GARLIC BUTTER SCAMPI

Scampi in garlic butter sauce

Ingredients

Butter

sauce

• 200 g butter
• 10 g finely minced garlic
• 25 cl clam juice
• 25 g flour
• 15 ml minced parsley
• 8 cl white wine
• juice of 1/2 lemon
• 5 ml dry basil
• 1 ml nutmeg
• salt and peper
• 1 dl half-and-half (or use light cream)

Scampi

• 30 g butter
• 8 cl olive oil
• 15 ml minced garlic
• juice of 1 lemon
• 15 ml chopped parsley
• 2.5 ml crushed red pepper
• 15 ml fresh basil
• 6 cl white wine
• dash of dry vermouth
• salt and pepper
• 1.5 kg deveined and cleaned scampi (prawns)

Procedure (sauce)

1. Melt butter with garlic in saucepan over medium heat; do not let the garlic brown.
2. In a separate bowl, mix clam juice, flour and parsley, blending until mixture is smooth.
3. Pour flour mixture into garlic butter and stir until smooth and well blended.
4. Stir in wine, lemon juice, herbs and spices, stirring constantly.
5. Gradually add half-and-half and stir until thickened.
6. Simmer for 30 to 45 minutes

Procedure (scampi)

1. Melt butter in large saucepan on high heat and add oil.
2. Combine remaining ingredients keeping scampi aside until the last minute.
3. Add scampi and saute until firm and slightly pink. Do not overcook.
4. Pour scampi butter over scampi.

Notes

To save the trouble of deveining shellfish, you can have two or three big ones for each person, and use small bay shrimp for the remainder.

This recipe comes from the Garlic Lovers' Cookbook, published by the Gilroy Garlic Festival, P.O. Box 2311, Gilroy, California, USA. North America mail order price is $9.45 (paperback) or $12.45 (spiral) for each of the 2 volumes.

Rating

Contributor

 
Barry Hayes 
Stanford University, Stanford, California, USA 
decwrl!glacier!bhayes bhayes@glacier.stanford.edu 
 

Original header

Path: decwrl!recipes
From: bhayes@glacier (Barry Hayes)
Newsgroups: mod.recipes
Subject: RECIPE: Scampi
Message-ID: <8168@decwrl.DEC.COM>
Date: 20 Feb 87 04:33:02 GMT
Sender: recipes@decwrl.DEC.COM
Organization: Stanford University, Stanford, Calif., USA
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Approved: reid@decwrl.UUCP


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