Subject: RECIPE: Scampi
From: bhayes@glacier (Barry Hayes)
Date: 20 Feb 87 04:33:02 GMT
Newsgroups: mod.recipes

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.RH MOD.RECIPES-SOURCE GARLIC-SCAMPI M "25 Nov 86" 1987
.RZ "GARLIC BUTTER SCAMPI" "Scampi in garlic butter sauce"
.IH "Serves 8"
.SH		BUTTER SAUCE
.IG "\(34 cup" "butter" "200 g"
.IG "1 Tbsp" "finely minced garlic" "10 g"
.IG "1 cup" "clam juice" "25 cl"
.IG "\(14 cup" "flour" "25 g"
.IG "1 Tbsp" "minced parsley" "15 ml"
.IG "1/3 cup" "white wine" "8 cl"
.IG "" "juice of \(12 lemon"
.IG "1 tsp" "dry basil" "5 ml"
.IG "\(14 tsp" "nutmeg" "1 ml"
.IG "" "salt and peper"
.IG "\(12 cup" "half-and-half" "1 dl"
(or use light cream)
.SH		SCAMPI
.IG "2 Tbsp" "butter" "30 g"
.IG "1/3 cup" "olive oil" "8 cl"
.IG "1 Tbsp" "minced garlic" "15 ml"
.IG "" "juice of 1 lemon"
.IG "1 Tbsp" "chopped parsley" "15 ml"
.IG "\(12 tsp" "crushed red pepper" "2.5 ml"
.IG "1 Tbsp" "fresh basil" "15 ml"
.IG "\(14 cup" "white wine" "6 cl"
.IG "" "dash of dry vermouth"
.IG "" "salt and pepper"
.IG "3 lbs" "deveined and cleaned scampi (prawns)" "1.5 kg"
.PH "(SAUCE)"
.SK 1
Melt butter with garlic in saucepan over medium heat; do not let the
garlic brown.
.SK 2
In a separate bowl, mix clam juice, flour and parsley, blending until
mixture is smooth.
.SK 3
Pour flour mixture into garlic butter and stir until smooth and well
blended.
.SK 4
Stir in wine, lemon juice, herbs and spices, stirring constantly.
.SK 5
Gradually add half-and-half and stir until thickened.
.SK 6
Simmer for 30 to 45 minutes
.PH "(SCAMPI)"
.SK 1
Melt butter in large saucepan on high heat and add oil.
.SK 2
Combine remaining ingredients keeping scampi aside until the last
minute.
.SK 3
Add scampi and saute until firm and slightly pink.
Do not overcook.
.SK 4
Pour scampi butter over scampi.
.NX
I serve this over fettucini
.AB "(1\(12 lbs" "(\(34 kg"
for a full batch).
.PP
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.
.PP
This recipe comes from the Garlic Lovers' Cookbook, published 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.
.SH RATING
.I Difficulty:
Moderate.
.I Time:
45 minutes cooking, 1 \(12 hours for deveining scampi, 10 minutes for
other preperation.
.I Precision:
Approximate measurement OK.
.WR
Barry Hayes
Stanford University, Stanford, California, USA
decwrl!glacier!bhayes	[email-masked]