Shrimp Scampi, ...and what else?

Post by Pringles CheezUms
Found a recipe for shrimp scampi we tried tonite. It was nice, but
unsatisfying.
What goes with shrimp scampi? And does it stand alone, or does it go
over rice or noodles?
I want to try it again, but would like a full meal rather than just a
small-ish appetizer.

I use angel hair pasta.

jmcquown

2014-09-17 04:47:54 UTC

You certainly could serve it over pasta such as linguini or angel hair
or spaghetti. Rice, too. It would need enough sauce to work with the
pasta or rice, IMHO.

No, it won't be that sizzling appetizer. There needs to be butter and
oil sauce for making scampi a full dinner. Of course, YMMV. Did you
ever succeed in getting - what was it, Diet Dr. Pepper? at the
Cheesecake Factory?

http://southernfood.about.com/od/shrimprecipes/r/bln81.htm

And this one:

http://allrecipes.com/Recipe/Linguine-with-Scampi/

Throw in some greens (aka salad or lightly cooked greens tossed in olive
oil and garlic) and you've got a full blown dinner with this shrimp scampi.

Jill

Pringles CheezUms

2014-09-17 05:14:04 UTC

...Did you
ever succeed in getting - what was it, Diet Dr. Pepper? at the
Cheesecake Factory?

Holy cow I'm being stalked! :)
Don't remember a recent post about the Cheesecake Factory, maybe you're
thinking of someone else?
And I have been on a search for real-sugar Dr Pepper (rather than diet)
for a couple years, but I don't remember posting it here. Doesn't mean I
didn't post it somewhere else tho. No matter.
I did find some that they're making for the N Texas market and, I've
heard, some other places...but it's not the same. They say it's
'non-corn sweetener' or something like that. Not 'real cane sugar' like
the Dublin people used. So I've found the treasure at the end of the
rainbow, but it's not the prize I was looking for. I'm adjusting to
having the Really Good Stuff be in the past.

Thank you for the scampi input!

Sqwertz

2014-09-17 15:57:09 UTC

Post by Pringles CheezUms
I did find some that they're making for the N Texas market and, I've
heard, some other places...but it's not the same. They say it's
'non-corn sweetener' or something like that. Not 'real cane sugar' like
the Dublin people used. So I've found the treasure at the end of the
rainbow, but it's not the prize I was looking for. I'm adjusting to
having the Really Good Stuff be in the past.

HEB's line of sodas are made with cane sugar, including it's Dr Pepper
clone, "Dr. B" (also available in bottles). But as with the Dublin Dr
Pepper, they're only available in Texas. Regular price is
$2.97/12-pack, often $1.99 on sale.

-sw

Becca EmaNymton

2014-09-17 18:04:26 UTC

Currently, if you buy a 12-pack of HEB soda, you get a free bag of
cheesy poofs, or cheesy balls. I love HEB, I shopped there this morning,
no supermarket in town has better produce.

Becca

Sqwertz

2014-09-17 18:25:24 UTC

Post by Becca EmaNymton

Currently, if you buy a 12-pack of HEB soda, you get a free bag of
cheesy poofs, or cheesy balls. I love HEB, I shopped there this morning,
no supermarket in town has better produce.

Their new seasonal/limited-time apple soda is excellent. It's the
most realistic apple-tasting soda I have ever tasted - it took me back
to my childhood when I used to eat apples! Haven't tried the "Just
Peachy" one yet which came out at the same time.

I don't usually drink sodas but I've found myself trying all the new
seasonal flavors (Watermelon and Sangria flavors a coupe months ago).
Being made with real sugar is a definite plus.

Their newish cheesy poofs are really good. Buffalo Blue or Deep Dish
Pizza for me. I just wish they'd come in crunchy rather than poofy
versions (only the Hijole flavor comes in crunchy, and I don't like
that flavor).

-sw

Becca EmaNymton

2014-09-17 20:58:43 UTC

Post by Becca EmaNymton

Currently, if you buy a 12-pack of HEB soda, you get a free bag of
cheesy poofs, or cheesy balls. I love HEB, I shopped there this morning,
no supermarket in town has better produce.

Their new seasonal/limited-time apple soda is excellent. It's the
most realistic apple-tasting soda I have ever tasted - it took me back
to my childhood when I used to eat apples! Haven't tried the "Just
Peachy" one yet which came out at the same time.
I don't usually drink sodas but I've found myself trying all the new
seasonal flavors (Watermelon and Sangria flavors a coupe months ago).
Being made with real sugar is a definite plus.
Their newish cheesy poofs are really good. Buffalo Blue or Deep Dish
Pizza for me. I just wish they'd come in crunchy rather than poofy
versions (only the Hijole flavor comes in crunchy, and I don't like
that flavor).
-sw

Have not tried their apple soda, yet. I tried the Intense Cheese,
cheesy poofs and they were good, I have not tried the Deep Dish Pizza,
though.

Becca

Mayo

2014-09-17 21:16:30 UTC

Post by Sqwertz
I don't usually drink sodas but I've found myself trying all the new
seasonal flavors (Watermelon and Sangria flavors a coupe months ago).
Being made with real sugar is a definite plus.

And will continue to swell that little dumpling belly of yours!

Nancy2

2014-09-17 12:56:47 UTC

I thought scampi was a type of shrimp. Isn't shrimp scampi like saying au jus juice?

N.

Brooklyn1

2014-09-17 13:28:30 UTC

Post by Nancy2
I thought scampi was a type of shrimp. Isn't shrimp scampi like saying au jus juice?

Shrimp scampi = Shrimp shrimp

jmcquown

2014-09-17 13:42:00 UTC

Post by Nancy2
I thought scampi was a type of shrimp. Isn't shrimp scampi like saying au jus juice?
N.

It's a translation issue. In the US, scampi is a preparation method.
At the very basic level it's just shrimp sauteed in butter and olive oil
with garlic. No specific type of shrimp is required.

Jill

notbob

2014-09-17 15:22:06 UTC

Post by jmcquown
It's a translation issue. In the US, scampi is a preparation method.

Then my sauteed mirepoix would be savory scampi??

Post by jmcquown
At the very basic level it's just shrimp sauteed in butter and olive oil
with garlic. No specific type of shrimp is required.

On that level, I agree. I also add either lemon juice or a white wine
or both, at about 40%-50% of the finished broth. Fresh parsely is
also good. I then eat it with buttered SF sourdough bread to sop up
the broth. Yum!

nb

jmcquown

2014-09-17 17:56:10 UTC

Post by jmcquown
It's a translation issue. In the US, scampi is a preparation method.

Then my sauteed mirepoix would be savory scampi??

Sauteed vegetables are not called scampi in the US, silly. Mirepoix is
a rather pretentious way of saying you sauteed celery, onions and
carrots together. Big whup, bro. ;) No garlic?!

Post by jmcquown
At the very basic level it's just shrimp sauteed in butter and olive oil
with garlic. No specific type of shrimp is required.

Yep, some lemon juice and maybe a splash of white wine is needed. Fresh
parsley completes the sauce and would be just fine spooned over some pasta.

Unlike Sheldon's claim, shrimp scampi is not merely an appetizer. I
like the idea of toasted sourdough bread.

That reminds me, I need to find some small round bread bowls (boules, if
you want to be Frenchified) so I can make my potato-leek soup soon. :)

Jill

notbob

2014-09-17 18:57:55 UTC

Post by jmcquown
That reminds me, I need to find some small round bread bowls (boules, if
you want to be Frenchified)........

I don't know if you have access to TJs, but they usta sell little
micro-boules (I like "Frenchified") called "Super" sourdough, or
something like that. About the size of a lg grapefruit. Otherwise,
jes look around. Shockingly, I found a baker in Danver that makes a
SF sourdough almost better than I could find in the SFBA and it's
carried by our local sprmkt. Who knew! ;)

nb

Ophelia

2014-09-17 19:06:44 UTC

Post by jmcquown
That reminds me, I need to find some small round bread bowls (boules, if
you want to be Frenchified)........

?? a boule is a ball.

--
http://www.helpforheroes.org.uk/shop/

jmcquown

2014-09-17 19:51:28 UTC

Post by Ophelia

Post by jmcquown
That reminds me, I need to find some small round bread bowls (boules, if
you want to be Frenchified)........

?? a boule is a ball.

Small round loaf of bread. I hollow it out and make bread bowls for the
potato-leek soup. I use the insides to make breadcrumbs.

Jill

Nunya Bidnits

2014-09-17 19:22:25 UTC

Post by jmcquown
It's a translation issue. In the US, scampi is a preparation method.

Then my sauteed mirepoix would be savory scampi??

Post by jmcquown
At the very basic level it's just shrimp sauteed in butter and olive
oil with garlic. No specific type of shrimp is required.

Parsley is an absolute necessity to produce proper shrimp scampi. It's not
just a garnish option. Otherwise agree.

JohnJohn

2014-09-17 20:22:44 UTC

On Wed, 17 Sep 2014 14:22:25 -0500, "Nunya Bidnits"

Post by jmcquown
It's a translation issue. In the US, scampi is a preparation method.

Then my sauteed mirepoix would be savory scampi??

Post by jmcquown
At the very basic level it's just shrimp sauteed in butter and olive
oil with garlic. No specific type of shrimp is required.

Parsley is an absolute necessity to produce proper shrimp scampi. It's not
just a garnish option. Otherwise agree.

I don't want parsley with my scampi. I've also never seen it with
scampi.

--
JohnJohn

Nunya Bidnits

2014-09-17 20:26:53 UTC

Post by JohnJohn
On Wed, 17 Sep 2014 14:22:25 -0500, "Nunya Bidnits"

Post by jmcquown
It's a translation issue. In the US, scampi is a preparation method.

Then my sauteed mirepoix would be savory scampi??

Post by jmcquown
At the very basic level it's just shrimp sauteed in butter and
olive oil with garlic. No specific type of shrimp is required.

On that level, I agree. I also add either lemon juice or a white
wine or both, at about 40%-50% of the finished broth. Fresh
parsely is also good. I then eat it with buttered SF sourdough
bread to sop up the broth. Yum!

Parsley is an absolute necessity to produce proper shrimp scampi.
It's not just a garnish option. Otherwise agree.

I don't want parsley with my scampi. I've also never seen it with
scampi.

Of course if you've never even seen it done then by all means you should
have an opinion on how it tastes. Makes sense. I assure you it makes a big
difference in the dish..

MartyB

JohnJohn

2014-09-17 20:32:20 UTC

On Wed, 17 Sep 2014 15:26:53 -0500, "Nunya Bidnits"

Post by JohnJohn
On Wed, 17 Sep 2014 14:22:25 -0500, "Nunya Bidnits"

Post by jmcquown
It's a translation issue. In the US, scampi is a preparation method.

Then my sauteed mirepoix would be savory scampi??

Post by jmcquown
At the very basic level it's just shrimp sauteed in butter and
olive oil with garlic. No specific type of shrimp is required.

On that level, I agree. I also add either lemon juice or a white
wine or both, at about 40%-50% of the finished broth. Fresh
parsely is also good. I then eat it with buttered SF sourdough
bread to sop up the broth. Yum!

Parsley is an absolute necessity to produce proper shrimp scampi.
It's not just a garnish option. Otherwise agree.

I don't want parsley with my scampi. I've also never seen it with
scampi.

Of course if you've never even seen it done then by all means you should
have an opinion on how it tastes. Makes sense. I assure you it makes a big
difference in the dish..

I know what the two taste like. For me, the parsley would interfere.

--
JohnJohn

Nunya Bidnits

2014-09-17 20:36:55 UTC

Post by JohnJohn
On Wed, 17 Sep 2014 15:26:53 -0500, "Nunya Bidnits"

Post by JohnJohn
On Wed, 17 Sep 2014 14:22:25 -0500, "Nunya Bidnits"

Post by jmcquown
It's a translation issue. In the US, scampi is a preparation method.

Then my sauteed mirepoix would be savory scampi??

Post by jmcquown
At the very basic level it's just shrimp sauteed in butter and
olive oil with garlic. No specific type of shrimp is required.

On that level, I agree. I also add either lemon juice or a white
wine or both, at about 40%-50% of the finished broth. Fresh
parsely is also good. I then eat it with buttered SF sourdough
bread to sop up the broth. Yum!

Parsley is an absolute necessity to produce proper shrimp scampi.
It's not just a garnish option. Otherwise agree.

I don't want parsley with my scampi. I've also never seen it with
scampi.

Of course if you've never even seen it done then by all means you
should have an opinion on how it tastes. Makes sense. I assure you
it makes a big difference in the dish..

I know what the two taste like. For me, the parsley would interfere.

Well then never mind, no need for you to taste it properly prepared if you
already know what it tsates like, although I'm pretty sure the result is not
going to taste like what you're expecting. Of course if the dish is loaded
up with crap like onions <snork> then all bets are off. Olive oil, butter,
garlic, parsley, lemon juice, maybe a squirt of white wine. I serve it with
bowtie noodles, cooked al dente and then sauteed the same way, and dressed
with finely microplaned parm reg.

MartyB

JohnJohn

2014-09-17 20:55:37 UTC

On Wed, 17 Sep 2014 15:36:55 -0500, "Nunya Bidnits"

Post by JohnJohn
On Wed, 17 Sep 2014 15:26:53 -0500, "Nunya Bidnits"

Post by JohnJohn
On Wed, 17 Sep 2014 14:22:25 -0500, "Nunya Bidnits"

Post by jmcquown
It's a translation issue. In the US, scampi is a preparation method.

Then my sauteed mirepoix would be savory scampi??

Post by jmcquown
At the very basic level it's just shrimp sauteed in butter and
olive oil with garlic. No specific type of shrimp is required.

On that level, I agree. I also add either lemon juice or a white
wine or both, at about 40%-50% of the finished broth. Fresh
parsely is also good. I then eat it with buttered SF sourdough
bread to sop up the broth. Yum!

Parsley is an absolute necessity to produce proper shrimp scampi.
It's not just a garnish option. Otherwise agree.

I don't want parsley with my scampi. I've also never seen it with
scampi.

Of course if you've never even seen it done then by all means you
should have an opinion on how it tastes. Makes sense. I assure you
it makes a big difference in the dish..

I know what the two taste like. For me, the parsley would interfere.

That preparation sounds perfect, apart from the parsly. But who knows
how it transforms. It's worth a try.

--
JohnJohn

Mayo

2014-09-17 21:31:28 UTC

I serve it with bowtie noodles, cooked al dente and then sauteed the
same way, and dressed with finely microplaned parm reg.
MartyB

http://bayimg.com/napFPAAeH

Mayo

2014-09-17 21:25:25 UTC

Post by JohnJohn
On Wed, 17 Sep 2014 14:22:25 -0500, "Nunya Bidnits"

Post by jmcquown
It's a translation issue. In the US, scampi is a preparation method.

Then my sauteed mirepoix would be savory scampi??

Post by jmcquown
At the very basic level it's just shrimp sauteed in butter and olive
oil with garlic. No specific type of shrimp is required.

Parsley is an absolute necessity to produce proper shrimp scampi. It's not
just a garnish option. Otherwise agree.

I don't want parsley with my scampi. I've also never seen it with
scampi.

It's pretty traditional over here.

JohnJohn

2014-09-17 21:49:25 UTC

Post by JohnJohn
On Wed, 17 Sep 2014 14:22:25 -0500, "Nunya Bidnits"

Post by jmcquown
It's a translation issue. In the US, scampi is a preparation method.

Then my sauteed mirepoix would be savory scampi??

Post by jmcquown
At the very basic level it's just shrimp sauteed in butter and olive
oil with garlic. No specific type of shrimp is required.

Parsley is an absolute necessity to produce proper shrimp scampi. It's not
just a garnish option. Otherwise agree.

I don't want parsley with my scampi. I've also never seen it with
scampi.

It's pretty traditional over here.

Maybe cooked parsley loses that plastic flavor. I've only ever had
parsley raw, as far as I know.

--
JohnJohn

Jeßus

2014-09-17 22:12:13 UTC

Post by JohnJohn
Maybe cooked parsley loses that plastic flavor. I've only ever had
parsley raw, as far as I know.

I don't know of any way that cooked parsley is of any use, or
desirable at all. I'm guessing you don't like coriander either?

JohnJohn

2014-09-17 22:27:30 UTC

Post by JeÃus

Post by JohnJohn
Maybe cooked parsley loses that plastic flavor. I've only ever had
parsley raw, as far as I know.

I don't know of any way that cooked parsley is of any use, or
desirable at all. I'm guessing you don't like coriander either?

I love it with fish.

--
JohnJohn

Jeßus

2014-09-17 22:39:16 UTC

Post by JeÃus

Post by JohnJohn
Maybe cooked parsley loses that plastic flavor. I've only ever had
parsley raw, as far as I know.

I don't know of any way that cooked parsley is of any use, or
desirable at all. I'm guessing you don't like coriander either?

I love it with fish.

Me too. I like it in all sorts of things, especially white sauces and
even mashed potatoes. We're talking parsley and not coriander, right?

JohnJohn

2014-09-17 22:57:17 UTC

Post by JohnJohn
Maybe cooked parsley loses that plastic flavor. I've only ever had
parsley raw, as far as I know.

I don't know of any way that cooked parsley is of any use, or
desirable at all. I'm guessing you don't like coriander either?

I love it with fish.

Me too. I like it in all sorts of things, especially white sauces and
even mashed potatoes. We're talking parsley and not coriander, right?

I was talking about coriander. I don't hate parsley, but I don't see
what it adds to prawns, scampi etc. Unless you're taking a picture of
your dish.

--
JohnJohn

Mayo

2014-09-17 23:11:56 UTC

Post by JohnJohn
Maybe cooked parsley loses that plastic flavor. I've only ever had
parsley raw, as far as I know.

I don't know of any way that cooked parsley is of any use, or
desirable at all. I'm guessing you don't like coriander either?

I love it with fish.

Me too. I like it in all sorts of things, especially white sauces and
even mashed potatoes. We're talking parsley and not coriander, right?

I was talking about coriander. I don't hate parsley, but I don't see
what it adds to prawns, scampi etc. Unless you're taking a picture of
your dish.

The long of flat leaf parsley adds a nice bit of tangy grassiness, if
that's something you enjoy.

I use cilantro some of the time.

JohnJohn

2014-09-17 23:44:29 UTC

Post by JohnJohn
Maybe cooked parsley loses that plastic flavor. I've only ever had
parsley raw, as far as I know.

I don't know of any way that cooked parsley is of any use, or
desirable at all. I'm guessing you don't like coriander either?

I love it with fish.

Me too. I like it in all sorts of things, especially white sauces and
even mashed potatoes. We're talking parsley and not coriander, right?

I was talking about coriander. I don't hate parsley, but I don't see
what it adds to prawns, scampi etc. Unless you're taking a picture of
your dish.

The long of flat leaf parsley adds a nice bit of tangy grassiness, if
that's something you enjoy.

It's worth a try.

--
JohnJohn

Mayo

2014-09-17 23:52:33 UTC

Post by JohnJohn
Maybe cooked parsley loses that plastic flavor. I've only ever had
parsley raw, as far as I know.

I don't know of any way that cooked parsley is of any use, or
desirable at all. I'm guessing you don't like coriander either?

I love it with fish.

Me too. I like it in all sorts of things, especially white sauces and
even mashed potatoes. We're talking parsley and not coriander, right?

I was talking about coriander. I don't hate parsley, but I don't see
what it adds to prawns, scampi etc. Unless you're taking a picture of
your dish.

The long of flat leaf parsley adds a nice bit of tangy grassiness, if
that's something you enjoy.
I use cilantro some of the time.

Yuck ... soap! ;-)

LOL!

You might not be the right customer for my famed cilantro/lime jasmine
rice...

;-)

2014-09-18 00:45:25 UTC

Post by Mayo
You might not be the right customer for my famed cilantro/lime jasmine
rice...

AKA: Mexican green rice? :)

--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

Mayo

2014-09-18 00:47:26 UTC

Post by sf

Post by Mayo
You might not be the right customer for my famed cilantro/lime jasmine
rice...

AKA: Mexican green rice? :)

YES!

...but with a few tweaks...

Mayo

2014-09-17 22:52:31 UTC

Post by JohnJohn
On Wed, 17 Sep 2014 14:22:25 -0500, "Nunya Bidnits"

Post by jmcquown
It's a translation issue. In the US, scampi is a preparation method.

Then my sauteed mirepoix would be savory scampi??

Post by jmcquown
At the very basic level it's just shrimp sauteed in butter and olive
oil with garlic. No specific type of shrimp is required.

Parsley is an absolute necessity to produce proper shrimp scampi. It's not
just a garnish option. Otherwise agree.

I don't want parsley with my scampi. I've also never seen it with
scampi.

It's pretty traditional over here.

Maybe cooked parsley loses that plastic flavor. I've only ever had
parsley raw, as far as I know.

The question is which type of parsley?

We use Italian or long leaf.

The scrubby stuff used for plate decor is nasty.

JohnJohn

2014-09-17 23:12:50 UTC

Post by JohnJohn
On Wed, 17 Sep 2014 14:22:25 -0500, "Nunya Bidnits"

Post by jmcquown
It's a translation issue. In the US, scampi is a preparation method.

Then my sauteed mirepoix would be savory scampi??

Post by jmcquown
At the very basic level it's just shrimp sauteed in butter and olive
oil with garlic. No specific type of shrimp is required.

Parsley is an absolute necessity to produce proper shrimp scampi. It's not
just a garnish option. Otherwise agree.

I don't want parsley with my scampi. I've also never seen it with
scampi.

It's pretty traditional over here.

Maybe cooked parsley loses that plastic flavor. I've only ever had
parsley raw, as far as I know.

The question is which type of parsley?
We use Italian or long leaf.
The scrubby stuff used for plate decor is nasty.

I agree. I think tabouli's made with flat leaf. That tastes better to
me. Or maybe the bulgur helps.

--
JohnJohn

Mayo

2014-09-17 23:19:39 UTC

Post by JohnJohn
On Wed, 17 Sep 2014 14:22:25 -0500, "Nunya Bidnits"

Post by jmcquown
It's a translation issue. In the US, scampi is a preparation method.

Then my sauteed mirepoix would be savory scampi??

Post by jmcquown
At the very basic level it's just shrimp sauteed in butter and olive
oil with garlic. No specific type of shrimp is required.

Parsley is an absolute necessity to produce proper shrimp scampi. It's not
just a garnish option. Otherwise agree.

I don't want parsley with my scampi. I've also never seen it with
scampi.

It's pretty traditional over here.

Maybe cooked parsley loses that plastic flavor. I've only ever had
parsley raw, as far as I know.

The question is which type of parsley?
We use Italian or long leaf.
The scrubby stuff used for plate decor is nasty.

I agree. I think tabouli's made with flat leaf. That tastes better to
me. Or maybe the bulgur helps.

Good stuff, and you are correct, it's flat leaf.

Nunya Bidnits

2014-09-18 02:11:45 UTC

Post by JohnJohn
On Wed, 17 Sep 2014 14:22:25 -0500, "Nunya Bidnits"

Post by jmcquown
It's a translation issue. In the US, scampi is a preparation method.

Then my sauteed mirepoix would be savory scampi??

Post by jmcquown
At the very basic level it's just shrimp sauteed in butter and
olive oil with garlic. No specific type of shrimp is required.

On that level, I agree. I also add either lemon juice or a
white wine or both, at about 40%-50% of the finished broth.
Fresh parsely is also good. I then eat it with buttered SF
sourdough bread to sop up the broth. Yum!

Parsley is an absolute necessity to produce proper shrimp
scampi. It's not just a garnish option. Otherwise agree.

I don't want parsley with my scampi. I've also never seen it with
scampi.

It's pretty traditional over here.

Maybe cooked parsley loses that plastic flavor. I've only ever had
parsley raw, as far as I know.

The question is which type of parsley?
We use Italian or long leaf.
The scrubby stuff used for plate decor is nasty.

I agree. I think tabouli's made with flat leaf. That tastes better to
me. Or maybe the bulgur helps.

Correct, flat leaf is the better tasting of the two and serves in dishes
better.

Look at your next piece of Italian sausage. Note the parsley in it.

MartyB

Nunya Bidnits

2014-09-18 01:51:29 UTC

Post by JohnJohn
On Wed, 17 Sep 2014 14:22:25 -0500, "Nunya Bidnits"

Post by jmcquown
It's a translation issue. In the US, scampi is a preparation method.

Then my sauteed mirepoix would be savory scampi??

Post by jmcquown
At the very basic level it's just shrimp sauteed in butter and
olive oil with garlic. No specific type of shrimp is required.

On that level, I agree. I also add either lemon juice or a white
wine or both, at about 40%-50% of the finished broth. Fresh
parsely is also good. I then eat it with buttered SF sourdough
bread to sop up the broth. Yum!

Parsley is an absolute necessity to produce proper shrimp scampi.
It's not just a garnish option. Otherwise agree.

I don't want parsley with my scampi. I've also never seen it with
scampi.

It's pretty traditional over here.

Maybe cooked parsley loses that plastic flavor. I've only ever had
parsley raw, as far as I know.

Use flat leaf Italian parsley, nt the curly stuff, for best flavor.

MartyB

Ophelia

2014-09-17 22:34:03 UTC

Post by JohnJohn
On Wed, 17 Sep 2014 14:22:25 -0500, "Nunya Bidnits"

Post by jmcquown
It's a translation issue. In the US, scampi is a preparation method.

Then my sauteed mirepoix would be savory scampi??

Post by jmcquown
At the very basic level it's just shrimp sauteed in butter and olive
oil with garlic. No specific type of shrimp is required.

Parsley is an absolute necessity to produce proper shrimp scampi. It's not
just a garnish option. Otherwise agree.

I don't want parsley with my scampi. I've also never seen it with
scampi.

It's pretty traditional over here.

I don't like parsley on anything ...

--
http://www.helpforheroes.org.uk/shop/

Mayo

2014-09-17 22:59:00 UTC

Post by Ophelia

Post by JohnJohn
On Wed, 17 Sep 2014 14:22:25 -0500, "Nunya Bidnits"

Post by jmcquown
It's a translation issue. In the US, scampi is a preparation method.

Then my sauteed mirepoix would be savory scampi??

Post by jmcquown
At the very basic level it's just shrimp sauteed in butter and olive
oil with garlic. No specific type of shrimp is required.

Parsley is an absolute necessity to produce proper shrimp scampi. It's not
just a garnish option. Otherwise agree.

I don't want parsley with my scampi. I've also never seen it with
scampi.

It's pretty traditional over here.

I don't like parsley on anything ...

Who knew parsley was so polarizing?

Ophelia

2014-09-17 23:34:48 UTC

Post by JohnJohn
On Wed, 17 Sep 2014 14:22:25 -0500, "Nunya Bidnits"

Post by jmcquown
It's a translation issue. In the US, scampi is a preparation method.

Then my sauteed mirepoix would be savory scampi??

Post by jmcquown
At the very basic level it's just shrimp sauteed in butter and olive
oil with garlic. No specific type of shrimp is required.

Parsley is an absolute necessity to produce proper shrimp scampi. It's not
just a garnish option. Otherwise agree.

I don't want parsley with my scampi. I've also never seen it with
scampi.

It's pretty traditional over here.

I don't like parsley on anything ...

Who knew parsley was so polarizing?

Who knew indeed ...

--
http://www.helpforheroes.org.uk/shop/

Mayo

2014-09-17 23:53:59 UTC

Post by JohnJohn
On Wed, 17 Sep 2014 14:22:25 -0500, "Nunya Bidnits"

Post by jmcquown
It's a translation issue. In the US, scampi is a preparation method.

Then my sauteed mirepoix would be savory scampi??

Post by jmcquown
At the very basic level it's just shrimp sauteed in butter and olive
oil with garlic. No specific type of shrimp is required.

Parsley is an absolute necessity to produce proper shrimp scampi. It's not
just a garnish option. Otherwise agree.

I don't want parsley with my scampi. I've also never seen it with
scampi.

It's pretty traditional over here.

I don't like parsley on anything ...

Who knew parsley was so polarizing?

Who knew indeed ...

I'm actually surprised enough to start querying friends as to their
feelings.

2014-09-18 00:35:11 UTC

On Thu, 18 Sep 2014 00:34:48 +0100, "Ophelia"

Post by JohnJohn
On Wed, 17 Sep 2014 14:22:25 -0500, "Nunya Bidnits"

Post by Nunya Bidnits
Parsley is an absolute necessity to produce proper shrimp scampi.
It's not just a garnish option. Otherwise agree.

I don't want parsley with my scampi. I've also never seen it with
scampi.

It's pretty traditional over here.

I don't like parsley on anything ...

Who knew parsley was so polarizing?

Who knew indeed ...

I guess I'm in the middle. Don't hate it, but it's nothing I require
unless I want some flecks of green in whatever it is (like chicken
piccata).

--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

Mayo

2014-09-18 00:46:03 UTC

Post by sf
On Thu, 18 Sep 2014 00:34:48 +0100, "Ophelia"

Post by JohnJohn
On Wed, 17 Sep 2014 14:22:25 -0500, "Nunya Bidnits"

Post by Nunya Bidnits
Parsley is an absolute necessity to produce proper shrimp scampi.
It's not just a garnish option. Otherwise agree.

I don't want parsley with my scampi. I've also never seen it with
scampi.

It's pretty traditional over here.

I don't like parsley on anything ...

Who knew parsley was so polarizing?

Who knew indeed ...

I guess I'm in the middle. Don't hate it, but it's nothing I require
unless I want some flecks of green in whatever it is (like chicken
piccata).

In this room ambivalence is unique!

;-)

Roy

2014-09-18 00:51:09 UTC

Post by JohnJohn
On Wed, 17 Sep 2014 14:22:25 -0500, "Nunya Bidnits"

Post by jmcquown
It's a translation issue. In the US, scampi is a preparation method.

Then my sauteed mirepoix would be savory scampi??

Post by jmcquown
At the very basic level it's just shrimp sauteed in butter and olive
oil with garlic. No specific type of shrimp is required.

Parsley is an absolute necessity to produce proper shrimp scampi.
It's not
just a garnish option. Otherwise agree.

I don't want parsley with my scampi. I've also never seen it with
scampi.

It's pretty traditional over here.

I don't like parsley on anything ...

Who knew parsley was so polarizing?

Parsley is disgusting in anything.
===========

Mayo

2014-09-18 01:20:27 UTC

Post by Roy

Post by JohnJohn
On Wed, 17 Sep 2014 14:22:25 -0500, "Nunya Bidnits"

Post by jmcquown
It's a translation issue. In the US, scampi is a preparation method.

Then my sauteed mirepoix would be savory scampi??

Post by jmcquown
At the very basic level it's just shrimp sauteed in butter and olive
oil with garlic. No specific type of shrimp is required.

Parsley is an absolute necessity to produce proper shrimp scampi.
It's not
just a garnish option. Otherwise agree.

I don't want parsley with my scampi. I've also never seen it with
scampi.

It's pretty traditional over here.

I don't like parsley on anything ...

Who knew parsley was so polarizing?

Parsley is disgusting in anything.
===========

See!

Mayo

2014-09-17 21:20:47 UTC

Post by Nunya Bidnits
It's not just a garnish option.

Yeah it is.

JohnJohn

2014-09-17 20:16:11 UTC

Post by Nancy2
I thought scampi was a type of shrimp. Isn't shrimp scampi like saying au jus juice?
N.

It's a translation issue. In the US, scampi is a preparation method.
At the very basic level it's just shrimp sauteed in butter and olive oil
with garlic. No specific type of shrimp is required.

So if I sauté a tomato in butter and olive oil, Americans will call it
Tomato Pomodoro? And if I sauté spaghetti, that becomes Spaghetti
Spaghetti.

--
JohnJohn

Nunya Bidnits

2014-09-17 20:23:16 UTC

Post by Nancy2
I thought scampi was a type of shrimp. Isn't shrimp scampi like saying au jus juice?
N.

It's a translation issue. In the US, scampi is a preparation method.
At the very basic level it's just shrimp sauteed in butter and olive
oil with garlic. No specific type of shrimp is required.

So if I sauté a tomato in butter and olive oil, Americans will call it
Tomato Pomodoro? And if I sauté spaghetti, that becomes Spaghetti
Spaghetti.

No we won't but hey, we made you look.

JohnJohn

2014-09-17 20:39:05 UTC

On Wed, 17 Sep 2014 15:23:16 -0500, "Nunya Bidnits"

Post by Nancy2
I thought scampi was a type of shrimp. Isn't shrimp scampi like saying au jus juice?
N.

It's a translation issue. In the US, scampi is a preparation method.
At the very basic level it's just shrimp sauteed in butter and olive
oil with garlic. No specific type of shrimp is required.

So if I sauté a tomato in butter and olive oil, Americans will call it
Tomato Pomodoro? And if I sauté spaghetti, that becomes Spaghetti
Spaghetti.

No we won't but hey, we made you look.

No, I get it now. It would become Tomato Scampi.

--
JohnJohn

Mayo

2014-09-17 21:30:33 UTC

Post by Nunya Bidnits
hey, we made you look.

KCQ:

http://bayimg.com/napFPAAeH

Mayo

2014-09-17 21:24:13 UTC

Post by JohnJohn
And if I sauté spaghetti, that becomes Spaghetti
Spaghetti.
-- JohnJohn

Cast a look at this Ohio speciality:

Loading Image...

It's just wrong, on so many levels...

http://abc.go.com/shows/the-chew/recipes/Cincinnati-Chili-Spaghetti-Michael-Symon

CINCINNATI CHILI WITH SPAGHETTI
2 tablespoons Olive Oil
2 pounds lean Ground Beef
1 small Yellow Onion (minced)
2 Garlic cloves (minced)
1/4 cup Chili Powder
1/2 teaspoon Cayenne
1 teaspoon ground Cumin
1 teaspoon ground Cinnamon
1/2 teaspoon ground Allspice
2 cups crushed Tomatoes
4 cups Vegetable Juice (v8)
1 Bay Leaf
1 tablespoon Unsweetened Cocoa Powder
2 tablespoons Worcestershire Sauce
2 tablespoons Sherry Vinegar
Salt and freshly ground Black Pepper
1 pound Spaghetti
For the Garnish:
1 can Kidney Beans (drained and rinsed)
1 small Yellow Onion (minced)
2 cups finely shredded Cheddar Cheese

Nancy Young

2014-09-17 14:04:56 UTC

Post by Nancy2
I thought scampi was a type of shrimp. Isn't shrimp scampi like saying au jus juice?

I understand it's a type of lobster.

At any rate, when I hear scampi, I know it's garlic/butter
sauced.

nancy

Brooklyn1

2014-09-17 19:07:21 UTC

Post by Nancy2
I thought scampi was a type of shrimp. Isn't shrimp scampi like saying au jus juice?

I understand it's a type of lobster.

You're thinking langoustine, the true scampi.
http://en.wikipedia.org/wiki/Nephrops_norvegicus

jmcquown

2014-09-17 22:34:46 UTC

Post by Nancy2
I thought scampi was a type of shrimp. Isn't shrimp scampi like saying au jus juice?

I understand it's a type of lobster.

You're thinking langoustine, the true scampi.
http://en.wikipedia.org/wiki/Nephrops_norvegicus

Yeah, except langoustine (aka langostinos in the US and South America)
aren't actually lobsters.

Jill

Dave Smith

2014-09-17 22:36:48 UTC

Post by Nancy2
I thought scampi was a type of shrimp. Isn't shrimp scampi like saying au jus juice?

I understand it's a type of lobster.

You're thinking langoustine, the true scampi.
http://en.wikipedia.org/wiki/Nephrops_norvegicus

They taste like shrimp, but they are a bitch to eat because the tails
have very jagged edges. I tried them several times a few years back.
They looked liked shrimp or lobster, which I like, and they were
commonly available and quite affordable. Then they disappeared from the
local stores and i have not seen them since.

Mayo

2014-09-17 23:03:37 UTC

Post by Dave Smith

Post by Nancy2
I thought scampi was a type of shrimp. Isn't shrimp scampi like saying au jus juice?

I understand it's a type of lobster.

You're thinking langoustine, the true scampi.
http://en.wikipedia.org/wiki/Nephrops_norvegicus

Costco sells frozen Langostinos, shelled and ready to cook.

http://reviews.costco.com/2070/11613605/northern-chef-northern-chef-langostino-meat-7-5-lbs-reviews/reviews.htm

Helpful person

2014-09-17 14:15:36 UTC

Post by Nancy2
I thought scampi was a type of shrimp. Isn't shrimp scampi like saying au jus juice?
N.

No. Scampi is a method of preparation, generally using
lots of garlic.

http://www.richardfisher.com

jmcquown

2014-09-17 14:18:52 UTC

Post by Nancy2
I thought scampi was a type of shrimp. Isn't shrimp scampi like saying au jus juice?
N.

No. Scampi is a method of preparation, generally using
lots of garlic.

And butter. :)

Jill

2014-09-17 14:38:06 UTC

On Wed, 17 Sep 2014 05:56:47 -0700 (PDT), Nancy2

Post by Nancy2
I thought scampi was a type of shrimp. Isn't shrimp scampi like saying au jus juice?

Scampi, shrimp, prawn and gamba are all the same thing. Italians call
it scampi, Americans call it shrimp or prawn. We combined the words
to indicate a specific recipe. I think Shrimp Scampi is short for
shrimp, cooked scampi style. There's never a question about what the
ingredients are when it's called Shrimp Scampi - we know the sauce
will be garlic, onion, wine, lemon etc. We also know a dish will have
tomato when someone says "Marinara".

--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

Helpful person

2014-09-17 17:27:10 UTC

Post by sf
Scampi, shrimp, prawn and gamba are all the same thing. Italians call
it scampi

Don't think so. Shrimp in Italian is gamberetto and prawn is gambero,
the difference I believe being size.

Scampi is a preparation method.

http://www.richardfisher.com

Pico Rico

2014-09-17 18:07:41 UTC

Post by sf
Scampi, shrimp, prawn and gamba are all the same thing. Italians call
it scampi

Don't think so. Shrimp in Italian is gamberetto and prawn is gambero,
the difference I believe being size.

Think again. Scampi is one Italian word for prawns.

Helpful person

2014-09-17 18:10:56 UTC

Post by sf
Scampi, shrimp, prawn and gamba are all the same thing. Italians call
it scampi

Don't think so. Shrimp in Italian is gamberetto and prawn is gambero,
the difference I believe being size.

Think again. Scampi is one Italian word for prawns.

Scampi is a method of cooking prawns.

Pico Rico

2014-09-17 18:18:12 UTC

Post by sf
Scampi, shrimp, prawn and gamba are all the same thing. Italians call
it scampi

Don't think so. Shrimp in Italian is gamberetto and prawn is gambero,
the difference I believe being size.

Think again. Scampi is one Italian word for prawns.

Scampi is a method of cooking prawns.

ok, so you have thought again.

Mayo

2014-09-17 21:15:28 UTC

Post by sf
Scampi, shrimp, prawn and gamba are all the same thing. Italians call
it scampi

Don't think so. Shrimp in Italian is gamberetto and prawn is gambero,
the difference I believe being size.

Think again. Scampi is one Italian word for prawns.

http://www.thefreedictionary.com/scampi

scam·pi (skmp, skäm-)
n. pl. scampi
Large shrimp broiled or sautéed and served in a garlic and butter sauce.
[Italian, pl. of scampo, a kind of lobster, from Greek kamp, bending
(from its shape), perhaps from Greek kamptein, to bend.]
The American Heritage® Dictionary of the English Language, Fourth
Edition copyright ©2000 by Houghton Mifflin Company. Updated in 2009.
Published by Houghton Mifflin Company. All rights reserved.
scampi (ˈskæmpɪ)
n
1. (Cookery) (usually functioning as singular) large prawns, usually
eaten fried in breadcrumbs
[Italian: plural of scampo shrimp, of obscure origin]
Collins English Dictionary – Complete and Unabridged © HarperCollins
Publishers 1991, 1994, 1998, 2000, 2003
scam•pi (ˈskæm pi, ˈskɑm-)

n., pl. -pi.
1. a large shrimp or prawn.
2. a dish of these cooked esp. in butter and garlic.
[1920–25; < Italian, pl. of scampo < Upper Italian (Venetian)]
Random House Kernerman Webster's College Dictionary, © 2010 K
Dictionaries Ltd. Copyright 2005, 1997, 1991 by Random House, Inc. All
rights reserved.

2014-09-18 00:21:19 UTC

Post by Mayo
http://www.thefreedictionary.com/scampi
scam·pi (skmp, skäm-)

Scampi as well as prawns apparently have regional meanings... just
like "pudding" does. <winking at the UK posters>

--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

Brooklyn1

2014-09-17 19:13:35 UTC

Post by sf
Scampi, shrimp, prawn and gamba are all the same thing. Italians call
it scampi

Don't think so. Shrimp in Italian is gamberetto and prawn is gambero,
the difference I believe being size.
Scampi is a preparation method.

Actually shrimp scampi can be said to be short for shrimp a la
langoustine.
http://en.wikipedia.org/wiki/Scampi

JohnJohn

2014-09-17 20:24:33 UTC

Post by sf
On Wed, 17 Sep 2014 05:56:47 -0700 (PDT), Nancy2

Post by Nancy2
I thought scampi was a type of shrimp. Isn't shrimp scampi like saying au jus juice?

It's funny how sure you can be of yourself when you're blatantly
wrong.

--
JohnJohn

Nunya Bidnits

2014-09-17 20:29:14 UTC

Post by sf
On Wed, 17 Sep 2014 05:56:47 -0700 (PDT), Nancy2

Post by Nancy2
I thought scampi was a type of shrimp. Isn't shrimp scampi like saying au jus juice?

Scampi, shrimp, prawn and gamba are all the same thing. Italians
call it scampi, Americans call it shrimp or prawn. We combined the
words to indicate a specific recipe. I think Shrimp Scampi is short
for shrimp, cooked scampi style. There's never a question about
what the ingredients are when it's called Shrimp Scampi - we know
the sauce will be garlic, onion, wine, lemon etc. We also know a
dish will have tomato when someone says "Marinara".

It's funny how sure you can be of yourself when you're blatantly
wrong.

Onion in shrimp scampi style? Never!!!

Pico Rico

2014-09-17 16:58:29 UTC

Post by Nancy2
I thought scampi was a type of shrimp. Isn't shrimp scampi like saying au jus juice?
N.

I think you mean "WITH au jus juice".

JohnJohn

2014-09-17 20:26:01 UTC

On Wed, 17 Sep 2014 09:58:29 -0700, "Pico Rico"

Post by Nancy2
I thought scampi was a type of shrimp. Isn't shrimp scampi like saying au jus juice?
N.

I think you mean "WITH au jus juice".

That's even worse.

--
JohnJohn

Pico Rico

2014-09-17 21:02:22 UTC

Post by JohnJohn
On Wed, 17 Sep 2014 09:58:29 -0700, "Pico Rico"

Post by Nancy2
I thought scampi was a type of shrimp. Isn't shrimp scampi like saying
au
jus juice?
N.

I think you mean "WITH au jus juice".

That's even worse.

yes, that was the point I was trying to point out, pointlessly it seems.

JohnJohn

2014-09-17 21:08:59 UTC

On Wed, 17 Sep 2014 14:02:22 -0700, "Pico Rico"

Post by JohnJohn
On Wed, 17 Sep 2014 09:58:29 -0700, "Pico Rico"

Post by Nancy2
I thought scampi was a type of shrimp. Isn't shrimp scampi like saying
au
jus juice?
N.

I think you mean "WITH au jus juice".

That's even worse.

yes, that was the point I was trying to point out, pointlessly it seems.

Oh, sorry.

--
JohnJohn

Pico Rico

2014-09-17 21:11:26 UTC

Post by JohnJohn
On Wed, 17 Sep 2014 14:02:22 -0700, "Pico Rico"

Post by JohnJohn
On Wed, 17 Sep 2014 09:58:29 -0700, "Pico Rico"

Post by Nancy2
I thought scampi was a type of shrimp. Isn't shrimp scampi like saying
au
jus juice?
N.

I think you mean "WITH au jus juice".

That's even worse.

yes, that was the point I was trying to point out, pointlessly it seems.

Oh, sorry.

that's ok, we've all been there!

Nunya Bidnits

2014-09-17 19:14:48 UTC

Post by Nancy2
I thought scampi was a type of shrimp. Isn't shrimp scampi like saying au jus juice?
N.

It's a style of preparation commonly used for shrimp scampi style, and often
people just say scampi for that meaning the shrimp dish.

Pico Rico

2014-09-17 20:14:58 UTC

Post by Nancy2
I thought scampi was a type of shrimp. Isn't shrimp scampi like saying au jus juice?
N.

It's a style of preparation commonly used for shrimp scampi style, and
often people just say scampi for that meaning the shrimp dish.

Scampi is an Italian word meaning prawns. It has, by some but not I, been
bastardized to mean cooking with lemon, garlic, butter and white wine, which
is one delightful way to cook Scampi. Thus, the seemingly redundant "Shrimp
Scampi" and the even more horrific "Chicken Scampi".

koko

2014-09-17 05:57:34 UTC

On Tue, 16 Sep 2014 21:52:19 -0500, Pringles CheezUms

I typically serve it over angel hair pasta. That being said, it should
be satasfying no matter what you serve it over, care to share your
recipe, that might be the issue.

koko

--

Food is our common ground, a universal experience
James Beard

2014-09-17 06:21:18 UTC

On Tue, 16 Sep 2014 21:52:19 -0500, Pringles CheezUms

Increase the volume of shrimp, serve with bread and a salad, or as
others have suggested: noodles.
http://damndelicious.net/2014/03/28/shrimp-scampi/

--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

Mayo

2014-09-17 20:49:06 UTC

Post by koko
On Tue, 16 Sep 2014 21:52:19 -0500, Pringles CheezUms

Increase the volume of shrimp, serve with bread and a salad, or as
others have suggested: noodles.
http://damndelicious.net/2014/03/28/shrimp-scampi/

Seriously cute little Corgi - not to be redundant...

One addition will really kick the taste up - a single anchovy sauteed in
until it dissolves.

koko

2014-09-18 01:32:54 UTC

Post by koko
On Tue, 16 Sep 2014 21:52:19 -0500, Pringles CheezUms

Increase the volume of shrimp, serve with bread and a salad, or as
others have suggested: noodles.
http://damndelicious.net/2014/03/28/shrimp-scampi/

Seriously cute little Corgi - not to be redundant...
One addition will really kick the taste up - a single anchovy sauteed in
until it dissolves.

Mmm adds that umami dimension.

koko

--

Food is our common ground, a universal experience
James Beard

Mayo

2014-09-18 01:35:34 UTC

Post by koko

Post by koko
On Tue, 16 Sep 2014 21:52:19 -0500, Pringles CheezUms

Increase the volume of shrimp, serve with bread and a salad, or as
others have suggested: noodles.
http://damndelicious.net/2014/03/28/shrimp-scampi/

Seriously cute little Corgi - not to be redundant...
One addition will really kick the taste up - a single anchovy sauteed in
until it dissolves.

Mmm adds that umami dimension.
koko

Sure does, a fine thing for this dish too, and balances perfectly
against the acid in the lemon.

Brooklyn1

2014-09-17 12:06:07 UTC

Shrimp scampi is an appetizer... plain shrimp is never a satisfying
meal and served over pasta is just cheaping out... try these:
http://allrecipes.com/recipe/surf-and-turf-for-two/
http://www.foodnetwork.com/recipes/chicken-breast-and-shrimp-with-provencal-herbs-in-a-creamy-pistachio-dijon-sauce-recipe.html

Nancy2

2014-09-17 13:04:39 UTC

Does anyone else remember Shrimp de Jonghe? It was really popular in the 60s. It is
basicqlly shrimp coated with butter, herbs and crumbs, and baked. Very tasty, and it doesn't
require any particular size shrimp. Warning: It has lots of butter.

N.

2014-09-17 14:38:47 UTC

On Wed, 17 Sep 2014 06:04:39 -0700 (PDT), Nancy2

Post by Nancy2
Does anyone else remember Shrimp de Jonghe? It was really popular in the 60s. It is
basicqlly shrimp coated with butter, herbs and crumbs, and baked. Very tasty, and it doesn't
require any particular size shrimp. Warning: It has lots of butter.

No, but I would have ordered it if I saw it on a menu.

--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

Kalmia

2014-09-17 19:59:38 UTC

Oh, YES. I can offer my recipe if I can find it. I use this when the shrimp is fresh out of the water. Nothing better to offer company, esp. if the shrimp is jumbo. My recipe does hark back to the late 60s, now that you mention it.

Mayo

2014-09-17 20:57:37 UTC

We make that with the addition of fresh crushed garlic and a little
parmesan.

Tara

2014-09-17 21:15:03 UTC

Post by Nancy2
Does anyone else remember Shrimp de Jonghe? It was really popular in
the 60s. It is basicqlly shrimp coated with butter, herbs and crumbs,
and baked. Very tasty, and it doesn't require any particular size
shrimp. Warning: It has lots of butter.

Jane and Michael Stern make it sound like a treat.

http://articles.orlandosentinel.com/1987-04-02/
lifestyle/0120110295_1_jonghe-garlic-shrimp

http://tinyurl.com/ocga5z5

Tara

Nunya Bidnits

2014-09-17 19:10:04 UTC

Post by Brooklyn1
plain shrimp is never a satisfying
meal and served over pasta is just cheaping out...

Wrong in so many ways I cannot count them all.

jmcquown

2014-09-17 19:52:16 UTC

Post by Brooklyn1
plain shrimp is never a satisfying
meal and served over pasta is just cheaping out...

Wrong in so many ways I cannot count them all.

What he knows about seafood would fit in a thimble.

Jill

Dave Smith

2014-09-17 22:39:10 UTC

Post by Brooklyn1
plain shrimp is never a satisfying
meal and served over pasta is just cheaping out...

Wrong in so many ways I cannot count them all.

What he knows about seafood would fit in a thimble.

True that. One of our favourite dishes is a stir fried shrimp and pasta
dish.... and it is topped with Parmesan cheese ;-)

jmcquown

2014-09-17 22:43:15 UTC

Post by Dave Smith

Post by Brooklyn1
plain shrimp is never a satisfying
meal and served over pasta is just cheaping out...

Wrong in so many ways I cannot count them all.

What he knows about seafood would fit in a thimble.

True that. One of our favourite dishes is a stir fried shrimp and pasta
dish.... and it is topped with Parmesan cheese ;-)

Oh My God! LOL

Jill

Kalmia

2014-09-17 19:57:14 UTC

Post by Brooklyn1
Shrimp scampi is an appetizer... plain shrimp is never a satisfying
http://allrecipes.com/recipe/surf-and-turf-for-two/
http://www.foodnetwork.com/recipes/chicken-breast-and-shrimp-with-provencal-herbs-in-a-creamy-pistachio-dijon-sauce-recipe.html

Man, that 2nd one has everything I love. I'll try it.

You're right about the words - old cookbooks will just list the recipe as "Scampi".

Almost as bad as the preachers who tell the story of Christ and the "widder woman".

Mayo

2014-09-17 20:54:32 UTC

Shrimp scampi is an appetizer... plain shrimp is never a satisfying
http://allrecipes.com/recipe/surf-and-turf-for-two/
http://www.foodnetwork.com/recipes/chicken-breast-and-shrimp-with-provencal-herbs-in-a-creamy-pistachio-dijon-sauce-recipe.html

Why so many impediments?

It's great as a meal, appetizer, or even for breakfast!

I do like that pistachio dijon sauce though, yum!

David E. Ross

2014-09-17 17:56:07 UTC

We use either a textured pasta (e.g., rotini) or rice. Textured pasta
captures the sauce better than stranded pasta such as angle hair.

For rice in general, we mix brown rice with wild rice. It takes a
little bit more water and longer to cook. For 1 cup of the mix, we use
2-1/4 cups of water; we cook it over a very low simmer for 45 minutes.

It is important to be sure neither the brown rice nor the wild rice are
pre-cooked or instant. We get them at Trader Joe's, which has both raw
and pre-cooked; so we check the package labels carefully.

--
David E. Ross

Visit "Cooking with David" at
<http://www.rossde.com/cooking/>

Kalmia

2014-09-17 19:16:30 UTC

I usually have it with a baked potato ( agh - I know - doesn't 'go') - and a salad with lots of diff. veggies.
I like to soak the spud with the sauce - ya can't waste that buttery garlic wine flavor.

That's one meal when I don't spare the horses, but use real butter. If I am out of white wine, I'll use dry sherry. And it's axiomatic - you can't use too much garlic - just face the outer edge of the bed that night.

Janet Wilder

2014-09-17 22:42:42 UTC

Angel hair pasta is great with scampi.(Scampi means shrimp in Italian,
so "shrimp scampi" is redundant. It's garlic flavored shrimp.

--
From somewhere very deep in the heart of Texas

JohnJohn

2014-09-17 23:09:21 UTC

Post by Janet Wilder

Angel hair pasta is great with scampi.(Scampi means shrimp in Italian,
so "shrimp scampi" is redundant. It's garlic flavored shrimp.

Yes, shrimp scampi is weird.

It has already more or less been said, but this is a scampo or
langoustine:
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>

And this is a prawn or shrimp:
<Loading Image...

>

Not the same animal.

--
JohnJohn

pltrgyst

2014-09-18 02:21:36 UTC