Vieux Carré Scampi; recipe cards

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.

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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.

  • Author: Katie Zeller
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 2 servings 1x
  • Category: Seafood
  • Cuisine: American

Ingredients

Scale
  • 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

Instructions

  • 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.

Notes

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

Vieux Carré Scampi

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.

10 thoughts on “Vieux Carré Scampi; recipe cards”

  1. I subscribed to various “cards”. Still have them, or at least the ones I’ve made more than once!

  2. I used to subscribe to them! I’d forgotten them since I ended up pitching them all in one of our moves. I found, for me, that I might use one or two recipe cards out of all that I got each month because my family was not adventurous at all.

    This recipe does look good! I don’t know why we don’t eat more shrimp. We like shrimp. It’s just not a protein I buy often at all.

    • I’ve been buying it more often…. It’s the same price as salmon, but I’ve found that we eat less of it – 7oz for the 2 of us rather than 12oz of salmon. And the hubs prefers it in winter. He likes salmon grilled lol

  3. Ha! I had an argument about “scampi” with an online friend when I asked her how she prepared it and whether she used fresh or frozen shrimp. She insisted the dish was made with chicken. In the end, just to shut me up, I think, she relented a little and said that it could be made with shrimp if you wanted.

    And then added: Or crab. Or bacon. Or even vegetarian. !!

    She went on to say that while “scampi” means shrimp in Italian, but in North America, “scampi” means Italian sauce for spaghetti or linguini.

    I gave up….

    And. Yes, I remember recipe cards. I still have some.

    • Sometimes you can’t win…. and ‘North Americans’ do like to appropriate words and then assign a different meaning; Like ‘entre’ for main course. Drives me nuts but I’m learning to ignore it.
      But scampi meaning sauce? That’s a bit too creative.

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