00:00Hello, this is Chef John from FoodWishes.com with Garlic Shrimp in a Blanket.
00:08That's right, we're making pigs in a blanket with shrimp.
00:12Or piglets of the sea, as nobody calls them.
00:16Or at least yet.
00:17All right, we'll see if that catches on after this video.
00:20But anyway, I thought this was an amazing twist on the party classic, and just about
00:25as easy.
00:26And to get started, we're going to need some peeled and deveined raw shrimp.
00:29All right, this really doesn't work with cooked shrimp.
00:33And of course, we always want to double check that they've actually been deveined.
00:36Which is not a vein, it's a digestive tract.
00:39Which means, well you know what it means.
00:42So make sure you check these are nice and clean.
00:45And then to our shrimp, we will add a fairly ridiculous amount of crushed garlic.
00:49Or of course, as much as you want.
00:52And then we will also add in a little bit of oyster sauce, which I will officially call
00:56optional.
00:57But I think oyster sauce always makes shrimp taste better.
01:00So if you have some, add it in.
01:02And then we'll follow that with a generous spoon of smoked paprika.
01:06Which as you know, I like to call the bacon of spices.
01:09We'll also want a little touch of freshly ground black pepper.
01:13As well as a pinch of salt.
01:15And then in a shocking plot twist, we will not add any cayenne.
01:19But we will add in a few drops of hot sauce.
01:22At which point we can grab a spoon or spatula and give this a thorough mixing.
01:26And as I've already admitted, I used a huge amount of garlic here.
01:29Or you could definitely back that down if you wanted something a little more subtle.
01:33I mean you are after all the Russell Crowe, of your garlic shrimp wrapped in dough.
01:37Oh and speaking of ancient Rome, I heard the first labor strike in history happened when
01:42Roman workers were denied garlic.
01:44Oh yeah, fun fact.
01:47But anyway, once that's mixed, we will wrap it up and pop it in the fridge.
01:51For I would say a minimum of an hour.
01:53And yes you can if you have to use it right away.
01:56But I do think it's better for marinades a little bit before we wrap it in pastry.
02:01And speaking of pastry, once we are ready, we're going to take a tube of ready to bake
02:05crescent roll dough.
02:07And we'll peel off the paper and then twist it open.
02:10Although I remember my mom always opened this by banging it on the edge of the counter.
02:14Which is probably more fun.
02:16And what we usually do is unroll this and start pulling off those perforated triangles
02:20of dough.
02:22But not this time.
02:24What we're going to do is kind of press that down a little bit and then cut it in half.
02:28Although we really should flour our surface and the top of this a little bit first.
02:31Alright, using just enough so it doesn't stick.
02:35And what we'll do once floured is cut this in half.
02:38And then we'll attempt to roll each of these halves into a rectangle that's about an eighth
02:42of an inch thick.
02:44And ideally about five inches wide by nine or so inches long.
02:48Alright, give or take.
02:49Where a shrimp and a blanket are not an exact science.
02:53And then once we get that close with our rolling pin, we can fine tune it with our fingers.
02:58At which point we'll grab our pizza cutter and we'll divide that in half.
03:02And then we'll divide each half into three strips for a total of six.
03:07And once we do both halves of the dough, we're going to have 12 strips total.
03:11Which is perfect because I'm doing 12 shrimp.
03:13Okay, it's just me and Michelle here.
03:16Now for a larger party, you can easily scale this up.
03:20And then to assemble these, we will take one strip and lay it down.
03:24And by the way, do not stretch the dough like I just did.
03:26Alright, that was a reflex and I quickly regretted it.
03:30Alright, for this, wider is better than longer.
03:33And no, you can't have both.
03:35But anyway, we'll place one of our marinated shrimps down in the middle, along with a generous
03:39amount of that crushed garlic and all the other attached goodness.
03:44And we'll fold over one end to trap everything in, and then fold the other end over.
03:49And as long as that's wrapped fairly tight, and we end up somehow with a seam on the bottom,
03:53we've performed this step successfully.
03:56Although if I'm being super picky, I'm not crazy about that exposed overlap.
04:01But anyway, the first one is the worst one.
04:03And once completed, we will place those on a Silpat lined baking sheet.
04:07And by the way, if you don't have Silpat, you can also use parchment paper.
04:11And if you're wondering if the slightly rounded end pieces are going to be harder to wrap,
04:15the answer is no.
04:17We'll place our shrimp in the middle, plus as much of that garlic mixture as we want.
04:21And then we'll go ahead and wrap that up as shown, again making sure we end up with a
04:26seam on the bottom.
04:28So I went ahead and did that to the rest of my shrimp, for a total of 12.
04:32And then once we have those evenly spaced on our sheet pan, I think we should give them
04:36a little brush with an egg wash, since I want to stick some sesame seeds on these before
04:40we bake them.
04:41And I know eggs are incredibly expensive these days.
04:44So after you brush these, make sure you cook that egg and make yourself a little sandwich
04:49and have a nice little chef snack.
04:51And if times are tough and you don't have the egg, you can just use a little bit of
04:54milk or even a little bit of water to do the same thing.
04:58But an egg wash is always going to give us the best color.
05:01And that's it.
05:02We'll go ahead and generously sprinkle these with sesame seeds, which is going to make
05:06these look even more gorgeous.
05:08And just flavor-wise, it's a perfect pairing with the other ingredients.
05:12And that's it.
05:13Once the tops have been seated, they're ready to transfer into the center of a 400 degree
05:18oven for about 20 minutes, or until they're beautifully browned and hopefully look like
05:23this.
05:24Oh yeah, now those look like something we want to eat.
05:28And if everything's gone according to plan, the bottom should be beautifully browned as
05:31well.
05:32And because of the insulation of the pastry, you don't really have to worry about the shrimp
05:36overcooking.
05:37So I would always err on the side of a minute too long in the oven versus pulling them out
05:41a minute too early.
05:43And that's it.
05:44We can go ahead and serve these up nice and hot, or warm, or at room temp.
05:48They are delicious in all three states.
05:51And while these are amazing on their own, I did whip up a quick mustard mayo sauce,
05:55since that's how I almost always serve my pigs in a blanket.
05:59And yes, I'll give you the ingredients for that in the written recipe.
06:02There was only three of them, I think.
06:04And that's it.
06:05After taking a few pictures, I went in for the official taste, and I used a little dainty
06:09spoon to transfer on some sauce.
06:12And that, my friends, if you're a fan of garlic shrimp and or garlic bread, is just gonna
06:16blow your mind.
06:18Okay, these have a huge garlic flavor, which is not surprising based on how much we added.
06:24But at least for me, it was definitely not too much.
06:27And unless you're gonna end your party with a game of spin the bottle, I think it was
06:30a fine amount.
06:31And I'm not sure if it's luck, or the universe rewarding us for putting such delicious things
06:36together, but by the time our dough is cooked to golden brown crispy perfection, our beautiful
06:41little piglet of the sea is also cooked perfectly.
06:45So we got that going for us.
06:47Which is nice.
06:48Oh, and by the way, some advice for you young recipe video producers.
06:54Never try to switch hands with buttery fingers, because that's what's gonna happen.
07:00But anyway, that's it, where we're calling garlic shrimp in a blanket.
07:04There's a reason pigs in a blanket are a party classic, and I'm always up for eating a few
07:08of those.
07:10But this was an extremely delicious, pork-free alternative, that I have to say, I think I
07:15might like even better.
07:16And whether you end up serving these at a party, or just throw some next to a nice big
07:21salad for a beautiful weeknight dinner, these beautiful bites are gonna get rave reviews.
07:27Which is why I really do hope you give them a try soon.
07:31So please follow the links below for the ingredient amounts, a printable written recipe, and much
07:36more info as usual.
07:38And as always, enjoy!
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