Gordon Ramsay Cooks Shrimp Scampi In Just 10 Minutes | Ramsay in 10
Gordon is out to prove that all you need to make a stunning dish is 10 Minutes and incredible ingredients. So on Ramsay in 10 he's challenging some of his favourite chefs to prove that he's right. This week Gordon's first guest is none other than...him! Watch as he cooks up a delicious Shrimp Scampi with capellini Pasta that you can easily make on any busy evening. Check out the recipe here or below:
Yields 1 serving
Ingredients
8-12 each 16/20 peeled, deveined shrimp
4 oz dry capellini / angelhair pasta
2 Tbsp Extra Virgin Olive oil
3 each garlic bulbs
1 each large shallot, small diced
2 tsp chili flakes
2 each lemons
¼ cup white wine
2 Tbsp capers
½ Cup cherry tomatoes, halved
½ Cup seafood stock
2 oz butter, cubed
1 parmesan cheese wedge
1 sprig basil, picked
TT Salt and Fresh Cracked Black Pepper
Method
Add water to a 4 quart sauce pot. Salt liberally, cover with a lid bring to a boil.
Heat a medium nonstick sauté pan on medium heat with one tablespoon of olive oil. When hot add the shallots, finely grate the garlic bulbs into the pan and sauté for 2 minutes to soften them. Deglaze the pan with the white wine and cook until it is almost evaporated from the pan. Add the seafood stock, chilli flakes, capers, cherry tomatoes and lemons (zested and juiced). When the sauce comes to a simmer, season the raw shrimp with salt and pepper and poach in the liquid for about 1 minute per side. Add the cubed butter to melt. Taste and season the sauce accordingly.
Meanwhile, when the pot of water begins to boil, add the pasta and use tongs or a fork to gradually push it into the seasoned water as it starts to soften. Boil the pasta, stirring occasionally so it doesn’t stick together, for about 3-5 minutes, or until al dente. Strain the pasta and quickly add it to the pan with the scampi sauce and cooked shrimp. Toss the pasta in the sauce to coat evenly. Finally, tear the fresh basil leaves and toss into the pasta before plating.
Plate the cooked pasta into a medium size bowl with some height. Garnish with a grating of parmesan cheese.
Easy Creamy Prawn Pâté | One Pot Chef
Easy Prawn Pate is a delicious, creamy dip that is perfect for sharing at parties. Creamy cheese, butter, mayonnaise, mustard, lemon and dill are combined with fresh cooked prawns. Formed into a lined bowl and chilled until set, this super simple pate is best served with crackers, toasts or crisp raw vegetables - give it a go!
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ONE POT CHEF COOKBOOKS - PAPERBACKS AND EBOOKS:
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INGREDIENT LIST:
===============
125g of Cream Cheese (at room temperature)
50g of Butter (at room temperature)
1 Tablespoon of Mayonnaise
1 Teaspoon of Mild Mustard
1/4 Teaspoon of Ground Nutmeg
2 Tablespoons of Freshly Squeezed Lemon Juice
1 Tablespoon of Freshly Chopped Dill
250g of Cooked Peeled Prawns (chopped)
All measurements and temperatures are in Australian Metric.
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Music Track:
“Bright Wish”
by Kevin MacLeod
Royalty Free Music - Used with Permission under Creative Commons license.
SEAFOOD PATE KODE|| HOW TO|| SEAFOOD HAITIAN PATTIES|| SEAFOOD EMPANADA|| LAMBI||
SEAFOOD PATE KODE|| HOW TO|| SEAFOOD HAITIAN PATTIES|| SEAFOOD EMPANADA|| LAMBI
-Dough water
1 Chicken flavored bouillon Maggie cube
1 cup of water
2 teaspoon of salt
1 or 2 cups of water
-Dough
6 cups of flour
1 room temperature egg
6 tablespoons of room temperature salted butter
1 teaspoon of vegetable shortening
1 tablespoon of oil (on top of flour)
Saran Wrap (or clean drag rag)
????When done mixing everything let dough rest for 4 hours overnight if possible. Take dough out a couple 2 hours before using so it can be room temperature when you are ready to use it. (I usually take out first thing in the morning so I don’t forget.
????????Let’s cheat
If making the dough is to hard for you just use the Goya empanada disk (Making your own dough taste better but hay )
-Clean conch
3 conch pieces
1 lime
-Seasoning for boiling
1 Tablespoon of epis ( Best Haitian Epis EVER
)
1 chicken flavor bouillon Maggie
Add enough water so it can boil in A pressure cooker
Cook on high heat 8 for 1 hour and 30 minutes
-if you do not have a pressure cooker u can use a regular pot to boil it but it will take longer to cook
-Veggies
1/2 of each Bell peppers (all colors)
1 onion
-Cooking conch
Medium high heat 6
1 teaspoon of oil
2 tablespoon tomato paste
2 tablespoon of conch water
Add conch
1 cube of chicken flavored bouillon Maggie
Handful of chopped peppers and onions
1 tablespoon of butter
When water is all dried up add
1/4 cup of conch water
1 Bonnet pepper (Optional)
When water is all dried up add
1/4 cup of water again
This time don’t let the water dry out let cook for 2 minutes and it is done
-Shrimp Cleaning
Frozen Raw Jumbo/ large Shell-On Tail-On Easy Peel Shrimp, 12 oz
Take off Tail and shell
1 lime
-Shrimp seasoning
1 teaspoon of extra-virgin olive oil
1 tablespoon of old seasoning
1/2 teaspoon of Cajun seasoning
1/4 teaspoon of garlic powder
1/4 teaspoon of onions powder
1/4 Italian seasoning
Parsley
Red pepper flakes
-Shrimp cooking
Cook on medium high 6-7
1 teaspoon oil
Case iron preferably (frying pan if you don’t have cast-iron)
1 teaspoon of butter
Cook for five minutes ( don’t over cook PLEASE)
-Imitation crab meat mixture
1 teaspoon of extra Virgin olive oil
1/2 of Hillshire Farms smoked beef sausage (Diced)
1lbs Crab delight
The rest of the chopped up bell peppers and onions
1 teaspoon of old bay
1 teaspoon of butter
1 teaspoon of garlic powder
1 teaspoon of Italian seasoning
1 teaspoon of cayenne pepper
1/4 teaspoon of Cajun seasoning
Mix everything together
-Boiling eggs
10 eggs
boil amount depending on how many pate you want to make
Frying
Oil for frying (if u don’t have a deep fryer 4 cups of oil)
Oil heat 350° or 355°
Cook until golden brown
-Was able to make 10 pate kode with my dough
⭐️You can make this without the conch if You want. You can also add real crabmeat if you want.
Check out my other videos
___________________________________________________
SEAFOOD RICE
Pikliz
Crab boil
BBQ chicken the Haitian way
HOW TO MAKE HAITIAN FRIED PLANTAINS
OXTAILS RECIPE
Creamiest Pasta with Tuna #shorts
Creamiest Pasta with Tuna #shorts
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Christmas Eve for us is just not the same without a bowl of pasta with tuna. This recipe is inspired by Steve’s uncle. Steve’s Zio Iginio whom we lost last month was born and raised in Trento which is the Northern part of Italy. He lived in the mountains right on the border of Germany and made this dish for us all the time. This is my take on his pasta with tuna and inspired by him and hopefully honoring him today. Rip Zio Jimmy we all miss you and love you. This recipe makes 2 large portions or 3 small. You will need:
Ingredients:
1.5 large cans of tuna — discard the oil or water
5 tablespoons butter
tablespoon olive oil
pepper to taste
250 grams short pasta of choice cooked in boiling salted water
2 ladles of pasta water
chilli pepper oil + fresh parm optional
**Please Note- You can use as much or as little tuna as you like and this would be lovely with salmon too. Please adjust the pasta water accordingly to how creamy you like your dish. The pasta water should be as salty as the sea and this is your only chance to flavor the pasta.
Directions:
In a skillet on medium heat add the butter and olive oil and make sure it shimmers.
Drain the oil or water from the cans of tuna and add it into the butter and olive oil.
Break it up and cook until the tuna “ pops ” and it’s nice and golden. Add some pepper to taste and take it off the heat.In the meantime make sure you are boiling your pasta of choice in salted water until al-dente. When the tuna is nice and golden take it off the heat completely, once the pasta is finished boiling add it in with the pasta starchy water which is liquid gold.Top it off with some fresh Parm or chilli oil. Enjoy and please share it with your love ones.
-HAPPY EATING-
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Make Louisiana Shrimp Dip in Minutes: An Easy and Delicious Recipe!
Make Louisiana Shrimp Dip in Minutes: An Easy and Delicious Recipe! - In this easy and delicious shrimp dip recipe, you'll learn how to make a quick and easy Louisiana shrimp dip in minutes. This dip is perfect for any party or event and is sure to be a hit with your guests!
If you're looking for an easy and delicious shrimp dip recipe, then you've found it! This recipe is easy to follow and will quickly get your party going! Plus, it's colorful and eye-catching, making it the perfect party and game day appetizer!
Ingredients:
3 Green Onions
1 Red Bell Pepper
½ stick Butter
1 lb Raw Shrimp (peeled and cleaned)
2 Garlic Cloves
1 cup Cream Cheese
3 tbsp. Sour Cream
1 tbsp. Creole Kick -
1 tbsp. chopped fresh Parsley
1/2 Lemon
Salt and Pepper to taste
All Purpose Seasoning:
The Level Up Series A Rub:
The Level Up Series B Rub:
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Best of Both Worlds Cookbook:
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