{"id":4830,"date":"2012-11-12T05:09:05","date_gmt":"2012-11-12T11:09:05","guid":{"rendered":"http:\/\/www.fransfavs.com\/?p=4830"},"modified":"2014-10-22T15:49:11","modified_gmt":"2014-10-22T19:49:11","slug":"shrimp-scampi-appetizer","status":"publish","type":"post","link":"https:\/\/www.fransfavs.com\/2012\/11\/shrimp-scampi-appetizer\/","title":{"rendered":"Shrimp Scampi Appetizer"},"content":{"rendered":"

\"\"<\/a>Roger and I had some friends over for dinner recently.  Since I knew they have been following a Zone\/Atkins-like diet consisting primarily of protein and vegetables, I wanted to make a protein-based appetizer.  I decided shrimp scampi would fit the bill, and it did—ever so deliciously!<\/p>\n

Although I’ve made traditional Italian shrimp scampi served with spaghetti for over 30 years, I had never thought to serve it minus the spaghetti as an appetizer.  A recent trip to a favorite tapas restaurant where they serve a Spanish version of shrimp scampi made me wonder why I hadn’t made it as an appetizer before.<\/p>\n

I was browsing through my recipes and noticed a “spicy shrimp” appetizer taken from The Silver Palate Cookbook <\/em>and saw that it was almost identical to the way I’ve been making shrimp scampi all these years with the exceptions being that Rosso and Lukins added shallots to the mix and used dill rather than parsley.  I thought the shallots sounded like a good addition, and the recipe had the added advantage of quantifying ingredients since I’ve never measured the butter, oil, or garlic when I’ve made it.<\/p>\n

The scampi was absolutely scrumptious, and I could have been happy with just the shrimp and a salad and called it dinner.  It’s a good thing all I made was just a pound of shrimp—otherwise, that’s exactly what would have happened!<\/p>\n

\"\"<\/a>One year ago:  <\/strong>Cream-allini Soup<\/a><\/p>\n

Shrimp Scampi Appetizer<\/strong><\/h2>\n

Printer-friendly version<\/a><\/p>\n

Ingredients<\/em><\/strong><\/p>\n