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Scampi Marquis

List of Ingredients




SCAMPI ALLA MARQUIS WEST

12 Scampi, raw and unshelled (10 or under to a lb.);
1 C. Demiglace (or brown gravy);
1 tbsp. lemon juice;
2 tbsp. Lea & Perrin's;
1 tbsp. finely chopped shallots;
1/2 tsp. chopped garlic;
1 tsp. chopped oregano;
1/2 tsp. thyme;
3 drops tabasco;
4 tbsp. butter paprika;
1/2 C. white wine; salt and pepper;
1 tbsp chopped parsley.

Recipe




Split the raw scampi lengthwise almost to the tail (do not separate the pieces). Place the scampi on flat baking utensil with the tails pointing upward (like a teepee). Sprinkle lightly with salt, brush with melted butter and sprinkle with paprika. Broil approximately 10 minutes under high flame.
Sauce: melt 1 tbsp. of butter in pan, add finely chopped shallots and garlic, oregano and thyme. Saute until golden brown. Add wine and simmer for 5 minutes. Add demiglace sauce, lemon juice, salt, pepper, Lea & Perrin's andabasco. Stirring constantly, let cook for 5 minutes. Withdraw from flame and add remaining 3 tbsp. of butter (solid) and blend together. Sprinkle cooked scampi with dry white wine, place on silver platter and pour sauce over scampi.
Sprinkle with chopped parsley