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Yield: 8 servings
--------------------------------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)
-----------------------------------SCAMPI-----------------------------------
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.
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