posted by Ann 05-24-98 4:43 PM
Scampi Alla "Fireman Chef"
From: Gilroy Garlic Festival Garlic Lovers' Greatest Hits
1 oz. large prawns
8 sprigs fresh parsley
1/3 cup clarified butter
4 T. minced garlic
6 scallions, thinly sliced
Juice of one lemon (approx. 2 Tbs.)
1/4 cup dry white wine
Salt and freshly ground pepper, to taste
Lemon slices for garnish
Shell and devein prawns. Rinse, set aside. Reserve a few nice sprigs of parsley for garnish, mince the rest.
Heat the clarified butter over medium heat. Lightly sauté the garlic 1 to 2 minutes, being careful not to let it brown. Add the prawns, scallions, lemon juice, wine. Cook until the prawns turn pink and firm, a minute or two on each side. Be careful not to overcook. At the last minute, add the minced parsley and season with salt and pepper.
Serve the scampi on individual shells or small gratin dishes, garnished with a slice or two of lemon and a fresh parsley sprig. Serves 4-6 as an appetizer.
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