Scampi Provençale

Serves 4

  • 24 peeled, large raw scampi tails
  • Olive oil for frying
  • A good knob of butter for the sauce
  • 4 shallots, peeled and finely chopped
  • 4 cloves of garlic, peeled and crushed
  • 2tbsp olive oil
  • 1tsp tomato purée
  • A splash of white wine (about 50ml)
  • 10 tomatoes, peeled, seeded and roughly chopped, or a 400g can of chopped tomatoes
  • Salt and freshly ground black pepper
  • 1tbsp chopped parsley
  • A good knob of butter

First make the sauce:

  1. Gently cook the shallots and garlic in the olive oil for a couple of minutes without colouring.
  2. Stir in the tomato purée and white wine, then simmer for a minute.
  3. Add the tomatoes, season and simmer for 5-6 minutes until the tomatoes just begin to break up.

Meanwhile

  1. Season the scampi,
  2. Heat a tablespoon or so of olive oil in a frying pan and cook the scampi on a high heat for 3-4 minutes until lightly coloured.
  3. Add the tomato sauce, butter and parsley and mix well.
  4. Re-season if necessary.

Serve with plain boiled rice.

 

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