Food Holidays: April 29th National Shrimp Scampi Day

The Mommies Reviews

WOW one more day in April then its going to be May. Where did the time go? Before we know it its going to be a New Year. But before that happens I wanted to bring you our post in our series Food Holidays: April 29th National Shrimp Scampi Day.

National Shrimp Scampi Day, Woodside Country Club, Aiken, 29 April 2021

I have a question for you. Do you eat Shrimp Scampi? How about Seafood? The only thing I eat is Fried Fish from places like Luby’s or Fish Sticks. Charlie will eat Popcorn Shrimp.

Then there is David and he likes a lot of different Seafood’s which he doesn’t get because Charlie and I don’t eat it. Unless there serving it at a restaurant like Golden Corral or Furr’s.

April 29
National Shrimp Scampi Day

Five Facts about Shrimp Scampi

  • Scampi” means “Shrimp”.  Therefore, “Shrimp Scampi” is “Shrimp Shrimp” (or “Scampi Scampi”).
  • Pistol Shrimp can deliver an explosive attack hotter than the surface of the sun and loud enough to rupture a human ear drum.
  • Shrimp are actually born male. But some Shrimp develop into females. Can you imagine that?
  • Shrimp are actually capable of glowing in the dark. Wouldn’t you like to see that? Charlie says he would.
  • Shrimp vary in size from 1/2 inch to 12 inches.

Recipe for Shrimp Scampi

Ingredients

Shrimp Scampi - Jessica Gavin
  • 3 to 4 garlic cloves, minced
  • 1/4 cup butter, cubed
  • 1/4 cup olive oil
  • 1 pound uncooked medium shrimp, peeled and deveined
  • 1/4 cup lemon juice
  • 1/2 teaspoon pepper
  • 1/4 teaspoon dried oregano
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup dry bread crumbs
  • 1/4 cup minced fresh parsley
  • Hot cooked angel hair pasta

Directions

  • In a 10-in. ovenproof skillet, saute garlic in butter and oil until fragrant. Add the shrimp, lemon juice, pepper and oregano; cook and stir until shrimp turn pink. Sprinkle with cheese, bread crumbs and parsley.
  • Broil 6 in. from the heat for 2-3 minutes or until topping is golden brown. Serve with pasta.

Thank you,

Glenda, Charlie and David Cates