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Receta Garlic Butter Scampi
by Global Cookbook

Garlic Butter Scampi
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  Raciónes: 8

Ingredientes

  • 3/4 c. Butter
  • 1 Tbsp. Garlic, finely chopped
  • 1 c. Clam juice
  • 1/4 c. Flour
  • 1 Tbsp. Parsley, chopped
  • 1/3 c. White wine Juice of 1/2 lemon
  • 1 tsp Basil, dry
  • 1/4 tsp Nutmeg Salt and peper
  • 1/2 c. Half-and-half (or possibly use light cream)
  • 2 Tbsp. Butter
  • 1/3 c. Extra virgin olive oil
  • 1 Tbsp. Garlic, chopped Juice of 1 lemon
  • 1 Tbsp. Parsley, minced
  • 1/2 tsp Red pepper, crushed
  • 1 Tbsp. Basil, fresh
  • 1/4 c. White wine
  • 1 dsh Vermouth, dry Salt and pepper
  • 3 lb Shrimp, deveined

Direcciones

  1. MAKE SAUCE: Heat butter with garlic in saucepan over medium heat; don't let the garlic brown.
  2. In a separate bowl, mix clam juice, flour and parsley, blending till mix is smooth. Pour flour mix into garlic butter and stir till smooth and well blended. Stir in wine, lemon juice, herbs and spices, stirring constantly. Gradually add in half-and-half and stir till thickened.
  3. Simmer for 30 to 45 min.
  4. MAKE SCAMPI: Heat butter in large saucepan on high heat and add in oil.
  5. Combine remaining ingredients keeping scampi aside till the last minute.
  6. Add in scampi and saute/fry till hard and slightly pink. Don't overcook. Pour scampi butter over scampi.
  7. NOTES:* 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 possibly three big ones for each person, and use small bay shrimp for the remainder.
  8. of the 2 volumes.
  9. Difficulty: Moderate.
  10. Time: 45 min cooking, 1 1/2 hrs for de-veining scampi, 10 min for other preparation.
  11. Precision: Approximate measurement OK.
  12. Barry Hayes