A Big Little Recipe has the smallest-possible ingredient list and big everything else: flavor, creativity, wow factor. That means five ingredients or fewer—not including water, salt, black pepper, and certain fats (like oil and butter), since we're guessing you have those covered. Psst, did you hear we’re coming out with a cookbook? We’re coming out with a cookbook!
This is not shrimp scampi, but it’s also not not shrimp scampi. Because if you grab a shovel and dig into it, this saucy, satisfying dish, which took off in the U.S. in the wake of World War II, has so many meanings, it’s almost meaningless.
“In an effort to get an unromantic, unbiased definition of the word, Italian dictionaries of all sizes were consulted,” wrote Nan Ickeringill in 1964. “Unfortunately they were peculiarly silent on the subject, except for an occasional phrase such as, ‘Dio si scampi!’ which is translated as ‘God forbid!’”
What everyone can agree on is that scampi is the plural of scampo, the Italian word for a type of shellfish, as well as a type of dish using said shellfish. This is not uncommon. Think of callaloo: In Jamaica, this refers to leafy greens and also the dish using those greens. Or muffuletta: the round, sesame-speckled Italian bread and also the New Orleanian sandwich on that bread.
But all of that begs the question: If scampi is a crustacean and a preparation, what does that preparation entail?
If you read enough recipes, you’ll notice a pattern. Garlic, butter, olive oil, lemon juice, white wine, parsley, and red pepper flakes are regulars. And yet, bread crumbs, tomatoes, and just about any herb you can think of make appearances, too. Often it’s a skillet and stove situation. And yet, don’t count out a sheet pan and oven, or air fryer, or grill.
Discussing shrimp scampi’s murky definition in 2007, Melissa Clark wrote, “As I saw it, this meant I was free to interpret shrimp scampi pretty much any way I wanted.” And that’s what I’m doing, too.
Like many scampis, this shrimp dinner is speedy enough for a weeknight and saucy as heck, equal parts buttery and bright. But beyond the shrimp, beyond the butter, the ingredient list takes all sorts of swaps and skips, yielding something all its own.
Instead of achieving acidity with white wine and lemon juice, we’ll ditch the former and accomplish the same feat. Both freshly squeezed lemon juice and finely grated zest emit enough sunshine to require sunscreen. Then humble water effectively stretches that yield, because if there’s not enough sauce for bread-dunking, there’s not enough sauce.
Instead of savory garlic and spicy red pepper flakes, we’re calling in one of my favorite ingredients of all time—savory, spicy prepared horseradish. Adding a dollop at the start infuses the sauce with a world of oomph. Adding another dollop at the end delivers a vinegary dropkick amid all the richness, like a shake of hot sauce or dab of wasabi.
And instead of flat parsley, we’re turning to frilly dill. For greenery and freshness, yes, but mostly because I could devour this herb by the handful. If you don’t feel the same way? Go back to parsley. Or try cilantro or chives or basil. After all, it’s your shrimp not-scampi—whatever you want to call it.
| 2 | lemons, preferably organic |
| 3 | tablespoons unsalted butter, divided |
| 2 | tablespoons prepared horseradish, plus more to taste |
| Kosher salt | |
| 1 | pound large to extra-large shrimp, shelled and deveined |
| 1 | handful chopped dill |
| Crusty bread, hot pasta, or whatever starchy thing you want, for serving |
| 2 | lemons, preferably organic |
| 3 | tablespoons unsalted butter, divided |
| 2 | tablespoons prepared horseradish, plus more to taste |
| Kosher salt |
| 1 | pound large to extra-large shrimp, shelled and deveined |
| 1 | handful chopped dill |
| Crusty bread, hot pasta, or whatever starchy thing you want, for serving |
This article was corrected on September 7, 2021 to clarify that we were referring to the Jamaican meanings of callaloo as an ingredient and dish.
Put down those long grocery lists. Inspired by the award-winning column, our Big Little Recipes cookbook is minimalism at its best: few ingredients, tons of flavor.
Order now
Written by: Emma Laperruque
Popular on Food52
9 Comments
Case in point, in Jamaica callallo is the name of the bush and dish. In Trinidad, callaloo is a dish made of baghi (aka callaloo in Jamaica) plus okra, crab and/or salted pigtail, dasheen (taro) leaves, coconut milk, calabaza (a type of pumpkin) and herbs and seasoning swizzled together (no blender please) to an almost soup like consistency. It's a distinction with a difference.
The shrimp dish does sound tasty. But right now I'm gonna make Trini style callaloo.
First, boiling the U 12-15 shrimp I used in the lemon-water-horseradish-butter mixture, even for just 3 minutes, rendered them rubbery and almost tough, especially once the second round of horseradish and lemon zest was added. Second, the sauce is bright and summery, but seems to need a bit more body.
Here's how I'll make it next: I'll add the butter and horseradish to the skillet and quickly sauté the shrimp for about 90 seconds on a side, or until just turning orange, then remove them to a plate. I'll whisk together the 2nd Tbsp of horseradish, lemon juice and a quarter or so cup of heavy cream with the additional salt then reduce for a minute or so. I'll add the shimp back in for a minute or so to warm them before plating over fettuccini then top with the lemon zest, dill and some crumbled feta. Yum!
It is an online fresh meat delivery service that brings the tastiest chicken, mutton, seafood and other meats to your doorstep. Just visit the Marinashion website and order your favourite high quality fresh meats today.
An online marketplace, Marinashion provides customers with a robust delivery service that is quick, proficient and convenient.
Address. 3rd floor, YesssWorks, Ackruti Softech, MIDC,Marol, ANdheri (east).
Contact Number. +91 7505232323
Contact Email. [email protected]
Join The Conversation