12:50
Holy [__] fito. Those are the most beautiful things I've ever seen. [__] you, shrimp scampy. We're making Cameroon el ao. Think shrimp scampy but with a Latin twist. And because that garlic butter needs somewhere to go, we're doing something special with crispy rolls. Doing something special with crispy rolls sounds a little creepy. Uh I was going to say even a little perverse, but I can't. You're gonna like everything today. Who doesn't like shrimp scampy? One of our biggest videos years ago was shrimp scampy. Oh yeah. So these are not those shrimp scampy. These are your abuila's shrimp scampy. And if you don't have an abua, which is grandmother in Spanish, it is grandmother. It's not grandfather's
grandmother in Spanish. Um this could be your Mexican friends shrimp scampy. These are the shrimp scampy you wish you'd be making. And one of the big differences we're using these guillo chilis. They're dried. See that? And they're not that spicy. These are about the equivalent of a jalapeno. Somewhere between 2500 and 5,000 on the Scoville scale, which is how they measure mouth heat. I What do you call it? Mouth heat. The Scoville scale. Huh? Spicy. But yeah, but in your mouth. Spicy. Yeah. Spicy. I don't know what I'm saying. I'm saying the scial scale measures mouth heat. That sounds weird.
It measures spice. What do you mean it measures? Well, it doesn't. Spice measures spice. Why didn't you tell me that 10 minutes ago? So, we're using these. A little prep. And by the way, if you can't find these at your regular everyday supermarket, which you can because you can everywhere in Southern California and probably a lot of places now. The internet has them. In fact, there's other recipes. The beria that we make that you should have made has guillos. I'll put a link. But what we don't want are the stems or the seeds. So grab some scissors. Do that. And then open the kit up like that. See that? Perfect.
You go out. Get out. A few are no big deal. Don't go crazy. You don't need the little membrane business like this. And this guy. And when everybody's out, we're going to get a little pan because we want to give them a little toast to really help bring out the flavor. And with your pan on medium heat, we're going to toast these guys. Oh, I don't know, about 15 seconds aside. That's about it. Give them a little push down. Help them along. You're going to start smelling them, and that's when it's time to give them a little flip. We don't want to burn them. We only want to toast them lightly. You understand that, Max?
I understand. Thank you. Why are you yelling? I'd like to yell, apparently. Okay, 15 seconds. Little toast on each. And now we'll add some hot water to help them soften. And we can just do it right in this pan. No need to mess anything else up. All right, in we go. Perfect. Going to leave those guys for 15 minutes until they soften and then I'll be back. In the meantime, let's prep some garlic, shall we? I'm doing this the lazy way today, but for a reason you'll see. So, give these a little whack with the side of your knife to help us peel off the skins. And then using this little mini chopper, which I'm going to use for my guillo, so might I'm going to mess it up once. Might as well mess it up twice.
We'll put our garlic in. Such sticky stuff. God. Recipe below. And by the way, I'm making half the recipe. The whole recipe is for 2 lbs. I'm making about a pound of shrimp because well, I don't need two pounds of shrimp right now. Okay, with the garlic in, lid goes on. These are very handy, these little guys. We do this and then we do this. Say contact. Perfect. All right, let me take it out. All right, time for the guillos. Remember these guys? Oh, look. They're much more flexible now. They were like paper before. They're like cardboard before.
Ow, it's a little hot. They go in and put a few tablespoons of the soaking water in here. We want to make like a paste. Let's see how this works. And contact. Oh [__] Why did that do that? There we go. Great. Nice little paste. Let's get the shrimp and get happening. Ready for this? Yes. Shrimp. So, 2125 means there's between 21 and 25 a pound. Use whatever you want, but bigger kind of nicer. I've just been drying them. So, get them off the paper towels. You don't want wet shrimp. And just season them with kosher salt and coarse ground black pepper. Give them a little toss. Some more. It's time for the magic. I'm getting a pan. And we begin. Little shot
of olive oil and some butter. And let this get a melting. Come on you. Not too hot. And just as it does, in goes our garlic. H. We want this getting really super fragrant. Is not about browning at this point. So, not too hot. Like I say, let it go maybe a minute and a half or so. That's pretty spectacular in smell. And it's just to the point where it's going to start browning a little bit. And I don't really need it to. So, let's do this. Remember our guillo paste? I'm sure you do. We'll put this in. Ah, you can see already how these are just going to kick shrimp scampy all over the
floor. But wait, don't stop there because we're also adding smoked paprika and mixing. Now, this gets a couple minutes. You know what this is going to do to the color of those shrimp? Oh, yeah. I think you do. minute and a half, two minutes just to really come together tastewise. We just want the chili paste to get a little darker and become super fragrant, which is pretty much what it's doing now. And when it looks like that, we can turn the heat up just a titch. Titch, you understand? Titch. And now we're going to put our shrimp in and try and get these guys down to like one layer. Come on everybody. Oh boy.
Let them cook for about a minute without messing around with them. You could do that but no more. Listen, if you don't have the guillo chilis, you could just double up on these smoked paprika, but I really think you should try and find them. It makes a huge flavor difference. And think about it, when there's only a handful of ingredients, everyone needs to be really good. Let's go for as much as you can get. And that would be the chilies. Now, if we look at a shrimp, but you can see now these are cooked nicely or mostly on that first side. Flip everybody over. Goodness gracious. The smell here is kind of unbelievable. Okay, another minute.
Okay, more butter time. Now everybody can get mixed. And while the butter melts, let's add some lime juice. Oh my goodness. And last but not least, a little hand pile of cilantro. You know what we do now, Max? We do. Watch this. Holy [__] Fito. Those are the most beautiful things I've ever seen. [__] you, shrimp scampy. You basic everyday shrimp scampy. Which is a little mean because I do like shrimp scampy. But these just you wait. Well, just you wait, Max, cuz you're going to get to eat them. And they aren't, unless you make them. I'm a huge shrimp fan. I've been waiting for these all day. I've eaten virtually nothing. The smell from right here is unfreaking believable. And
I'm having one. But then I'm going to show you what else we're going to do with them. Wow. So good. Not spicy, just ridiculously flavorful. Oh my god. I could eat a thousand of them. You're going to want to make these. And the key is you don't want to overcook the shrimp. Keep them still on the softer side. They're great. But now, but now this is happening. So, just a beautiful little crispy roll. We're going to do this. Bust this guy open like that a little bit. This is crispy Roma. How could that ever be bad? And now some of these guys.
I say you just do this. This is like the world's greatest shrimp salad sandwich. Oh my god. It's going to be a mess. There's There's no I got to get a towel. There's no good way. Mhm. Here's the move. Have the rolls out, cut. Have the Roma out, shredded in a bowl. Make a [__] ton of the shrimp. This is a pound. Four or five of us could be having these right now and still having a few individual ones. So, a couple pounds is going to feed a bunch of people. Let people do this themselves. You want to give them a little more lime to squeeze on top, you give them a little more lime. This is one of the greatest things ever. Do you
need the crema or sour cream or stuff like I don't think so. I think this by itself with some of the sauce is the way to go. Wow. Today is so [__] delicious. So delicious. Okay, thanks for hanging out. Let us know what you want to see us make. We want to make things like this that you look at and you go, "Damn,
