Garlic Butter Scampi

Course : Seafoods
Serves: 8
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-----butter sauce-----
3/4 cup butter
1 tablespoon garlic -- finely minced
1 cup clam juice
1/4 cup flour
1 tablespoon parsley -- minced
1/3 cup white wine
1/2 medium lemon -- juice of
1 teaspoon basil dry
1/4 teaspoon nutmeg
1 teaspoon salt and pepper
1/2 cup half-and-half -- (or use light cream)
2 tablespoons butter
1/3 cup olive oil
1 tablespoon garlic -- minced
1 medium lemon -- juice of
1 tablespoon parsley -- chopped
1/2 teaspoon red pepper -- crushed
1 tablespoon basil fresh
1/4 cup white wine
1/8 teaspoon vermouth -- dry
1 teaspoon salt and pepper
3 pounds shrimp -- deveined

Preparation / Directions:

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 sauté until firm and slightly pink. Do not overcook. Pour scampi butter over scampi. NOTES: * I serve this over fettuccini (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

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