Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

------------------------BUTTER SAUCE-----------------------------
3/4 c Butter
1 tb Garlic, finely minced
1 c Clam juice
1/4 c Flour
1 tb Parsley, minced
1/3 c White wine
Juice of 1/2 lemon
1 ts Basil, dry
1/4 ts Nutmeg
Salt and peper
1/2 c Half-and-half
-(or use light cream)

---------------------------SCAMPI--------------------------------
2 tb Butter
1/3 c Olive oil
1 tb Garlic, minced
Juice of 1 lemon
1 tb Parsley, chopped
1/2 ts Red pepper, crushed
1 tb Basil, fresh
1/4 c White wine
1 ds Vermouth, dry
Salt and pepper
3 lb Shrimp, deveined

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

* 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.

: Difficulty: Moderate.
: Time: 45 minutes cooking, 1 1/2 hours for de-veining scampi, 10
minutes for other preparation.
: Precision: Approximate measurement OK.

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

: Copyright (C) 1986 USENET Community Trust

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