I do not call this ‘Shrimp Scampi’ because that would be redundant.
Scampi is Italian for shrimp…. I would be calling it ‘Shrimp Shrimp’.
Like Chai (meaning tea) Tea.
Or PIN (Personal Identification Number) number.
Or ATM (Automated Teller Machine) machine
Or Queso (Spanish for cheese) cheese.
You get the point.
This is based on one from a ‘box’ of recipes I got years ago.
There was no mention of green garlic.
Click here to Pin Vieux Carré ScampiPrint
Vieux Carré Scampi
This is bit heavy on the butter, which makes it ideal for serving over rice or pasta or quinoa. We must indulge occasionally.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Seafood
- Cuisine: American
- 10oz (300gr) shrimp (prawns)
- 2 tbs lemon juice
- 4 green garlic, thinly sliced, including green tops or 2 cloves garlic, minced
- 1 shallot, finely chopped
- 1 tbs dried parsley
- 2 tbs butter
- 1/2 cup (2oz, 60gr) shredded cheese, I used Gruyère
- Clean shrimp if needed.
- Divide into 2 buttered, shallow, individual baking dishes or 1 larger one, arranging nicely.
- Divide green garlic / garlic, shallots, parsley and sprinkle over shrimp.
- Drizzle with lemon juice, dot with remaining butter and sprinkle the cheese over all.
- Bake at 375F (190C) for 15 – 20 minutes, until hot, bubbly and shrimp are done.
- Time varies depending on size of shrimp. Serve.
If your shrimp are already cooked, as mine are, 15 minutes is long enough. Very large, raw shrimp may need 25 minutes.
Green garlic is immature garlic and looks like a green onion.
Keywords: shrimp, lemon, garlic
Does anyone (besides me) remember recipe cards?
Did anyone (besides me) subscribe to them?
In the days before the internet, there used to be a lot of things one could subscribe to and have delivered, right to your door, on a monthly basis. In addition to magazines, there were book clubs and record clubs (which became CD clubs) and collector-stuff-of-all-kind clubs.
My favorite was the recipe card club.
In the first month one received a packet of recipe cards – photo on the front / recipe on the back, as well as the plastic box that one would keep them in. Every month after that, one would receive an additional packet of cards. There were usually about 25 in a packet. they were numbered, categorized, and not in order.
One might get #24 in the Soup category, #3 in the Cake category, #113 in the Chicken category, etc.
Slowly, over the course of a year or two, one would accumulate all of the recipes in all of the categories.
It was so exciting…..
And, just as one set of cards was nearing completion an offer would come for a new, even better set of cards.
Yeah, I was a sucker for them all.
A few years ago I went through the sets and tossed out all the recipes I knew I would never make.
That still left me with a lot of cards….. This recipe is from the My Great Recipes series, circa 1980.