Shrimp Scampi Recipe

Hey, don't be skimping on your scampy

We got you all fixed up here with a shrimp scampy, mmm, some linguine pasta and

ooh green chili wine in there to add to it. It is so good. Ooh, come on, I got it ready. Woo-wee

Thank y'all for stopping by camping. And they didn't skip it a do-da day to day it is

Mm-mm. Because what are we talking about? Some shrimp scampy. What? Scampi

Yeah. Hey, I didn't even know they were such a creature, but they really is

When you look back on the history of this, them little scampies was out there just swimming around

And, ooh, they was so good. Like a lobster creation, Shan. But way back over there

We ain't got, do you see any water around here? So people have been changing the recipe ever since then

Using lobster, using shrimp. Today we're going to use us some good rice

shrimp I mean some good ones but folks you're gonna make sure you start with good

quality shrimp before you even think about doing this dish and good quality wine

because this shrimp scampy always got to have a little white wine in it mm-mm

what are we talking about today with some wine some hatch green chili y'all

have seen me break it out before and hey them good folks got a website if you

won't go over there and get you some of that shipped in for the holidays what holidays speaking of the holidays we we got some great gift ideals coming up we

do Kent Rollins Cowboy Coffee, our own personal blend. Me and Shan, we'd have teamed up with

some roasters. And you can get some more information about all of them great holiday products

we've got right there on our website. Let's talk about these shrimpies now. You need to have

uncooked, devane, and you can see them are, and we got to shell them. But folks, I need you to be

saving them shales because the good folks down there in Louisiana told me you save them, you put

it with the sauce or whatever you're making for that. It's going to give it such a great

rich flavors so we're gonna save them shells. Wait, you put them in the sauce? We're gonna put them to make when we start boiling this wine because we gotta have a wine sauce so we're gonna simmer it with these shells to get more flavor in the wine and I'm talking it's gonna be good. People be gonna want this recipe plum over in Italy they are. Yep, that's right over southwest of Goody Bo, Oklahoma I think. Well folks we have got them peeled devane and saved the little shells because guess what they're gonna add that flavor and

As Justin Wilson would say you got to have some wine you can cook with and you got to have some wine you can drink with So what much we going to use Hey I going to thinking about like a three of a cup So that pretty close to there

And we're not going to bowl this very long, folks. I like wine, so we're going to give it another little splash

I just want it to simmer there for a little bit to get them flavors from them shales. So let me get this on a little old burner over here and get it to simmering so we can get ready to go on with this

Because remember, we don't want to boil it. We're just going to simmer to bring out the flavor of them shales

in that wine. We got our little shells simmering over in that green and chili wine and folks it is time to break out a little of the original

seasoning and I want you just to toss it on them shrimp and then we're just going to

put them in a cool place and let them set for a little bit because folks this has got a little citrus blend to it. It's going to help them shrimpies out a

lot. Well we got us a large field skillet here getting preheated hot two

tablespoons of carry gold butter and to that we're going to add about two

tablespoons of olive oil. which I say is pretty close to that amount

So, olive oil and butter, we're just going to let it melt because what does that olive oil do

Keep that butter from burning and burning for burning for olive oil, vice versa

I think that's what it's all about. To that, what are we going to add

Some garlic cloves. Load up the gun folks. We got about three of them we want to put in there

Some green onion or shallot. And I just want you to simmer that along there till the onions and all the onions and all

get translucent. Well folks you can see that didn't take long and them shrimps we

seasoned roll ago we need to get them in here give them a good sauteing and

running around in there and we're gonna cook these for about two to three minutes until they just gradually start to turn pink keep your eye on them now

don't let them get overdone I used one and a half pounds you ever been to the

restaurant and when you order shrimp scampy it comes out shrimp skimpy I mean

They don't be giving you much. So, hey, y'all know the cowboy. We're going to add all we can

That's a pound and a half. You can see, we're getting that good pink color to come on these shrimp

And we're going to pull them here in just a second and put them in a pan because we've got to get them back in there in a minute

So let's not overcook them the first time. Back on the fire, it goes

Two more tablespoons of that carry-gold better. Better butter? Better butter. It makes everything better if you use the better butter, and that's carry-a-gold

the juice of one lemon. We need it in there, folks, we do

We gonna turn this down to a low Give it a little stirring And to that remember the space helmet

And remember that wine that we done drained out of there. Right here it is

I want you just to put it back in there. And folks, we've got some flavor coming right there because them little shells, they've done their part

a little splash of olive oil again. You just sort of want that to reduce down by about half

Just keep it on that low. Get you a simmer. There is some flavor coming out of that

Well, that has got to the point to where it has come to a good simmer

and all the butter is melted. Back in the little shrimpies go and they got some of that love

of that garlic and that green onion on there. So folks, I just need you to go to stir them

around there and you can always be telling yourself hey guess what we need more wine

so it's time because I don't want to run out of wine that's one of the

worst things you can do now before y'all was here we done pre-cooked us up some of

that what you call it shen linguine I don't know who Lynn was but he was good

people and he done made some pasta So we're going to put that in there in just a second and let all this come together and

it is going to be good. So it is about time to add that pasta it is and we're just going to toss it all together and let it get good and warm

Two or three minutes at the most folks and it is a done deal. Put it in a bowl, grab a spoon and let's go to town

Don take long for all this to come together so make sure you pay attention to them little shrimpies You don want to overcook them and when we tossed that back in there we just wanted everything to come back to a good simmer get that love to going then let pull it off that heat bring it over here

top it with some fresh parmesan that's been grated and some red pepper flakes all the way around there

and if you got some parsley or something like that you want to throw in there i ain't against it i'm not

but if you need to thicken that sauce just a little and i forgot to tell you when it's happening

Save a little bit of that pasta water because it's got that starch in there

You can pour a little that back in there to help that sauce stick to them linguine's a little better

But hey, it is time to reap the benefits of what we have sowed

Shan told me one time, you've got to twirl your fork like this so you can get a bite

And then you have to bring it way up here. I'm kind of missed the mouth

Oh my gosh. Maybe we want to do this shrimp. Her. Them shrimpies be

fracking up but they'll be coming back up here because they want some more of that

Pardon me, I'm going to have another bite. Well, my good canine helpers there

do y'all know how to eat, Linguini? You wait? No, you wait. We've got to have manners

The big's going first today. Beaks, that's how you do it. Aida, boy

They have been some good help, they have. I mean, this is fine dining

It is you take that green chili wine. Now you can use some white wine, a dry one if you want, but why would you when you can use this

It blends with this so well, the garlic, the onion, the red pepper, so good, and it is easy

Everything we'd be using, be less. Sted down there below, and a little link you'll find it

And as always, I tip my hat to all our servicemen and women and the veterans and all the first responders

and everybody that's keeping us safe in this here countryside I am. But remember me telling you about them holiday products

Ooh, big in's coming out. It is cowboy coffee. Go and pour me up a cup of that, folks

You're going to want it. It is the smoothest blend you'll ever find. It'll be on the website

Be sure and shop it for the little stocking stuffer. There we go

God bless you each and every one. And I'll see you down the not scrimpy

but shrimp, shrimp, scampy trail. And you can get some more information

Ooh. Oh, let me get this stuff. What happened to the butter

Howdy, dooty, tody, fruity. Uh-huh, yep