Name: ゴードン・ラムジーが海老のスカンピを10分で調理｜10分でラムジー (Gordon Ramsay Cooks Shrimp Scampi In Just 10 Minutes | Ramsay in 10)
Uploaded: 2021-01-14T09:41:43.000Z
Duration: 10 min 8 s
Description: VoiceTubeの動画で発音を聞きながら英語表現を覚えよう！学べる英語：

法助動詞 B1

I'm challenging someone who I think you may know

程度の副詞

Someone that I know can almost cook anything on the planet someone who really knows these beef Wellington's all of you, please welcome the amazing

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 prep

Okay, so shrimp scampi. I'm gonna start off with a shallot

I'll chop that don't go fine dice. Just slice it. Okay, again a lot quicker. So slice it in half

Okay, if you slice it too thin it's gonna burn so just slice

I like the shallots over the onion the shallots 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

Water's boiling, splash of 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, I'm going to finish it with some fresh basil

Once the oil is up to temp shallots in, now

Lightly season them okay? A bit of salt and pepper

I don't worry if they don't break down easily

by the time they're cooked they'll start breaking down

A little drizzle of olive oil, okay,? Get that turning in, break down the shallots

You're up against it time wise, trust me start using techniques rather than chopping everything

So I've got this microplane that we use obviously - to grate parmesan, lemon

take a nice 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

It's beautiful. It's sort of almost purees the garlic for you. And then from there take a little knife

Caramelization on that garlic and those wonderful shallots now once you've browned off the shallots

Literally turn up the heat, get that really nice and hot now start off too hot and you'll burn those shallots

Now a little touch of chili flake. Okay chili flakes in there

Lightly sprinkle, those chili flakes. You can always add more heat but you can't take it away. So be smart with that

Get your tomatoes, I want a little bit of acidity in this dish. And again, I'm going to just cut these tomatoes in half

Okay, and what's that 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 where the acidity comes in, open them up

And you'll hear them sort of almost start to blister and roast. Now, as the 'matoes start to break down

Okay, my shallots are caramelizing, the garlic has disintegrated beautifully

Break those down and then from there, I'm going to deglaze the pan

Basically, I'm gonna sort of clean the pan out with a little tablespoon of white wine

Break that down. Now look what's happening, the tomatoes are disintegrating, the shallots

Are super caramelized, that garlic's disappeared, chili flakes giving it the heat

And then from there a tablespoon of stock: vegetable stock, chicken stock

Or even fish stock in don't flood it, okay

Try 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

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

The nice thing about that, get your large leaf

Okay, get the small leaves, tuck them inside the large leaf and roll it like a beautiful big cigar

Literally chiffonade that basil, now, here's where it goes up a notch, okay?

That's beautiful caramelizing down there. Okay? Nice!

So we're halfway, just under five minutes to go. Capers: a little bit of the acid and saltiness there

Where the magic is right there, so we're halfway

They only take literally 90 seconds to cook, 90 seconds for the pasta, 90 seconds for the shrimp. Okay.

Teaspoon of olive oil in there, in with the pasta and look I want color on those shrimp, they go 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

That starts to boil up, take it, twist it round

it literally cooks in 90 seconds, turn up the gas, turn that around and you'll see that coming together, beautifully

Time please how long left? Ahh... Just under 4 minutes.

Once that shrimp are colored, look, take them off the gas, turn them around

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ゴードン・ラムジーが海老のスカンピを10分で調理｜10分でラムジー (Gordon Ramsay Cooks Shrimp Scampi In Just 10 Minutes | Ramsay in 10)

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