ANOTHER RECIPE FROM "SANDY'S RECIPE ROOM"
http://www.wwnet.net/~joejean/reciperoom.

Shrimp Scampi Deluxe
Contributed by Doree Donley

Ingredients

1/3 cup clarified butter

1/2 cup chopped onion

3/4 tsp minced garlic

1/4 cup white wine

1/2 tsp cornstarch

1 cup fish stock

1/4 cup whipping cream

1/4 cup butter, softened

1 medium tomato, peeled, seeded, chopped

1tsp chopped parsley

Bruschetta Ingredients

1/4 cup olive oil

1/2 tsp dried oregano leaves

1/2 tsp dried thyme leaves

12 (1/4 inch) slices French bread

24 uncooked jumbo shrimp, peeled, deveined

Directions

In medium saucepan head clarified butter over medium-high head until hot.

Stir in onion and garlic; cook until onion is tender.

Reduce head to medium; stir in wine. Cook until wine is reduced by half.

Dissolve cornstarch in a little fish stock. Stir remaining fish stock into onion mixture; bring to a boil.

Stir in cornstarch mixture; cook, stirring constantly, until thickened.

Add whipping cream; cook until heated through.

Remove from heat; whisk in softened butter, 1 Tbsp. at a time.

Stir in tomato and parsley; season to taste with salt and pepper. Keep warm.

In small bowl combine olive oil, oregano and thyme. Brush oil mixture on both sides of bread slices.

Place under broiler until lightly browned.

Season shrimp with salt and pepper. Place on broiler pan.

Broil 4 to 6 inches form heat for 4 to 5 minutes or until shrimp turn pink, turning once.

To serve, place 4 shrimp on individual serving places; spoon 1/6 sauce over shrimp.

Serve with Bruschetta.

YIELD: 6 Servings