Shrimp scampi from Carmine's Family-Style Cookbook: More Than 100 Classic Italian Dishes to Make at Home by Michael Ronis and Mary Goodbody

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • chawkins on April 23, 2016

    It tasted good but what a disaster recipe if you follow it to a T. It calls for 16 large shrimp and 4 t of garlic butter, and you are supposed to smear 1/2 t garlic butter on each shrimp, you do the math. Then it tells you to double the sauce ingredient if you want to serve it over pasta, since the garlic butter is spread over the shrimp, the bread crumbs pressed onto it and the lemon for garnish, that left the garlic and the 3/4 c clam juice as the sauce ingredient. I used a gratin dish, the shrimp covered the entire surface of the dish, I spread about 3 to 4 T of garlic butter on top and sprinkled the bread crumbs over the butter, doubling the sauce ingredient would mean 11/2 C of clam juice (I used shrimp shell broth), I started to pour in it around the edge of the dish and after about 3/4 C, the broth level was even with the shrimp, any more, the bread crumbs would all be soaky. Looking at Breadcrumbs' picture from the previous comment, I probably should have used a bigger dish.

  • Breadcrumbs on July 01, 2013

    p. 161 – A very good dish with an interesting twist on an old standard. Shrimp are baked with a topping of Carmine’s garlic butter and Carmine’s breadcrumbs. I tend to prefer my seafood straight up so I found the herbs from the breadcrumbs and garlic butter to overwhelm the delicate flavour of the shrimp. That said, others loved this dish and provided you’ve already made the breadcrumbs and butter, this comes together in no time. Photos here: http://chowhound.chow.com/topics/907372#8169460

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