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
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.
Right on from a fellow scouter! We want our Youth to learn to cook what they like to eat-anywhere, even on the campfire! Thanks for letting me know I’m not alone in this.
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
"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!
@ 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.
I just made this for my fiancé and her grandparents!!!!! Took a risk because it’s not my usual recipe. I was sick of not getting enough depth and balance in my sauce and finally came across this recipe. It’s perfect. My partner prefers a more sautéed/grilled type of shrimp so I’m going to experiment with that next time. But, THIS is FINALLY the sauce I’ve been trying to make! I’m amazed. We finished every last bite even after I thought I’ve made a little too much. Very grateful for this recipe.
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’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".
Best cooking show on TV. Your chefs are not only amazingly adept they are also among the best personalities in the business. Your 2 leads and the supporting members feel like family. Your recipes are so well explained. When copying a recipe from your site, I find it easy to follow and they always come out just as you showed. Your recipes have made me a rock star in my family. Cooks Country and you are perfection.
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.
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!😋
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.
❤️❤️❤️❤️❤️ 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!
I made this for my hubby's birthday dinner, and it was amazing!!! I added a little more butter and served it over pasta family style. It was just as good or better than olive garden. Amazing!!!!
I tried it. It turned out so good - we'll be having this again on Christmas Eve! I've made Shrimp Scampi about a thousand times in my life - this was the best. I think the brining made it go over the top.
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 TH-cam, I'll stop by. 😀👍
As always the TEST KITCHEN comes through with another fab recipe....We have your giant 20 years of test kitchen recipes and it's the most comprehensive recipe book ever. Keep up the good work!
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.
I made this last month for me and my son and it was the best shrimp scampi we’d ever ate! Using the shells to create the stock and poaching the shrimp made all the difference in the world! Thank you so much for this video.
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!
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
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.
I made this last night for the first time, really delicious. The tip about extracting the flavor from the shrimp shells to use in the sause is fantastic. Thank you!
I made this tonight for my wife and it was absolutely AMAZING! The red pepper flakes gave it a nice kick (just enough without being too much). I could never order shrimp scampi at a restaurant after making this better than restaurant-quality recipe at home! Seriously, soooo good!!!
I have tried A few of the test kitchen recipes and they have not failed me yet everyone that I have tried have been amazing thank you for your TH-cam videos
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.
WOW, WOW, WOW. One of my FAVORITE dishes. I didn't know ATK was on TH-cam. I can no longer afford to have any satellite service; but I used to watch the show religiously. It was so good to see Julia and this new (to me) friend Elle tame this tricky recipe. And at the very end, a treat to see Bridget. THANK YOU so much. PS. I clicked on "subscribe" and I want to see EVERY one of the episodes. Please make more, more, more.
I like this Chef Elle. That dish look delicious! Love that she tests different methods, time, and ingredients, making her able to tell which was the best to use. She should have a channel!
That is what necessary in so many recipes- trial & error. I'm sure some of the other ones were also delicious. I'm just glad I learned this one after watching it over and over.
Great recipe, thanks. For over 30 years I’ve put all the shrimp shells in a bowl, added either very dry Spanish sherry or Noilly Prat and microwaved for a couple of minutes. The resultant “juice” is to die for!
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 am such a fan and believer of this great foodie website, - they test cook everything so thoroughly, and then show us novices, the very best way to cook, Thank you.
Watched this video this morning. Went to the market for shrimp this afternoon and made the dish. BEST shrimp scampi I’ve ever eaten!! And I live on the gulf coast!
Love the teaching element/learning of cooking. Once you get the knowledge behind the recipe, tell why and how. To me , I remember the recipe! I simply love the American testing, thank you.
@@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.
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!!!
I've made this recipe 3 times already and I love it. I think the wine sauce using the shrimp shells and the poaching instead of frying makes the biggest difference. As others have said, this sauce is outstanding when the shrimp are served over fresh pasta. I love it.
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!!
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!!
Oh. WOW! Just watched and recreated this recipe. THE BEST SHRIMP!! Smooth, silky, tender - why oh why have I been sautéing my seafood?!?! Thank you so much for this recipe and more importantly, the proper cooking method/procedure. Cheers!
I finally stumbled across this video and I am glad I did. I served it over linguine and it was the bomb! My wife can’t stand garlic but she didn’t complain once. I will be making this every week for sure. Thanks 😊
Elle`s recipe for shrimp risotto was so good, I can`t wait to try this one . I have learned so much from ATK over the years you even taught me how to properly cook a steak TYVM . Thank You for all you give us !
I’m sitting at my desk at lunch eating the shrimp scampi that I made last night. First time making this recipe from ATK. It is so good. Thanks for posting this video. I’ve made scampi for years and this is the best.
this one is a keeper!!!! since I've tried this recipe, I always buy shrp with the shells on, like shrp ckt, & I save the shells in the freezer, so when I make the shrimp scampi I have extra shrimp skins for the stock, more flavor, love this recipe, you need a little more sause to place it over linquini or rice. so save those shells.
Made this last night with spaghetti and held up on using capers and it was magnificent. Thanks chef Ramsey for such and easy weeknight dish that I will add to my repetoire.
We made this and it was amazing! We made 2 pounds of shrimp and by the halfway point, my husband and I were completely full but that didn’t stop us from eating the rest! Delicious!
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
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.
Right on from a fellow scouter! We want our Youth to learn to cook what they like to eat-anywhere, even on the campfire! Thanks for letting me know I’m not alone in this.
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
Served this to some friends. I was told I should open a restaurant! Great recipe. I have made it many times.
Loads of work but incredibly delicious. I served this recipe over fresh fettuccine. With a chilled Chardonnay. My valentine was very impressed.
Tried this recipe and the results were amazing! The extra steps definitely adds flavor! Thanks so much! My guests thank you as well!
you must suck at cooking
"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!
What a stupid comment
@@firstlast1732 "What a stupid comment" because that's such a banger lol
@@firstlast1732 nothing stupid about it. It does not reach you because your consciousness is not yet open to it.
She's a food stylist not a chef
Finally someone who isn’t afraid to use garlic garlic garlic! Love this vid! A new take on some delish!
Yaa
@
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.
True
Me i can't cook witout garlic what ever dish i cook is... Garlic love i am.
Yes!!!!! I love me some garlic 😍
I just made this for my fiancé and her grandparents!!!!! Took a risk because it’s not my usual recipe. I was sick of not getting enough depth and balance in my sauce and finally came across this recipe. It’s perfect. My partner prefers a more sautéed/grilled type of shrimp so I’m going to experiment with that next time.
But, THIS is FINALLY the sauce I’ve been trying to make! I’m amazed. We finished every last bite even after I thought I’ve made a little too much. Very grateful for this recipe.
I live in Belgium and your books are my kitchen bible! thanks for sharing videos ladies!
I’ve made this a couple times now. It is amazing. This is my go-to recipe for scampi. Definitely make the shrimp stock. It makes a big difference.
Do you have any idea what scampi means?
@@tizioincognito5731 Yes.
@@dstone3241 so, where the f* scampi are?
Absolutely perfect presentation. Elle hit every single nail square on the head. She knows her stuff. And her beautiful hair color is mesmerizing.
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 !!!
Paul Monaco lol
Paul M
That was epic!!!😄
Hysterical!
😂
I needed that laugh😂😂😂😂😂😂 Thank you❤️👏🏾
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".
Hands down best shrimp scampi I've ever made! Yes I did minor tweaks but the poached method was amazing. Great job!
Best cooking show on TV. Your chefs are not only amazingly adept they are also among the best personalities in the business. Your 2 leads and the supporting members feel like family. Your recipes are so well explained. When copying a recipe from your site, I find it easy to follow and they always come out just as you showed. Your recipes have made me a rock star in my family. Cooks Country and you are perfection.
This was dinner tonight! Yummy! I added linguine, to enjoy with the delicious sauce! Great job ladies, it was worth 50 pounds of shrimp!
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!
Yes, I was wondering if you could skip the shrimp shells part and just make the sauce with maybe chicken stock. ??
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.
So easy to watch and so well explained!! Good job guys! It's all about Shrimp Control 🦐
Wow! Best how to for scampi I've seen.thank you
Made this at a dinner party, exactly as shown....my guests still talk about that meal to this day every time we see them.
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!😋
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.
❤️❤️❤️❤️❤️ 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!
More recipes with Elle!
That shrimp scampi looked sooooo good. There’s nothing like a nice bite into a supple piece of delicious shrimp.
After learning how to make the best baked potato and “wowing” everyone, I can’t wait to make this incredible looking shrimp scampi!!
What recipe for bake potato ?
I made this for my hubby's birthday dinner, and it was amazing!!! I added a little more butter and served it over pasta family style. It was just as good or better than olive garden. Amazing!!!!
👋
They sautéed the shells. Wow!! I love the Test Kitchen. Such a great service you all do. Thank You
I didn’t sautee the shells. Maybe next time😀
I tried it. It turned out so good - we'll be having this again on Christmas Eve! I've made Shrimp Scampi about a thousand times in my life - this was the best. I think the brining made it go over the top.
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 TH-cam, I'll stop by. 😀👍
It's on PBS!
I don't have cable either but they are on PBS and the channel is free!
Ive been a fan for along time pbs is where i watch them but now youtube.
No cable either but ... TH-cam!! Can't wait to try this recipe this weekend!
@@Tampabruh You have to be a PBS Passport member which costs minimum $60/year.
As always the TEST KITCHEN comes through with another fab recipe....We have your giant 20 years of test kitchen recipes and it's the most comprehensive recipe book ever. Keep up the good work!
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.
Oh My G that sounds delicious!
Ohhh Yaaaayyyaaa !!! That sounds like a phenomenal plan !!
Fell in love with your description.🍝❤
LMAO
Cheese with seafood? What planet are you on? And red wine? OMG.
I made this last month for me and my son and it was the best shrimp scampi we’d ever ate! Using the shells to create the stock and poaching the shrimp made all the difference in the world!
Thank you so much for this video.
Love the way you had that control over the shrimp. Simple, thank you.
We love Elle! Please put her in more segments!
Hello Monica
Totally wow!!! Thank you for all of the work that went into developing this awesome recipe.
OMG. So glad I decided to watch this! The lady cooking knows so much about the characteristics of food. So informative.
I don't know who the camera person was but I opened my mouth like I was about to take a bite when they did the closeup of the shrimp at the end.
I agree. It was like "the tongue cam".
I have smellophone. Wait a minute, that was dutch oven. 🤓
Anthony Brown too funny I did too
😂
LMFAOOOO 😂😂😂😂
You ladies are geniuses! Perfect recipe! Easy too!
You can trust Elle Gump when it comes to shrimp !
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!
I do believe I can smell the shrimp cooking! Made my mouth watering. Thanks and I got to try it out. * * * * * you got 5 stars from 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
You are so lucky. I'm in landlocked Alberta, Canada and seafood is very expensive.
Hello
Shrimp Control To Major Prawn.....:-)
Commencing countdown, sauce is on.....
Outstanding, as usual 🤠
Outstanding, as usual 🤠
☺
Comment of the year.
Catch of the day.
I like Elle's style, any chef who can produce a shrimp dish that looks as good as that is a kitchen goddess!
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.
I made this last night for the first time, really delicious. The tip about extracting the flavor from the shrimp shells to use in the sause is fantastic. Thank you!
Elle, dear Elle, this is now my 'everyday shrimp scampi' whenever I make scampi...thank you SO much.
A nice twist to shrimp 🍤 scampi: lemon 🍋 juice and corn starch!! Always learning something new. Thank you 😊
I could watch Elle teach me recipes all day!! My fav! 😍
Test kitchen did it again to perfection 👌🏽the 1 I’m trying
Wow! I just added another technique to my growing arsenal of skills. I can’t wait to impress my family and friends! Thank you.
Hello
I made this tonight for my wife and it was absolutely AMAZING! The red pepper flakes gave it a nice kick (just enough without being too much). I could never order shrimp scampi at a restaurant after making this better than restaurant-quality recipe at home! Seriously, soooo good!!!
Wow! I'm so thankful you do the homework for us, and figure out what works best, I can't wait to try this!
I have tried A few of the test kitchen recipes and they have not failed me yet everyone that I have tried have been amazing thank you for your TH-cam videos
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.
This is my recipe forever! My hubbie and I love the gorgeous sauce and how perfectly the shrimp are cooked.
Lovely! I've never had my sauce break, but getting those shrimp so they aren't overcooked, was nice to see how it's done.
WOW, WOW, WOW. One of my FAVORITE dishes. I didn't know ATK was on TH-cam. I can no longer afford to have any satellite service; but I used to watch the show religiously. It was so good to see Julia and this new (to me) friend Elle tame this tricky recipe. And at the very end, a treat to see Bridget. THANK YOU so much. PS. I clicked on "subscribe" and I want to see EVERY one of the episodes. Please make more, more, more.
Lovely
I like this Chef Elle. That dish look delicious! Love that she tests different methods, time, and ingredients, making her able to tell which was the best to use. She should have a channel!
That is what necessary in so many recipes- trial & error. I'm sure some of the other ones were also delicious. I'm just glad I learned this one after watching it over and over.
Testing various methods/recipes is the show concept that distinguished America's Test Kitchen, and not Elle's idea.
Great recipe, thanks. For over 30 years I’ve put all the shrimp shells in a bowl, added either very dry Spanish sherry or Noilly Prat and microwaved for a couple of minutes. The resultant “juice” is to die for!
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!
Same here. She seems to be a great fit for the test kitchen family! Welcome Chef Ella! 😁
I am such a fan and believer of this great foodie website, - they test cook everything so thoroughly, and then show us novices, the very best way to cook, Thank you.
I have truly missed 👀 this show. Always so useful. Keep the tricks coming team.
We've been trying several recipes and this is THE ONE. Brining, using the shells and the right combo of thickening makes it all come together!
Yes, yes, yes! It's Elle and Julia cooking again! We love it when these 2 are on screen showing us how to make great dishes! 😀
Watched this video this morning. Went to the market for shrimp this afternoon and made the dish. BEST shrimp scampi I’ve ever eaten!! And I live on the gulf coast!
elle's scampi recipe is OUT OF THIS WORLD! love the cooking the skins tip - and the lemon and corn starch tip too - thanks.
Love the teaching element/learning of cooking. Once you get the knowledge behind the recipe, tell why and how. To me , I remember the recipe! I simply love the American testing, thank you.
If you have any kitchen skills at all, you just know when something is right when you see it. Thank you ATK.
Cooking the shrimp for 5 minutes is right? Once the shrimps turn opaque, they are cooked which does not take 5 minutes.
@@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.
@@lordgarion514 I agree with you that jumbo shrimps may take 5 min to cook. But the ones in the video are not jumbo shrimps for sure.
@@GoogleUser-fh8ek
Those are jumbo, just like they called them.
Perhaps you're thinking of collosal, which are about twice the size of jumbo.
@@lordgarion514 The key is cook 5 min if using Jumbo shrimp (I suspect it may be too long already). Smaller shrimps take less time to cook.
I have made this several times and it is by far the BEST Shrimp Scampi recipe ever!! So worth the extra work... Thank you so much!
I served this for dinner last night with zucchini tagliatelle (we eat low carb here). WOW! The sauce is brilliant! Love this show!
Awesome! Can't wait to try this! All tips/disclosures were right on point. These ladies know their way around the kitchen for sure. Thanks!
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!!!
I've made this recipe 3 times already and I love it. I think the wine sauce using the shrimp shells and the poaching instead of frying makes the biggest difference. As others have said, this sauce is outstanding when the shrimp are served over fresh pasta. I love it.
I always love America's Test Kitchen recipes!
This is one of the best cooking shows hands down!
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!!
wow.coking the shells is a cool approach, Elle sure knows what she is doing.
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!!
Oh. WOW! Just watched and recreated this recipe. THE BEST SHRIMP!! Smooth, silky, tender - why oh why have I been sautéing my seafood?!?! Thank you so much for this recipe and more importantly, the proper cooking method/procedure. Cheers!
This truly is the best Shrimp Shrimp recipe, Well done ladies!
I finally stumbled across this video and I am glad I did. I served it over linguine and it was the bomb! My wife can’t stand garlic but she didn’t complain once. I will be making this every week for sure. Thanks 😊
Can’t wait to try this. You people are wonderful, you do a great job ,thank you!
Elle`s recipe for shrimp risotto was so good,
I can`t wait to try this one .
I have learned so much from ATK over the years
you even taught me how to properly cook a steak TYVM .
Thank You for all you give us !
I’m sitting at my desk at lunch eating the shrimp scampi that I made last night. First time making this recipe from ATK.
It is so good. Thanks for posting this video. I’ve made scampi for years and this is the best.
Jnfr Adsn what does ATK mean?
Manny Escamilla ATK are the initials of the name of this channel.
Best shrimp 🍤 scampi I ever made. Family voted 20/10. I concur.
Between the three of us not much is left.
Ive made this so many times and its always amazing. Thanx
this one is a keeper!!!! since I've tried this recipe, I always buy shrp with the shells on, like shrp ckt, & I save the shells in the freezer, so when I make the shrimp scampi I have extra shrimp skins for the stock, more flavor, love this recipe, you need a little more sause to place it over linquini or rice. so save those shells.
These are so amazing that I served them for the fish course at my Thanksgiving dinner and everyone said it was the best shrimp scampi they've ever had
Please share with me--did you make it ahead of time and reheat for dinner or let people entertain themselves while you made it??
I made this dish for my family last night. It was wonderful, adding to our dinner rotation
Thank you for this recipe! In all my years, I've never been able to get it right. Now, I know how. I'm going to make this tomorrow!
I
Made this last night with spaghetti and held up on using capers and it was magnificent. Thanks chef Ramsey for such and easy weeknight dish that I will add to my repetoire.
I have to say that all these ATK videos are Fantastic.
Great Class! I have done this numerous times. The results are always alazing!
I would be honored to sit at Elle's table. If I could follow her around a kitchen... I hit the jackpot.
I am so excited about making the shrimp scampi recipe made by Elle. Thank you for sharing. Lyn
It’s nice to see a person of color in America test kitchen ! We don’t get to see a lot of them. The Dish was outstanding.
We made this and it was amazing! We made 2 pounds of shrimp and by the halfway point, my husband and I were completely full but that didn’t stop us from eating the rest! Delicious!
I made it and it's fabulous. Making again today.
Our go to recipe. Thanks again girls.👏🌹
Hola 👋
Great job with this scampi