Scampi Capriccio
Gourmet Archives

1/3 cup minced shallot
3 garlic cloves, minced
2 tablespoons unsalted butter
1/2 cup dry white wine
5 tablespoons tarragon vinegar
1 tablespoon dried tarragon
1/2 teaspoon Worcestershire sauce
2 sticks (1 cup) unsalted butter, softened
Salt and pepper to taste
18 large shrimp
Minced fresh parsley leaves

In small heavy saucepan cook shallot and garlic in 2 tablespoons unsalted butter over moderate heat, stirring, until garlic is just softened. Add wine, tarragon vinegar, dried tarragon, and Worcestershire. Reduce liquid over moderately high heat to about 2 tablespoons and let mixture cool. In a bowl, cream 2 sticks (1 cup) unsalted butter, softened. Add the reduced mixture slowly to the butter, whisking vigorously. Whisk until well-combined and
add salt and pepper to taste.
Shell 18 large shrimp, keeping tails intact. Devein them and halve them lengthwise. Divide shrimp among 6 individual gratin dishes and spread
butter mixture on them. Bake 7 to 10 minutes at 425 degrees F. or until butter is bubbly. Sprinkle with minced fresh parsley leaves.