Update my dinner status, I'm making this tonight.
2 chefs marked this as Favorite
Servings: 1 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Sauce: 1. Melt butter with garlic in saucepan over medium heat; do not let the garlic brown. 2. In a separate bowl, mix clam juice, flour and parsley, blending until mixture is smooth. 3. Pour flour mixture into garlic butter and stir until smooth and well blended. 4. Stir in wine, lemon juice, herbs and spices, stirring constantly. 5. Gradually add half-and-half and stir until thickened. 6. Simmer for 30 to 45 minutes Scampi: 1. Melt butter in large saucepan on high heat and add oil. 2. Combine remaining ingredients keeping scampi aside until the last minute. 3. Add scampi and saute until firm and slightly pink. Do not overcook. 4. Pour scampi butter over scampi. Authors Notes: I serve this over fettucini for a full batch). To save the trouble of deveining 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. North America mail order price is $9.45 (paperback) or $12.45 (spiral) for each of the 2 volumes. Difficulty : Moderate. Precision : Approximate measurement OK. Recipe By : Barry Hayes Stanford University, Stanford, California, USA Posted to EAT-L Digest 20 Sep 96 Date: Sat, 21 Sep 1996 16:55:26 -0400 From: Eileen & Bob Holze
