recipes@decwrl.UUCP (02/20/87)
GARLIC-SCAMPI(M) USENET Cookbook GARLIC-SCAMPI(M)
GARLIC BUTTER SCAMPI
GARLIC-SCAMPI - Scampi in garlic butter sauce
INGREDIENTS (Serves 8)
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)
SCAMPI
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)
PROCEDURE (SAUCE)
(1) Melt butter with garlic in saucepan over medium
heat; do not let the garlic brown.
(2) In a separate bowl, mix clam juice, flour and
parsley, blending until mixture is smooth.
(3) Pour flour mixture into garlic butter and stir
until smooth and well blended.
(4) Stir in wine, lemon juice, herbs and spices, stir-
ring constantly.
(5) Gradually add half-and-half and stir until thick-
ened.
(6) Simmer for 30 to 45 minutes
PROCEDURE (SCAMPI)
(1) Melt butter in large saucepan on high heat and add
oil.
(2) Combine remaining ingredients keeping scampi aside
until the last minute.
(3) Add scampi and saute until firm and slightly pink.
Do not overcook.
(4) Pour scampi butter over scampi.
NOTES
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, pub-
lished 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.
RATING
Difficulty: Moderate. Time: 45 minutes cooking, 1 1/2 hours
for deveining scampi, 10 minutes for other preperation.
Precision: Approximate measurement OK.
CONTRIBUTOR
Barry Hayes
Stanford University, Stanford, California, USA
decwrl!glacier!bhayes bhayes@glacier.stanford.edu