GARLIC BUTTER SCAMPI
Scampi in garlic butter sauce
- 3/4 cup butter
- 1 Tbsp finely minced garlic
- 1 cup clam juice
- 1/4 cup flour
- 1 Tbsp minced parsley
- 1/3 cup white wine
- juice of 1/2 lemon
- 1 tsp dry basil
- 1/4 tsp nutmeg
- salt and peper
- 1/2 cup half-and-half
(or use light cream)
- 2 Tbsp butter
- 1/3 cup olive oil
- 1 Tbsp minced garlic
- juice of 1 lemon
- 1 Tbsp chopped parsley
- 1/2 tsp crushed red pepper
- 1 Tbsp fresh basil
- 1/4 cup white wine
- dash of dry vermouth
- salt and pepper
- 3 lbs deveined and cleaned scampi (prawns)
Melt butter with garlic in saucepan over medium heat; do not let the
In a separate bowl, mix clam juice, flour and parsley, blending until
mixture is smooth.
Pour flour mixture into garlic butter and stir until smooth and well
Stir in wine, lemon juice, herbs and spices, stirring constantly.
Gradually add half-and-half and stir until thickened.
Simmer for 30 to 45 minutes
Melt butter in large saucepan on high heat and add oil.
Combine remaining ingredients keeping scampi aside until the last
Add scampi and saute until firm and slightly pink.
Do not overcook.
Pour scampi butter over scampi.
I serve this over fettucini
(1 1/2 lbs
for a full batch).
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
45 minutes cooking, 1 1/2 hours for deveining scampi, 10 minutes for
Approximate measurement OK.
Stanford University, Stanford, California, USA
Recipe last modified: 25 Nov 86
From: bhayes@glacier (Barry Hayes)
Subject: RECIPE: Scampi
Date: 20 Feb 87 04:33:02 GMT
Organization: Stanford University, Stanford, Calif., USA
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