Gordon Ramsay Cooks Shrimp Scampi In Just 10 Minutes | Ramsay in 10

Gordon Ramsay Cooks Shrimp Scampi In Just 10 Minutes | Ramsay in 10


Welcome to Ramsey in 10 where I’m challenging to my favorite chef to prove that all you need to make a stunning dish is Literally 10 minutes with some amazing ingredients now today I’m telling you someone who I think you may know Someone that I know could almost cook anything on the planet someone who really knows these beef Wellington’s all of you, please welcome the amazing me That’s right today. I’ll show you how to make the most amazing shrimp scampi in literary ten minutes Let’s have 10 minutes on the clock. You guys ready? Let’s go Now the first thing you need, of course you get that water boiling 90% of this battle is all about the trend Okay, so shrimp scampi. I’m gonna start off with a shallot I’ll chop that no go fine dice. Just slice it. Okay again a lot quicker. So slice it in half Okay, if you slice it – Vinny’s gonna burn so just slice the nice slices Slots beefy done. I Like the slots over the onion the slots make it a little bit sweeter and more importantly it’s a lot easier to digest Slice the onions don’t get too fancy. Okay from there a little splash of olive oil now Water’s boiling special oil in splash the oil in I actually like this with a little bit of heat in there Okay, so I got some chili flakes on the finish up some fresh basil Once the oil is up to temp slots in now caramelize those slots Lightly season them. Okay a bit of salt and pepper I don’t worry if they don’t break down and easily by the time they cooked they’ll start breaking down now from there A little drizzle allowable. Okay get that turning in break down the slots now when you’re cooking and You’re up against a time wise trust me start using techniques rather than chopping everything So it’s microplane that we use of a seat – great parmesan Lemon, take a knife clove of garlic. Okay, and literally grate that Over those shallots the garlic disintegrates so much quicker. Okay, you get right down to the wire and look underneath there It’s beautiful. It’s sort of almost purees the garlic for you. And then from there take a little knife Take that one in there. So tap it And literally get that really nice Camera zation on that garlic and those wonderful schlotz now once you’ve found all the shallots Okay from there Literally turn up the heat get that really nice and hot now start off too hot and you’ll burn those shallots Okay Check in on the time Now a little touch of chili flake. Okay chili flakes in there Lightly sprinkle, those chili flakes. You always add more heat. We can’t take it away. So be smart with that and then Get your tomato. So I want a little bit of acidity in this dish again. I’m going to just cut these tomatoes in half Okay, I’m also gonna do it’s gonna blister in the pan but more importantly it’s gonna give it that really nice sweetness Three or four little cherry tomatoes. Okay, that’s what the acidity comes in open them up And you’ll hear them sort of almost start to blister and roast now as this master start to break down Okay, my shallots are caramelizing the garlic has disintegrated beautifully Break those down and then from them and we’ll deglaze the pan Basically, I’m gonna sort of clean the pan out with a little tablespoon of white wine Why why goes in? Turn up the gas Break that down now look what’s happening, but some artists that are celebrating the schlotz Are super caramelize that garlic’s disappeared chili flakes. Give me the heat And then from there a tablespoon of stock vegetable stock chicken stock Or even fish stock in don’t flood it, okay Trying to create a really nice sauce. You don’t start cooking your pasta until that is absolutely ready. Okay Now once that’s on and it starts to sort of reduce down Literally back on How long we got oh My lord, I’ll go for a run Get your pan on Keep that boil rolling for your pasta. Get your pan on nicely. Now. Look at that It’s reduced down to a syrup. This is where it goes even more fragrant. Take your basil Get your largest leaf your small leaves on the outside Okay and from there Then I see without get your large leaf Okay, get the small Leafs tuck them inside the large leaf and roll it like a beautiful big cigar Okay, hold it nice and tight let the knife do the work and Literally shipping on that basil now, here’s where it goes up a notch, okay That’s beautiful caramelized down there. Okay nice Buzzle goes on So we’re halfway just on the five minutes to go papers a little bit of the acid and saltiness there But look, that’s the source. That’s Where the magic is right there, so we’re halfway Now take your shrimp. Okay lightly seasoned the shrimp salt and pepper seasoned nicely salt pepper Okay, get the really nicely seasoned They only take literally 90 seconds to come 90 cents for the pasta 90 seconds for the shrimp. Okay My pan is nice and hot Teaspoon of olive oil in there in with a pasta and look I want color on those shrimp they go in Beautiful Shrimp her in Don’t overseer these shrimp. Okay, they turn dry So the nice thing now is that shrimp are on sauce is ready. Take your capellini in to water okay in That start to boil up take it twist it round and It literally cooks in 90 seconds turn up the gas turn that around and you see that coming together, beautifully Time please how long that? Once that shrimp I collared long take them off the gas turn them around Okay, look at the color on there beautiful really useful passive pointing Watch olive oil on top you see done take that zest of lemon. No one literally Zest my lemon over there Look at that. We’re just under three minutes to go Passes cooking nicely. I mean the capellini. Okay, so it’s super thin and really quick to cook I Haven’t overfilled the family water. Sometimes you put too much water in the pan. You lose the capellini. So keep the water to a minimum shrimp Loosely rested and I put them in to my sauce there just like that Bring that back up to temp Now look The less water you’ve gotten that pasta The quicker it cooks, okay I’m from there. Take that out check Stall nice and firm. So literally another 30 seconds in there Sometimes when you fill up a pan with water you put your capellini in and you lose it all so I like the small pan Half full of water and so the pasta cooks quicker, but you don’t lose anything Shrimp resting back inside the shallots and the blistered tomatoes and look So just under two minutes to go capellini literally is you go through with your fingers It’s cooked colander in back out Draining under the pan. I like putting the capellini back into the pan and then literally mixing that around Lazing it with all 60 seconds to go now shrimp capellini I’m gonna mix that shrimp with my capellini usually done In not too much pasta Remember the heroes the shrimp and then look and mixing this all up now usually done. I’m gonna twist that round I’ll sit the pasta and beautifully in the center of the plate and then garnish that in my shrimp Now I want all those shallots and all that beautiful sauce And look, how do I finish that? for dinner Honestly Parmesan over the top Right at the last minute and then finally just a nice pinch Of zest and then very quickly The lemon and fresh lemon and there you have the most amazing shrimp capellini done in 10 minutes Do not forget to subscribe to my amazing youtube channel and good luck. Can’t wait to see what you can do in 10

6 thoughts on “Gordon Ramsay Cooks Shrimp Scampi In Just 10 Minutes | Ramsay in 10”

  1. Get alot from this man, im only 17 & I watch & learn bit by bit from this great cooker. Sooner or later i'll be half or a forth of what he is. Love your cooking & can't wait to see what more recipes you have next.👌🔥

  2. Once you click on one of these it turns into an addiction and next thing you know you're binge watching them .

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