Pizza Today - September 2017 - 45

S

hrimp scampi is one of those
staple entrées that have adorned
menus around the world for
decades. Its origin starts with
a langoustine, which is a tiny
lobster-like crustacean generally
sautéed in olive oil with garlic and finished
with white wine. Another translation for
the word scampi is simply "prawn," which
is similar to a large shrimp. In the United
States we call it shrimp scampi.

We've come to love this dish as
shrimp of any size sautéed in a
delicious garlic butter often served
over a delicate bed of pasta. It's

something I learned to make more than
35 years ago when I first got started in
the restaurant business. Being young and
naïve, I assumed its preparation was simply
the same no matter who was preparing
it, but realized early in my career that
there are several variations as in any dish.
A complaint came in from a patron who
worked in another restaurant stating "this
isn't shrimp scampi. You're missing the
peppers and onions." Of course I thought
this customer was crazy, but then realized
that in the world of culinary arts, anything
goes and that was the recipe they were
used to making. I thought I would share
some variations with you so you can test
out the ones that speak to you. Think
about what might work best for your
establishment. Always feel free to tweak a
recipe or its presentation if you can think
of a twist that would please the culinary
palate of your customers.
Here's the excellent scampi butter recipe
that I've been using for all these years:
4 pounds butter
½ cup chopped garlic
1 tablespoon salt
1/3 cup lemon juice
1/3 cup sour cream
2 tablespoons thyme
½ cup freeze dried chives
½ cup chopped parsley
½ cup white wine
Soften your butter first for easy whipping.
For this size recipe, you'll need your large
mixer. If you want to play with the recipe to

see how it works for you, cut the recipe in
quarters, which will allow you to use a small
mixer.
Combine all your ingredients in the mixing bowl and be certain to start the mixer
on the lowest speed; otherwise, the lemon
juice and wine will splash out and make a bit
of a mess.
Slowly increase the speed of the mixer
as the ingredients start to blend together
nicely. I like to whip my butter on high for a
few minutes, which incorporates a little bit
of air into my scampi butter. I usually divide
the whipped butter into several 4-inch sixth
pans and pull one out at a time to use during
production. The first restaurant I learned to
make scampi, we didn't serve it with pasta
at all. Instead, we gave our diners a choice
of sides. So it was very simple to put five
peeled and deveined U-15 shrimp in a round
casserole in the shape of a pinwheel. We'd
then place a scoop of our scampi butter over
it and bake it in the convection oven at 400 F
for about 10 minutes. We served it sizzling in
that delicious butter.
Chef's Note: The number associated with
shrimp simply refers to its size. Example: U-15
means that there are under 15 shrimp per
pound. 26/30 means 26 to 30 shrimp per
pound. The higher the number the smaller the
shrimp.
Here are some variations of
scampi recipes:

Olive Garden has been offering a
chicken scampi dish on their menu for
about 20 years now. When chain restaurants keep a dish for that long with all of
the menu changes they have gone through,
you know it's a great seller! It's made of a
sautéed medley of yellow, red and green
bell peppers with lightly floured chicken
tenders. It's then finished with a creamy
scampi sauce made of a scampi butter with
a touch of Alfredo sauce, then tossed with
pasta.
Now you have two primary types of
scampi sauce: one is garlic-butter based
and the other is a creamier version. Take
your pick. Now that we've got an established recipe, we can consider other additions just like the peppers and onions my
customer insisted should be in the original
recipe. Consider these:
* Scampi Florentine would have some

fresh spinach tossed in at the last minute.
* Scampi Asperge would have some
fresh asparagus tossed in the dish before
finishing it.
* A New Orleans-style scampi would
have some large chunks of ripe tomato,
diced onion and peppers, sliced andouille
sausage, okra and a little Cajun spice. This
version would be great served over dirty
rice.
* Grilled Scampi would be skewering
shrimp, even adding some colorful veggies,
like red onion and colorful peppers and
grilling them while basting the skewers with melted scampi butter. This is a
fresher, slightly healthier and eye appealing
version!
Here's a fantastic idea for you
to try in the world of starters or
appetizers. It stretches the concept of

shrimp scampi, but that is how great ideas
are born! This would be popcorn shrimp
scampi. Fry up some of your favorite or
popular breaded popcorn shrimp. As soon
as they come out of the fryer and are plated, liberally dust the shrimp with a garlic/
Parmesan blend that is made up of grated
Parmesan, granulated garlic and parsley
flakes. Serve this dish with a side of garlic
aioli or garlic cream sauce for dipping.
Now, of course, shrimp scampi does not
need to be excluded in the pizza department. You've heard me say on numerous
occasions that a stretched-out pizza shell
is to a chef what an empty canvas is to an
artist. Without any sauce on the dough
at all, simply feather your cheese directly
onto your dough with dollops of partially
cooked and peeled shrimp in garlic butter.
Carefully scatter upon your pizza and bake
to perfection. You can even brush more
melted garlic butter onto the edges of the
crust!
There you have it: a plethora of scampi
ideas for you to go into your culinary
playground and just play and create some
masterpieces for your customers, creating
raving fans! n

JEFFREY FREEHOF is a frequent Pizza
Today contributor, Pizza Expo speaker,
chef and restaurant consultant.

S E P T E M B E R 2 0 1 7 / P I Z Z AT O D AY. C O M / 4 5


http://www.PIZZATODAY.COM

Table of Contents for the Digital Edition of Pizza Today - September 2017

Pizza Today - September 2017
Commentary
Contents
Contributors
Expo Spotlight
Interact
Conversation
Man on the Street
Respecting the Craft
On Tap
Destinations
Knead to Know
Exposed Ceilings
Calzones
Baked Ziti
Chicken Florentine
Shrimp Scampi
Coupons
Celebrating Anniversaries
Road to Pizza & Pasta Northeast: Two Action- packed Days
Pizza Today on the Road: Rome’s Pizza, San Antonio, Texas
Pizza Today on the Road: Pizza Italia, San Antonio, Texas
Product Showcase
Pizza Today Yellow Pages
The Marketplace
Reader’s Resource
Trending Recipe
Pizza Today - September 2017 - CT1
Pizza Today - September 2017 - CT2
Pizza Today - September 2017 - Pizza Today - September 2017
Pizza Today - September 2017 - Cover2
Pizza Today - September 2017 - Commentary
Pizza Today - September 2017 - 4
Pizza Today - September 2017 - 5
Pizza Today - September 2017 - Contents
Pizza Today - September 2017 - 7
Pizza Today - September 2017 - 8
Pizza Today - September 2017 - 9
Pizza Today - September 2017 - Contributors
Pizza Today - September 2017 - 11
Pizza Today - September 2017 - Expo Spotlight
Pizza Today - September 2017 - 13
Pizza Today - September 2017 - Interact
Pizza Today - September 2017 - 15
Pizza Today - September 2017 - Conversation
Pizza Today - September 2017 - 17
Pizza Today - September 2017 - Man on the Street
Pizza Today - September 2017 - 19
Pizza Today - September 2017 - Respecting the Craft
Pizza Today - September 2017 - 21
Pizza Today - September 2017 - On Tap
Pizza Today - September 2017 - 23
Pizza Today - September 2017 - Destinations
Pizza Today - September 2017 - 25
Pizza Today - September 2017 - Knead to Know
Pizza Today - September 2017 - 27
Pizza Today - September 2017 - 28
Pizza Today - September 2017 - 29
Pizza Today - September 2017 - Exposed Ceilings
Pizza Today - September 2017 - 31
Pizza Today - September 2017 - 32
Pizza Today - September 2017 - 33
Pizza Today - September 2017 - Calzones
Pizza Today - September 2017 - 35
Pizza Today - September 2017 - Baked Ziti
Pizza Today - September 2017 - 37
Pizza Today - September 2017 - 38
Pizza Today - September 2017 - 39
Pizza Today - September 2017 - Chicken Florentine
Pizza Today - September 2017 - 41
Pizza Today - September 2017 - 42
Pizza Today - September 2017 - 43
Pizza Today - September 2017 - Shrimp Scampi
Pizza Today - September 2017 - 45
Pizza Today - September 2017 - Coupons
Pizza Today - September 2017 - 47
Pizza Today - September 2017 - 48
Pizza Today - September 2017 - 49
Pizza Today - September 2017 - Celebrating Anniversaries
Pizza Today - September 2017 - 51
Pizza Today - September 2017 - 52
Pizza Today - September 2017 - 53
Pizza Today - September 2017 - Road to Pizza & Pasta Northeast: Two Action- packed Days
Pizza Today - September 2017 - 55
Pizza Today - September 2017 - Pizza Today on the Road: Rome’s Pizza, San Antonio, Texas
Pizza Today - September 2017 - 57
Pizza Today - September 2017 - 58
Pizza Today - September 2017 - 59
Pizza Today - September 2017 - Pizza Today on the Road: Pizza Italia, San Antonio, Texas
Pizza Today - September 2017 - 61
Pizza Today - September 2017 - 62
Pizza Today - September 2017 - 63
Pizza Today - September 2017 - 64
Pizza Today - September 2017 - 65
Pizza Today - September 2017 - 66
Pizza Today - September 2017 - Product Showcase
Pizza Today - September 2017 - 68
Pizza Today - September 2017 - 69
Pizza Today - September 2017 - Pizza Today Yellow Pages
Pizza Today - September 2017 - 71
Pizza Today - September 2017 - 72
Pizza Today - September 2017 - 73
Pizza Today - September 2017 - 74
Pizza Today - September 2017 - 75
Pizza Today - September 2017 - 76
Pizza Today - September 2017 - 77
Pizza Today - September 2017 - The Marketplace
Pizza Today - September 2017 - 79
Pizza Today - September 2017 - 80
Pizza Today - September 2017 - 81
Pizza Today - September 2017 - 82
Pizza Today - September 2017 - 83
Pizza Today - September 2017 - 84
Pizza Today - September 2017 - 85
Pizza Today - September 2017 - 86
Pizza Today - September 2017 - 87
Pizza Today - September 2017 - 88
Pizza Today - September 2017 - Reader’s Resource
Pizza Today - September 2017 - Trending Recipe
Pizza Today - September 2017 - Cover3
Pizza Today - September 2017 - Cover4
https://www.nxtbook.com/nxtbooks/pizzatoday/202008
https://www.nxtbook.com/nxtbooks/pizzatoday/202007
https://www.nxtbook.com/nxtbooks/pizzatoday/202006
https://www.nxtbook.com/nxtbooks/pizzatoday/expo_2020
https://www.nxtbook.com/nxtbooks/pizzatoday/202005
https://www.nxtbook.com/nxtbooks/pizzatoday/202004
https://www.nxtbook.com/nxtbooks/pizzatoday/202003
https://www.nxtbook.com/nxtbooks/pizzatoday/202002
https://www.nxtbook.com/nxtbooks/pizzatoday/202001
https://www.nxtbook.com/nxtbooks/pizzatoday/201912
https://www.nxtbook.com/nxtbooks/pizzatoday/201911
https://www.nxtbook.com/nxtbooks/pizzatoday/201910
https://www.nxtbook.com/nxtbooks/pizzatoday/201909
https://www.nxtbook.com/nxtbooks/pizzatoday/201908
https://www.nxtbook.com/nxtbooks/pizzatoday/201907
https://www.nxtbook.com/nxtbooks/pizzatoday/201906
https://www.nxtbook.com/nxtbooks/pizzatoday/201905
https://www.nxtbook.com/nxtbooks/pizzatoday/201904
https://www.nxtbook.com/nxtbooks/pizzatoday/201903
https://www.nxtbook.com/nxtbooks/pizzatoday/201902
https://www.nxtbook.com/nxtbooks/pizzatoday/201901
https://www.nxtbook.com/nxtbooks/pizzatoday/201812
https://www.nxtbook.com/nxtbooks/pizzatoday/201811
https://www.nxtbook.com/nxtbooks/pizzatoday/201810
https://www.nxtbook.com/nxtbooks/pizzatoday/201809
https://www.nxtbook.com/nxtbooks/pizzatoday/201808
https://www.nxtbook.com/nxtbooks/pizzatoday/201807
https://www.nxtbook.com/nxtbooks/pizzatoday/201806
https://www.nxtbook.com/nxtbooks/pizzatoday/201805
https://www.nxtbook.com/nxtbooks/pizzatoday/201804
https://www.nxtbook.com/nxtbooks/pizzatoday/201803
https://www.nxtbook.com/nxtbooks/pizzatoday/201802
https://www.nxtbook.com/nxtbooks/pizzatoday/201801
https://www.nxtbook.com/nxtbooks/pizzatoday/201712
https://www.nxtbook.com/nxtbooks/pizzatoday/201711
https://www.nxtbook.com/nxtbooks/pizzatoday/201710
https://www.nxtbook.com/nxtbooks/pizzatoday/201709
https://www.nxtbook.com/nxtbooks/pizzatoday/201708
https://www.nxtbook.com/nxtbooks/pizzatoday/201707
https://www.nxtbook.com/nxtbooks/pizzatoday/201706
https://www.nxtbook.com/nxtbooks/pizzatoday/201705
https://www.nxtbook.com/nxtbooks/pizzatoday/201704
https://www.nxtbook.com/nxtbooks/pizzatoday/201703
https://www.nxtbook.com/nxtbooks/pizzatoday/201702
https://www.nxtbook.com/nxtbooks/pizzatoday/201701
https://www.nxtbook.com/nxtbooks/pizzatoday/201612
https://www.nxtbook.com/nxtbooks/pizzatoday/201611
https://www.nxtbook.com/nxtbooks/pizzatoday/201610
https://www.nxtbook.com/nxtbooks/pizzatoday/201609
https://www.nxtbook.com/nxtbooks/pizzatoday/201608
https://www.nxtbook.com/nxtbooks/pizzatoday/201607
https://www.nxtbook.com/nxtbooks/pizzatoday/201606
https://www.nxtbook.com/nxtbooks/pizzatoday/201605
https://www.nxtbook.com/nxtbooks/pizzatoday/201604
https://www.nxtbook.com/nxtbooks/pizzatoday/201603
https://www.nxtbook.com/nxtbooks/pizzatoday/201602
https://www.nxtbook.com/nxtbooks/pizzatoday/201601
https://www.nxtbook.com/nxtbooks/pizzatoday/201512
https://www.nxtbook.com/nxtbooks/pizzatoday/201511
https://www.nxtbook.com/nxtbooks/pizzatoday/201510
https://www.nxtbook.com/nxtbooks/pizzatoday/201509
https://www.nxtbook.com/nxtbooks/pizzatoday/201508
https://www.nxtbook.com/nxtbooks/pizzatoday/201507
https://www.nxtbookmedia.com