Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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

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

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