Shellfish: Scampi 24 by Recipe Cottage

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	Scampi 24

		Scampi 1/2 to 1 cup butter 1 Tbsp. finely minced fresh garlic 8 oz. clam juice 1/4 cup flour 1 Tbsp. minced parsley 1/3 cup white wine juice of 1/2 lemon 1 tsp. dry basil 1/4 tsp. nutmeg salt and pepper to taste 1/4 cup half-and-half Melt butter with garlic in small saucepan over medium heat; do not let butter brown. In a separate bowl, mix clam juice, flour and parsley, blending until mixture is smooth. Pour flour mixture into garlic butter and stir until smooth and well blended. Stir in wine, lemon juice, herbs and spices, stirring constantly. Gradually add half-and-half and stir until thickened. Simmer for 1/2 hour to 45 minutes. SCAMPI 2 Tbsp. butter 1/3 cup olive oil 1 Tbsp. minced fresh garlic juice of 1 lemon (retain rind) 1 Tbsp. fresh chopped parsley or 1 tsp. dry 1/2 tsp. crushed red pepper 1 Tbsp. fresh basil or 1 tsp. dry 1/4 cup white wine dash of dry vermouth salt and pepper to taste 3 lbs. deveined and cleaned scampi (prawns or shrimp) Melt butter in large saucepan on high heat and add oil. Combine remaining ingredients keeping scampi aside until last minute. Add scampi and saute until firm and slightly pink. Do not over cook. Pour 1 cup of scampi butter over scampi. Refrigerate the rest for later use. Delicious served over your favorite pasta.