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.
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.