58 Reviews of Mediterranean Scampi

From: tigerduck

On Jul 31, 2005

This is EXELLENT! I organised a dinner party just with finalists' recipes and this was the overall winner of my test team! I made sure to cook the finalist recipes with as little changes as possible, and I didn't add salt as this recipe didn't ask for any. I was astonished how flavourful this was, although there is no salt in it. I did use slightly less butter as stated, but I think you shouldn't cut it too much, since the butter makes this so tasty. Thank you so much for creating such a wonderful dish. I will do this again!

From: Chef Kate

On Jul 31, 2005

A very good combination of flavors but I found the butter to overpower everything and to become almost the pre-dominant flavor of the dish.

From: Chef #199947

On Oct 7, 2005

I made this recipe a few nights back, and have to say that is was fantastic Worth much more than five stars, Followed the recipe as close as possible except I did use three different colours of bell peppers.This just added to the colour presentation.I also added six large scallops in the last couple of minutes of cooking.These I sliced in half. Served this with orzo, cooked in beef broth,because that was what I had opened from asian food prepared the night before. Soaked up the sauce with the last of my homemade french bread which I had drizzled with evoo and freshly grated parmesan cheese, and toasted under the broiler.Did not use garlic on the bread because I did`t want to take away, or overpower the garlic in the sauce What more can I say.This is definately an upscale restaurant quality recipe Thank you Toolbelt for sharing this wonderful recipe... chef 199947

From: Bev

On Jul 26, 2005

My Goodness! This is a fabulous recipe! Loaded with flavor and color! I am ashamed to say I have neglected in the past, the recipes of the RSC contest. According to my results of this recipe, I now know I have missed a lot. This is not a mistake I will make again. This recipe contains more prep time than I normally would give to a shrimp recipe. But this particular recipe is definitely worth the added time and effort. I made as directed including roasting my own red bell pepper, chopping an entire clove of garlic by hand and pitting and chopping kalamata olives . I will definitely make this recipe again and when I do, I may add just a touch of crushed red pepper flakes. Thanks very much to the contest chef for creating this wonderfully flavorful recipe!

From: Chef Booshman

On Aug 26, 2005

Dude! I would rate this a 6+. I was tasting this all day before I started cooking. Moron me, I served this with rice instead of noodles (mediterranean right?) Oh well, it was like I-talian gumbo. Very flavorful. I used 1-1/2 sticks of butter, used 1 can of diced tomatoes with juice (close enough to 2 cups). For fresh herbs that I did not have, I used half the recipe with the dry. This stuff tasted better than restaurant quality.

From: CountryLady

On Jul 10, 2005

This was the most raved about dish at a luncheon of Zaar chefs, hosted by LoisM! Although I wasn't involved in the preparation, I've reviewed the directions - they seem to be clear & complete. The result was awesome - a real taste treat! If you forget the baguette, you'll probably want to lick the sauce from your plate!!

From: evelyn/athens

On Jul 28, 2005

Restaurant-quality delicious! I made a 1/2 recipe, just for DH and myself and wish I'd made the full version as we were both waxing ecstatic with each and every bite! This chef's technique is right on the money; instructions thoughtfully and correctly written out and recipe easy to follow. The result is divine and a recipe that will be repeated again and again in my repertoire (especially for company). The sauce is too wonderful and perfectly complements the shrimp (I used #1 size and left the heads on for extra-delicious eating). Bravo, chef!

From: rosewater

On Jan 12, 2006

what a creative recipe! I loved it. The only change I made was to use a really good Greek EVOO since I just bought it and omit the butter & add red pepper flakes. It was heavenly. Served the dish with couscous but next time I will go with a good crusty bread. Thanks!

From: KITTENCAL

On Nov 18, 2005

I finally got around to trying this dish today, being Greek-born, this recipe has all of my favorite ingredients in it! This is a dish that has complex flavors, but all blend together well to create a very tasty dish. I did increase the shrimp and olives, served this topped with freshly grated Parmesan cheese, and homemade rolls for a late weekend brunch. I am very impressed with this recipe, and plan on making it again soon, great recipe Toolie, we really enjoyed this dish!...Kitten

From: luvcook'n

On Sep 16, 2007

This was amazing! The only thing I changed was I used chicken broth instead of wine. I will be making this version alot. Thank you for posting.