Great Brine Shrimp Scampi; was, Re: [Sca-cooks] Imaginary list
Philip & Susan Troy
troy at asan.com
Mon Mar 4 04:35:19 PST 2002
Also sprach Karen O:
> I've read thru my _Sage Advice_ and the menus are stagnating!! One
>would think Baronies with Cooking Guilds {even if "incipient" Guilds}
>could develop better menus than: "Baron of beef, Sroganoff with Noodles,
>Great Brine Shrimp Scampi, French Onion Soup, Glazed Corrots [sic] and Bread
>& Cheese." *Or* "Soup, Breads, Beef, Salmon & Desert [sic]" <sigh>
>
> I'm so glad my "fosterling" Barony keeps a bit more authentic than any
>of that! {Yallo, Mst Maire!}
All this is pretty straightforward, but wot's all this about Great
Brine Shrimp Scampi?
I know what Shrimp Scampi is; it's a classic preparation for Scampi
(which are a type of Bay Prawn and somewhat different from shrimp),
made with Shrimp. Kind of like Cantonese Shrimp with Lobster Sauce,
which is Lobster Cantonese made with shrimp instead of lobster; the
main ingredient is a substitute.
So what's Great Brine Shrimp Scampi? Is it really made with Brine
Shrimp? I just fed some brine shrimp to the goldfish, but they
weren't scampified... or did somebody really mention brine to
distinguish ocean shrimp from brackish-water prawns?
Adamantius
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