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LOCATION: Recipes >> Shellfish >> Scampi 05

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Scampi

1 pound large prawns
8 sprigs fresh parsley
1/3 cup clarified butter
4 Tbs. minced garlic
6 scallions, thinly sliced
Juice of one lemon (approx. 2 Tbs.)
1/4 cup dry white wine
Salt and freshly ground pepper, to taste
Lemon slices for garnish

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.

Serve 4-6 as an appetizer.

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