GARLIC-SCAMPI - Scampi in garlic butter sauce

          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)
     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)

          (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-

          (6)  Simmer for 30 to 45 minutes

          (1)  Melt butter in large saucepan on high heat and add

          (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.

     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.

     Difficulty: Moderate.  Time: 45 minutes cooking, 1 1/2 hours
     for deveining scampi, 10 minutes for other preperation.
     Precision: Approximate measurement OK.

     Barry Hayes
     Stanford University, Stanford, California, USA
     Path: decwrl!recipes
     From: Osborne@VAXA.NOTT.AC.UK (Dave Osborne)
     Newsgroups: alt.gourmand
     Subject: RECIPE: Gateaux piments (savory spice balls)
     Date: 11 Sep 87 03:12:02 GMT
     Sender: recipes@decwrl.DEC.COM
     Distribution: alt
     Organization: University of Nottingham, UK
     Lines: 65

                Copyright (C) 1987 USENET Community Trust
     Permission to copy without fee all or part of this material is granted
     provided that the copies are not made or distributed for direct commercial
     advantage, the USENET copyright notice and the title of the newsgroup and
     its date appear, and notice is given that copying is by permission of
     the USENET Community Trust or the original contributor.

     On the etymology of the name 'Gateaux piments', I wonder if
     it's derived from 'piedmonts', but that's only a guess.

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