Shrimp Scampi Without Wine – Very Easy Cooking Hacks! – Tabletop Eats Season 1


– Spoiler alert! We have a baguette. We bought pans. I mean, I don’t know. Who am I right? Pretend like I haven’t
already knocked things over. I’m just tasting wine now, at this point. (upbeat music) Welcome to Cooking With… Missing Ingredients! Today we’re making shrimp
scampi without the wine. And why would we do such a thing? Wine, would we… Why would we do such a thing? Maybe you don’t have the wine… You drank all the wine… Forgot to check your shopping list… Maybe you don’t drink wine
for health, religious reasons. Whatever reason, you have a hankering for some shrimp scampi and
you don’t have the wine. So we’re gonna try a couple
different things today. And see what works best. So a little bit about shrimp scampi, it’s actually really cool. So, shrimp and scampi is sort of like ramen noodles, or ATM machine, where ramen means “noodles”, so you’re like kinda
saying noodle, noodle. Scampi is actually sort
of a type of shrimp. It’s called… what is it? Dublin Bay – [Matt] Oh, Dublin bay. – Dublin Bay prawn or a Norway lobster. Basically, more like, what we think of as a prawn, like it’s a really big shrimp. The scampi comes from the
Italian word “scampare” scampare, scampare, scampare, scampare, scampare. No, I don’t know what that was about. Scampare. Scampare. So, “Scampare” is the Italian word for “to scamper away”, like so, doot doot. I’m not really sure if that comes from when people fish for shrimp or in cooking, but, either way, they’re slippery little buggers. As Americanized things happen, we’ve come to associate the word “scampi”, when we say “shrimp scampi”, with that lemon-buttered garlic sauce. We’re gonna investigate whether or not the wine is purely there for flavor or if it also has some
sort of textural element, or if there’s something
in the cooking process, if its just there to deglaze
the pan, then technically, we should be able to use like liquid or something of some other kind. – [Matt] Let’s get cookin’. (upbeat Italian music) (laughs) – [Carly] The lemon is too big. And look at that, it’s like mostly rind. Look at that. – [Matt] Ah man. – [Carly] That’s ridiculous. It’s like modern engineering to make you think you’re getting more lemon. I mean, this would be very beneficial, if you just wanted lemon
rind or zest or something. Wow, that’s like no lemon in there. That’s terrible, anyway. (upbeat Italian music) So, here’s my array of different bottles of things that I pulled out of the fridge. I also did buy a couple
extra things for this. But these are things you might have in your pantry. You don’t necessarily have to buy a big bottle of white wine. There are also these,
which I would assume, that that’s what these are for, is maybe for cooking? Because this seems really
odd to buy for white wine. Somebody that I know who’s a sommelier, recommended that you
would go with something more like a Pinot Grigio over a Chardonnay for a light citrus-y type of sauce. That a Chardonnay would
be something you’d be using more in like a
cream-based sauce for seafood. And you would want to
use something more like a Sauvignon Blanc or a Pinot Grigio. But I just figured, I would get them both. Ah, okay. Yeah. (laughs) Classy. Here’s the Chardonnay. Yeah, the Pinot Grigio
has more of an apple-y. I did pick up some white cooking wine. So, it seems like the kind of common wisdom about using cooking wine, is don’t. That your wine should be a flavor and a taste that you would drink, that you would want in your food. This is just gonna be the
cheapest whatever wine. And also, some research told me, that they put the salt into cooking wine, and cooking sherry, to stop
chefs from drinking on the job. Also, it makes it more difficult to flavor your food appropriately, so, actually it would taste good. I figured we would try
it for this experiment. Let’s try the cooking wine. Oh yeah, that’s salty. Honestly, that’s hard to taste any flavor. Nah. Yeah, so, no. Absolutely do not buy white cooking wine. We’re just gonna get rid of this. It’s just, I mean, I don’t condone wasting food, but this
is not worth anything. (splashing) It’s too salty. Matt even tried it and didn’t believe me. He was like, “Oh my God, that’s salty”. It’s literally like drinking salt water. So, to me the sort of obvious one-to-one, would be vinegar, which, maybe I’m daft but I didn’t actually know that vinegar was made from alcohol. I actually grabbed this
from the laundry room. Your white vinegar is
obviously very strong. You do use it in cooking occasionally. It’s almost like the vodka of vinegar. Where you’re starting from the very bare basics type of alcohol and then it’s turned into vinegar. Let’s just try regular white. (gags) (laughs) I don’t know, that might not be that bad. It’s not flavorless. And if that’s all you have, maybe. In the vinegar aisle, the next most plentiful type of vinegar that was on the shelf was apple cider vinegar. Which I’m not sure if, it’s because of all of the stuff out there about it being good
for you or it’s because it’s really just is like
a great vinegar in dishes. Yeah, you can definitely
taste the apple cider. I’m not convinced that this is going to be the best in the shrimp scampi. So these would be, in theory, the most common in your pantry already. Matt, here, behind the camera,
thinks (it will be the best.) – [Matt] Woo woo. – So, I’m just gonna try that now, because there is that
appley-ness to the Pinot Grigio. Actually, that might not be bad. I was skeptical about the idea of using the apple cider vinegar, but maybe? (laughs) I would liken the apple cider vinegar as being closer to like
using the Chardonnay. I would guess the next most common that you might have in
your fridge would be the malt vinegar, especially
if you’re British. Especially if you’re English, and you like your fish and
chips with malt vinegar. That’s much lighter. I love vinegar. Drink it all day. I think the malt actually
might be the best. It’s more akin to using the Chardonnay over the Pinot
Grigio, I would say. I’m gonna say if you have
malt vinegar in your pantry, but not apple cider
vinegar, that might be good. Then this kind of is maybe is the one that makes the most sense, like it’s a one-to-one right? That it’s white wine vinegar. Oh yeah, that definitely has like a more distinctive
smell to it though. That tastes a lot like just white vinegar. I guess it has a little
bit more flavor to it. Another idea, would be rice vinegar, which if you are really
into Asian cooking, then this is something you might already have in your fridge. Ooh. Ooh. I thought the rice vinegar was going to be like the most mellow. But no, definitely not. I’m gonna just nix the rice vinegar because I don’t think that, in comparison to tasting the white wines… I don’t think this is gonna
have a good flavor for that. Okay, so another surprise couple of items. (laughs) Oh, I forgot, I was
thinking also maybe beer. Like Blue Moon, super
common, American beer. Well it’s Belgian. It’s an ale, a white ale. Then, we also picked up some Peroni. I’m just gonna put the Blue Moon back. (fizz) All right, oh (beep). So, this is very unorganized. Yeah, I mean, that smells like beer, so. Tastes like beer. (laughs) So then, another thing that I have seen talked about a couple times, is using chicken broth. Smells like a can. The place of the wine is gonna be like really maybe kind of a
zestiness or like a pop. You’re not really, I don’t
think you’re gonna get that from the chicken broth. I mean, that’s chicken broth. I’m not a fan of the chicken broth idea. The lemon juice is actually one of the ingredients in the traditional scampi sauce. Somethings that I have seen, or have just been like,
“Well put extra lemon juice”. At the same time, that kind of doesn’t add any complexity to it because you’re just upping one of the flavors that’s already
in the traditional sauce. Woo, that’s probably, you know, funny enough, that’s probably
because I didn’t expect it, but that was like the strongest smelling, of all of them actually, woo. There are the subtle differences between these but not a lot. This is very overwhelming. My two winners, so far, of the vinegars, would be the apple cider and the malt. For the experiment, maybe we should try the apple cider vinegar. I would say we probably should use less of the vinegar then a one-to-one of what it calls for in the recipe. But, I’m gonna say maybe
the apple cider vinegar is a good one to go with. So, we’ve decided on our final four, after much deliberation. We’re gonna do our control
white wine Pinot Grigio. We’re gonna do without…
so just extra water. We’re gonna maybe do a
little extra lemon juice. We’re gonna try our apple
cider vinegar substitute. And then we’re gonna try the beer, because I think that could
be interesting, so… (clicks through teeth) (snaps fingers) Let’s get cookin’. No, that was creepy. (laughs) Let’s get cookin’. (upbeat music) I’ve got one pound of shrimp, so I’m just gonna try to
do it approximately…. (upbeat Italian music) We’ve got a little bit of browning on here and they’re starting to turn solid pink. And, so, we’re gonna pull these off into our four little bowls here, okay. (upbeat Italian music) Now, basically, this is the magic of when you would, and
we’re gonna add the wine. We’re gonna deglaze the pan. Deglazing basically means you’re gonna get all
the good stuff into there. Normally, the recipe calls
for a quarter cup of wine, so, in our control, back
here in the left corner, we’re gonna one tablespoon, since we’ve divided it into four. Okay, so there you go. One tablespoon of wine. – [Matt] Okay. (upbeat Italian music) – [Carly] A tablespoon of lemon juice. (sizzling) Okay. And then maybe just a a splash of a little extra water. (upbeat Italian music) Okay, half a tablespoon of the apple cider vinegar, okay. (upbeat Italian music) And then our last one, we’re gonna do the one tablespoon of beer. Okay. We’ve got our tablespoon of beer. (upbeat Italian music) One tablespoon of butter for each. Okay. (upbeat Italian music) I think we’re probably about good. So, I’m gonna go ahead and put these here. This is gonna be our without. Then, here, we’ll do the one with the apple cider vinegar. Are we gonna be able
to remember which one? (laughs) – [Matt] We’ll remember. – [Carly] All right. And then, this one is our… – [Matt] Beer. – [Carly] The one with the beer. Okay, all right. One with the Pinot Grigio white wine. All right, so, we are gonna try these. – Yeah, I’m excited. – Yeah. – Visually… – [Carly] They look good. – [Matt] Yeah. The apple cider vinegar and the beer look a little darker, but not a lot darker. The white wine and, of course, just the lemon juice are very light. – Okay, so let’s… – You wanna dig in, let’s
try to control first? – Okay. – The regular scampi. – This is our scampi with the wine. – A little shrimpy-shrimp. – Cheers. – Cheers. – Oh, that’s really good. Oh, man. – I’m just gonna dip my finger here. – Buttery. – Yeah. – Of course. – Yeah. – You can taste the
wine in there, ya know? – It’s very light. If you’re worried about
making it with wine cause you don’t like wine, it’s not overpowering. – No, it’s not overpowering at all. But really nice. – Let’s try the other. – Try without? – Yeah, let’s just the one with just the extra lemon. – Much more acidic. Doesn’t have that underlying smoothness of flavor from the wine. But not bad. – It’s good though. It certainly isn’t like…
I wouldn’t throw it out. – No. – I’ll say that. It’s more citrusy, ya know? – But, I would say, comparable, I’d say if you don’t have wine. – If you just don’t have anything. – And you’re just like, you
can still totally make it. – You can totally make it just with a little extra lemon juice. – Yeah. – Wanna try the apple cider vinegar? – Let’s do it. – Okay. – It’s good. Surprisingly good. Really close to the white wine. – Yeah, it has a really good flavor. It really actually does mirror a lot of the complexity of the one with the wine. I feel with this one. – Yeah, so far, out of… – This one’s really good. – Yeah. – Let’s try the. – Beer then? – This is the one that you were the most excited for, right? No? – It’s okay. It’s not great. – You can’t really taste very much of the beer. – Yeah. It’s actually less complex or less interesting than even just the more lemon juice one. That’s a bummer actually because, I thought for sure, that was gonna be one of the better ones. – We really loved the apple cider vinegar. It’s really most like the white wine and the one I would recommend using if you do have it. It does give a tang,
a little bit of flavor that’s very similar to the wine. – Very similar to the wine. – So, that’s what I would say. And then the beer is kind of
like, don’t bother, ya know? But the one with the
lemon is really good too. – Yeah. – I mean, if you don’t have
any of these other ingredients, and you just wanna use extra lemon juice, it does. – Totally doable. – It does definitely give you, yeah. It is a very subtle flavor
so, if you use the vinegar, we used half, so, we used
half of what it calls for for the wine. That’s just about, I would
say, a good amount of flavor. That’s a really great option. And I would say, maybe the other vinegars that you may have in your pantry, would be a good substitute to use as well. Because it does kind of
give you a little bit more of that tang that you have with wine. But, you know, I mean, hey, like shrimp scampi’s good. – Yeah, I mean, garlic and butter. – Yeah, you can’t go wrong. – You can’t go wrong either way. – Garlic and butter. So, we’re gonna go ahead and we’re gonna finish our dinners up here. – Yeah. – All right. So, if you like this video, please. Let me finish chewing, sorry. If you like this video,
please subscribe because, that’s the only way you’ll
probably see this again, in the future. And if you have any ideas of what you used to substitute your wine
in your recipes for, let us know below in the comments or if you have any other
ideas for future videos, that you’d like to see, let us know that as well. And otherwise, if you
think that this is cool, help support us. And if you have a shrimp in your life, that likes to cook, it’s a really cool design. – Yeah. – That we had made by a cool artist. – You can find that down
below in the description. – Yes, down below. Anyway, enjoy your shrimp. (laughs) Bye. – Bye.

Add a Comment

Your email address will not be published. Required fields are marked *