Scampi In Garlic-butter Sauce - Country Cooking Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
Garlic-Butter Sauce, (recipe
1 tsp: Dry vermouth,
-follows),
1/4 tsp: Salt,
3 lbs: Jumbo shrimp, shelled and
1/4 tsp: Ground black pepper,
-deveined,
1/3 cup: Olive oil,
1/4 cup: Dry white wine,
2 tbsp: Butter,
1 tbsp: Lemon juice,
3 Cloves: garlic, finely
1 tbsp: Chopped fresh parsley leaves,
-chopped,
1 tbsp: Chopped fresh basil leaves,
1/2 tsp: Crushed red pepper,
Directions:
1. About 1 hour before serving, prepare Garlic-Butter Sauce (recipe
follows).
2. Just before serving, in large bowl, combine shrimp, wine, lemon
juice, parsley, basil, vermouth, salt, and black pepper. In large
skillet, heat oil and butter; add garlic and red pepper and saute
until garlic is golden. Add shrimp mixture to skillet and cook just
until shrimp are pink and firm.
3. Spoon shrimp into au gratin pan or serving dish and top with
Garlic-Butter Sauce. Serve immediately.
Garlic-Butter Sauce: In heavy 2-quart saucepan, heat 1/2 cup (1 stick)
butter and 3 cloves garlic, finely chopped, until butter melts. (Do
not let butter brown.) In small bowl, combine 1 8 oz bottle clam
juice and 1/4 C unsifted all-purpose flour until smooth. Stir flour
mixture into butter mixture until well blended. Stir in 1/3 C dry
white wine, 1 T lemon juice, 1 T chopped fresh parsley leaves, 1 T
chopped fresh basil leaves, 1/4 teaspoon ground black pepper, and 1/8
t salt; heat to boiling, stirring constantly, over medium-high heat.
Gradually stir in 1/2 C of half-and half until mixture thickens.
Reduce heat to low and simmer 30 to 40 minutes, stirring occasionally.
Country Cooking/Summer/94 Scanned & fixed by Di and Gary
Source from luhu.jp
follows).
2. Just before serving, in large bowl, combine shrimp, wine, lemon
juice, parsley, basil, vermouth, salt, and black pepper. In large
skillet, heat oil and butter; add garlic and red pepper and saute
until garlic is golden. Add shrimp mixture to skillet and cook just
until shrimp are pink and firm.
3. Spoon shrimp into au gratin pan or serving dish and top with
Garlic-Butter Sauce. Serve immediately.
Garlic-Butter Sauce: In heavy 2-quart saucepan, heat 1/2 cup (1 stick)
butter and 3 cloves garlic, finely chopped, until butter melts. (Do
not let butter brown.) In small bowl, combine 1 8 oz bottle clam
juice and 1/4 C unsifted all-purpose flour until smooth. Stir flour
mixture into butter mixture until well blended. Stir in 1/3 C dry
white wine, 1 T lemon juice, 1 T chopped fresh parsley leaves, 1 T
chopped fresh basil leaves, 1/4 teaspoon ground black pepper, and 1/8
t salt; heat to boiling, stirring constantly, over medium-high heat.
Gradually stir in 1/2 C of half-and half until mixture thickens.
Reduce heat to low and simmer 30 to 40 minutes, stirring occasionally.
Country Cooking/Summer/94 Scanned & fixed by Di and Gary
Source from luhu.jp