome! This shrimp scampi recipe from Cook's Illustrated uses a few test kitchen tricks to ensure flavorful and well-cooked shrimp along with a cohesive, garlicky wine-and-butter sauce. Shrimp Scampi From Seafood Supper WHY THIS RECIPE WORKS Our shrimp scampi recipe uses a few test kitchen tricks to ensure flavorful and well-cooked shrimp along with a cohesive, garlicky wine-and-butter sauce. First, we brine the shrimp in salt and sugar to season them throughout and keep them moist and juicy. Then we poach them in wine rather than sauté them, so they cook evenly and gently. To get good seafood flavor into the sauce, we make a stock from the shrimp shells. And for potent garlic flavor, we use a generous amount of sliced garlic-too much minced garlic made the sauce grainy. Finally, to keep the sauce silky and emulsified, we added a teaspoon of cornstarch. Emulsifying with cornstarch means that we can use a little less butter, so the sauce isn’t overly rich. INGREDIENTS Print Shopping List 3 tablespoons salt 2 tablespoons sugar 1 ½ pounds shell-on jumbo shrimp (16 to 20 per pound), peeled, deveined, and tails removed, shells reserved 2 tablespoons extra-virgin olive oil 1 cup dry white wine 4 sprigs fresh thyme 3 tablespoons lemon juice, plus lemon wedges for serving 1 teaspoon cornstarch 8 garlic cloves, sliced thin ½ teaspoon red pepper flakes ¼ teaspoon pepper 4 tablespoons unsalted butter, cut into 1/2-inch pieces 1 tablespoon chopped fresh parsley i SERVES 4 Extra-large shrimp (21 to 25 per pound) can be substituted for jumbo shrimp. If you use them, reduce the cooking time in step 3 by 1 to 2 minutes. We prefer untreated shrimp, but if your shrimp are treated with sodium or preservatives like sodium tripolyphosphate, skip the brining in step 1 and add 1/4 teaspoon of salt to the sauce in step 4. Serve with crusty bread. 1. Dissolve salt and sugar in 1 quart cold water in large container. Submerge shrimp in brine, cover, and refrigerate for 15 minutes. Remove shrimp from brine and pat dry with paper towels. 2. Heat 1 tablespoon oil in 12-inch skillet over high heat until shimmering. Add shrimp shells and cook, stirring frequently, until they begin to turn spotty brown and skillet starts to brown, 2 to 4 minutes. Remove skillet from heat and carefully add wine and thyme sprigs. When bubbling subsides, return skillet to medium heat and simmer gently, stirring occasionally, for 5 minutes. Strain mixture through colander set over large bowl. Discard shells and reserve liquid (you should have about 2/3 cup). Wipe out skillet with paper towels. 3. Combine lemon juice and cornstarch in small bowl. Heat remaining 1 tablespoon oil, garlic, pepper flakes, and pepper in now-empty skillet over medium-low heat, stirring occasionally, until garlic is fragrant and just beginning to brown at edges, 3 to 5 minutes. Add reserved wine mixture, increase heat to high, and bring to simmer. Reduce heat to medium, add shrimp, cover, and cook, stirring occasionally, until shrimp are just opaque, 5 to 7 minutes. Remove skillet from heat and, using slotted spoon, transfer shrimp to bowl. 4. Return skillet to medium heat, add lemon juice-cornstarch mixture, and cook until slightly thickened, 1 minute. Remove from heat and whisk in butter and parsley until combined. Return shrimp and any accumulated juices to skillet and toss to combine. Serve, passing lemon wedges separately.
Living here in Louisiana and having beautiful large shrimp at a very reasonable cost, I used more shrimp in this recipe and tweaked the proportions, and I also served it over my homemade spaghetti. This recipe uses a tradition of Cajun cooks throughout South Louisiana, and that is the use of the shells of crustaceans as the base of a broth. Following all the steps in this video adds such a greater depth of flavor to the final dish. I made this on several occasions, and each time it resulted in a Five Star (*****) meal. Thank you for sharing this outstanding recipe. Chef William
William, I just stumbled upon this recipe - looks fabulous. I really appreciated your comments, as I live in New Orleans. I will do exactly what you did. Many thanks
@Silver Chopsticks Sometimes they cook it too long and it has a bitter taste that doesnt mesh well with the lemony sauces. They think they're smart by drowning it in cream.
This recipe sent me to the hospital. I followed the directions, and did everything to a " T " and at the end even licked the pan dry. That's how I got 3rd degree burns on my tongue. WORTH IT !!!
I just made this, this evening. Wish I could share a pic! Paired it with Basmati Rice. It was soooo freakin’ good!! Definitely in culinary repertoire now!😋
"Always start from the bottom to the top, that's how you reach success..." came here for Shrimp Scampi tips, received higher life tips instead! Love that chef!
@@robertkat your lucky to live close enough to eat that well, I'm landlocked here people's idea of seafood here in Tennessee is catfish and frozen shrimp.so eat a pound or 2 for me.😀
Really liked this cooking class. I was nine when my mom started teaching me how to cook. Between her and my Grandma I learned a lot of basics. Baked my first pie [pecan] and oatmeal cookies when I was 12. I am 70 yo now and still learning from cooking women. When I was in Jr high, I wanted to take home making, but because I was a boy they said I COULDN'T. They thought they were so smart back then and used their social cookie cutter as to what we children were suppose to be. From high school on, most girls weren't learning how to cook; they were college bound and looking for a husband who could care less if they could cook. As a scout leader, I cooked when it was my time to cook for the other leaders on camp outs. And I was practicing on dishes the other times on a camp fire or cook stove, dutch ovens, Coleman collapsing oven. I took gourmet dishes from the kitchen to the campfire, with great success; this inspired the boys to think outside of the box for camp site meals. I made sure they did their own figuring of money and buying what they needed to create their meals for the camp out. So, thank you for these videos and the parts where you explain why things are done the way they are. MK
Thanks for sharing William. What a special memory to have been able to cook with your mom. My mother wouldn’t let me cook with her. So count your blessings.
I was In Jr High in the Mid 70's. Funny thing is that all the males, myself included took home ec. I think it had to do with making cookies and cake and eating during the day.
## Ingredients ## - 1.5 lbs shell-on shrimp - 1 quart water (b) - 2 tbsp sugar (b) - 3 tbsp salt (b) - 1 cup dry white wine - 4 sprigs of time - 8 cloves garlic, sliced - .5 tsp red pepper flakes - .25 tsp black pepper - 3 tbsp lemon juice - 1 tsp corn starch - 4 tbsp butter - 1 tbsp chopped parsley ## Recipe ## 1) Peel shrimp and set aside shells. 2) Add peeled shrimp to brine made of water, sugar and salt (b). Brine 15 minutes. 3) Remove shrimp from brine and pat dry. 4) Heat 1 tbsp oil over medium-high heat. Add shrimp shells to pan and cook until browned and spotty white. 5) Add wine and thyme to pan. Simmer over medium-high heat for 5 mins. 6) Strain stock and press shells to release liquid. 7) Wipe out pan and heat pan over medium-high heat. Add garlic, red pepper and black pepper. Cook 3-5 mins until garlic starts brown around edges. 8) Add shrimp stock to pan. 9) Add uncooked shrimp to pan. 10) Cover and cook ~5mins, stirring occasionally. 11) Remove shrimp from pan and place pan back over medium heat. 12) Mix lemon juice and corn starch and add to sauce in pan. Cook for ~1 min. 13) Remove from heat and whisk in butter and parsley.
You two make a great teaching team! I will try this and get back with you. I love shrimp and may just put this on top of some penne for additional depth. Thank you!
Poured on top of angel hair pasta, shaved parmigiana with crusty french baguette, a cold glass of chardonnay...😍😍😍 I'm calling Luigi's Italiano for tonight's reservations.
America's Test Kitchen, I missed you! I used to watch you all the time before I gave up cable a couple years ago. Now that I know you're on RU-vid, I'll stop by. 😀👍
❤️❤️❤️❤️❤️ Elle! She is my favorite of the test cooks. She has an effervescent personality and is so funny. Her way of presenting the recipe and results are easy to follow and her smile is infectious. Keep up the great work, Elle!
Sì, sono Italiano… it doesn’t mean much… But just to let you know that this is not an Italian dish… It’s an American creation…Non esiste in Italia... We don’t have this in Italy… we don’t use this type of shrimp…And we use garlic very sparingly… But if you like it enjoy! 😎
I like a bit of 'crust' on my shrimps, so I'll use high heat in a VERY lightly oiled pan, add the shrimp and IMMEDIATELY flip them. Remove them and add them to the sauce when it's ready (like you did here). When I say immediately flipping them, I mean FAST. The hot pan gives me the crust, but you've got to be quick. The trick is to add the crust without cooking them more than 20 to 25%. If I'm making more than one serving, I'll do it in batches. Because I take so much time on my shrimp scampi, I ALWAYS go the extra mile with fresh pasta. _But that's me._
Wow that was amazing Thankyou. We live in country Gayndah in Queensland Australia. To go to where we might purchase prawns which my Husband Colin and I love to bits it would take 2.5-3 hours drive. We can buy very good quality seafood just a day or two from the ocean. We have a “Fisho” who comes to us each fortnight. He brings to us prawns, oysters and all kinds of beautiful reef fish. Colin is away at Fraser Island which is a drive away, a car barge, then a few hours drive depending on whether or not the sand is soft or not making the beach drive an extra hour or so to the camp he and his friends stay at. There they collect what we call “pippies” which are are smooth shelled clams or cockles which they use for bait to fish for a wide variety of fish right from the beach in front of their camp. I am so looking forward to making this delicious dish for him tomorrow when he returns from his fishing trip. Thank you again Marianne Boot
This is the BEST SHRIPM SCAMPI recipe EVER. I had a similar version at a popular restaurant and thought they had the reining best. When I saw this recipe I knew it was going to be like the one I already felt was the best. And I was so correct. I make a homemade sour dough bread that I toast till crunchy and dip in the sauce as I enjoy this recipe. THANK YOU SO MUCH TEST KITCHEN.
This ended up being soooo good. The stock using the shells made it SO flavorful. The only thing I did differently was add some lemon zest to the sauce. 10/10 would make again
I’ve prepared this for family and friends at least a dozen times and ended up doubling the “sauce” portion of the recipe. It’s SO good- everyone wants more, even after the shrimp is gone. If you like shrimp, you will LOVE this recipe. And I love the comment about pairing with linguini. I have to try that next.
First, is linguine. Second, why not to add a ton more of garlic to destroy even the last remaining taste of these dreadful cheap shrimps? And third.... Where the f* the scampi are? Scampi are langoustines, is it possible to be so incredibly ignorant?
@@tizioincognito5731 You, Tizio, are part of the evil side of the internet. Does it make you feel righteous to attack another person over semantics and spelling? Or does it just give you the feeling superiority of a bully? You clearly think your “incognito” avatar gives you permission to be a bully. First, recognize that spelling varies by region and language. Look at the UK English Dictionary published by the Oxford Press. If I was writing in Italian, I admit I would have misspelled one of your holy national words. But I was writing in English. I’m sad your tender sensitivities caused you pain when I used a language you aren’t familiar with. Second, there are many dishes that use shrimp and yet are called Scampi. You will find them named Shrimp Scampi, and often called Scampi for short. Especially in places NOT located on the Mediterranean. Try not to be so narrow minded and judgmental. Your life might be a better experience for you with less stress. Of course, if it turns out you’re simply one of the old world asses that looks down on everyone as peasants, you know what my recommendation is, because I know you’ve heard it throughout your life.
@@thinkingoutloud6741 scampi is an Italian word. Period. It is like calling "sushi" a steak. But it seems that Italian language, cuisine and culture are a joke for the rest of the world.
@@tizioincognito5731 words, in any language, are used for communication. No person or nation can claim ownership of a word and police the use of the word around the world. I understand that there are laws and regulations in different parts of the world to control the use of the word “Scampi” when labeling seafood for sale. But that is far from controlling the use of words in conversation. I didn’t try to sell you shrimp while calling it Scampi. Get over yourself.
@@thinkingoutloud6741 ok. I will start calling my risotto "shepard pie". Why bother? Languages are just fictional. Next time I will see a Stop signal I will go straight without yealding because in my mind Stop means "do what you want".
When living in Hawaii I learned to love Scampi but there they serve it over rice. Since I really don't like pasta that is my favorite way to eat shrimp scampi.
Absolutely love this channel... Everything is explained so well and I like the fact that the test kitchen does all the research so we don't have to... Keep those videos coming!!
100% the best scampi recipe. Love how flavors are layered, that stock was a killer idea and that corn starch was a great tip. I've made a ton of scampies, I will for sure make this my new secret recipe. Thank you ladies!!!
This was perfect! Also the sauce holds together because of the cornstarch, in case you don’t eat immediately. I cut the garlic, 2 cloves. Also used 1/4 tspn red pepper flakes. We are lightweights now. I didn’t have wine, used chicken stock. Sorry I changed so many ingredients but... it was freaking delicious!
This was the comment I was looking for. We don’t drink wine and have never bought it, so I was curious what sort of substitute I could use for the wine. I’ll try chicken stock! Thank you.
Scampi Scampi, also called Dublin Bay Prawn, or Norway Lobster, (Nephrops norvegicus), is an edible lobster of the order Decapoda (class Crustacea). It is widespread in the Mediterranean and northeastern Atlantic, from North Africa to Norway and Iceland, Shrimp The term shrimp is used to refer to some decapod crustaceans, although the exact animals covered can vary. Used broadly, shrimp may cover any of the groups with elongated bodies and a primarily swimming mode of locomotion - most commonly Caridea and Dendrobranchiata.
I love your content and making the shrimp scampi step by step right now. I'll try to get back to yall after I wake up from my food coma. CHEERS! Update: tried to follow step by step but damn I screwed up and ended up making my dish extremely salty! I think I screwed up at the brining part. No measurements, just tried that 3 2 1 ratio but I believe I made it saltier then all the 7 seas combined. I ended up soaking my shrimp again to try and draw out all the salt lol. Epic fail on my part.
sToNeD PeOn Perhaps it came out saltier than expected because the shrimps used were treated with added salt? Most, if not all supermarket frozen shrimp that comes in bags are treated with salt and preservatives ...
Heck yeah 🙌🏽 save them shrimp “bones”. Why on earth do we toss them in the trash? I won’t be doing that anymore. As Elle says, “where you going with my flavor”. 🤣😂
I've made this recipe without brining the shrimp and it was fantastic. Since you don't have to sear the shrimp and watch it like a hawk so it doesn't overcook, it's a lot easier too.
@@GoogleUser-fh8ek They are jumbo shrimp(21-25 count). The more common size is much smaller. Since it takes 2-3 minutes to cook the smaller shrimp, depending on temperature, about 5 would be right for jumbo.
Just made your delicious recipe and wanted to say Thank you! It was a hit at dinner. It sure makes a difference brining the shrimp and making the broth using the shrimp shells. I’m going to try your perfect baked potato recipe tomorrow!!
I’m so excited! I’m going to the store for the ingredients to make my shrimp scampi like you did in this episode. I love the extra love given to the dish!
Alright! "click click" From now on, everyone back away from that pesky "thumbs down" button and no one gets hurt! This is real food we're talkin' here. By all means, please continue ladies..
That's nothing new man I've been doing that for years. A lot Of chefs do that as well like she discovered something been making shrimp scampi like that for years...
My 1st time seeing chef Ella in action. Like her & the shrimp scampi recipe. Hope to see her in more Test Kitchen videos. I think the shrimp scampi can be a good appetizer or side dish. Thx, American Test Kitchen!
I sure wish I knew about this recipe when I was younger....but now that I'm 68 and living alone, 1 1/2 pounds of shrimp is way too much and I'll be darned if I'm going to dirty up a bunch of dishes just for me. I guess I'll stick to Red Lobster, but damn this looks so good I think I'll try it anyway. :)
AFmedic6871 wow! You talked about being an old fart, about being a lonely jerk (assholes usually are), you talked about being a grumpy stupid fuck, and you talked about dining out with your seniors discount. All of this over a simple shrimp 🍤 dish. You suck!
@@mannyescamilla716 Talking crap and insulting people that you don't know shows who is the king of all imbeciles, stupid fucks, assholes and morons. You take the crown 👉👌👍🦍
It was delicious I made it! What you imagined it might have taste like...ITS 20 times better! Definitely restaurant quality...I will for sure make again. (Please make sure you brind!)
