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.

"Pringles CheezUms" > wrote in message
...
> 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.

On 9/16/2014 10:52 PM, Pringles CheezUms wrote:
> 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.
>
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/shr...es/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

>...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!

On 9/17/2014 10:57 AM, Sqwertz wrote:
> On Wed, 17 Sep 2014 00:14:04 -0500, Pringles CheezUms wrote:
>
>> 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

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

On 9/17/2014 1:25 PM, Sqwertz wrote:
> On Wed, 17 Sep 2014 13:04:26 -0500, Becca EmaNymton wrote:
>
>> On 9/17/2014 10:57 AM, Sqwertz wrote:
>>> On Wed, 17 Sep 2014 00:14:04 -0500, Pringles CheezUms wrote:
>>>
>>>> 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.
>>
>> 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

On 9/17/2014 12:25 PM, Sqwertz wrote:
> 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!

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

N.

Nancy2 > wrote:
>
>I thought scampi was a type of shrimp. Isn't shrimp scampi like saying au jus juice?

Shrimp scampi = Shrimp shrimp

On 9/17/2014 8:56 AM, Nancy2 wrote:
>
> 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

On 2014-09-17, jmcquown > wrote:
> It's a translation issue. In the US, scampi is a preparation method.

Then my sauteed mirepoix would be savory scampi??

> 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

On 9/17/2014 11:22 AM, notbob wrote:
> On 2014-09-17, jmcquown > wrote:
>> 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?!

>> 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
>
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

On 9/17/2014 2:16 PM, JohnJohn wrote:
> And if I sauté spaghetti, that becomes Spaghetti
> Spaghetti.
>
> -- JohnJohn

Cast a look at this Ohio speciality:

http://thelostitalian.areavoices.com...-bowl-Copy.jpg

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

http://abc.go.com/shows/the-chew/rec...-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

On 9/17/2014 8:56 AM, Nancy2 wrote:
>
> 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

Nancy Young wrote:
>Nancy2 wrote:
>>
>> 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

On 9/17/2014 3:07 PM, Brooklyn1 wrote:
> Nancy Young wrote:
>> Nancy2 wrote:
>>>
>>> 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

On 2014-09-17 3:07 PM, Brooklyn1 wrote:
> Nancy Young wrote:
>> Nancy2 wrote:
>>>
>>> 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.

>

On Wednesday, September 17, 2014 8:56:47 AM UTC-4, Nancy2 wrote:
> 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

On 9/17/2014 10:15 AM, Helpful person wrote:
> On Wednesday, September 17, 2014 8:56:47 AM UTC-4, Nancy2 wrote:
>> 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

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

>
> 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.

On Wednesday, September 17, 2014 10:38:06 AM UTC-4, sf wrote:
>
> 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

"Helpful person" > wrote in message
...
> On Wednesday, September 17, 2014 10:38:06 AM UTC-4, sf wrote:
>>
>> 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 > wrote:

>On Wednesday, September 17, 2014 10:38:06 AM UTC-4, sf wrote:
>>
>> 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

Helpful person > wrote:

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

"Shrimp scampi" is akin to "chicken hendl", both being either a joke or
a celebration of ignorance. Or both. As to the definitions, here is a
post of mine of a few years ago:
<https://groups.google.com/d/msg/rec.food.cooking/AL_FfPDy33c/RuVLApoBqnwJ>

Victor

"Nancy2" > wrote in message
...
>
> 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" > wrote in message
...
> On Wed, 17 Sep 2014 09:58:29 -0700, "Pico Rico"
> > wrote:
>
>>
>>"Nancy2" > wrote in message
...
>>>
>>> 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" > wrote in message
...
> On Wed, 17 Sep 2014 14:02:22 -0700, "Pico Rico"
> > wrote:
>
>>
>>"JohnJohn" > wrote in message
. ..
>>> On Wed, 17 Sep 2014 09:58:29 -0700, "Pico Rico"
>>> > wrote:
>>>
>>>>
>>>>"Nancy2" > wrote in message
...
>>>>>
>>>>> 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!

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

>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 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

>...care to share your
>recipe, that might be the issue.

From memory, but pretty close:

for a single servings:
12 24-36 shrimp

1 tsp butter
1 garlic clove minced
1 tsp lemon juice
1 tsp white wine (didn't have any, used water. whats a good substitute
if you don't have this?)
dash red pepper flakes
s&p to taste
....seems there was something else but doesn't come to mind.

tsp parsley, tsp oregano, add after cooking.

nuke sauce ingredients for 1 min.
add shrimp, nuke for 1 min, or if not red nuke in 15 sec increments.

Not everything was fresh, and didn't use wine, but it still came out
halfway decent which I'm thinking will be even better next time.

On 9/19/2014 1:18 AM, Pringles CheezUms wrote:
>> ...care to share your
>> recipe, that might be the issue.
>
> From memory, but pretty close:
>
> for a single servings:
> 12 24-36 shrimp
>
> 1 tsp butter
> 1 garlic clove minced
> 1 tsp lemon juice
> 1 tsp white wine (didn't have any, used water. whats a good substitute
> if you don't have this?)
> dash red pepper flakes
> s&p to taste
> ...seems there was something else but doesn't come to mind.
>
> tsp parsley, tsp oregano, add after cooking.
>
> nuke sauce ingredients for 1 min.
> add shrimp, nuke for 1 min, or if not red nuke in 15 sec increments.
>
> Not everything was fresh, and didn't use wine, but it still came out
> halfway decent which I'm thinking will be even better next time.
>
A sub for wine would be stock. Seafood or shrimp stock would be good.
Shrimp stock is easy to make. Just save the peels from a batch of
steamed shrimp and add water and cook it down.

--
ღ.¸¸.œ«*¨`*œ¶
Cheryl

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

> 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.

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.

On 9/17/2014 12:21 AM, sf wrote:
> On Tue, 16 Sep 2014 21:52:19 -0500, Pringles CheezUms
> > wrote:
>
>> 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.
>
> 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.

On Wed, 17 Sep 2014 14:49:06 -0600, Mayo > wrote:

>On 9/17/2014 12:21 AM, sf wrote:
>> On Tue, 16 Sep 2014 21:52:19 -0500, Pringles CheezUms
>> > wrote:
>>
>>> 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.
>>
>> 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

On 9/17/2014 7:32 PM, koko wrote:
> On Wed, 17 Sep 2014 14:49:06 -0600, Mayo > wrote:
>
>> On 9/17/2014 12:21 AM, sf wrote:
>>> On Tue, 16 Sep 2014 21:52:19 -0500, Pringles CheezUms
>>> > wrote:
>>>
>>>> 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.
>>>
>>> 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.

"koko" > wrote in message
...
> On Wed, 17 Sep 2014 14:49:06 -0600, Mayo > wrote:
>
>>On 9/17/2014 12:21 AM, sf wrote:
>>> On Tue, 16 Sep 2014 21:52:19 -0500, Pringles CheezUms
>>> > wrote:
>>>
>>>> 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.
>>>
>>> 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.

.... and you don't even have to brown it first ...


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

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

Sauteed in...what?

On Fri, 19 Sep 2014 00:20:32 -0500, Pringles CheezUms
> wrote:

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

Whatever you're sautéing the rest of the ingredients in.


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

On 9/19/2014 9:23 AM, sf wrote:
> On Fri, 19 Sep 2014 00:20:32 -0500, Pringles CheezUms
> > wrote:
>
>>
>>> One addition will really kick the taste up - a single anchovy sauteed in
>>> until it dissolves.
>>
>> Sauteed in...what?
>
> Whatever you're sautéing the rest of the ingredients in.
>
>

Also consider parsley in porchetta:

http://iamafoodblog.com/porchetta-recipe/

Salt Rub

1 TABLESPOON KOSHER SALT
2 TEASPOONS TOASTED FRESH ROSEMARY, CHOPPED
2 TEASPOONS TOASTED FENNEL SEED, CRUSHED
2 TEASPOONS CHILI FLAKES
2 TEASPOONS FRESHLY GROUND BLACK PEPPER
ZEST OF 1 LEMON
Herb Rub

2 TABLESPOONS ROUGHLY CHOPPED FLAT LEAF PARSLEY
2 TABLESPOONS FRESH ROSEMARY
Porchetta

PORK TENDERLOIN, AROUND 3 INCHES IN DIAMETER, 1-2 POUNDS
12 INCH SLAB OF SKIN-ON PORK BELLY, SKIN LIGHTLY SCORED

Pringles CheezUms wrote:
>
>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.

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/c...ce-recipe.html

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.