Scampi Magali from Restaurant Pascal -

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Scampi Magali from Restaurant Pascal

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By Chef Pascal Olhats

Posted July 23rd, 2007

FabulousFoods.com Recommends: Rick Stein's Complete Seafood: A Step-by-step Reference, by Rick Stein, (2008, Ten Speed Press)

Rick Stein's Complete Seafood: A Step-by-step Reference

Servings:	4
Author Notes:	This recipe comes to us from chef Pascal Olhats of Newport Beach, California's Restaurant Pascal, which was voted Orange County, California's number 1 restaurant by the Zagat Guide.
Ingredients:	16 shrimp, peeled and deveined 1 teaspoon garlic, minced or pressed 1 shot Anise Liqueur (Pastis) 2 ounces clarified butter 3 ounces white wine 4 ounces heavy cream 2 medium tomatoes, seeded, skinned (use a vegetable peeler) and sliced 1 bunch chives, finely chopped 1 bunch thinly sliced basil (leaves only)
Instructions:	Brown shrimp over high heat in just enough clarified butter to prevent sticking (about 1 large spoonful) for about 2 minutes on each side. Do not burn them! Remove shrimp. Add garlic, liqueur, wine, salt and pepper to the same pan. Reduce by 1/3. Add cream and reduce again to 1/3. Add tomatoes, basil and remaining butter. Return shrimp to pan. Remove from heat after butter melts. Serve on warm plates.