Camping Recipes

Scampi with Butter Sauce

Ingredients

  • 2 Tbsp butter
  • 1/3 c olive oil
  • 1-2 Tbsp minced fresh garlic
  • 1 lemon squeezed for juice
  • 1 Tbsp fresh chopped parsley or 1 teaspoon dry
  • 1/2 tsp crushed red pepper
  • 1 Tbsp fresh basil or 1 teaspon dry
  • 1/4 c white wine
  • dash dry vermouth (optional)
  • dash salt and pepper
  • 3 pound(s) UNCOOKED deveined and cleaned scampi (prawns)
  • Butter Sauce

Preparation

Melt butter in large saucepan on high heat and add oil. Combine remaining ingredients keeping scampi aside until last minute. Add scampi and sauté until firm and slightly pink. Do not over cook. Pour 1 cup of butter sauce (recipe below) over scampi. (Refrigerate the rest for later use.) You can serve as a side dish..over rice or on noodles... French bread and extra lemon juice optional...

    Butter Sauce
  • 1/2 to 1 cup butter
  • 1 or 2 tablespoon finely minced fresh garlic
  • 8 oz. clam juice
  • 1/4 cup flour
  • 1 tablespoon minced parsley
  • 1/3 cup white wine
  • Juice of 1/2 lemon
  • 1 teaspoon dry basil
  • 1/4 teaspoon nutmeg
  • Salt and pepper to taste
  • 1/2 cup half-and-half (half cream - half milk)

Melt butter with garlic in small saucepan over medium heat; DO NOT let the 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.

Joe Plouff, Lodi, CA

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