GARLICKY SHRIMP IN BUTTER SAUCE
(adapted from The Garlic Lovers’ Cookbook)
Butter Sauce
1/2 cup unsalted butter
1 clove garlic, finely mince
4 oz. clam juice or fish stock
2 TBL. flour
2 tsp. minced parsley
1/4 cup (60 ml) dry white wine
2 tsp. lemon juice
1/2 tsp. dry basil
Dash of nutmeg
1/4 cup (60 ml) half-and-half, or light cream
sea salt and ground black pepper to taste
Over very gentle heat, saute garlic in butter (don’t let butter brown). Combine clam juice, flour, and parsley, and stir until smooth. Add to pan and blend well. Add wine, lemon juice, basil and nutmeg, blend well. Slowly add dairy, and stir until thickened. Simmer gently 30 minutes. Taste and correct seasoning.
Scampi
2 TBL. butter
2 TBL. olive oil
3-5 cloves garlic, minced
Juice and zest from 1/2 lemon
1 TBL. parsley, minced
1/2 tsp. crushed red pepper
1 tsp. minced fresh basil
1/4 cup (60 ml) dry white wine
Dash of sherry
1 lb. shrimp
sea salt and ground black pepper
Heat butter and oil over medium heat, add garlic and cook to soften. Add lemon juice, parsley, pepper, basil, wine, sherry, and salt and pepper, and cook for about 2 minutes, until fragrant. Add shrimp, and lemon zest, and toss to combine. Cook until shrimp are just firm, and turning pink. Pour Butter Sauce over and heat through. Immediately remove from heat and serve with Bruschetta or over long pasta (linguine, spaghetti, etc.) to soak up the delicious sauce.