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Show Food Talk Receipes & Chatter By FERN THOMAS HI NEIGHBOR! How would you like the American Amer-ican Version of a famous Italian Shrimp dish known as "SCAMPI?" "SCAM-PI?" Scampi is a famous Italian shrimp recipe that's fast becoming be-coming popular in this country. It's more than the intriguing name . . . the taste of this succulent suc-culent seafood broiled in garlic butter is irresistable. There doesn't seem to be any set rule for making mak-ing Italian Scampi . . . but when Paris and New York restaurateurs restaura-teurs picked up the idea they with garlic butter in the Italian agreed to make their Scampi a special shrimp broiled with garlic butter in the Italian manner. Here's the recipe that's currently making Scampi the rage of smart restaurants : SCAMPI 2 lbs. raw shrimp, fresh or frozen; Yi lb. butter; 1 clove garlic, minced fine; and salt and pepper to taste. Remove shells from shrimp. Cut down center of backs and remove sand veins. Melt butter but-ter and add garlic. Simmer three minutes. Place shrimp on a large broiling pan, pour garlic gar-lic butter over them and sprinkle sprin-kle with salt and pepper. Place in pre-heated broiler three inches from heat and broil 5 to 7 minutes or until shrimp are tender and a little browned. Makes 4 to 5 servings. For those who use the "wines" in cooking, here is a delectable variation of this recipe ... it makes an unusually good party dish. Using the same recipe above, reduce the amount of butter to 3 tblsps. and add 3 tblsps white wine. Until next week, then, Good Bye. i |