Shrimp Scampi

[Darlene]

I need to make 2 large trays of Shrimp Scampi for a function this coming Sunday July 19th.
I wanted to know if I cooked the shrimp and the scampi sauce today and froze it for defrost and to be placed over the pasta on Sunday, would this be okay??????

I also have to make two trays of Chic, Broc, and ziti and Chick scalopini. I have to go to the christening at 11am and then go home and cook to be at the hall at 1pm so I am looking to save as much time as possible. I would really appreciate any shortcuts you can provide me with.
Thank you so much in advance.

Darlene

[ChefShane]

Hi Darlene,

Here it is Saturday morning and I just now got to your question - so I don't know how much or how little you've already done to prepare for your upcoming event. What you've offered to do is a rather large undertaking and should be treated as such.

Your question regarding freezing the shrimp would depend primarily on whether or not the shrimp was previously frozen. Most pre-cooked shrimp bought from the grocery store is shipped in frozen, and thawed at the store, then placed in the showcase for you to buy. So even though you bought it thawed doesn't mean that it wasn't once frozen. With that said, you'd want avoid refreezing any food that was previously frozen for a few reasons. The freezing and thawing proccess has a tendancy to change the texture of the food - often tough or rubbery. Also, the food begins to break down and lose its integrity. Finally, bacteria grows at an alarming rate during this whole process. I always recommend using seafood the same day, or the day following its purchase date.

The scampi sauce however can be frozen ahead, but there would be no need to freeze it since it would stay good in you refreigerator for up to a week.

The chicken, broccoli, and scalopini can be made up to three days ahead and kept in the refrigerator, also eliminating the need to freeze. The ziti should be made the night before, then baked just prior to the event.

Sunday will allow absolutely NO time to "cook" ANYTHING, so please don't attempt it. The only thing that you should be doing on Sunday is heating the food that was previously made, with maybe the exception of the shrimp. The shrimp could be purchased fresh on Saturday, then cooked on Sunday while everything else is being heated (if possible). Your cooked shrimp can then be added to the heated scampi sauce.

In short, the best advice I can offer you is; spend your entire Saturday cooking EVERYTHING. If you really want to save time you can even cook the shrimp Saturday. It won't be perfect reheated, but as long as its not overcooked during the reheat, it won't be bad - and it would be unlikely that anyone would notice that the shrimp was reheated.

You've got to keep in mind that when you're cooking for groups of people everything changes. Sometimes shopping patterns, cooking styles, and even the recipes themselves need to be altered. Cutting corners and simplifying the process is the name of the game. This is why most cateres use pre-made store bought food items from wholesale clubs. Sam's Club for instance sells a frozen Chicken Picatta dish that is nothing less than awesome, and would serve as a perfect replacement for a Scalopini. Sometimes being a great caterer simply means knowing where to "find" the best food, not neccessarily "cook" it. The most important element being the final outcome - that everyone gets fed and has a good time. Of course a certain level of humility would need to be exercised in order to operate in this way, because most people want to personally take the credit for turning out a great dish.

I often tell my students that cooking is about 30% preparation. There's no such thing as being TOO planned or organized. Besides a shopping list, in the future consider a "prep list", a "to do" list, and a "to bring" list. The more organized you are, the greater your chances are of having a successful event - with a lot less stress.

I hope things go well for you and everyone else on Sunday.

Tastefully yours,
~Chef Shane

[Darlene]

Thank you so very much I really appreciated your responce. I did make the sauses for the Scampi and the Chick, Broc on Friday night. I will be making the chicken Sunday morn because I bread and fry the chicken and I am afraid it will taste like rubber if I make it sooner and reheat it tomorrow. I am also going to make the Scalopini tonight and then reheat that. I thought there would be no problem as I have done this before but was not ever a guest at the same time. It is my grandson and my daughter expects me to be at the hall to set up early morn and then at the Church and then come home to cook before going to the hall again to deliver the food before that start of the function at 1:30PM. Did I mention that the Baptism is at 10am, I really do not understand what she thinks I am but I will give it a try. I have most of the items all set to go. Wish me luck lolol. I probably wont get to bed tonight until 2 am. I must be outside of my mind. I used to own a small resturant but that was 20 years ago and when I say small I mean 12 tables. I have not done this sort of thing in quite some time as I am working as a nurse. I do however occasionally make dishes for family members that will request certain things but then all I have to do it show up with a tray. MUCH Easier lol
Again
Thank you so very much

Darlene