Recipe for "garlic-scampi"

NAME

     GARLIC-SCAMPI - Scampi in garlic butter sauce

INGREDIENTS (Serves 8)

          BUTTER SAUCE
     200 g     butter
     10 g      finely minced garlic
     25 cl     clam juice
     25 g      flour
     15 ml     minced parsley
     8 cl      white wine
               juice of 1/2 lemon
     5 ml      dry basil
     1 ml      nutmeg
               salt and peper
     1 dl      half-and-half (or use light cream)
          SCAMPI
     30 g      butter
     8 cl      olive oil
     15 ml     minced garlic
               juice of 1 lemon
     15 ml     chopped parsley
     2.5 ml    crushed red pepper
     15 ml     fresh basil
     6 cl      white wine
               dash of dry vermouth
               salt and pepper
     1.5 kg    deveined and cleaned scampi (prawns)

PROCEDURE (SAUCE)

          (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-
               ened.
          (6)  Simmer for 30 to 45 minutes

PROCEDURE (SCAMPI)

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

NOTES

     I serve this over fettucini (3/4 kg 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.

RATING

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

CONTRIBUTOR

     Barry Hayes
     Stanford University, Stanford, California, USA
     decwrl!glacier!bhayes    bhayes@glacier.stanford.edu