Thursday, July 30, 2009

Gilroy Garlic Festival Scampi in Butter Sauce by Val Filice cofounder of the festival

Butter Sauce
1/2 to 1 cup butter
1 tablespoon finely minced fresh garlic
8 ounces clam juice
1/4 cup flour
1 tablespoon minced parsley
1/3 cup white wine
Juice of 1/2 lemon
1 teaspoon dried basil
1/4 teaspoon nutmeg
Salt and peeper to taste
1/2 cup hand and half

2 tablespoons butter
1/3 cup olive oil
1 tablespoon minced fresh garlic
huice of 1 lemon
1 tablespoon fresh chopped parsley or 1 teaspoon dry
1/2 teaspoon crushed red pepper
1 tablespoon fresh basil or 1 teaspoon dry
1/4 cup white wine
Dash dry vermouth
Salt and pepper to taste
2 pounds scampi or prawns
deveined and cleaned

Melt butter with garlic in a small saucepan over medium heat.DO NOT LET BUTTER BROWN.
In a separarte bowl, mix clam juice, flour and parsley, blending until mixture is smooth. Pour flour mixture into garlic butter, stir until smooth and well blended. Stir in wine, lemon juice, herbs and spices , stirring constantly. Gradually add hal and hal and stir until thickened. Simmer 30 to 45 minutes

To make the scampi
Melt butter in a large saucepan on high heat and add oil. Combine remaining ingredients, keeping scampi aside until the last minute. Add scampi and saute until firm and slightly pink. DO NOT OVERCOOK.
Pour 1 cup of scampi butter over scampi. Refrigerate the rest for later use.

Makes 10 servings.