Ingredients
Units
Scale
- Butter Sauce:
- 1/2 to 1 cup butter
- 1 tablespoon finely minced fresh garlic
- 1/4 cup flour
- 1 tablespoon minced fresh parsley
- 1/3 cup white wine
- Juice of 1/2 lemon
- 1 teaspoon dried basil
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
- 1/2 cup half and half
- Scampi:
- 2 tablespoons butter
- 1/3 cup olive oil
- 1 tablespoon minced fresh garlic
- Juice of 1 lemon
- 1 tablespoon fresh chopped parsley
- 1/2 teaspoon crushed red pepper
- 1 tablespoon fresh basil
- 1/4 cup white wine
- Dash dry vermouth
- Salt and pepper to taste
- 2 lbs. large shrimp, deveined and cleaned
Instructions
- Melt butter with garlic in a 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, 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.
- To make the scampi:
- Melt butter in a 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 1 cup of scampi butter over scampi.
- Refrigerate the rest for later use.
