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Recipe of the Week May 1: Shrimp Scampi

Posted by on May. 1, 2011 at 3:13 PM
  • 2 Replies


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.

by on May. 1, 2011 at 3:13 PM
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by Luci on May. 1, 2011 at 3:14 PM

 This is from a Sicilian cookbook.

Shrimp Scampi

2 Tablespoons Extra Virgin Olive Oil
3 Cloves Garlic
2 Tablespoons Shallots chopped fine
1/2 Cup Dry White Wine
(serve the rest with this dish)

2 Tablespoons Fresh Lemon Juice
8 Tablespoons Unsalted Butter
2 Teaspoons Parsley chopped fine
2 Teaspoons Fresh Oregano, chopped fine
3.5 Pounds of Shrimp (Approximately 36 Shrimp)

Salt & Ground Black Pepper

Heat the olive oil in a small skillet over medium heat.  Mash, mince or chop garlic (whichever your preference for stronger or more subtle garlic) and cook until gold but not burnt, it should be about about 1 minute, no more than 2.    Mix in the shallots and season with salt and pepper.  Mix and/or shake the the skillet for about 2-3 minutes (and until the shallots are wilting).  Add 1/4 cup of dry white wine, bring mixture to a boil and cook.   Stir in 1 tablespoon of the lemon juice when some of the wine has started to evaporate.  Continue to boil until almost all of the liquid has evaporated.  Place the mixture ina small bowl to cool. Add the butter, parsley and oregano and beat until well blended.  Pour the mixture into plastic wrap and roll it into a log shape, leaving the plastic wrap on.  Chill in the refrigerator for up to 2 days.  

Preheat your oven to 475°F.   Peel, devien and clean the shrimp, leaving the tail attached, and "butterfly" the shrimp (cutting down the center of the back and flattening them so they are like wings.  Use paper towels to dry the shrimp and place in a lightly greased baking pan or glass pyrex dish.  Arrange the shrimp with their tails up, on the dish, leaving some space between each one.  Slice the flavored butter into 1/2" slices and place over each shrimp.  Cook for 2-3 minutes.  

by on May. 1, 2011 at 3:22 PM
I've never made it but now I want some!!
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