Grilled Shrimp Scampi | Chef Eric Recipe
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- Опубліковано 9 лип 2024
- When it comes to shrimp, hot and fast is the way to go. Today we break out the Kettle Joe for some summertime fun under the sun with one of my favorite quick-fire dishes!
Enjoy!
- Chef E
Grilled Shrimp Scampi
1 Lb. Shrimp (21-25 Peeled, Deveined, Tail Removed, Save Shells)
3 Tbsp Butter, Unsalted
2 Tbsp Extra-Virgin Olive Oil
2 Tbsp Garlic, Minced
½ Cup Dry White Wine
¾ Tsp Kosher Salt
½ Tsp Crushed Red Pepper Flakes
¼ Tsp Black Pepper, Freshly Ground
½ Cup Parsley, Chopped
2 Tbsp Lemon, Juiced
2 Chunks Hand Torn Bread
1. Stabilize your grill at 475F - 550F and set up for direct grilling.
2. Prepare the shrimp and skewer 7 shrimp per skewer.
3. In a saucepan or skillet, melt butter with olive oil; heat until melted. Stir in garlic until fragrant (roughly 30 seconds) then add wine, shrimp shells, salt, red pepper flakes, black pepper, and lemon juice and bring to a simmer. Let wine reduce by half, then remove the shells. Squeeze all the liquid out of them and allow to simmer for another 2 minutes.
4. While the sauce is reducing, season the shrimp skewers with salt and place the shrimp skewers directly on the grill. Cook for 1-2 minutes and flip, then cook for another minute. They should be slightly pink after cooking 2-4 minutes total, depending on their size.
5. While the shrimp are cooking, tear apart tennis ball-sized pieces of bread. Slightly dip the bread in the sauce and toast on the grill (Don’t let the bread drink up too much of the sauce). Close the dome and cook bread until toasted. Allow shrimp and sauce to finish up.
6. Transfer the grilled bread to the presentation plate, then lean the cooked shrimp skewers against the bread. Stab the skewer into a lemon wedge and rest it on the plate. Swirl the chopped parsley into the sauce and pour the hot Scampi Sauce over the shrimp. Enjoy!
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I love how every dish you do, you always provide a few nuggets of knowledge about plating and presentation. I’m just a family chef and got nothing to prove, but I love impressing family and friends with these simple techniques!!
Cheers for tuenkind words. I love plate architecture, just adds another enjoyable element.
Happy Grilling 🤙🏾
Finally, Chef Eric with the Kettle Joe vid! Awesome dish! Who’s going to tell Chef Eric the slow roller shouldn’t be used at temps higher than 500°? Certainly not me! Ha!
🤣 That's the beauty of the kettle joe, the slow roller can go to super high temps. I like to leave it with the deflector out when reducing a sauce because it funnels the heat signature. Such a fun and versatile grill🤙🏾
@@ChefEricGephart I’m definitely trying this; thank you 🙏🏾 Have to listen when the guru speaks.
You’re my favorite brother. I watch them all. Flavors galore and simplicity. Bravo
Excellent! My son and I made these for Father’s Day after watching this video while vacationing on Bald Head Island, NC. Quite possibly the best grilled shrimp scampi I’ve ever had. Thanks for all these great recipes and techniques! Cheers!
Chef Eric, I’ve tried several of your Kamado cooks with a great deal of success. That’s surprising since I’m new to cooking and scaring 70 years old. I love your down-to-earth, personable presentation style…the knowledge seems to stick as well as a fair amount of confidence. I did have a question on the scampi sauce…when I added the butter, the sauce turned brown immediately. I’m guessing the skillet was to hot but the dome temperature was reading 500 & on the top rack position. I’m using a KJ Classic (original). Again, thanks for the videos and kudos to Nate on the videography.
Beautiful!!! The wife will love this! Thanks chef!
Awesome!!!! Thanks heaps for watching and commenting. Keep us posted
I've been wanting to start a food truck, you, chef Tom, guga, Sam are all my inspiration.
This was such a fun and exciting dish, I'm making it for Fathers Day... rain or shine 🔥🎯🔥
How did it turn out?
@@BL3SSed-Bliss awesome, doubled the sauce and added angel hair pasta and tomatoes to the sauce
@@ChefEricGephart
*YESSS, YUM‼️* 🤤🦐 Happy to hear that you all enjoyed, and hopefully all of the good dads felt celebrated.
Now…off to lunch, because my mouth is now salivating. Take care!
This looks amazing! I’ve said it before, and I’ll say it again, chef Eric is the best! 🤙
Cheers Mike
I bought a Kamado Joe Classic II this spring and I will never go back to gas again! I'm going to try you shrimp scampi tonight. Thank you so much for your great easy recipes!!!
Absolutely Mike! Last night, I doubled up the sauce quantity and added some cooked angel hair pasta, it was sensational 🔥
I have been waiting for that waterfront and that shrimp. Thanks Chef E!
🤣 An amazing dish paired with an amazing location 🤙🏾🔥🎯
Awesome looking dish. Can’t wait to try this.
Cheers my friend, give it a go. It's fun, easy and delicious
You the man Chef Eric! Love your videos! Cheers Brother!
Cheers Jason. Lots more fired up flavor headed your way🤙🏾🎯🔥
@@ChefEricGephart I think my favorite video was either the juicy lucy or the ultimate pork chop!!
Great Video Chef now the wife says she wants Shrimp so off to the market.
Fantastic 🔥🔥🔥
Chef Eric! you are one of my top go-tos for watching recipes on youtube. Keep these up. I love the variety and breadth of things you do, and its easy to take to indoor cooking in some cases!
Great video Eric! Seafood on my Big Joe is always preferred. Doing up some lobster tails and tomahawks for father's day tomorrow.
Perfect 🤙🏾🔥
Wow just awesome! Defo trying this one.
Thank you for sharing👍🏻
You the man!
great video, adding shrimp scampi to my grilling plans for tomorrow
Awesome 🔥🔥🎯🔥🔥
Great looking dish I thoroughly enjoy all if your METHODS I have watched and used so far. I like the ABA wrist band, I know You are not near old enough to remember the ABA but the red,white and blue wrist bands where very popular. wore one when I was 11-17 Hoopin!
Perfect IDEA Chef!!! Cheers Eric!
Cheers brother
Excellent and perfect timing. Been looking for just this sort of recipe with shrimp. Thanks!
Great to hear it Jeffrey, keep us posted 🤙🏾🔥
Love your videos.
Cheers Sara, tha ks for watching and taking the time to comment 🤙🏾
Awesome chef!
As you said “that looks ridiculous”. Fantastic cook mate
Damn that looks good.👌🏾 Cooking that next week.
It's a top 5 for sure🔥🤙🏾🎯
lovin the content Chef
Going to try this one today .. thanks chef !!
Keep me posted Ravindra 🔥🎯🔥
you are so kool luv your cooking and perss keep it going brother
Super!!! 👍🏻 it is a nice starter By surf and Turf!
Absolutely 💯
Outstanding!
🥂Cheers🥂
Thanks for commenting 🔥
Chef E
Cheers chef amazing as always happy fathers day
Thanks heaps my friend 🤙🏾
Hi Chef E. Another masterpiece and I love love LOVE how you're encouraging us to COOK and not follwo recipes. I'm getting the message, I'm just laging in building technique :) . I can't believe you didnt' burn the sauce. 500 man? Really? Okay I'll give it a whirl. Worst case scenario is that we have grilled shrimp - a pretty good failure if that's the worst that happens to me all day.
The dish and your surroundings remind me of Mobile. I was there a few years ago and the shrimp was outstanding. Sadly I can't get those in the middle of the prairies but we'll make due with what we got.
Great summer dish, GREAT presentation and super motivation. Cheers!
The beauty of making the sauce in the pan is if it is reducing too quickly, you can take the pan off the grill.
Try Fulton fish market for fresh shrimp delivered to you🤙🏾
@@ChefEricGephart I'll definitely do that next time I'm in the U.S. Sadly I'm stuck in Canada now!! Looking forward to your next one!
Looked awesome and tasty Chef !
Cheers Ron🔥🤙🏾🎯
Yummy
🔥🎯🤙🏾
Looks amazing
Cheers Rob, give it a go🔥🎯🤙🏾
Man that looked good !! I will l be cooking this in the week..
Keep me posted 🎯🤙🏾🔥
@@ChefEricGephart That was great dish !!! we had it with some Fillet Steak local new potatoes roasted on the bbq . A bit of a surf and turf. one of the best ways to do Garlic bread. Eat like kings and queens lol.
@@markclancy6762 🔥🤙🏾🔥
Beautiful dish Chef! Love how you always make it look so easy and chilled out!
How would you tackle it on the KJ classic II especially how not to burn the shrimp minus the slo roller?
Same way. Roll around 400f and cook them till they are done, no longer than 4 minutes un total.
Bank the coals so you have 2 zine cooking. That is the key to total control 🤙🏾🔥🤙🏾
Beautiful yet simple.
Love the utilization of the shells.
I make a decent scampi but it never crossed my mind to use those in that manner.......and now that I watched you do it, its like, how have I never thought of this. It just makes sense. 🔥👍
On the Kettle J, I've used the SloRoller ring minus the plate to add some extra distance from the heat. Is that what you were doing as well, since shrimp cooks so fast?
Great cook as usual Chef!🍻 Have a great Father's Day.
Yep. I like to use the slow roller to focus the heat sorce
Beautiful Dish. Really enjoyed the tips on using the shells for deeper flavor. Neat trick using the wedges to secure the skewers. Going to make this soon. Thanks Chef 👍 Outstanding Sir 🦐🔥
Cheers Troy. That shell add is gold🔥
good stuff
Cheers Roger. Thanks heaps for watching and for taking the time to leave a comment 🤙🏾
Awesome Recipe. In all your vids your charcoal is always ashed over with no flames. At 500 degrees I'd be flame grilling. How do you do that? And after watching so many of your vids I think your hands are heat proof.
Great colours Chef E , going to transfer this recipe to my toQ list
Love your style of presenting. Keep m coming
Cheers from Holland
Cheers Roland🔥🎯🔥
Nice! P.s. what is up with the Dutch wristband? ;)
🤣 solidarity ❤
Hi 👋 Selvin kitchen 😋😋😋🍺🇯🇲🇯🇲🇯🇲
Yo🔥🔥🔥🥂
Location of the shoot?
Wrightsville Beach, NC
Best place for fresh shrimp in the Midwest???
Where in the Midwest. I went to a salt water shrimp farm just outside of Wichita called sunflower. It is incredible.
Another resource is Fultin Fish Market, they will ship directly to your door.
Happy Grilling
Chef E
@@ChefEricGephart as far from the coast as you can get…Iowa
@@MotorInnAutoGroup check out Fulton Fish market, they have you covered 🤙🏾
If you have to get frozen, get "IQF" Individually Quick Frozen shrimp vs the block Frozen shrimp
@@ChefEricGephart thanks a ton
I buy my shrimp peeled and deveined.
Nice