Garlic butter scampi
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Garlic butter scampi
  Garlic    Butter    Seafood  
Last updated 6/12/2012 1:02:02 AM. Recipe ID 25455. Report a problem with this recipe.
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      Title: Garlic butter scampi
 Categories: Seafood, Usenet
      Yield: 8 Servings
MMMMM------------------------BUTTER SAUCE-----------------------------
    3/4 c  Butter
      1 T  Garlic, finely minced
      1 c  Clam juice
    1/4 c  Flour
      1 T  Parsley, minced
    1/3 c  White wine
           Juice of 1/2 lemon
      1 t  Basil, dry
    1/4 t  Nutmeg
           Salt and peper
    1/2 c  Half-and-half
           -(or use light cream)

      2 T  Butter
    1/3 c  Olive oil
      1 T  Garlic, minced
           Juice of 1 lemon
      1 T  Parsley, chopped
    1/2 t  Red pepper, crushed
      1 T  Basil, fresh
    1/4 c  White wine
      1 ds Vermouth, dry
           Salt and pepper
      3 lb Shrimp, deveined
  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.
  *  I serve this over fettucini (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.
  North America mail order price is $9.45 (paperback) or $12.45
  (spiral) for each of the 2 volumes.
  : Difficulty:  Moderate.
  : Time:  45 minutes cooking, 1 1/2 hours for de-veining scampi, 10
  minutes for other preparation.
  : Precision:  Approximate measurement OK.
  : Barry Hayes
  : Stanford University, Stanford, California, USA
  : decwrl!glacier!bhayes

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Recipe ID 25455 (Apr 03, 2005)

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