Recipe of the Week May 1: Shrimp Scampi
Scampi has two meanings: the name of a shrimp found in Venice and the name of a dish containing shrimp, olive oil and garlic.
Shrimp scampi, as we Americans know it today, became popular after World War II. This was when many Italian dishes went "mainstream. Italian cookbooks yield recipes for "scampi" or "shrimp scampi style" and such recipes generally (but not always) called for jumbo shrimp, olive oil, garilc and parsley. Preparation varies. The methods of cooking, however, varied from boiling to broiling and from frying to baking. Some called for shelling the shrimp in advance; others recommended serving the dish only to "people who are willing to remove the shells at table." Some called for marinating the shellfish in advance; others did not. One even introduced a bread crumb topping. All this would seem to point to the fact that scampi is not, after all, a particular method of preparing shrimp. Some cookbooks and most persons consulted agreed with this and generally (but, again, not always) deveined scampi as shellfish native to the Adriatic (notably the Bay of Venice) that are not available in this country. But the specifications of the shellfish varied from that of a small shrimp to that of a lobster tail.
Do you make Shrimp Scampi? Please share your recipe. Just a few ingredients, simple preperation, but so many variations.