Restaurant Style Shrimp Scampi 'a la minute' (No Pasta) | Scampi Video Series 1 of 3

Next week we'll be releasing a video walking you through the "Shrimp Scampi Bruschetta" dish we conceptualized in our Scampi Breakdown video using the F-STEP Worksheet, and then the week after that, we'll be releasing a shrimp scampi video that incorporates pasta.

[tonyvrizuela]

So glad your making videos again man. Longtime line cook in my past life, but never went to culinary school, I'm so greatful to pick up some of those tips from you now. Cheers

[ChiIeboy]

Jacob, you could single-handedly provide all the world-class content needed for the Food category of the MasterClass series of video tutorials.

[soundmoneynationguy]

Great video simple, informative and easy for everyday home cooks to try.

[rossgassien]

I have learned so much from your videos. You are amazing. Thank you very. 👍🏻

[opelfopeltoe]

Brilliant dish, brilliant clear teaching! Your videos taught me to cook immeasurably better about 5 years ago so thank you Jacob! Good to see you back and looking so good as well.

[KieranGarland]

These worked examples are so, so useful. Cheers.

[CookingWithTheCajun]

Thanks, Chef Burton, I really enjoyed your video. Keep up the great work.

[jamesc]

Simple and delicious. Great video can’t wait for the others in the series. Thank you for making these videos. They are tremendous help in the home kitchen for viewers like me

[builderxx]

Jacob, so glad to see you making new content. I have been checking a few times a month to see if you posted. Your tutelage has really reined in my kitchen madness and upped my skill level, thank you

[shaneodowd]

Thank you Chef Jacob. Very informative. Great you are back online.

[optionstrader]

Thank you Chef. Always great videos/info. We appreciate it!

[XchelRocks]

Hey chef. Love your videos. Thanks for making the podcast. Can’t wait to see more.

[peteregede]

Hey Chef I think you're brilliant and happy to see you back posting! Can't wait to learn. I do have two questions though:
1) Why not sweat the garlic/shallots before putting the shrimp? Or does it not matter when sauteeing something quick like shrimp?
2? Why olive oil as opposed to the 50/50 canola and clarified butter? Or would the lower smoke point not matter as much because of the protein

[johnstrube]

I can’t wait to attend a class in person, but I have a question about heat. Using a Viking Cook top, I have more gas heat than most residential cook tops. Since I saw how fast you worked here, Do I put it on High? Or, do I throttle it back a bit? I am guessing high, and start working as soon as the oil sheens over.

[aCulinaryGamer]

Hey chef your fellow chef brother here, do you edit and film your own videos as well? If you do then man you really are a Jack of all trades! Absolutely fantastic job! Until next video chef! HEARD

[iforwms]

Great video as always!

I only have an induction cooker at home, is there a standardised conversion for temperature ranges, from say "medium high" to an actual temperature in celcius/fahrenheit? For example for this dish, what temperature was the cooker initially set at, and once you start the sauce, what temperature did you reduce it to?

I bought your book a while ago, it's been a fantastic resource, thoroughly recommended!

[ralphtom]

No lemon? It would be hard for me to not put lemon. But i should be appreciative of new gastronomic trends even tho its blasphemous. J/k 😂
I made your 🍒 brandy pork loin for my mother the other day tho i was affraid to serve medium. We both loved it. Thank you chef !!

[NoahGotfrit]

Could you do ever do like a half pasta a la risotto style thing where you park cooked it in boiling water but then finished it completely in the simmering sauce? Rather than finishing in boiling water and just tossing in the sauce?

[stickyfoot]

A low carb Shrimp Scampi appetizer/ tapas dish.

[effectively]

Is it just me or does Chef Jacob sound a bit different?