[MUSIC]
Hey, did you know that the original
character of Bambi was actually going to
be a shrimp?
>> What?
>> Yeah, it was going to be called Scampi.
>> [LAUGH]
>> Hey everybody, aren't you having fun?
Welcome to How To Feed a Loon.
Yay, I'm Kris
>> And I'm Wesley.
>> The scamp along scamp-a-loon.
>> Scamp along Sally, hello.
[LAUGH]
>> We're having too much fun talking
about shrimp.
Anyway, just in case-
>> Speaking of shrimp.
>> You didn't pick
up on what we're going to be
doing today and sharing with you.
We're going to be making one of our
most popular recipes on the blog.
It's Italian, American, it's delicious.
>> It's my favorite.
>> It's one of your favorites and
one of my favorites.
It's my succulent shrimp scampi.
>> Yes.
>> Okay, so let's get started.
>> Yeah, let's do it.
>> Let's make this incredible scampi.
One of the things that's so great about
this, besides the fact that it's super
delicious-
>> Yeah.
>> And it's just so good.
It's really fast to make.
>> Yeah,
and you can scampi along.
>> [LAUGH] If you need to
scamper-
>> [LAUGH]
>> This is the perfect one to make.
Not, it really is, it's great.
I mean, it takes only about 30 minutes for
it all to come together,
so-
>> Let's do it.
>> So let's do it.
So I have got a skillet
here over medium-high heat.
I put in about a quarter cup of some nice,
lovely olive oil.
And I've got two tablespoons of garlic,
that I have minced.
>> Yeah, garlic's in the house.
>> I mean, that's right-
>> Why am I talking all
gangster?
>> I don't
know.
>> [LAUGH]
>> Well, because you're such a gangster.
So I've got, my gosh,
I mean we're cooking Italian,
we gotta do garlic, right?
>> It smells good,
I love the smell of garlic.
>> It is so-
>> When it's being sauteed, it's so good.
It looks like just releases
this wonderful aroma.
>> I know, I know, it really does.
And then this is nice and hot.
So this is going to start
cooking up pretty quick.
>> And the fact that you're making it, so
we're both going to be eating the garlic.
We won't bother each other.
[LAUGH]
>> We can breathe on each other and
not really worry about it.
Okay, now I've a got
a pound of large shrimp-
>> That's been cleaned.
>> A pound of shrimp.
>> Cleaned, and I'm going to-
>> You know your way to my heart.
>> I know,
I've left the tails on just
because I think it makes
such-
>> Yeah.
>> A pretty presentation, but
you don't have to do that.
You can completely take the tails off.
But I think it's really neat.
So you put-
>> If you're lazy, take the tails off and
just throw them on the dish.
>> If you must, if you must.
>> If you want to just [LAUGH]
snorf it up without [LAUGH].
Well you can probably snorf it with
the, sorry.
>> So anyway.
>> [LAUGH]
>> So this is going to cook.
This is, like I said,
this does not take long at all.
It only takes probably about
a total of five minutes,
until this gets that beautiful,
really bright pink.
The shrimp kind of curl up like,
I'm so happy.
And then, what you're going to do, is
you're going to then take that shrimp and
you're going to remove it.
And you're going to put
it on a clean platter.
>> Mm.
>> Okay, so as promised-
>> These are done.
>> These shrimp are just pink and
curled up beautiful.
We took the sauce.
My garlic is a nice golden brown,
which is the way I like it.
Now, we're going to build the sauce, okay?
So white wine, a good, I'm going to use
good wine but a rule of thumb is if you
wouldn't drink it when you're having
dinner then don't cook with it.
Because it really does make a difference.
>> Yeah.
>> So this is about a cup of nice dry
white wine.
[NOISE]
>> Wow!
>> I know, I know,
it really makes you feel like,
I'm cooking.
>> Yeah, I'm cooking.
>> With wine.
>> I'm cooking.
>> I'm cooking with wine.
And then I've got five tablespoons
of freshly-squeezed lemon juice.
That is a very
important ingredient in shrimp scampi.
>> Lemon.
>> And then a couple of little additions
that I like to add, just that I think
really just deepens the flavor.
I do a tablespoon-
>> Of Worcestershire sauce, and
then another little trick I do
is I add in just a quarter cup-
>> Write it down.
>> Of chicken stock,
you don't have to write it down.
>> I know.
>> You just go to howtofeedaloon.com.
>> All right, all right.
>> And then,
you've got it all right there.
This is a quarter cup of chicken stock.
I know that may sound a little strange,
but it's really-
>> You know what?
What you produce from that sauce,
it's amazing.
So use the chicken stock and
use the Worcestershire sauce.
>> Worcestershire.
>> Worcestershire.
>> It's really good.
This is a little kosher salt
that I'm putting in here now.
And I've got some little
freshly ground pepper.
Obviously, if you don't want to
go with the chicken stock,
you could do fish stock.
That would make sense, but there's
something I've tested everything, and
I like chicken stock.
Okay, so now, the smell is amazing.
We're going to wait for the butter.
>> Well,
I know you just like holding the butter.
>> [LAUGH]
>> But anyway.
>> I'm just keeping it away from.
>> This is going to now simmer for
about seven to eight minutes
until this is really reduced
down to this incredible sauce.
And then, we're going to put
the shrimp back in, and the butter.
And then we're going to eat it,
and it's going to be so
good.
>> [SOUND]
>> How many times do I say this?
If we had smell-o-vision-
>> [LAUGH]
>> You would be in heaven.
>> You say it all the time.
>> I say it, because it's so
true.
>> [LAUGH]
>> I wish you could smell this,
but you can when you go into your kitchen,
and you make it, right?
>> Yeah [LAUGH].
>> Okay, so
this has been now simmering for
about eight minutes.
It reduced down to about half.
>> It smells glorious.
>> Now, we're going to-
>> I got the butter.
>> Of course you do.
>> If you got the time.
>> [LAUGH]
>> Butter face, anyway,
this is really great.
because I mean, let's just say it
adds a little luxury to this dish.
>> [LAUGH] I'd say.
>> This isn't something that you're
probably going to have for every meal,
because you've got some butter in here.
But hey, it's just wonderful.
It's so luxurious.
>> I can't even.
>> It's so delicious.
>> Tell you how much I love this.
>> The smell of the white wine that
is reduced, along with the garlic.
>> My gosh.
>> And then, you put in that lemon and
the shrimp, and
there's really something magical about it.
>> And what about this?
>> That's going to be the garnish that
we're going to put on top, and
that's chopped fresh parsley.
>> Now, could you use larger shrimp if you
wanted to?
>> You could, of course you can use,
shrimp scampi is actually,
it's the way that this dish is prepared.
And it's almost always,
it's always with shrimps.
But I've been in restaurants before
where they have chicken scampi, and
it's just it's prepared-
>> Well, that's not right.
I though scampi actually means like prawn.
>> It does, it just means shrimp that's
prepared in this style.
>> Cooked with lemon and
something I don't know.
>> But yeah, you could use larger shrimp,
you could use smaller shrimp.
You could use whatever you like.
>> Those
are just perfect!
>> I
like.
>> Says Goldilocks.
>> And like I said you can leave the tails
on, you can leave them off.
Let's just put this over here.
>> Ooh,
put that over there.
>> And then you're just going to put that
shrimp back in there to let
it just kind of reheat.
You don't really need to cook it any
longer, because it's fully cooked.
>> That looks so good.
>> Doesn't that look amazing?
And this sauce, I tell you,
is just to die for.
It's absoluately phenomenal.
>> The bomb.
>> And what I like to do,
what we love to do.
>> I'm like I can't.
>> I know, I know, we're salivating.
We love to serve this over linguine.
It's so good that way.
>> Yes.
>> You can have-
>> And some bread.
>> Bread.
>> It's so good.
>> You definitely gotta have some bread to
soak up, okay.
>> I got the bread to soak up.
>> All right, we got this bowl, we got
this lovely bowl and we turned this off.
And now we're just going to-
>> Dump it all in there.
>> Pour it in there.
>> Whoo!
>> That's amazing.
>> I mean,
this recipe makes quite a bit of sauce.
Because like I said,
we always do serve it over-
>> Linguine.
>> Over linguine,
which makes the most perfect sauce, so-
>> I forgot my fork.
>> While he is getting his fork,
I'm going to go ahead and
garnish this with a little bit of
parsley, freshly cut parsley.
>> Never far from the fork.
>> [LAUGH]
>> Remember, he travels with fork.
And then the bread too, you want to-
>> Yes!
>> Do the bread?
>> So I can dig in?
>> Yes, please do.
>> Well, let me,
let me.
>> Now,
remember the tails are still on there.
>> Okay, good.
>> So you don't want to eat the tail.
>> No, of course not, here,
let's get that bad boy in here.
>> Good.
>> Mm-mm-mm,
mm.
>> Is it as good as it smells?
>> No, it's better.
>> [LAUGH]
>> I'm going to put the whole thing over
here.
>> I love it.
>> That shrimp is cooked
perfectly.
>> Yeah.
>> And the garlic, and the lemon,
just is like this-
>> Flavor booster.
>> And the butter.
>> And the butter, I know,
I know.
>> I'm sorry, I need to take my bread and
do a little dip.
>> Yeah,
a dip in the pool of deliciousness.
>> This is the best part sometimes.
>> Yeah, you've got to have bread for
the dipping.
>> Mm-hm, mm-hm.
It got excited.
I can't,
y'all need to move into my house, and
taste all this deliciousness.
>> No,
you just need to make it on your own.
>> Now that is 100%
loon approved.
>> Yeah,
I was pretty certain.
>> Yes.
>> That was going to be your review of
this dish.
>> Yes.
>> My gosh.
>> I am weak on the knees, people.
>> I got to dig in.
>> I might pass out of the scampi.
>> [LAUGH]
>> And now I know
why they changed the name of the movie.
>> Yes, god.
It's so, good, here let me go in too.
>> This is the start.
>> Now you can get this recipe and
many more on howtofeedaloon.com.
>> This is insane, and while you're at it,
be sure to share, and like, and do all
of that wonderful stuff on social media.
So you will never miss an incredible
scampi like this or anything else.
>> Mm-mm.
>> They are perfectly cooked.
>> Mm-hm.
>> They're not rubbery, man,
this is so good.
That is ridiculous.
>> I can't talk, bye.
>> Bye.
>> Hey.
[LAUGH]
>> Hey.
[LAUGH] Now if you like what you saw, make
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>> That's right, and
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>> Yeah, right here, right here.
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>> That's right
