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Garlic Butter Scampi

Yields:8 servings
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Recipe Cooking TimePreparation20 minutes
Cooking50 minutes
Ready In70 minutes
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Ingredients

Butter sauce
3/4 cup butter
1 tablespoon garlic finely minced
1 cup clam juice
1/4 cup flour, all-purpose
1 tablespoon parsley leaves minced
1/3 cup white wine
1/2 each lemon juice of
1 teaspoon basil dry
1/4 teaspoon nutmeg
To taste
1/2 cup cream, half and half or light cream
scampi
2 tablespoons butter
1/3 cup olive oil
1 tablespoon garlic minced
1 each lemon juice of
1 tablespoon parsley leaves chopped
1/2 teaspoon red pepper flakes crushed
1 tablespoon basil fresh
1/4 cup white wine
1 dash vermouth dry
1 x black pepper to taste
3 pounds shrimp deveined

Directions

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 sauté until firm and slightly pink.

Do not overcook.

Pour scampi butter over scampi.

NOTES: 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.

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Review
garnet01

Member Review

*****

SPINACH DIP

Best ever

Reviewed by garnet01