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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.

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