Garlic Butter Scampi

Recipe Ingredients

		Butter Sauce
3/4 cup	148g / 5.2oz	Butter
1 tablespoon	15ml	Garlic - finely minced
1 cup	237ml	Clam juice
1/4 cup	15g / 0.5oz	Flour
1 tablespoon	15ml	Parsley - minced
1/3 cup	78ml	White wine
1/2		Lemon - juice of
1 teaspoon	5ml	Basil - dry
1/4 teaspoon	1.3ml	Nutmeg
		Salt and pepper
1/2 cup	118ml	Half-and-half - (or use light cream)
		Scampi
2 tablespoons	30ml	Butter
1/3 cup	78ml	Olive oil
1 tablespoon	15ml	Garlic - minced
1		Lemon - juice of
1 tablespoon	15ml	Parsley - chopped
1/2 teaspoon	2.5ml	Red pepper - crushed
1 tablespoon	15ml	Basil - fresh
1/4 cup	59ml	White wine
1/8 teaspoon	0.6ml	Vermouth - dry
		Salt and pepper
3 lbs	1362g / 48oz	Shrimp - deveined

Recipe Instructions

MAKE SAUCE: Melt butter with garlic in saucepan over medium heat; do not let the garlic brown.

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 blended. 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.

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

NOTES:

* I serve this over fettuccini (1 1/2 lbs for a full batch). To save the trouble of de-veining 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.

Source:
MEDITERRANEAN MARIO #ME1A25

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