Name: Garlic Butter Scampi
Ingredients: 200 g Butter; 10 g Finely minced garlic; 25 cl Clam juice; 25 g Flour; 15 ml Minced parsley; 8 cl White wine; Juice of 1/2 lemon; 5 ml Dry basil; 1 ml Nutmeg; Salt and peper; 1 dl Half-and-half (or use light cream); 30 g Butter; 8 cl Olive oil; 15 ml Minced garlic; Juice of 1 lemon; 15 ml Chopped parsley; 2 1/2 ml Crushed red pepper; 15 ml Fresh basil; 6 cl White wine; Dash of dry vermouth; Salt and pepper; 1 1/2 kg Deveined and cleaned scampi (prawns)

Satan’s number-one objective is to destroy our joy of faith. We have one offensive weapon: the sword of the Spirit, the Word of God (Eph. 6:17). But what many Christians fail to realize is that we can’t draw the sword from someone else’s scabbard. If we don’t wear it, we can’t wield it. If the Word of God does not abide in us (Jn. 15:7), we will reach for it in vain when the enemy strikes. But if we do wear it, if it lives within us, what mighty warriors we can be!

John Piper

CATEGORY	CUISINE	TAG	YIELD
Dairy	California	Non-, Categorized	1	Servings

INGREDIENTS

200	g	Butter
10	g	Finely minced garlic
25	cl	Clam juice
25	g	Flour
15	ml	Minced parsley
8	cl	White wine
		Juice of 1/2 lemon
5	ml	Dry basil
1	ml	Nutmeg
		Salt and peper
1	dl	Half-and-half (or use light cream)
30	g	Butter
8	cl	Olive oil
15	ml	Minced garlic
		Juice of 1 lemon
15	ml	Chopped parsley
2 1/2	ml	Crushed red pepper
15	ml	Fresh basil
6	cl	White wine
		Dash of dry vermouth
		Salt and pepper
1 1/2	kg	Deveined and cleaned scampi (prawns)

INSTRUCTIONS

Sauce:
1.  Melt butter with garlic in saucepan over medium heat; do not let the
garlic brown.
2.  In a separate bowl, mix clam juice, flour and parsley, blending until
mixture is smooth.
3.  Pour flour mixture into garlic butter and stir until smooth and well
blended.
4.  Stir in wine, lemon juice, herbs and spices, stirring constantly.
5.  Gradually add half-and-half and stir until thickened.
6.  Simmer for 30 to 45 minutes
Scampi:
1.  Melt butter in large saucepan on high heat and add oil.
2.  Combine remaining ingredients keeping scampi aside until the last
minute.
3.  Add scampi and saute until firm and slightly pink. Do not overcook.
4.  Pour scampi butter over scampi.
Author's Notes:
I serve this over fettucini for a full batch). To save the trouble of
deveining shellfish, you can have two or three big ones for each person,
and use small bay shrimp for the remainder. This recipe comes from the
Garlic Lovers' Cookbook, published by the Gilroy Garlic Festival, P.O. Box
2311, Gilroy, California, USA. North America mail order price is $9.45
(paperback) or $12.45 (spiral) for each of the 2 volumes.
Difficulty    : Moderate. Precision
: Approximate measurement OK.
Recipe By     : Barry Hayes Stanford University, Stanford, California, USA
Posted to EAT-L Digest 20 Sep 96
Date:    Sat, 21 Sep 1996 16:55:26 -0400
From:    Eileen & Bob Holze <[email protected]>

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