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Prosciutto + pasta scampi

m
mocro Mar 28, 2007 01:16 PM

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.

  1. Megiac Mar 28, 2007 03:07 PM

    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.

    1. DanaB Mar 28, 2007 03:16 PM

      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.

      3 Replies
      1. re: DanaB
        m
        mocro Mar 28, 2007 09:05 PM

        Great idea about the asparagus. Thank you. I had just bought some today so it's perfect. I'd seen that done in a magazine and it's very effective. I went one size down on the shrimp so they'd be more managable. Thanks so much.

        1. re: mocro
          n
          nyfoodjoe Mar 28, 2007 09:35 PM

          Steam and chill the asparagus with ice as soon as the cooking is completed..any size shrimp will work, just do not over-cook them

          1. re: nyfoodjoe
            m
            mocro Mar 29, 2007 01:50 PM

            Thanks for the chilling advice. Love that I can do ahead but realize the asparagus need to be firm. Do you ever steam asparagus in a microwave? I do both there and on the stove standing up.

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