Make video
Spanish Garlic Shrimp
A 9:16 storyboard, 91 seconds of edit time. Scene lengths are cuts, not the minutes the pot actually needs. Music mood: Sparse acoustic, warm room tone, no lyrics.
Scene 1 · hook · 4s
Hook
Shot. Open tight on the finished Spanish Garlic Shrimp, then pull back just enough to see the plate. Ivory linen, warm window light, no faces, no logos, no text burned into the picture.
Voiceover. Spanish Garlic Shrimp. Shrimp sizzling in olive oil with garlic and chili. Here is the whole thing, one move at a time.
On screen. Spanish Garlic Shrimp
Scene 2 · title · 4s
Open on the finished dish
Shot. Slow push-in on the finished Spanish Garlic Shrimp, ivory linen, a gold spoon just out of focus. No faces. No logos.
Voiceover. Spanish Garlic Shrimp. Shrimp sizzling in olive oil with garlic and chili.
On screen. Spanish Garlic Shrimp
Scene 3 · ingredients · 6s
Mise en place
Shot. Overhead flat lay. Hands set down small bowls in a quiet rhythm. Labels stay out of frame.
Voiceover. Set out shrimp, peeled, olive oil, garlic, chili flakes, kosher salt. Measure before the pan is hot.
On screen. Mise en place
Scene 4 · equipment · 5s
Equipment
Shot. A slow pan across the tools on the counter, then back to the bowl. No brand logos.
Voiceover. You need Wide skillet, Scale, Spatula, Timer.
On screen. Wide skillet · Scale · Spatula
Scene 5 · step · 7s
Step 1
Shot. Spanish Garlic Shrimp: weighed ingredients beside the heating pan. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Heat 5 min in real time.
Voiceover. Set out a scale and the equipment for Spanish Garlic Shrimp. Heat to medium-high heat, pan about 375°F / 190°C and give it 5 minutes so the surface is actually hot. Weigh shrimp, peeled, olive oil, garlic, chili flakes, kosher salt, lemon juice, flat-leaf parsley. A tapa that is also dinner with bread. The oil should be hot enough to cook the shrimp quickly and not so hot that the garlic burns.
On screen. Set out a scale and the equipment… · Heat 5 min
Scene 6 · step · 6s
Step 2
Shot. Spanish Garlic Shrimp: ingredients prepped and the pan at heat. Natural window light, ivory linen, handmade ceramic, no text, no logo.
Voiceover. Spanish Garlic Shrimp is cooked in the home kitchen. Also called Gambas al Ajillo. Scrape the browned bits up with the liquid. That fond is the sauce.
On screen. Spanish Garlic Shrimp is cooked in the home…
Scene 7 · step · 7s
Step 3
Shot. Spanish Garlic Shrimp: aromatics and the main ingredient in the pan. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Build the base in real time.
Voiceover. Cook the aromatics first, then the main ingredient for Spanish Garlic Shrimp, until the edges take a little color. Sauté means movement. If the food sits still the whole time, it is steaming.
On screen. Cook the aromatics first, then the… · Build the base
Scene 8 · step · 7s
Step 4
Shot. Spanish Garlic Shrimp: simmering or roasting until the cue. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Sauté 15 min in real time.
Voiceover. Add the remaining weighed foods and cook Spanish Garlic Shrimp at medium-high heat, pan about 375°F / 190°C. Start checking at 15 minutes. Spanish Garlic Shrimp is done when the outside is browned and the thickest center is cooked through for the protein on the plate. The heat was medium-high heat, pan about 375°F / 190°C.
On screen. Add the remaining weighed foods and… · Sauté 15 min
Scene 9 · step · 6s
Step 5
Shot. Spanish Garlic Shrimp: checking the center for doneness. Natural window light, ivory linen, handmade ceramic, no text, no logo.
Voiceover. Check the center of Spanish Garlic Shrimp, not the edge. If the cue is not true yet, give it a few more minutes and look again. Opening a lid or an oven door early drops the heat.
On screen. Check the center of Spanish Garlic Shrimp, not…
- 🇪🇸 SpainSouthern Europespanish-garlic-shrimp-spanish-garlic-shrimp-10
Step 6
step · spain
Scene 10 · step · 7s
Step 6
Shot. Spanish Garlic Shrimp: rested and ready to plate. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Rest 5 min in real time.
Voiceover. Rest Spanish Garlic Shrimp for 5 minutes, then taste and adjust the salt. Serve it in the way it is eaten in the home kitchen, with the sauce or garnish that belongs to it. Film Spanish Garlic Shrimp in this shot order and no other: the main piece taking a deep browning; herbs cut in at the end; hands shaping a loaf or patty; brine covering every vegetable in the jar. Slate words for the editor: sable, iron, bronzed, velvety, nacre, flint, umber, ladle, drizzle, anchor.
On screen. Rest Spanish Garlic Shrimp for 5… · Rest 5 min
Scene 11 · doneness · 6s
How you know it is done
Shot. Close on the center of the food. A skewer, tap, or spoon shows the cue. Hold long enough to see it.
Voiceover. Spanish Garlic Shrimp is done when the outside is browned and the thickest center is cooked through for the protein on the plate. The heat was medium-high heat, pan about 375°F / 190°C.
On screen. Doneness
Scene 12 · mistakes · 7s
If it goes wrong
Shot. Split screen is unnecessary. Show the finished, correct texture, then a hand points at the cue.
Voiceover. Spanish Garlic Shrimp looks done at the edge and is still raw in the center. Trust the cue, not the color. Check the thickest piece and give it a few more minutes. Spanish Garlic Shrimp turned out salty, dry, or watery. Weigh the salt and the liquid next time. Keep the heat at the temperature in the method, and stop when the doneness cue appears.
On screen. Common fixes
Scene 13 · storage · 5s
Cooling and storage
Shot. The dish cools on a rack, then a container is closed. No refrigerator brand in frame.
Voiceover. Cool Spanish Garlic Shrimp, then cover and refrigerate for up to 3 days. Freeze portions for a month if the dish reheats in a pot or oven. Reheat leftovers until steaming.
On screen. Storage
Scene 14 · nutrition · 5s
Nutrition lower third
Shot. Hold on a single serving. A quiet lower third fades in. No medical claims on screen.
Voiceover. One serving is about 182 calories, with 17.9 grams of protein. Pai marks it Moderate.
On screen. 182 kcal · 17.9 g protein · Moderate
Scene 15 · plate · 5s
Plate and close
Shot. Spoon or tongs place the last garnish. Pull back to the full plate. End on steam or a still surface.
Voiceover. Serve 4 plates. Eat while it is at its best.
On screen. Spanish Garlic Shrimp
Scene 16 · cta · 4s
Close
Shot. Hold the finished plate. A quiet end card can fade in after the picture. Do not cover the food with a logo.
Voiceover. Cook Spanish Garlic Shrimp from the Pai recipe. The amounts, the heat, and the moment to stop are written under each step.
On screen. Cook it from the recipe
Machine-readable script for a later video tool. Scene durations are edit lengths, not cooking times. Long simmers and bakes are jump cuts. Order: hook, title, mise, equipment, one scene per numbered step (shot, on-screen text, voiceover, duration), doneness, fixes, storage, nutrition, plate, and the closing CTA. Keep the shot list and on-screen facts tied to this recipe.