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Garlic Festival Scampi in Butter Sauce Recipe

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This recipe for Garlic Festival Scampi in Butter Sauce is from The Costa Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Butter Sauce:
1/2 to 1 c. butter
1 tbsp. finely minced fresh garlic
8 oz. clam juice
1/4 c. flour
1 tbsp. minced parsley
1/3 c. white wine
Juice of 1/2 lemon
1 tsp. dried basil
1/4 tsp. nutmeg
Salt and pepper to taste
1/2 c. half-and-half

Scampi:
2 tbsp. butter
1/3 c. olive oil
1 tbsp. minced garlic
Juice of 1 lemon (retain rind)
1 tbsp. fresh chopped parsley or 1 tsp. dry
1/2 tsp. crushed red pepper
1 tbsp. fresh basil or 1 tsp. dry
1/4 c. white wine
Dash of dry vermouth
Salt and pepper to taste
3 lbs. deveined and cleaned scampi (prawns)
Directions:
Directions:
Butter Sauce: Melt butter with garlic in small saucepan over medium heat; do not let butter 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 30 to 45 minutes.

Scampi: Melt butter in large saucepan on high heat and add oil. Combine remaining ingredients keeping scampi aside until last minute. Add scampi and saute until firm and slightly pink. Do not over cook. Pour 1 cup of scampi butter over scampi. Refrigerate the rest for a later use.

 

 

 

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