Scampi alla \"fireman chef\"
46 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Large prawns (not 1 oz!) |
| 8 | Sprigs fresh parsley | |
| ⅓ | cup | Clarified butter |
| 4 | tablespoons | Minced garlic |
| 6 | Scallions thinly sliced | |
| Juice of one lemon (approx. | ||
| 2 tbs.) | ||
| ¼ | cup | Dry white wine |
| Salt and freshly ground | ||
| Pepper, to taste | ||
| Lemon slices for garnish | ||
Directions
Shell and devein the prawns. Rinse and set aside. Reserve a few nice sprigs of parsley for garnish and mince the rest. Heat the clarified butter in a large saute pan over medium heat. Lightly saute the garlic for 1 to 2 minutes, being careful not to let it brown. Add the prawns, scallions, lemon juice, and wine. Cook the mixture until the prawns turn pink and firm, a minute or two on each side. Be careful not to overcook. At the last minute, add the minced parsley and season with salt and pepper. Serve the scampi on individual shells or small gratin dishes, garnished with a slice or two of lemon and a fresh parsley sprig. Oseland's Country Gourmet Gourmet foods, gift baskets and more!