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Old 08-01-2009, 01:17 PM
 
Location: Looking East and hoping!
28,227 posts, read 19,208,307 times
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Kelsie I never put onion in my scampi before-may have to try that. I like topping it with bread crumbs moistened with olive oil-put all over top and bake off. Like "pasta and sand."

 
Old 08-01-2009, 01:19 PM
 
Location: Middle Tennessee
183,825 posts, read 74,960,655 times
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I guess I should come clean about today's brunch....Cheesy grits with tomato gravy, shoe string has browns covered in red sauce, 1 fried chicken leg, 1 fried pork steak, 3 strips bacon, 3 slice of fresh tomato, 1 biscuit, cantaloupe, pear, pineapple, fresh pink grapefruit, and sweet red watermelon. That's all I can remember..Seems like something is missing but senior moment firmly in place.
 
Old 08-01-2009, 01:21 PM
 
Location: Southern, NJ
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You are one sweet lady Lacey, thank you too!

Sometimes I throw a little anchovy paste in the sauce too, you don't taste the fish, it adds a little salt factor and no one knows "what is that taste?"

I would love your recipe L, would you mind sharing?

I keep checking this forum in between----ironing One thing that never gets lost in this house--THE IRON.
 
Old 08-01-2009, 01:30 PM
 
Location: Looking East and hoping!
28,227 posts, read 19,208,307 times
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I did the happy dance today as I usually buy tubes anchovy paste on trips back to NJ-but saw our local got them in-now they also have tomato paste in the tube which I used to have to bring back.

Noma-the fruit upset all the "damage"-sounds like heaven.

Kelsie-easy. Butter, olive oil, lots of chopped garlic-at least 5 cloves, saute-add white wine. I turn heat off and let this all marry awhile. Preheat oven to 350.

Mix Ital breadcrumbs with olive oil til moisten (not wet).

Heat butter/oil mix back up, add shrimp, parsley and sprinkle moist crumbs on top. Pop in oven for about 7 to 10 min.
 
Old 08-01-2009, 01:38 PM
 
Location: Southern, NJ
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Hey Noma, that sound delicious.

Dinner has changed to Lacey's recipe. I am drooling now. Thank you Lacey.
 
Old 08-01-2009, 01:45 PM
 
Location: Middle Tennessee
183,825 posts, read 74,960,655 times
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I think tonight it will be just banana splits and some more fresh fruit. In the meantime....I gotta nap.
 
Old 08-01-2009, 01:46 PM
 
Location: Where we enjoy all four seasons
20,799 posts, read 8,530,432 times
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Isn't it funny how we are all from different areas and we make our scampi different.

I take butter fresh garlic onion parsley and simmer till the flavors gel a bit, turn up the heat till that butter is bubbling add peeled and deveined shrimp squirt in some lemon and cook on high until the shrimp gets pink and done....add some more lemon and parmesan cheese.........
My DH loves it on pasta usually angel hair..............me I do not like seafood touching my pasta so I have it in a little bowl on the side.
 
Old 08-01-2009, 01:48 PM
 
Location: Looking East and hoping!
28,227 posts, read 19,208,307 times
Reputation: 2000000848
Ooops-forgot the lemon!!!!! Sorry Kelsie.

How can you go wrong with shrimp, buttah and garlic.
 
Old 08-01-2009, 01:55 PM
 
Location: Southern, NJ
5,402 posts, read 5,222,010 times
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kelsie slapping her head of course, lemon and butter---
 
Old 08-01-2009, 02:08 PM
 
Location: N of citrus, S of decent corn
34,531 posts, read 42,694,765 times
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Quote:
Originally Posted by maciesmom View Post
Yes - do share I love cabbage rolls!
I swear, they are different each time, sometimes better than others. If these come out good, I'll pass on this version to you.
They are a sort of a version of Barbara Walters mother's cabbage rolls recipe I've had for about 100 years (you can google that), which has chili sauce and grape jelly in the sauce. Since we don't like them super sweet, I use a lot of tomato sauce with it.

If you are huge fans of those cocktail meatballs with the jelly or cranberry sauce and chili sauce, you'd like the BW mother's recipe.
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