Frank's Recipes! Scampi in Butter Sauce

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Scampi in Butter Sauce

A festival favorite. Scampi in butter sauce is another Gourmet Alley delicacy. The recipe here is courtesy of Val Vilice who has served this exceptional dish to the delight of friends and family for years. Scampi, by the way, are a close relative of the shrimp but have no exact equivalent outside Italian waters. Substitute prawns or shrimp of medium to large size.

Butter Sauce

1/2 to 1 cup butter
1 tablespoon finely minced fresh garlic
8 oz. clam juice
1/4 cup flour
1 tablespoon minced parsley
1/3 cup white wine
juice of 1/2 lemon
1 tsp. dry basil
1/4 tsp. nutmeg
salt and pepper to taste
1/4 cup half-and-half

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 for 1/2 hour to 45 minutes.

SCAMPI

2 tablespoon butter
1/3 cup olive oil
1 tablespoon minced fresh garlic
juice of 1 lemon (retain rind)
1 tablespoon fresh chopped parsley or 1 tsp. dry
1/2 tsp. crushed red pepper
1 tablespoon fresh basil or 1 tsp. dry
1/4 cup wihte wine
dash of dry vermouth
salt and pepper to taste
3 lbs. deveined and cleaned scampi (prawns or shrimp)

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