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Scampi Provençal |
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| Serves 4 |
Prep 25 mins |
Cooking 20 mins |
Easy |
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My rating |
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Ingredients |
3 tbsp olive oil
4 shallots or 1 small onion, peeled & finely chopped
1 tbsp tomato paste
150 ml white wine
700 g preferably plum tomatoes, skinned, deseeded & roughly
chopped
1 bouquet garni
salt & freshly ground black pepper
700 g raw scampi, peeled tiger prawns or langoustines
finely sliced spring onions, to garnish
chopped chives, to garnish
prawns, to garnish
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Heat the olive oil in a
large frying pan, add the shallots and cook for 1-2
minutes . Add the tomato paste and cook for 1 minute .
Pour in the white wine, bring to the boil and bubble for
about 10 minutes until very well reduced and syrupy.
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Add the chopped tomatoes and
bouquet garni, then season to taste. Bring to the boil and
simmer gently for 5 minutes or until pulpy.
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Add the raw scampi to the hot
sauce, then return to the boil and simmer gently,
stirring, for 1-2 minutes or until the scampi are pink and
just cooked through to the centre.
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Garnish with finely
sliced spring onions, chopped chives and prawns and serve
immediately
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DAILY
DINNERS 
