I didn't have to look very far for a Shrimp Scampi recipe for Tom Reesey. This one, from "The Williams Sonoma Cookbook" published in 1986, is one of my favorites. I first made it several years ago for a swanky party, doubling the recipe to feed eight.
I've since made it dozens of times, serving it with fresh french bread and tender-crisp green beans.
2 pounds large shrimp
3 teaspoons dried tarragon, chopped
2 tablespoons parsley, chopped
2 shallots or small green onions, chopped fine
Salt and pepper
3 to 4 tablespoons olive oil
Preheat oven to 400 degrees. Peel, devein and butterfly shrimp, (see below) leaving on tail and last segment of shell.
Butter baking dish and arrange shrimp in a single layer, tails upward. Mix the tarragon, parsley and shallots together and sprinkle over the shrimp. Season with salt and pepper and drizzle with the olive oil. Place on middle rack of oven and bake for eight to 10 minutes, until shrimp are pink and all is bubbly. Serve at once with french bread for mopping up juices
To butterfly shrimp: remove heads, hold by tail and cut along center of back without going all the way though. Place shrimp in pan, with tails in center.
You will need at least one 10-inch round baking dish (a pie plate will work fine. Two pie plates may be needed if the shrimp are really big.)
To get the best possible flavor from dried herbs, heat them gently in the oven for a few minutes. Then pulverize with a mortar and pestle. Or crush with the back of a spoon in a sturdy bowl.
Margaret A. Karner of Bel Air found this recipe for Margaret C. Koontz of Sykesville. It sounds delicious.
Dad's Oatmeal Cookies
1 cup butter or margarine
1 cup granulated sugar
1 cup firmly packed brown sugar
1 1/2 cups flour
1 teaspoon vanilla
2 teaspoons cinnamon
2 teaspoons ground allspice
2 teaspoons ground cloves
1/2 teaspoon salt
1/2 teaspoon baking soda
3 cups quick rolled cooking oats
Cream first three ingredients until fluffy. Add eggs and vanilla. Mix all dry ingredients into butter mixture. Stir in oats. Let dough stand at room temperature for two hours. Drop by tablespoonfuls onto lightly greased sheet. Flatten cookie slightly and bake in preheated 375-degree oven for 10 minutes. Do not over-bake. Take cookies from oven when still puffy and edges are beginning to turn lightly brown. Let cookies sit on sheets at least a minute before removing them to cool.
* Barbara Sparks of Glen Burnie wants a spinach pie recipe that uses phyllo dough.
* Rose M. Daniels would like a recipe for ambrosia cake.
* Ellen Esposito of Baltimore wants recipes for herb butter and also for a creamy Greek and Italian dressing.
* Roland M. Neifeld Sr. wants a recipe for German pumpernickel bread.