Scampi in garlic-butter sauce - country cooking
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Garlic-Butter Sauce (recipe follows) | ||
| 3 | pounds | Jumbo shrimp, shelled and deveined |
| ¼ | cup | Dry white wine |
| 1 | tablespoon | Lemon juice |
| 1 | tablespoon | Chopped fresh parsley leaves |
| 1 | tablespoon | Chopped fresh basil leaves |
| 1 | teaspoon | Dry vermouth |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Ground black pepper |
| ⅓ | cup | Olive oil |
| 2 | tablespoons | Butter |
| 3 | Cloves garlic, finely chopped | |
| ½ | teaspoon | 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 ½ 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 ¼ C unsifted all-purpose flour until smooth. Stir flour mixture into butter mixture until well blended. Stir in ⅓ C dry white wine, 1 T lemon juice, 1 T chopped fresh parsley leaves, 1 T chopped fresh basil leaves, ¼ teaspoon ground black pepper, and ⅛ t salt; heat to boiling, stirring constantly, over medium-high heat.
Gradually stir in ½ 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