Chef Tom shares his recipe for garlicky, buttery, lemony, delicious Shrimp Scampi with cheesy garlic bread, all cooked on Le Griddle. Full recipe: www.atbbq.com/thesauce/shrimp...
made this for dinner Sunday and it was a big hit, certainly going into our regular rotation. The only thing I changed was the amount of Jacobsens black garlic salt, which I ordered on line from allthinbsbbq, I cut it back by half. Thank you Chefs’ Tom and Brit and team for your excellent videos!
Wow. Scampi is one of the very first "dishes" I learned to make. It was so spicy! The recipe called for Red Pepper Flakes and I didn't realize how much the pepper would carry through the light garlic sauce.
Tom could you do a Scallop recipe? Something with a bit of spice. I love it when you do the seafood recipes. That would be awesome. Thanks for all the awesome vids dude!
Dude! That looks sooo good. Only problem I have with this video is I am dieting so that was brutal to watch. Well done. I know what my cheat meal will be
First of all awesome video. Second there's a place in my area in Upstate New York specifically in the city of Elmira called Lib's Supper Club, BEST SHRIMP SCAMPI EVER. It's probably the best individual thing I've ever eaten. Question could you use pasta water for this?
Can you’ do a video on Hollandaise? I have been making it non stop for the past month and I feel like I am close, but it just isn’t perfect. Every video I I have seen on TH-cam just doesn’t seem to get it right. You guys always nail it when it comes to your recipes and I am super curious to see your take on a hollandaise!
If only you published this video yesterday! My gf and I just made our own shrimp scampi last night and while delicious - probably doesn't compete with your version! Got any leftovers you can send up our way in Chi Town? ;-)
Olive oil on Pasta is a big nono, it makes them more slippery and makes it harder for sauce to attach. You know the difference between expensive and cheap pasta? It's how it's extruded. The expensive stuff is extruded through bronze which is slow, but it makes a rough texture that allows sauce to stick more easily. Covering it like that probably made it real soft too.
That shrimp needs to be de-veined!!!! Let’s think about how we pollute the water that they grow in. What do you think is in that shrimp now. I was shocked when you did not mention de-veining the shrimp. Oh my!!!!
I spend 8 years in Italy. To be honest the most boring food I ever had. Spanish, Portugies, Brazilian and French has a beter taste. But maybe this is only for me and my taste, I just hate pasta and sea food with combination with tomatos and italian taste. I love sea food but on BBQ without Italian touch. Any way Love all your dishes man, take care dude :) and stay safe
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Just doing my due diligence and attending my favorite Tuesday class.
*Chef Tom is ALWAYS on point, so I actually 👍 the video before it even starts*
Same here!
‘These bubbles are bubbling up’ love it Tom! 😆
Dude that looks amazing!!! There has not been one recipe that I have watched you make that I didn't love.
Made this tonight... loved it!!! My husband licked the plate clean 😋. Thanks Chef Tom! Another awesome recipe
That looks absolutely delish. Shrimp are right up my alley. I would try to eat all of that. Great job crew
Thank you so much. This is my favorite Italian dish. and i promise i can not wait to make this one. ASAP...AGIAN THANK YOU....
Looks so good. The layers of flavor are perfect. Great recipe & video. Thank You Chef Tom :^)
I kept laughing at shrimpies, reminds me of the Swedish chef from the muppets doing popcorn shrimp 😂
I really prefer the style of this content. I'm down for your style of humor and the presentation. Good stuff. Learning a lot!
made this for dinner Sunday and it was a big hit, certainly going into our regular rotation. The only thing I changed was the amount of Jacobsens black garlic salt, which I ordered on line from allthinbsbbq, I cut it back by half. Thank you Chefs’ Tom and Brit and team for your excellent videos!
Looks right about perfect on the ingredients ! The bread spread looks amazing too. Bon Appetit x 2.
Fascinating.... I will make this and Thanks to ATB, I ordered Jacobsen Black Garlic some time ago!
What a nice and wonderful recipe. The presentation is great, too 👍👍👍
Wow. Scampi is one of the very first "dishes" I learned to make. It was so spicy! The recipe called for Red Pepper Flakes and I didn't realize how much the pepper would carry through the light garlic sauce.
Chef Tom been killin it lately!
Awesome recipe!
That looks fantastic
That looks so good
Tom could you do a Scallop recipe? Something with a bit of spice. I love it when you do the seafood recipes. That would be awesome. Thanks for all the awesome vids dude!
To add to that. A garlic butter herb sauce with the scallops would be amazing! Whatever you do I know it’ll be awesome.
Love the Shrimpies!!!💜🦐💜
I'm using that garlic spread on all my bread from now on!
Awesome!! I can smell the garlic now.
Man. That looks really good.
Chef Tom is the man! and makes me look like master chef at home! Does the lemon juice acidity cook the shrimpies?
“Double the carbs” Lol!
Great video! What brand of griddle is that? I have been looking for anoutdoor stainless cooking surface.
Very nice !
Looks awesome, might try that this weekend. Got anything for beef liver?
That is a great meal for a Satrurday afternoon / evening with some white wine .
Sir try your way of Making Tandoori chicken will love see that.
Wow, you are making me hungry
Awesome
The way you say double the carbs! I was cracking up!
This made me hungry 😋
As they say here those scrimps look awesome
Amazeballs just!!!!!
Would you be able to blend the sauce together and still get all the flavors?
My wife loved "SHRIMPIES"!!! I did too!
Awesome my man!!! 👍👊🇺🇸
Dang Chef Tom ....... you just blew the roof clean off of my house!!! This video rocks ......
Delicious 😋
It does belong there...yum
amazing... i would love two see you do octopus or calamari .... great recipe
Dude! That looks sooo good. Only problem I have with this video is I am dieting so that was brutal to watch. Well done. I know what my cheat meal will be
Wow
First of all awesome video. Second there's a place in my area in Upstate New York specifically in the city of Elmira called Lib's Supper Club, BEST SHRIMP SCAMPI EVER. It's probably the best individual thing I've ever eaten. Question could you use pasta water for this?
Can you’ do a video on Hollandaise? I have been making it non stop for the past month and I feel like I am close, but it just isn’t perfect. Every video I I have seen on TH-cam just doesn’t seem to get it right. You guys always nail it when it comes to your recipes and I am super curious to see your take on a hollandaise!
heard the crunch on that garlic bread...YEAH!! BTW all the Italian folks out there were screaming at you when you added cheese to seafood lol
Exquisite.
Chef Tom be on one
If only you published this video yesterday! My gf and I just made our own shrimp scampi last night and while delicious - probably doesn't compete with your version! Got any leftovers you can send up our way in Chi Town? ;-)
I cooked this tonite it’s was pretty good I 4got to add the lemon juice though.
Yup, he's trying make us hungry
Butter Sauce = o cheesy garlic bread = o. yummmm
Just needed to know where you were going.........Shrimp cooked in butter sauce....YUMMY! :O)
❤❤❤
That's the Bomb!! Love Your Shrimp Recipes *Chef Tom*..Can You please make *Shrimp Spedine* with a Lemon Butter Sauce..
Spiedini was what I meant..
Double the carbs......LOL, so much for that diet huh Chef Tom. Just added to my saved favorites AWESOME SAUCE
*Korg's voice*
Oh my god, you're going to pull the shrimp off???
I made this 100% as shown (although I substituted another brand of kosher salt - sorry Tom). Outstanding!
Glad to hear that! Thanks for watching!
0:35 ahahhahaha pure happiness
Chef Tom what’s your #tags would love to promote your stuff, don’t think I have missed a video.
One word... DANG!
SHRIMPIES
Dude could cook anything and I'd watch it.
Buying a Microplane was the best idea. Everyone should have one.
Agreed. I love mine!
Where are the capers Tom??? Come on man, you know the thing!!!
i was all in when i saw your garlic bread 5:45
"Shrimpies"..HAHA, that made me laugh, that's what I call them.
Lol! I'm dead!
wow ,Dear friend, I really can't believe that you saw and liked my cooking videos. Thank you very much.
I like how your name rhymes with the show...lol.
DOUBLE THE CARBS! 😂
You ever use a garlic press? Same thing way easier.
🤘🏽🤘🏽🤘🏽🤘🏽
Just to let you know Im avaialbe for dinner anytime :)
Homerun!!
Acids and cast Iron?
Hells to the mothafuckin yeah
If the cheese on the garlic bread was allowed to come to a golden brown under a salamander or on that griddle it would have been perfection.
Wait - you own measuring utensils? I had no idea! This must be one special butter sauce to drive you to measure...
Olive oil on Pasta is a big nono, it makes them more slippery and makes it harder for sauce to attach. You know the difference between expensive and cheap pasta? It's how it's extruded. The expensive stuff is extruded through bronze which is slow, but it makes a rough texture that allows sauce to stick more easily. Covering it like that probably made it real soft too.
Is Chef Brit coming back???
Dude you are making me HUNGRY!!!!!
we could all use some double carbs these days!!
scrimps!
shrimpy
It’s 945 at night and now I’m HUNGRY!😘
I wonder how sun dried tomatoes would do in place of the cherry tomatoes🧐
Looked till tomatoes! Hahaha
Where has Chef Brit been?
They announced she was stepping back to be with her family more. No more chef Britt 😩
It's Ryan Turley Thanks...too bad
David Dwight I agree. She was great!
That is a real disappointment to hear. Chef Tom is great, but really enjoyed Brit’s work.
Jaime Hyatt I agree, she was great! ❤️✌🏼
Ummmm, I thought this was all things barbecue...
I would leave out the tomatoes, otherwise all is looking good!
That shrimp needs to be de-veined!!!! Let’s think about how we pollute the water that they grow in. What do you think is in that shrimp now. I was shocked when you did not mention de-veining the shrimp. Oh my!!!!
Looks scrum.....
I spend 8 years in Italy. To be honest the most boring food I ever had. Spanish, Portugies, Brazilian and French has a beter taste. But maybe this is only for me and my taste, I just hate pasta and sea food with combination with tomatos and italian taste. I love sea food but on BBQ without Italian touch. Any way Love all your dishes man, take care dude :) and stay safe
That was alot of half cups of butter
Cheese and shrimp?...Do you hear the forehead smack of 100,000 Nana's?
C'est quoi ça
For sure burnt the onion and garlic I’m sure recipe is solid though
This was not a good video to watch while high and hungry. On the upside, guess I know what im making for dinner tonight.