This week's #CookClub recipe is Shrimp Scampi With Linguine, a quick dish that can be made in a flash and still leave you plenty of time to hit the stores for holiday shopping.
Here's your language lesson for the day. Scampi is the plural of scampo, the Italian word for a small crustacean that swims in the Adriatic Sea, among other waters. It is alternately called a Dublin Bay prawn, Norway lobster or, if you're in France, a langoustine. It is sometimes compared to crawfish.
Like many recipes carried in the suitcases and memories of immigrants, scampi has been adapted to fit the ingredients available in a new world. Out with the scampo, in with the shrimp, plentiful here in plenty of sizes.
Once you've got the recipe down (and it won't take long), you'll find it incredibly improv-worthy.
Scallops? Sure. Chicken tenders? Why not, though they'll need to cook longer than the shrimp. Feta and capers and bread crumbs, oh my.
Two tips: Don't overcook the shrimp or they will get rubbery and don't skimp on the lemon and lemon zest. The citrus gives the dish the punch it needs.
Can't wait to see how the faithful #CookClub members tinker.
Join us online!
If you're participating in our online #CookClub, the key is to remember #CookClub because that's how you'll want to tag everything. You'll have two weekends to make the recipe and post a photo on Instagram with your comments. Photos and comments for the Shrimp Scampi With Linguine are due by 6 p.m. Dec. 15. Some of the photos and comments will be printed in the Tampa Bay Times food section on Dec. 18.
As part of the #CookClub conversation, join us from 7 to 8 p.m. every Thursday for a #CookClub chat on Twitter.
It's been fun to see the different results through photos on Instagram and read comments from #CookClub.