**The Art of Cooking Shrimp: A Masterclass with Jeffrey**

Shrimp is one of those ingredients that can elevate any dish from ordinary to extraordinary, and when cooked correctly, it can taste like ocean water. The key to achieving this sweet, briny flavor is to get the shrimp from raw to cooked quickly and effortlessly, without overcooking them. "You've got to get shrimp from raw to cooked and on the plate tasting like itself," says Jeffrey, a seasoned chef who's mastered the art of cooking shrimp.

When it comes to seasoning the shrimp, Jeffrey is a firm believer in keeping it simple. He recommends using kosher salt, which he applies generously to both sides of the shrimp. "Make sure you get it on all sides," he emphasizes, as the lack of fat and skin means that the shrimp are vulnerable to overcooking. A quick turn and season with salt can make all the difference in bringing out the natural sweetness of the shrimp.

Jeffrey's cooking method involves using a hot pan with a high smoke point, such as canola oil. He adds a tiny bit of butter to the pan, which he carefully shakes to prevent sticking. The shrimp are then added to the pan, leaving a little space between each one to allow for even cooking and browning. "You want to get a little browning going," says Jeffrey, as this is essential in developing the flavor and texture of the dish.

One of the challenges of cooking shrimp is avoiding overcooking them. Jeffrey warns that 30 seconds too long can result in tough, rubbery shrimp, so it's crucial to keep an eye on the cooking time. When he flips the shrimp over, he gently shakes the pan again to prevent sticking and adds a little more butter to help with browning.

For Jeffrey, the addition of butter is essential in bringing out the natural flavor of the shrimp. He also believes that you can never have too much lemon juice, which adds a brightness and acidity to the dish. A sprinkle of red pepper flakes adds a subtle kick of heat without overpowering the other flavors.

As the sauce comes together, Jeffrey suggests using white wine vinegar instead of traditional white wine. This gives the dish a tangy, slightly sweeter flavor that complements the shrimp perfectly. The addition of Worcestershire sauce and hot sauce adds depth and complexity to the sauce, while the fresh parsley provides a pop of freshness.

When it's time to serve, Jeffrey recommends serving the shrimp with a side of crusty bread, which soaks up the flavorful sauce and coats it evenly. He warns that you can never have too much bread in this dish, as it provides the perfect textural contrast to the tender shrimp.

**Tips from a Pro**

Jeffrey's cooking method is surprisingly straightforward, but there are a few key tips to keep in mind. When using garlic, he recommends pressing it into the butter to break up the clumps and brown evenly. He also suggests using red pepper flakes sparingly, as they can add heat quickly.

For those who prefer a different type of wine or stock, Jeffrey recommends using white wine vinegar instead of traditional white wine. This adds a tangy, slightly sweeter flavor that complements the shrimp perfectly.

Finally, Jeffrey's dish is all about simplicity and restraint. He warns against overcomplicating the sauce by adding too many ingredients, as this can overpower the natural flavors of the shrimp. Instead, he suggests using only a few high-quality ingredients to create a dish that's both elegant and accessible.

**The Final Touch**

As the dish comes together, Jeffrey recommends taking a step back and evaluating the flavors. "You've got to taste it and adjust," he says, as this is essential in ensuring that every element of the dish is balanced and harmonious.

When it's time to serve, Jeffrey suggests presenting the dish with a flourish, garnishing with fresh parsley or lemon wedges to add a pop of color and freshness. The combination of flavors and textures is sure to impress even the most discerning palates, and for good reason: this dish is a masterclass in cooking shrimp that's both elegant and accessible.

"WEBVTTKind: captionsLanguage: enwe're gonna start with iron chef alex gornicelli's very essential tip for shrimp scampi oh shrimp scampi i love a shrimp skin fish the thing about shrimp is you've just got to get shrimp from raw to cooked and on the plate tasting like itself that beautiful kind of sweet it tastes like ocean water i feel like when you cook shrimp the right way seasoning the shrimp i go super easy here literally kosher salt season from high above make sure you get it on all sides i will take the time to turn these over and season them on both sides shrimp has nothing to protect it do you know what i'm saying no fat no skin no nothing they cook quickly i think that really is the most challenging part about cooking shrimp is to not overcook it you go hammered 30 seconds too long canola oil cause i want that high smoke point ooh look at that i really want to use olive oil but i'm not gonna do it cause i want that higher smoke point okay and then literally drop these shrimp right in there give them a little space in between each other right we want to get a little browning going shrimp are filled with water right so so steam is immediately gonna start escaping from the shrimp when we cook them so we've got to give them a little bit of room right away we have about one minute before we flip these over i i just put a tiny bit of butter you gotta have butter with shrimp in my opinion a little bit and just shake ever so slightly once the pan just to make sure they're not sticking and let them know you know i got you babe right we're getting that brown i mean the great thing about a dish like this is it feels fancy but it comes together in minutes you can do this out of your freezer if you've got a bag of shrimp in there you see nothing but salt went on here right and then get them out get them out of the pan look at that because as you make the sauce they are just sitting here like what are you doing with me once those shrimp are cooked you've got about five minutes tops before you have to eat them right i'm gonna put a little bit more butter in here a little bit more for you jeffrey and your pan is still hot you've got all that beautiful shrimp-ness two cloves of just grated garlic take a rubber spatula and press the garlic into the butter so that it breaks up into small pieces and browns really evenly you don't get clumps of overcooked garlic right to that i'm gonna add about too much wine about three quarters of a cup i get a lot of questions what kind of wine i say whatever's in the fridge open for the cheapest stuff you got yeah i'm with you alex i i don't think you should be spending a lot on the wine that you're gonna put in there i mean in general if you if you would drink it you can choose you should use it would you use stock instead of wine for this or you must have wine no i would use white wine vinegar that's smart instead tiny dot of worcestershire in there oh that's the secret ingredient a little bit of hot sauce just a couple dots it doesn't make it spicy but you know there's something in there right light grate of lemon now i'm not big on a lot of herbs with this i think you've really got to keep it simple small bunch of flat leaf parsley i just fold it it smells like garlic bread doesn't it oh i see that loaf of bread there i'm thinking time to mop up those juices alex now you know i'm gonna need a side with that you gonna serve it with anything okay sonny i know that if i serve this without a big loaf of crusty bread i'm gonna be in trouble with you and once your sauce is pretty much ready we're just gonna you drop the shrimp back in that pan for a second right you never once like cooked the shrimp in the sauce which i think like 90 of the world does which is wrong and then the shrimp drop them right back in i would shut the heat off a little bit of those red pepper flakes going in there too no no pepper just some red pepper flakes you can go about this in a couple different ways i always feel like you can never have enough lemon some butter toasted bread crumbs you want that texture right soaks up a little bit of the sauce and almost coats it and then literally i mean i wouldn't i wouldn't mess around with these i would just go right in there and you have this combination of a sauce soaked up a little bit by the bread sonny that breadiness is for you yes girl i mean this is like a high-end restaurant dish in minutes in minutes and get oh look at that yeah i'll take that tops campus right there for sure and again big loaf of crusty bread get in there with this oh yeah that looks good girl classically you hmm thank you sonny hmm youwe're gonna start with iron chef alex gornicelli's very essential tip for shrimp scampi oh shrimp scampi i love a shrimp skin fish the thing about shrimp is you've just got to get shrimp from raw to cooked and on the plate tasting like itself that beautiful kind of sweet it tastes like ocean water i feel like when you cook shrimp the right way seasoning the shrimp i go super easy here literally kosher salt season from high above make sure you get it on all sides i will take the time to turn these over and season them on both sides shrimp has nothing to protect it do you know what i'm saying no fat no skin no nothing they cook quickly i think that really is the most challenging part about cooking shrimp is to not overcook it you go hammered 30 seconds too long canola oil cause i want that high smoke point ooh look at that i really want to use olive oil but i'm not gonna do it cause i want that higher smoke point okay and then literally drop these shrimp right in there give them a little space in between each other right we want to get a little browning going shrimp are filled with water right so so steam is immediately gonna start escaping from the shrimp when we cook them so we've got to give them a little bit of room right away we have about one minute before we flip these over i i just put a tiny bit of butter you gotta have butter with shrimp in my opinion a little bit and just shake ever so slightly once the pan just to make sure they're not sticking and let them know you know i got you babe right we're getting that brown i mean the great thing about a dish like this is it feels fancy but it comes together in minutes you can do this out of your freezer if you've got a bag of shrimp in there you see nothing but salt went on here right and then get them out get them out of the pan look at that because as you make the sauce they are just sitting here like what are you doing with me once those shrimp are cooked you've got about five minutes tops before you have to eat them right i'm gonna put a little bit more butter in here a little bit more for you jeffrey and your pan is still hot you've got all that beautiful shrimp-ness two cloves of just grated garlic take a rubber spatula and press the garlic into the butter so that it breaks up into small pieces and browns really evenly you don't get clumps of overcooked garlic right to that i'm gonna add about too much wine about three quarters of a cup i get a lot of questions what kind of wine i say whatever's in the fridge open for the cheapest stuff you got yeah i'm with you alex i i don't think you should be spending a lot on the wine that you're gonna put in there i mean in general if you if you would drink it you can choose you should use it would you use stock instead of wine for this or you must have wine no i would use white wine vinegar that's smart instead tiny dot of worcestershire in there oh that's the secret ingredient a little bit of hot sauce just a couple dots it doesn't make it spicy but you know there's something in there right light grate of lemon now i'm not big on a lot of herbs with this i think you've really got to keep it simple small bunch of flat leaf parsley i just fold it it smells like garlic bread doesn't it oh i see that loaf of bread there i'm thinking time to mop up those juices alex now you know i'm gonna need a side with that you gonna serve it with anything okay sonny i know that if i serve this without a big loaf of crusty bread i'm gonna be in trouble with you and once your sauce is pretty much ready we're just gonna you drop the shrimp back in that pan for a second right you never once like cooked the shrimp in the sauce which i think like 90 of the world does which is wrong and then the shrimp drop them right back in i would shut the heat off a little bit of those red pepper flakes going in there too no no pepper just some red pepper flakes you can go about this in a couple different ways i always feel like you can never have enough lemon some butter toasted bread crumbs you want that texture right soaks up a little bit of the sauce and almost coats it and then literally i mean i wouldn't i wouldn't mess around with these i would just go right in there and you have this combination of a sauce soaked up a little bit by the bread sonny that breadiness is for you yes girl i mean this is like a high-end restaurant dish in minutes in minutes and get oh look at that yeah i'll take that tops campus right there for sure and again big loaf of crusty bread get in there with this oh yeah that looks good girl classically you hmm thank you sonny hmm you\n"