2 tbsps olive oil
1 onion, finely chopped
1 clove garlic, crushed
400 g (14 oz) canned plum tomatoes, juice reserved
5 tbsps dry white wine
1/4 tsp thyme
1 tsp basil
1 tbsp chopped parsley
1 bay leaf
Salt and pepper
2 tsps cornflour
675 g (1 1/2 lbs) scampi, shelled
1. Combine the olive oil, onion and garlic in a deep bowl and cook for 5 minutes on HIGH, stirring frequently
2. Add the tomatoes, wine, herbs, bay leaf, salt and pepper and stir together well. Heat for 2 minutes on HIGH.
3. Mix the reserved tomato juice with the cornflour and add to the sauce. Cook for 3 minutes on HIGH and stir well.
4. Add the scampi to the sauce and cook for 2-4 minutes on HIGH or until they are tender and the sauce has thickened. Remove the bay leaf before serving.
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