Prosciutto + pasta scampi
Two questions, please. I found a new recipe I'm doing this weekend for a pasta scampi. The recipe calls for medium shrimp, but I'm considering using the super jumbo ones I can get @ Costco; delicious and really impressive but they will require cutting. Is that okay for a pasta dish or should I go w/bite-sized shrimp people don't need to cut?
I want to serve some prosciutto and specht as an appetizer. Too late to get a melon and let it ripen. My Italian butcher says to serve the meat on a big platter, but that seems awkward. It's sliced thin. Would my guests just transfer some to their appetizer plate w/a serving fork? Can anyone suggest what sort of fruit would make a good accompaniement and how to display? Thanks so much.
What about steaming asparagus and wrapping the meat around it? Or you could do something similar with bread sticks and make "lollipops" with the meat.
I don't think the size of the shrimp makes much difference in the scampi recipe, so long as the shrimp pieces are bite-sized and you adjust the cooking temperature based upon the size of the shrimp.
As for the proscuitto, I too really like proscuitto wrapped around lightly-steamed-and-chilled-asparagus spears.
If you do to the way of your butcher's reccomendation, yes, let people serve themselves with a serving fork. In that case, I'd provide some bread on the side.