posted by Ann 05-24-98 4:43 PM
Scampi
"Elegant but Easy" by Marian Burros & Lois Levine:
Makes 6 servings
Make sauce by combining:
1/2 lb. butter, melted 1 lemon, sliced
1 t. Dijon mustard chopped parsley
1 t. Worcestershire sauce salt
4 cloves garlic, pressed pepper
1/2 t. chili powder paprika
2 T. white wine
Put on jelly roll pan, 2 lb. shrimp cooked with tail shell left on. Pour sauce over shrimp, let stand at least 24 hours in refrigerator. When ready to serve, bake at 350 20 inutes, basting often. Place under broiler a minute or two until tails turn brown.
Shrimp Scampi
2 pounds unpeeled jumbo fresh shrimp
1 medium onion, finely chopped
4 cloves garlic, minced
1/2 cup butter or margarine, melted
2 T lemon juice
1/2 t dried tarragon
1/2 t steak sauce
1/2 t Worcestershire sauce
1/4 t hot sauce
Hot cooked fettuccine
2 T chopped fresh parsley
Peel and devein shrimp. Cook onion and garlic in butter, stirring constantly, 4 minutes; add lemon juice and next
4 ingredients. Bring to a boil; add shrimp, cook, stirring constantly, 3 to 5 minutes or until shrimp turn
pink. Serve over fettuccine. Sprinkle with parsley. Yield: 4 to 6 servings.