0:00
- And this is a shrimp scampi with artichoke shell.
0:04
So while you're draining our noodle, Cheryl,
0:08
I'm gonna get started on our shrimp scampi.
0:11
- And I'm gonna use about a half a stick of butter
0:18
Cheryl has just drained her angel hair spaghetti.
0:22
Shrimp scampi is one of those wonderful dishes
0:25
that don't take long at all to fix.
0:29
Yes. I'm gonna come over here and just knock
0:32
three cloves of garlic.
0:34
And then I'm gonna ask you to chop me up,
0:36
about a third of a cup of bison.
0:39
- And then we'll squirt the lemon juice own it.
0:44
- But I'm just gonna need this to go
0:45
in the pot pretty quickly.
0:48
while you're doing that, Cheryl,
0:50
I'm gonna finish taking the tails off my shrimp.
0:53
I'd gotten started and didn't finish it.
0:55
- So I've got probably a couple of pounds
0:58
of a medium size shrimp.
1:00
And you know, I've told y'all before
1:02
Michael and I argue about tails on or tails off.
1:11
- The cook gets to win. - Absolutely.
1:13
- But for this particular dish,
1:15
I am going to take the tails off.
1:17
- If you'd measure me out about a third of a cup.
1:21
- We're gonna use a nice light white wine.
1:24
We're gonna add that to our garlic and our butter in
1:29
And in goes our garlic.
1:30
- Okay. It's quick. Isn't it?
1:34
I'm gonna add our wine,
1:37
and just let that reduce for a second.
1:39
You can go ahead and toss in our basil.
1:43
- I've got some plucked red pepper.
1:46
- I'm gonna just put a pinch.
1:48
I've got some wonderful Parmesan cheese.
1:51
- If you would, - Feels good.
1:52
- Please grate that for me.
1:54
I'm gonna toss in our shrimp.
2:00
- How much do you think we need, Paula?
2:02
- About a half a cup. That should do.
2:05
- Alright. I'm gonna add a little salt and pepper.
2:20
- Oh, that looks good.
2:22
- Let's get a little bit more basil in there.
2:25
- Yeah. Just a little bit more.
2:28
- So Paula, what's the secret
2:30
to not over cooking your shrimp?
2:34
- Just When it's lost its transparency, Cheryl,
2:40
You can see how that's still transparent.
2:44
- You want that to go away.
2:45
- So it just gets a pretty little pink color.
2:49
You know what? And I knew that I would do this.
2:52
- Put a little butter.
2:53
- All right. Now we've the whole steak of butter in there.
2:56
Add a jar of marinated artichoke hearts that I've drained.
3:01
- Hunny, we've got enough shrimp for an army.
3:04
- These have just about lost its transparency.
3:08
All right. Why don't you--
3:10
- Get a little pasta for us.
3:11
- Get us a little pasta.
3:26
- Yes. I Wanna make sure you get some of that garlic.
3:30
- Wait, I wanna make sure you get some
3:32
of this wonderful juice too.
3:35
Wonderful, so, so yummy.
3:37
- Okay let's put a little cheese and I have another meal.
3:41
Oh, That was a lot of cheese,
3:42
to add to my repertoire.
3:46
- I mean, how easy is that?
3:48
- They will love that.
3:49
That was really easy.
3:50
- Oh, I'm getting too, too many shrimp.
3:59
And we've got all this wonderful basil
4:01
from out of the gardens.
4:02
So I'll just put that right there.
4:07
Okay, honey, come on down here.
4:09
I got her napkins and I got a silverware ready.
4:26
- Thank you for teaching me how to make this.
4:29
Add this to my repertoire.
4:31
- You are so welcome.
4:36
Hey, y'all, it's Paula Deen.
4:37
Now, if you enjoyed this video, be sure to like it
4:41
and click the subscribe button as well as the notification
4:45
and bell to be alerted when I post a video.
4:49
Love and Best Dishes Y'all.
