recipes@decwrl.UUCP (02/20/87)
Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. .RH MOD.RECIPES-SOURCE GARLIC-SCAMPI M "25 Nov 86" 1987 .RZ "GARLIC BUTTER SCAMPI" "Scampi in garlic butter sauce" .IH "Serves 8" .SH BUTTER SAUCE .IG "\(34 cup" "butter" "200 g" .IG "1 Tbsp" "finely minced garlic" "10 g" .IG "1 cup" "clam juice" "25 cl" .IG "\(14 cup" "flour" "25 g" .IG "1 Tbsp" "minced parsley" "15 ml" .IG "1/3 cup" "white wine" "8 cl" .IG "" "juice of \(12 lemon" .IG "1 tsp" "dry basil" "5 ml" .IG "\(14 tsp" "nutmeg" "1 ml" .IG "" "salt and peper" .IG "\(12 cup" "half-and-half" "1 dl" (or use light cream) .SH SCAMPI .IG "2 Tbsp" "butter" "30 g" .IG "1/3 cup" "olive oil" "8 cl" .IG "1 Tbsp" "minced garlic" "15 ml" .IG "" "juice of 1 lemon" .IG "1 Tbsp" "chopped parsley" "15 ml" .IG "\(12 tsp" "crushed red pepper" "2.5 ml" .IG "1 Tbsp" "fresh basil" "15 ml" .IG "\(14 cup" "white wine" "6 cl" .IG "" "dash of dry vermouth" .IG "" "salt and pepper" .IG "3 lbs" "deveined and cleaned scampi (prawns)" "1.5 kg" .PH "(SAUCE)" .SK 1 Melt butter with garlic in saucepan over medium heat; do not let the garlic brown. .SK 2 In a separate bowl, mix clam juice, flour and parsley, blending until mixture is smooth. .SK 3 Pour flour mixture into garlic butter and stir until smooth and well blended. .SK 4 Stir in wine, lemon juice, herbs and spices, stirring constantly. .SK 5 Gradually add half-and-half and stir until thickened. .SK 6 Simmer for 30 to 45 minutes .PH "(SCAMPI)" .SK 1 Melt butter in large saucepan on high heat and add oil. .SK 2 Combine remaining ingredients keeping scampi aside until the last minute. .SK 3 Add scampi and saute until firm and slightly pink. Do not overcook. .SK 4 Pour scampi butter over scampi. .NX I serve this over fettucini .AB "(1\(12 lbs" "(\(34 kg" for a full batch). .PP 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. .PP 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. .SH RATING .I Difficulty: Moderate. .I Time: 45 minutes cooking, 1 \(12 hours for deveining scampi, 10 minutes for other preperation. .I Precision: Approximate measurement OK. .WR Barry Hayes Stanford University, Stanford, California, USA decwrl!glacier!bhayes bhayes@glacier.stanford.edu