Scampi In Butter Sauce
|For butter sauce|
|Butter||1 Cup (16 tbs)|
|Garlic||1 Tablespoon, finely minced|
|Clam juice||8 Ounce|
|Flour||1⁄4 Cup (4 tbs)|
|Parsley||1 Tablespoon, minced|
|White wine||1⁄3 Cup (5.33 tbs)|
|Lemon||1⁄2 , juiced|
|Dry basil||1 Teaspoon|
|Half and half||1⁄2 Cup (8 tbs)|
|Olive oil||1⁄3 Cup (5.33 tbs)|
|Garlic||1 Tablespoon, minced|
|Lemon||1 , juiced (Retain Rind)|
|Fresh parsley/1 teaspoon dry parsley||1 Teaspoon, chopped|
|Crushed red pepper||1⁄2 Teaspoon|
|Basil/1 teaspoon dry basil||1 Teaspoon|
|White wine||1⁄4 Cup (4 tbs)|
|Dry vermouth||1 Dash|
|Scampi||3 Pound, deveined, cleaned|
1.In a small saucepan, melt the butter by placing pan over medium heat.
2.Add in the garlic and let butter brown.
3.In a separate bowl, combine together flour, parsley, clam juice and blend until smooth.
4.Transfer flour mixture into garlic butter and stir well to smoothen and blend.
5.Add in the wine, herbs, spices, lemon juice and mix well.
6. Gradually add in the half and half and stir for sauce to thicken.
7. Let simmer for about 30 to 45 minutes.
8.In a large saucepan, melt some butter and place on high heat.
9.Add some oil.
10.Add in all the ingredients under scampi and mix well. Keep sacmpi aside.
11.Now, add the scampi and sitr cook until scampi becomes pink in color. Make sure not to overcook.
12. Pour the scampi butter over the scampi.
13. Serve hot.
14. The unused scampi butter sauce can be refrigerated to be used alter.