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Garlic Butter Shrimp Scampi




Source of Recipe


Unknown


List of Ingredients





----BUTTER SAUCE----
3/4 c butter
1 tablespoon garlic, finely minced
1 c clam juice
1/4 c flour
1 tablespoon parsley, minced
1/3 c white wine
1 juice of 1/2 lemon
1 teaspoon basil, dry
1/4 teaspoon nutmeg
1 salt and peper
1/2 c half-and-half (or use light cream)
----SCAMPI----
2 tablespoon butter
1/3 c olive oil
1 tablespoon garlic, minced
1 juice of 1 lemon
1 tablespoon parsley, chopped
1/2 teaspoon red pepper, crushed
1 tablespoon basil, fresh
1/4 c white wine
1 dash vermouth, dry
1 salt and pepper
3 lb shrimp, deveined

Recipe



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 shrimp scampi aside until the last minute. Add shrimp scampi and saute until firm and slightly pink. Do not overcook. Pour scampi butter over shrimp scampi.

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 three big ones for each person, and use small bay shrimp for the remainder.
YIELD: 8 Servings