Comments on: Shrimp Scampi

By: Lois

Lois — Tue, 05 Oct 2010 12:15:35 +0000

Hey Mo! Thanks for checking this out. I’m just getting back into it and I hope that I have the time to keep it up. Let’s get together soon with Peter & Ron.

By: Mo Scollan

Mo Scollan — Thu, 09 Sep 2010 05:18:48 +0000

Hey, looks like we are similar “cooks” It was fun meeting ya’ll tonight. Mo Scollan

By: Georgia

Georgia — Thu, 06 May 2010 14:56:53 +0000

Where are the blogs for 2010??? I really enjoyed reading 2009. Continue please.

By: Cat and Dog

Cat and Dog — Mon, 15 Mar 2010 23:45:08 +0000

This looks heavenly!!! I love shrimp and they have so few calories and despite their high cholesterol level they do not adversely affect the production of cholesterol in body. Shrimp is a great source of Omega-3s and B12. Definitely will give this recipe a try! Lois, I think you need to open a Bistro…or maybe just a supper club.

By: Ed Ward

Ed Ward — Sat, 13 Feb 2010 14:21:24 +0000

More blog-spam, above.

I miss this blog! Hope we can work out dinner in March.

By: Ed Ward

Ed Ward — Fri, 06 Nov 2009 12:53:40 +0000

You’re aware, no doubt, that the Italian word for shrimp is scampi, right? (Although in Italy it’s a broader term which also includes langoustines and such).

That’s why this is an Italian *American* dish of such renown.

You should, of course, edit the ingredient list to say fennel *seed*, because the leaves and the bulb are also used in cooking. If you get a fennel bulb, one real cool fall-winter thing to do with it is chop it in small cubes, do the same with an apple, salt, pepper, toss with olive oil and cider vinegar.