old cookbooks are awesome, because they have no concept of "light"

[schmerica]

It's a long shot, but I figure it's worth a try: do any of you marvelous people happen to own "The Cooking of Italy" cookbook from Time-Life's Foods of the World series, from back in the 60s? It looks like this:



And it has the best shrimp scampi recipe ever inside (mostly because it contains obscene amounts of butter and olive oil), which is comfort food for me because my grandmother used to make it all the time, and I am on my period and I am craving my garlic butter seafood rice mush. I can't find the recipe from googling, which is why I am coming to my friends list in my time of need.

(If you guys don't have any idea, I'll have to email my mother and make her find the cookbook at her house and type it up for me, and that will probably take days. Le sigh.)

Comments

[shayheyred.livejournal.com]

Just double checking -- did you get my pathetic email last night?

[pearl-o.livejournal.com]

I did! And dude, seriously, don't worry about it at all -- it's really not a big deal. Don't think about it twice. *snuggles you*

[shayheyred.livejournal.com]

*Snuggggggles you back*
Thanks!

[sophie-spence.livejournal.com]

I hope this is the recipe you're looking for:

Ingredients:
2 pounds large fresh shrimp in their shells
8 tablespoons butter (1 stick)
1/2 cup olive oil
1 tablespoons lemon juice
1/4 cup finely chopped shallots or scallions
1 tablespoon finely chopped garlic
1 teaspoon salt
freshly ground black pepper
4 tablespoons finely chopped fresh parsley, preferably the flat-leaf Italian type
Lemon quarters


Directions:
Shell and devein the shrimp. Wash and pat dry thoroughly on paper towels. Preheat the broiler.

In a shallow flameproof baking dish or pan just large enough to hold the shrimp in one layer, melt the butter over low heat, and be careful not to let it brown. Stir in the olive oil, lemon juice, shallots, garlic, salt and a few grindings of pepper. Add the shrimp and turn them in the butter and oil until coated.

Broil 3 to 4 inches from the heat for 5 minutes, then turn the shrimp over and broil them for 5 to 10 minutes longer. Transfer to a serving platter with the sauce. Sprinkle with chopped parsley. Garnish with lemon quarters.

[pearl-o.livejournal.com]

Thank you, I will try it out!

[purpig21.livejournal.com]

I don't have this but I wish I did. You make it sound heavenly.

If you find the recipe please! share it with us. Shrimp scampi and shrimp fettucine alfredo are my comfort foods. I've learned how to make a passable version here at home of the SFA with my lazy cooking style, but not the scampi.

[svilleficrecs.livejournal.com]

Yeah, here's the thing with good food. It tends to involve a lot of butter. I dated a chef for a while, and the truth is, a lot of the reason restaurant food tastes so good? liberal application of butter at many stages of cooking.

I say... if you're cooking something that's meant to be fatty...like, oh, shrimp scampi....do it right. have a couple light lunches to offset if you much but butter? there is no substitute. Mmmm, garlic. There's this dish at a local cuban place that is basically shrimp, cream, butter, garlic, probably some salt, over bread. That's it. It's the kind of dish that makes me want to pick up the plate and lick it.

Cream+butter = heaven, basically. I have a shrimp scampi recipe from 1982 sunset cookbook, that seems to have a lot of butter and oil, if you'd like it. Just let me know.

[norabombay.livejournal.com]

I know I have the hardcover, and I think I have the spiral- I actually have _ALL_ the foods fo the worlds.

Let me know if that isn't the right recipie, and I'll go looking.