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Giant! Steal this chef’s super shrimp recipe

Phil LempertPhilLempertTODAY Food Editorhttp://supermarketguru.com/page.cfm/367mailto:todaycontributors@feedback.msnbc.com;phil.lempert@nbc.comIn this special weekly feature, “Today” food editor Phil Lempert brings you recipes “stolen” (with permission) from notable restaurants across America. See how much money you can save — and fun you can have — by cooking these dishes at home!This

Phil Lempert

PhilLempert

TODAY Food Editor

http://supermarketguru.com/page.cfm/367

mailto:todaycontributors@feedback.msnbc.com;phil.lempert@nbc.com

In this special weekly feature, “Today” food editor Phil Lempert brings you recipes “stolen” (with permission) from notable restaurants across America. See how much money you can save — and fun you can have — by cooking these dishes at home!

This week: Baked Shrimp Scampi, from Lidia’s Italy in Pittsburgh

Like many cities, Pittburgh is refocusing on historic areas in and around its downtown. And in the former warehouse district known as the Strip, TV chef Lidia Bastianich has opened her most recent restaurant, Lidia’s Italy.

Modeled after its sister restaurants in New York and Kansas City, the Pittsburgh outpost serves Northern Italian cuisine in a hip setting. One of the most popular items on the menu is this week’s “stolen” recipe, Baked Shrimp Scampi.

About the chef:

Having graduated from the University of Wyoming with a degree in English literature, Craig Richards was well on the way to a masters in American Studies at UW when he decided to throw it all over for a cooking career.

Instead of poring over books, he headed to the Overland Restaurant in Laramie, Wyo., followed by further experience at Pachamama’s Restaurant in Lawrence, Kan. Working with cuisine ranging from Thai to South American, he quickly rose up through the ranks during his two-year stay there, before deciding in 2000 to work at Lidia’s Italy in nearby Kansas City. Within six months he was named sous chef and, after one year, took the opening as executive sous chef at Lidia’s Pittsburgh. In September 2001, Richards was named executive chef. Under his leadership, the restaurant has received numerous honors, including Pittsburgh’s Best New Restaurant.

(PLEASE NOTE: Ingredient prices are estimates and based on national averages. Amounts listed are for one portion. Increase proportionately according to number of portions desired.)





Lidia's Italy

1400 Smallman Street

Pittsburgh, Pa.,

412-553-0150

www.pittsburgh.lidiasitaly.com

Want to find out how you can make your favorite restaurant dish at home? Just e-mail Phil at Phil.Lempert@nbc.com (or use the mail box below) with the name of the restaurant, city and state, and the dish you would like to have re-created. Want to know more about Phil and food? Visit his Web site at www.supermarketguru.com.