Scampi in Butter Sauce

While AliCat over at Something So Clever was making her first Scampi, I was trying to figure out somethingnew to do with this batch of shrimp from Desert Sweet Shrimp besides just another batch of scampi. We love shrimp and scampi is so easy. (My recipe for scampi is just like AliCat’s except that I add a little basil and a dollop of dry vermouth.)

I have never been to the Gilroy Garlic Festival, but as a confirmed gatlic lover, it is on my list. Until then I will have to settle for The Garlic Lover’s Cookbook, which conveniently contains a recipe for Scampi in Butter Sauce. The sauce adds an extra dimension to the already delicious scampi. Here is my version of the sauce, adapted sligtly from The Garlic Lover’s Cookbook:

Butter Sauce for Scampi

3/4 cup butter (yes, 1-1/2 sticks)

1 tablespoon fresh minced garlic

8 oz clam juice

1/4 cup flour

1/3 cup white wine

juice of 1 lemon

1 tablespoon chopped fresh parsley

1 teaspoon dry basil

1/4 teaspoon ground nutmeg

1/4 cup half-and half

Mix clam juice, parsley, and flour in a small bowl. Put the butter and garlic in a small saucepan over medium heat. Do not let butter brown. When butter is melted add the flour mixture, stirring with a wire whip until completely blended. Add the wine, lemon juice, basil, and nutmeg.

From this point until the end, do not leave the sauce unattended for more than a few moments. Stir frequently.

Let the sauce come to a simmer. Add the half-and-half a little at a time, stirring constantly, until the sauce thickens. Simmer for 30-45 minutes.

Pour over scampi. This will make enough for many servings of scampi.