How Do You Prepare Your Shrimp Scampi?

[Savannahsmoker]

All I can say Margi Cintrano is that is one great recipe.
(thanks for cut and paste)
I will use your recipe the next time we go out shrimping if do not mind.

Might post a pic or two of the cook.

 

[Margi Cintrano]

Savannah Smoker: Thank you for your feedback

Thanks so much for the wonderful feedback and I am very pleased that you shall give my Shrimp Scampi a try ... It is a lovely dish and makes a great presentation too ... and relatively simple without alot of fuss.

All my best wishes for a great summer.
Margi.

 

[Margi Cintrano]

Buon Giorno, Good Morning,

Firstly, Scampi in Italian are Cigales in Spanish, and I do not recall encountering the exact same exact species while we lived in the U.S.A.

Most Italian restaurants I have been to in North America, use various types of Shrimp for the recipe.

Thank you for your contributions.
Margi.

 

[Margi Cintrano]

Cerise,

Thank you for posting your recipe for Greek Scampi. Sounds tasty in its own right too ...

I also have prepared Saganaki Shrimp, a Greek shrimp dish with Feta, Tomato, White Wine & Lemon with herbs in the oven ... Sort of a Greek Parmigiana, where the Feta melts on top of the Shrimp ...

Have lovely August.
Margaux.

 

[Cerise]

Cerise,

Thank you for posting your recipe for Greek Scampi. Sounds tasty in its own right too ...

I also have prepared Saganaki Shrimp, a Greek shrimp dish with Feta, Tomato, White Wine & Lemon with herbs in the oven ... Sort of a Greek Parmigiana, where the Feta melts on top of the Shrimp ...

Have lovely August.
Margaux.

There are many shrimp dishes - fra diavolo, etc., etc. w/ tomatoes.

Your question was shrimp scampi, & I shared a favorite w/ a twist (no tomatoes etc.).

Another favorite is little shrimp casseroles from Jacque Pepin. Same ingredients as scampi, but baked in little gratins.

Also, re scampi, such a simple dish it even be prepared in the microwave.

 

[Margi Cintrano]

Cerise,

Thank you for some of your future ideas to try out.


I am familiar with Jacques Pepin. I believe I have a cookbook of his back in Madrid. He had written a cookbook with Julia Child or had done a dvd with her, yes ?

I also think a non tomato twist can be lovely too ... for a change ...

What are your Little Gratins ? Which cheeses do you employ ?

Thanks for your contribution and feedback.

Ciao, Margaux.