There are all sorts of crustaceans crawling about on Italian sea (and lake) bottoms: shrimp, sparnocchie, cicale, scampi... and even lobsters!
There's something lusty about the combination of beef and shrimp, and these surf and turf kebabs will be perfect for a romantic occasion. Nice at other times too...
Perhaps the quickest and easiest way to prepare scampi. And the best too if they're very fresh.
A simple recipe for prawns that are breaded and sauteed. Quite satisfying.
Simple prawns cooked in sea salt. Flavorful and a delight to eat.
Mantis shrimp are quite popular, especially along the adriatic. here's a simple mantis shrimp antipasto that's also quick to make.
I occasionally get requests for shrimp scampi, which are an English language creation, at least in name: In Italy scampi are jumbo shrimp of the kind that have claws and resemble small lobsters, and calling something "jumbo shrimp shrimp" doesn't make much sense. This doesn't mean we don't enjoy the recipe, however. Just that they're called scampi alla piastra.
Finally, here's a recipe for a variation on what is known in some areas as shrimp scampi -- a term unknown in Italy, since scampi is the Italian word for jumbo shrimp of the kind that have claws and resemble small lobsters, and calling something "jumbo shrimp shrimp" doesn't make much sense. And also for Scampi alla Busara, a recipe from Friuli Venezia Giulia that's done on top of the stove; you can uses scampi or any other moderately sized crustacean. For 6 you'll need:
Grilled Jumbo Shrimp, or Scampi alla Piastra: A simple, zesty recipe.
Spiny lobster is very nice, and this is an elegant Neapolitan recipe that will be the star of a Christmas Eve dinner.
An unusual vegetable stew with the Sardinian equivalent of cus cus, all to go with grilled shrimp.
All sorts of things, including what's said to be the original San Francisco Cioppino. From Peggy's Home Cooking site.
A rather garlicky grilled shrimp done in a broiler.
Simple and garlicky, with a little oregano.
"A very delicately seasoned fish salad," Writes Erica De Mane, "that contains no vinegar, strong garlic, or raw peppers, elements that are often added to Italian-American versions of fish salads but that I find harsh and overpowering."
A number of recipes from various cuisines, provided by Mastermarine. Also an intro to shrimp.
Anne's Basic Shrimp scampi zested with a little tobasco, over pasta.
Another recipe, with shallots and paprika, and chicken broth too.
